La Paix

With a name like David Martin, when you have manned the stoves at the Epicerie, when you have been head chef for Alain Passard and at the Jules Vernes in Paris or even at Bruneau in Brussels and when you take up the reins of the Brasserie de la Paix in Anderlecht, standards are obviously set very high. But the man who has achieved great success by combining the best ingredients with divine pieces of imagination has met this challenge, without taking anything away from the traditional tavern feel which has been the root of La Paix’s phenomenal success since … 1892. Yes, 1892, you’re eyes are not playing tricks on you.
This keen enthusiast of ingredients produces dishes which could fit in almost anywhere, but tasting his pot-roast Landais chicken on a hay bed or Bavarian Simmenthal beef rib and dairy-butter Béarnaise sauce equates with supreme gourmet pleasure. As already stated, this man is a phenomenon. To understand what such a talent is doing in a more than hundred-year old tavern with a deliciously kitsch décor opposite the Anderlecht slaughterhouses, you simply need to sit at a table and have a taste. Bliss.