The story
Le Oui is a bistro at Hendrik Conscienceplein 11 in Antwerp, and Gault&Millau awarded it 13 points for 2026. Chef Louis Broos cooks one set dinner for a room of about sixteen guests, with no à la carte list to choose from.
Louis Broos started in restaurants at 15 and spent the next fifteen years working across styles, from classic French to modern fine dining. He makes many of his own ferments, including kimchi, miso and rayu, and cooks them into the dishes. The approach is direct: original creations, surprising flavors, and no stiff formality.
Guests put their trust in the chef's selection rather than ordering from a list. Le Fooding's 2026 listing describes one evening's plates, among them brown butter beets with smoked yoghurt and a Carima rib steak with its jus, star anise and roasted parsnip. The room is small, with white and moss-green walls, framed Talking Heads records and a wooden mezzanine.
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All good things come in small packages! On the unmissable Hendrik Conscienceplein public square, chef Louis Broos (ex-L’Épicerie du Cirque and Graanmarkt 13) is popping open bottles and spinning plates for 10 guests downstairs and six upstairs, in this intimate kot (meaning “broom cupboard” in Flemish) combining white and moss-green walls, framed Talking Heads vinyl records, a wooden mezzanine and good times guaranteed. Chef, sommelier, waiter, party starter and fermenter (Acid Fermentation, that’s him too) all rolled into one, that evening the jack-of-all-trades sent out: fennel stewed in kimchi butter, with fresh peas and a furikake crumble topping (a sesame seed and seaweed seasoning); brown butter beets with smoked yoghurt; homemade pappardelle pimped out with ‘nduja, goat cheese and pickled oyster mushrooms; Carima rib steak (matured for two months) doused in its jus , with star anise, roasted parsnip, cauliflower purée and crispy chicken skin chips; and for the sweet finale, a rich steamed chocolate cake served with whipped cream infused with vanilla, cardamom and orange zest. · Saffron Edge
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