L'Excelsior

The story

L'Excelsior Brasschaat Refined Brasserie Cuisine and Coastal Flavors

The Kitchen and Its Creators

L'Excelsior in Brasschaat anchors its menu around a steady rotation of brasserie cuisine guided by Michelin star chef Johan Van Raes. He oversees every production stage alongside executive chef Hugues Comté, who builds the seasonal plates. The pair rebuilt the dining room completely before reopening in September 2024. Their approach favors clean lines and honest ingredients rather than heavy sauce work. This consistent standard recently secured a thirteen point rating from Gault&Millau.

Signature Plates and Fresh Catch

The seafood selection highlights the region’s coastal access through precise preparation techniques. A chilled tartare of sea bass arrives with diced North Sea crab and ripe avocado pieces. Tempura fried nobashi prawns rest lightly atop an oriental salad, while aged jamón ibérico comes served inside a delicate crystal crust. These plates reflect a refined classic cuisine that values texture and temperature control above all else.

The Dining Room and Terrace

Natural light floods the reconfigured interior through large windows that frame the central service bar. Patrons often claim a table on the newly expanded outdoor terrace when weather permits. The layout supports both quiet conversation and lively group gatherings without acoustic interference. Visitors seeking overnight stays can book rooms directly within the adjacent suites wing.