The story
Groseille, at Chaussée de Louvain 309 in Schaerbeek, Brussels, is a seasonal small-plates kitchen that earned 12 points from Gault&Millau in 2026. Chef Camille Cosnefroy cooks a market menu that changes every month, and the wine list leans toward natural wines.
Cosnefroy, who previously worked at Copain and Le Dillens, runs a narrow kitchen that follows the seasons and local producers. The menu is renewed monthly, and the plates are meant to be shared, or not, as each table decides. One Sunday a month, the restaurant departs from the usual format with barbecue, brunch or ramen.
Recent press descriptions mention radish tartare with tonnato sauce, squid beignets served with herbed mayo, and scallops flambéed with mezcal over marinated leeks, butternut squash and celeriac. Dessert has been a cream puff filled with praline cream and topped with chocolate chili crisp. Since the menu changes monthly, expect these dishes to be a snapshot rather than a fixed list.
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A beacon of light near Place Dailly! Framing a low table surrounded by Eames chairs, Groseille’s illuminated storefront will sure have your mouth watering: it’s a glimmer of hope in the night. Beyond the narrow kitchen where Camille Cosnefroy (ex-Copain and Le Dillens) fires out plates like frisbees, the vast sand-colored dining room hums with a diverse crowd. And the cool, contemporary small plates up for grabs are anything but pedestrian: a really delicious radish tartare with tonnato sauce; finger-licking good squid beignets with an herbed mayo and lemony raw cream for dipping; delightful scallops flambéed with mezcal, served with marinated leeks, butternut squash and celeriac; happiness-inducing bass gravlax with a beetroot cream… Still want more? There are (slightly deflated) cream puffs stuffed with praline cream and topped with chocolate chili crisp for the grand finale! You’ll need it to muster up the courage to once again face the darkness of Chaussée de Louvain. // Toni Negroni
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