Photo: Maurine Toussaint
Barge
86-90
Gastronomy points 2025
A fine-tuned choreography
Step into Barge, and you’ll notice that little here is left to chance. The concrete-clad open kitchen invites you to watch the chefs at work — a quiet choreography led by Gillard, where each dish is shaped with craft, focus, and precision. Whole vegetables appear in their natural forms and colors, while carefully chosen cuts from nearby farms are revealed course by course. It’s not playful, but creative and controlled. Not explosive, but delicate, balanced, and elegant. Once again, they prove that the non-alcoholic pairing is equally included in the restaurant’s philosophy — subtle, enhancing, and beautifully in tune.
Sustainability highlights
- Encourage staff to grow and take responsibility
- Source ingredients from nearby producers
- Maintain and strengthen long-term collaborations with local partners
- Practice nose-to-tail, leaf-to-root gastronomy
- Feature every employee on the website; and chefs presenting dishes, taking pride in their work
Information
Head Chef: Gregoire Gillard
Boulevard d’Ypres 33, Brussels, Belgium