The story
Correspondance is at Rue Picard 9 in Brussels, inside the Gare Maritime at Tour & Taxis, where the kitchen serves Belgian bistro cooking with Asian influences. Michelin lists the restaurant as Recommended for 2026.
Maxime Van Parys took over the kitchen in 2026 after a year working under San Degeimbre. He describes his cooking as rooted in the classics of Belgian and French gastronomy. Exotic influences come in through the details, and he says each plate should carry the sense of travel and home that shaped him.
A visit recorded in one guide's notes describes oysters from Normandy, one version with cubed kiwi and another with gochujang. A cauliflower dish moves from roasted and raw florets to a silky purée and a lacto-fermented jus finished with butter. Other plates included a pork chop with piccalilli-style Blackwell sauce, and sweetbreads with langoustines, hoisin and pickled daikon. Gault&Millau gave the restaurant 12.5 for 2026.
The Living Room is a social space, while the Dining Room has a more measured rhythm. Both share the same address, and the name refers to the postal heritage of Tour & Taxis, where stories are meant to cross paths.
Recognition
Ambience
Details
History
Moored in the heart of the Gare Maritime is this stylish vessel from Michelin-starred chef San-Hoon Degeimbre (L’Air du Temps). On board? Set sail for bistro-style cuisine with influences that shift with the currents, so best have your sea legs ready! The first briny port of call? Some “kiwitres” – Normandy oysters jazzed up with cubed kiwi, or with a hit of gochujang for a Seoul-style twist. The epic journey continues with an ultra-indulgent take on cauliflower in all its forms – roasted, raw florets, a silky purée and a lacto-fermented jus finished with fresh butter – plus some show-stopping carrot, cooked to perfection with emulsified butter and crispy carrot tops. The day we swung by, the lunch menu also featured: a slightly dry pork chop with piccalilli-style Blackwell sauce, mustardy endives and flawless double-cooked fries; or a bistro-oriental holy grail of incredibly tender flash-seared sweetbreads paired with barely cooked langoustines, crowned with creamed watercress, hoisin sauce and pickled daikon radish and shallot. A must-try dish that brings us safely ashore. · Billie Relish
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