I have neglected my fellow Belgians and I apologize for that. It’s not because of the lack of excellent restaurants and chefs in the country, but rather a lack of time on my side.
During my last visit to Brussels, I had the chance to try the fabulous cuisine of Maxime Colin, a young chef who at the age of 26 was the head chef at La Villa Lorraine, one Michelin-starred restaurant in Brussels.
My friend was sure I would love this place, as it’s among her favorites. So off we go to her favorite restaurant: Maxime Colin. It is located outside of Brussels, in a former presbytery from the XVIIth century, in a green environment on the edge of a lake: an enchanting and peaceful setting. When the weather permits, the aperitif can be taken on the terrace outside, allowing you to imagine what heaven looks like.
Unfortunately, we could not enjoy it this time, as the weather was cold. The décor inside the restaurant is soft and elegant. There are different rooms decorated slightly differently, but the dominant tone is off-white with dark wood floors, white tablecloths, and black leather chairs. There is colorful contemporary artwork hung on the walls. The atmosphere is quiet and relaxing.
It’s a sought-out place for business meals, as the tables are spaced out, but it can also be well-suited for a romantic dinner or a friend-gathering place.
Chef Colin opened his restaurant two years ago at the age of 28, quite young for such an ambitious project. He’s the chef in the kitchen and leads masterfully the team in the dining room. The service is flawless, attentive, and pleasant.
We were welcomed by a young and charming maître d’.
I’m confident Maxime Colin will not wait too long before receiving his first Michelin star. Chef Colin has the talent, the knowledge, and the inventiveness to elevate his restaurant to the level of the great chefs. He’s young and dynamic, he juggles with the ingredients, and he’s not afraid to add products from other continents.
The amuse-bouches were beautifully presented: gougères (cheese choux bun) and raw salmon bites.
The bread was presented in a basket made of jute imitation that goes well with the decor of the old rustic dwelling. The salted butter that came with it was so tasty I think I ate more than half.
For the appetizer, I ordered the marinated scallops of Normandy with butternut and white truffle and white truffle cream. It was elegantly presented in a marbled dish. The scallops were extraordinarily fresh and the butternut combined with the truffle brought out an exquisite taste.
My friend had the Bluefin with guacamole, young radish, and sesame soufflé. The result was a piece of art.
We both ordered the Skrei – Norwegian Cod in its prime – served with black truffles and green apple cut into cubes, endives, caramel cider vinegar, and Jura white wine in the sauce. The combination was simply perfect!
The sommelier suggested an Italian white wine di Gavi that paired as well with the scallops as with the fish.
For dessert: L’exotisme by Marine, a wonderful mix of pineapple, mango, chocolate, and shortbread. An amazing dish created by the French pastry chef Marine.
Different set-menu choices are available: three-course for lunch, four-course, five-course, six-course, and a special Business lunch menu. The price range varies from €32 to €90 with an extra charge for wine pairing.
We opted for the three-course menu and a glass of white wine. Next time I’m at the restaurant Maxime Colin I will go for the six-course menu with wine pairing to have a full tasting of Chef Colin’s cuisine.
The experience I had was simply divine!
Maxime Colin
1-4, Pastoorkesweg 1-4, 1950 Kraainem
Belgium
📞+32 2 720 63 46
Price: $$$$
Business lunch menu: €32 (two-course) and €37 (three-course)
Three-course menu (only available for lunch): €57 – €28 wine pairing
Four-course: €65 – €33 wine pairing
Five-course: €73 – €38 wine pairing
Six-course: €90 – €42 wine pairing
