This is home. The Belgian table Christophe grew up at, the cooking that shaped his taste before any diploma did.
28 recipes
This John Dory recipe pairs crisp, golden skin with sweet confit fennel, tender sea aster, and a silky saffron mussel sauce. Steam the mussels first, reduce their liquor, and finish the sauce with cold butter. The dish takes about 1 hour 45 minutes and serves 4 for a special dinner.
105 min · Intermediate
This roasted turbot recipe pairs a crisp-skinned, oven-finished fillet with a silky vermouth beurre blanc, buttery braised fennel, and confit-style baby potatoes. The trick is a hard sear for color, then a gentle 180°C / 356°F oven finish so the delicate flesh stays moist. It takes about 90 minutes total and serves 4.
90 min · Intermediate
These classic Grand Marnier crepes are a warm, comforting dessert that melts in your mouth. By resting the batter and using fresh orange juice, you get a tender, golden pancake every time. It takes just 60 minutes to make 4 to 6 servings of this cozy treat.
60 min · Easy
This beer sabayon is a warm, airy custard foam made with Brugse Zot blond beer, egg yolks, sugar, and a pinch of fleur de sel. Using the classic French double boiler technique, you whisk everything into a light, glossy cloud in about 15 minutes. Serves four and is best enjoyed the moment it is made.
20 min · Intermediate
This Belgian-inspired roast pork tenderloin is butter-basted in the oven with garlic and fresh herbs, then served with a glossy Rodenbach beer reduction sauce built separately on the stove. Ready in about 65 minutes and serves 4, it feels rustic and special at the same time.
65 min · Intermediate
This Belgian-inspired shrimp curry blends Flemish bistro tradition with Thai aromatics. Butter-sautéed shallots and a white wine deglaze meet red curry paste, cracked coconut cream, lemongrass, and kaffir lime in one rich, fragrant sauce. Ready in 45 minutes and serves 4 hungry people.
45 min · Intermediate
This traditional French Croque Monsieur turns a simple ham and cheese sandwich into a cozy, golden-brown treat. We use thick, buttery bread and a creamy, homemade cheese sauce that stays smooth and glossy. It takes about 45 minutes to make and serves 4 hungry people for a perfect brunch.
45 min · Intermediate
This vegetarian quiche features a lightened custard made of equal parts milk and cream, enriched with extra egg yolks. It swaps traditional mushrooms for sautéed Parisian slices and adds flash-toasted cherry tomatoes and Emmental cheese for a sophisticated, umami-packed flavor profile.
65 min · Intermediate
This is a Belgian beef stew reimagined with Korean and Filipino flavors. Tender beef chunks braise slowly in dark beer with gochujang (Korean chili paste) and spiced vinegar, creating a rich, glossy sauce with deep umami. The whole dish takes about 3.5 hours and serves 6 people generously.
210 min · Intermediate
These tender meatballs combine beef and pork with crispy onions and smoked paprika, then simmer in a smoky tomato sauce with a unique Parmesan crumble texture. The secret is our signature sauce — a smoky, deeply savory emulsion we've been perfecting behind the scenes. It's coming soon, but in the meantime we've included a great alternative below. Ready in 55 minutes, serves 4.
55 min · Intermediate
This one-pan roasted Brussels sprouts dish combines bacon, butter, and olive oil from the start for maximum flavor. The secret is trimming the roots so the leaves separate and crisp up like chips while the centers stay tender. Ready in 45 minutes and serves 4 as a hearty side dish.
45 min · Easy
This venison fillet recipe gives you tender, rosy meat with a quick sear and gentle roasting. Serve it with silky celeriac mousseline, honey-glazed carrots, blackberry-juniper jus, and crisp hazelnuts. Plan about 3 hours for cooking and resting, plus advance chilling if you dry-season the venison overnight. It serves 4.
180 min · Intermediate
His mother had no daughters, so she put her son to work in the kitchen from a young age. She made sauces even in the eighties, rich and cream-based as the time demanded, and that is where his love of sauce began. It runs straight to the brand name. His father worked the grill, well, which is why fire-cooked dishes turn up on the menu too.
Belgian classics done properly, from a real américain préparé to a tomato soup with depth, the kind of standard you expect behind the counter at 't Werftje. Cooked in our Bruges kitchen. Browse the Belgian recipes above, or order from the shop.
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