Le Bouillon Belge

Boneless pork belly prepared in the Filipino 'Lechon' style. The meat is slow-cooked to be tender, with crispy skin, marinated with Asian flavors. Served with a mild or spicy sauce.

Meaty pork spare ribs topped with homemade barbecue sauce. Slow-cooked for tender meat that falls off the bone. Smoky and sweet-salty flavor.

Pork ribs cooked very slowly then roasted to achieve a unique texture: melting inside and crispy outside. Rich in barbecue flavors.

Pulled pork stewed in Adobo sauce, the Filipino national dish. A rich sauce based on vinegar, soy sauce, garlic, and bay leaf gives a savory and slightly tangy taste.

Pork ribs smoked with beechwood for a deep, woody aroma. Long, slow cooking guarantees extremely tender meat.

Red bean stew with smoked bacon and a touch of rum. A rich and fragrant side dish.

Crispy cabbage salad prepared like pickles with homemade mayonnaise. Adds freshness and acidity to balance the meats.

Colorful assortment of homemade chips made from root vegetables and plantain. Crispy and lightly salted, ideal for snacking.

Fresh homemade fries, golden and crispy. Classic and timeless.

Homemade fries topped with a creamy Cheddar cheese sauce. Indulgent and comforting.

Homemade fries topped with melted Maroilles cheese. A cheese from the North of France with a strong, distinctive flavor.

Traditional dish from the North made of bread, ham, and a generous cheddar and beer sauce, all gratinated in the oven. Rich, hot, and very filling.

A variation of the Welsh incorporating Maroilles, a strong local cheese, mixed with cheddar. For lovers of characterful cheeses.

Vegetarian version of the Welsh, replacing meat with candied vegetables and sun-dried tomatoes, still topped with the rich cheese sauce.

Welsh prepared with poultry ham instead of pork. Retains all the creaminess of the cheddar and beer sauce.

Hot grilled sandwich made with homemade bread, filled with melted cheese and your choice of meat. A revisited bistro classic.

Grilled cheese sandwich with crispy bacon, tomatoes, and lettuce. The bread is toasted to be golden and crunchy.

Vegetarian version of the Grilled Cheese, filled with melted cheese and vegetables.

Hearty American-inspired sandwich. Generously filled with meat (often pastrami), cheese, sauerkraut or pickles, and relish sauce, grilled between two slices of bread.

Pulled pork sandwich in barbecue sauce, served with coleslaw and cheese. Tender, juicy, and flavorful.

Burger where the meat (sausage meat here) is smashed on the griddle to form a caramelized crust. Topped with melted cheddar.

Local version of the smash burger with Maroilles, a strong cheese from the North, providing character and creaminess.

Smash burger topped with creamy blue cheese, offering a powerful contrast to the caramelized meat.

Smash burger with Chimay cheese, a Belgian Trappist cheese aged with beer, with a unique flavor.

Belgian blonde Pilsner-style beer. Light, refreshing with moderate bitterness.

Rotating selection of specialty beers (often Belgian or craft). Ask your server for current options.

Refreshing sparkling lemon drink, certified organic.

Artisanal cola with natural ingredients.

Artisanal iced tea, refreshing and fragrant.

Thick and brioche-like Belgian waffle containing pearl sugar grains that caramelize during cooking. Soft and sweet.

Dry and fruity white wine from the Southwest of France. Fresh and lively, often marked by citrus notes.

Red wine from the Southwest, a blend of Merlot and Syrah. Round, smooth, and fruity, with spicy notes.