Not so far from the capital of Belgium lays Uccle, where one can enjoy an authentic French cuisine with a modern touch at restaurant La Villa Lorraine. Restaurant La Villa Lorraine has a beautiful history and it is especially worth mentioning that this was the first restaurant with 3 Michelin stars outside France (in 1972).

Restaurant La Villa Lorraine is one of the many restaurants of owner Serge Litvine. The other restaurants owned by Serge are restaurant Villa in the Sky and Sea Grill, both awarded with 2 Michelin stars, La Villa Emily awarded with 1 Michelin star, La Brasserie and La Villa Lorraine Traiteur.

When entering the restaurant, you feel like you’re entering some sort of castle. The design is very authentic and very chic. It’s almost as if you’re dining with a prince or king from France.

The interior ‘décor’ was designed by Jacques Garcia and Marc Biermann and they used a lot of purple and flower designs. A lot of paintings are from the owner’s collection. He is a real arts fanatic and this is very visible all over the restaurant.

The restaurant also has 3 private rooms, all with a theme, if you want to dine with business partners or just private dinner. Again, you can find some of Mr. Litvine’s art collection items, which gives this restaurant a personal and artistic touch. There’s also a large room where meetings can take place, with lunch/or dinner afterwards.

A very young and driven chef. That is a good way to describe Gary Kirchens. He’s been working at La Villa Lorraine for almost a year and earned a lot of experiences in the Southern of France and Paris when he was younger, to learn the typical French cuisine. Chef Gary, with German roots, was also the finalist of the ‘Ster van Belgische keuken’ (‘Star of the Belgian kitchen’) contest in 2006. The owner, Serge, loves to work with young and dynamic people, so the whole team (both in the kitchen and service team) exists of very young people

La Villa Lorraine serves traditional French cuisine. They also use luxury products. A good example is the ‘Blue Lobster’ starter dish. A ceviche of lobster with sucrine, guava, combava and touches of coffee. Lobster is one of the products that can’t be missed on the menu in a French cuisine. Another signature dish of the chef is the ‘Sweetbread’ dish, which can be chosen as main course. Combined with artichoke, black garlic and ratte potatoes, this dish brings out the best of all products.

The wine pairing selected by the sommelier is also excellent. Naturally, he is a big fan of wines from France and these wines are also very present on the beautiful wine list.

Restaurant La Villa Lorraine is the perfect restaurant for those who love the French cuisine in a cosy but yet artistic restaurant.

Gastronomy

Exterior/interior

Chef Gary Kirchens & Team

Written by Harvey & Tiffany