Le Grand Verre

The story

Le Grand Verre, Durbuy: Michelin-Starred Modern French by Wout Bru

Le Grand Verre sits at Place aux Foires 26 in Durbuy, where chef Wout Bru runs a modern French kitchen that earned a Michelin star in 2026. Gault&Millau also scores it 16 points this year.

The chef and his kitchen

Wout Bru trained at Ter Groene Poorte in Bruges, then worked in France. In Eygalières, in the Alpilles, he opened his first restaurants, which won one and then two stars. After a stretch on Flemish cooking shows, he took over the Sanglier restaurants in Durbuy at the invitation of Marc Coucke and Bart Maerten. Two dishes carry the name of his Eygalières years: a lobster lasagne and a king crab with potato espuma, Môr oyster and caviar.

On the menu

The tasting menu follows the market. Scallop with mandarin vinaigrette and coriander appears alongside sea bass with artichoke, cockles, dashi jus and yuzu. Game turns up in season, with partridge in hazelnut butter or a hare stew with black truffle. A salt-crusted Label Rouge poularde, an homage to Maurice Cardinal, is served for two. Desserts include a soufflé crêpe with caramelised apple.

Art in the dining room

Art here is part of the room. Original pieces by Marcel Duchamp and Jacques Charlier, who drew on Duchamp's Dada legacy, share the space with the cooking. The guests eat French food among works that would not look out of place in a museum.

Wine

Daan De Maerteleire looks after the wine list, which the restaurant tags as interesting. He arrives from Restaurant Hert and earlier worked at Slagmolen. The set menu pairing ranges from a Manzanilla sherry and a Basque txakoli to a Loire Bourgueil and a Japanese nigori sake.