Le Villance•Oudergem
French•€€€
Café de l'Espérance from the 1900s to the 70s, La Brasserie Le Villance continues its journey through time. Named after the original village of Mr. Gueutal, who owned the place until 2012, Le Villance welcomes a loyal and diverse clientele every day of the year. Today, Jean Luc Colin, wine merchant and former owner of Le Chavignol and Le Klepto in Boitsfort, has raised the place from the ashes over the past 10 years, and is delighted that this fine brasserie is once again among the capital's best-kept. The dining room has kept its executives such as Leo Muscarella and Ben Amkouy, complemented by Marco Esposito and Jackie Deroover. The kitchen is expertly run by Pierre Godart with the help of Afsar Tavuryan, Jorge Dos Santos, Mohammed Azahaf and Mufty Chowdurry, all of whom play an important role in the success of this beautiful story. They take care of your welcome, the housekeeping and the cleanliness of the establishment. The menu features the great classics of brasserie cuisine: Américain Preparé, Vol au Vent, Tomate Crevettes, Croquettes Crevettes, Cervelle de Veau Meunière or Tartare, Sole Meunière, Cabillaud Mousseline... but also a fine choice of Meats such as the pure filet of Rubia Gallega matured for 3 weeks or the Tagliata de Boeuf en Teriyaki. Soles weighing 500gr still have a place on the menu, as does a fine sweetbread à la Béarnaise. The Chef's signature dish: Pigeon au Naturel.
Experiences at Le Villance
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Café de l'Espérance from the 1900s to the 70s, La Brasserie Le Villance continues its journey through time. Named after the original village of Mr. Gueutal, who owned the place until 2012, Le Villance welcomes a loyal and diverse clientele every day of the year. Today, Jean Luc Colin, wine merchant and former owner of Le Chavignol and Le Klepto in Boitsfort, has raised the place from the ashes over the past 10 years, and is delighted that this fine brasserie is once again among the capital's best-kept. The dining room has kept its executives such as Leo Muscarella and Ben Amkouy, complemented by Marco Esposito and Jackie Deroover. The kitchen is expertly run by Pierre Godart with the help of Afsar Tavuryan, Jorge Dos Santos, Mohammed Azahaf and Mufty Chowdurry, all of whom play an important role in the success of this beautiful story. They take care of your welcome, the housekeeping and the cleanliness of the establishment. The menu features the great classics of brasserie cuisine: Américain Preparé, Vol au Vent, Tomate Crevettes, Croquettes Crevettes, Cervelle de Veau Meunière or Tartare, Sole Meunière, Cabillaud Mousseline... but also a fine choice of Meats such as the pure filet of Rubia Gallega matured for 3 weeks or the Tagliata de Boeuf en Teriyaki. Soles weighing 500gr still have a place on the menu, as does a fine sweetbread à la Béarnaise. The Chef's signature dish: Pigeon au Naturel.