As spring begins, we invite you to step away from your usual routine for a moment and discover a creation born of the vision and talent of our chef, Younes: the Vegetal Symphony. A colourful plant-based feast A brief history of a cuisine on the move Long regarded as a niche option, plant-based cuisine has often been reduced to a simple mix of vegetables and pulses, frequently lacking in variety. Yet the textures and flavours can be combined with just as much culinary flair as

Some beers are meant to be drunk. Others are meant to be told. At De Ultieme Hallucinatie, we love a good story, and we’ve been wanting to tell you Lindemans’ story for a long time. A family-run brewery born in the fields of the Pajottenland, two centuries of expertise and a spirit surprisingly close to our own. So, to uncover its secrets, we went to meet their account manager, Nico De Bell. A story of family and passion that has been unfolding since 1822 in the heart of the

While Orval is a legend to be shared, Westvleteren is a secret that must be earned ! Often crowned "the world’s best beer" it is as rare as a hidden treasure. At Saint Sixtus Abbey, time does not move at the market’s pace, but to that of the Rule of Saint Benedict. Here, there are no flashy labels on the bottle; only the capsule reveals the colour of the experience that awaits you… at least until 2022. After more than 75 years, what made them unique has changed: the bottle is

This month, we invite you to set aside the canon of French bourgeois cooking for a moment and shine a spotlight on a cherished daily ritual : the aperitif. True to our love of Belgian produce, we have designed our platters as a journey through the flavours of our regions. The Classic Platter, a must-see to be shared A brief history of a symbol of conviviality To whet your appetite, let’s take a brief detour to the origins of this essential part of our aperitifs. What we n

If the dish of the month crossed borders before becoming a classic with us, Orval never needed to travel to earn its reputation. While the first brew of Orval dates back nearly 100 years, the abbey where it is produced traces its origins back almost 1.000 years. The bottles in our cellar, meanwhile, are no more than five years old, yet they hold a centuries-old surprise. ​Did you know that an Orval is alive and evolves over time? Did you know that coming to drink a Trappist

Each month, De Ultieme Hallucinatie puts the spotlight on one dish from its menu, revealing all its secrets. This month, we turn our attention to a true monument of Belgian gastronomy: the vol-au-vent. ​ Vol-au-vent, a house speciality The must-try dish at our brasserie A comforting, generous, timeless classic, recognisable from the very first forkful. A recipe everyone thinks they know, made up of tender chicken, veal meatballs, mushrooms, and a perfectly creamy sauce. ​And