First course
Fire bread, whipped butter withspruce
Rye sourdough loaf baked straight on the hearth floor, crust blackened over beech, churned butter infused with young spruce tips and smoked fleur de sel.
Oak embers · 45 minutes
Sablon, Brussels · Wood-fired regional cooking
Fire
becomes table.
Seven courses born of embers, of the land and of the winter night.
Book a table
Tasting menu 7 courses — 145 €
Wednesday to Sunday, from 5.30 pm
Manifesto
No gas here, no electricity in the kitchen. Only oak, beech and patience. Every evening since 2019 we relight the same fire and listen to what the land wants to say: the trout of the Ardennes rivers, the red deer of the deep forests, thesea buckthorn of the North Sea dunes. Embers never lie: they reveal.
Wood above all. Our six-metre hearth is the kitchen’s only instrument. Slow braising, gentle smoking, sifted ash: three gestures, a thousand shades, not one shortcut.
The land on the plate. We work with fourteen farms and foragers, all within 150 km of rue Haute. What does not grow here does not come in here.
7.
Courses on the menu
34.
Seats in the room
2019.
First fire lit
150 km
Sourcing radius
Élodie Marchand
The chef
Élodie Marchand
Born in Malmedy, trained at catering college then in the kitchens of Copenhagen and the Ardennes, Élodie Marchand spent ten years chasing one thing: the exact taste of the forest after rain.
She found it in fire. In 2019 she opened BRAISE with one stubborn conviction: regional cooking needs no tricks, it needs time, wood and attention. Her hearth never goes fully out: yesterday’s embers light tonight’s service.
Named among the chefs of the year by the Carnets de Table guide in 2023, she still picks September’s sea buckthorn herself, somewhere between the North Sea dunes and home.
Élodie Marchand
Chef and owner
The experience
A room that breathes
with the hearth.
Hainaut bluestone, blackened oak, patinated brass. Thirty-four seats, a counter of seven stools facing the flames, and the light only a real fire gives.
What they say
Embers make people talk.
One of the most spellbinding tables in the country. You leave with woodsmoke in your hair and the urge to come back the very next day.
Élodie Marchand cooks the Belgian land like no one else: no nostalgia, no folklore, with a precision bordering on insolence.
The venison and juniper course will stand as one of the great dining moments of the year. Full stop.
Booking
A seat
near the fire.
We seat 34 guests a night, Wednesday to Sunday. Bookings open on the first day of each month for the month after. For groups of seven and more, write to us directly.
Address
rue Haute 000
1000 Brussels
Telephone
Hours
Wednesday to Sunday · 5.30 pm to 11 pm
Last seating for the menu at 8.45 pm