The story
Couvert Couvert, at St-Jansbergsesteenweg 171 in Heverlee, Leuven, is a modern cuisine restaurant that earned a Michelin star in 2026. The kitchen builds its tasting menus around the season, and its lunch menu changes with what the market supplies.
Laurent and Vincent Folmer run the kitchen. Gault&Millau (16 points, 2026) describes a classic cuisine built on local seasonal ingredients, with a refined touch added on top. Both are natives of Lorraine, and both trained first as pastry chefs at L'Espérance in Yonne and at Oberweis in Luxembourg before opening here.
The current seasonal menu lists artichokes with labneh, muesli and basil, purple shrimp with courgette, cherries and rosemary, and North Sea crab with peas and lemon verbena. Other courses include fish of the day with white asperges, rhubarb and elderflower, and Burgaud duck with kumquats and sobacha. Dessert can be swapped for a Belgian cheese course for an extra 15 euros.
One review describes red brick walls, white tablecloths and dark parquet floors, a calm room with clean lines. Dinner runs four, five or six courses, with wine pairings available at each level. On Friday and Saturday evenings and public holidays, only the five- or six-course menu is served. Lunch offers three, four or five courses.
FACT-BOOK NOTE: The HARD EVIDENCE section was thin (only rung and bucket metadata), so the article draws on the TROPHIES descriptions and the menu text from the excerpts. Menu prices were left out of the body because they come from a single scraped page and may be out of date.
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High quality cooking
All you need is a knife and a fork, the Folmers will take care of the rest! After 20 years in Leuven, Lorraine-natives Laurent and Vincent got lucky as they learned their new trade, first as pastry chefs at L’Espérance (Yonne) and Oberweis (Luxembourg), before opening this fat-free spot with clean-cut lines (red brick walls, white tablecloths, dark parquet floors). And they play the same card when it comes to the dishes, which were just as luxurious, calm and refined that evening: ethereal scallop ceviche barely dressed with radish, citrus fruits and Pu’er fermented tea; a trio of oysters awakened with cucumber and horseradish; cauliflower doused in a green sauce and studded with gray shrimp and buckwheat; before a beautiful piece of Malines chicken served with artichokes, olives and black truffle. The only shadow cast over this Malevitchian painting? The prices, which quickly hold a knife to the throat of your purse strings. // Maria Pepper
Chefs Laurent and Vincent Folmer have been running Couvert Couvert in Heverlee for many years. With their team, they guarantee a classic cuisine featuring local seasonal ingredients to which they add an extra refined touch. This br...
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