The story
Yirmi is a French bistro at Trieux-Scieurs 22 in Malonne, a village about five minutes from Namur, and Gault&Millau scored it 14.5 in 2026. Jérémy Vandernoot cooks a single set menu built on local produce in the ground floor of his own home.
Vandernoot was a personal chef before opening his own table, and he has cooked at L'Air du Temps in Éghezée, Bon-Bon in Brussels and L'Agathopède in Namur. Yirmi opened in 2021 and takes its name from his, since Yirmiyahu is Jérémy in Hebrew. The kitchen works with seasonal produce and makes almost everything in-house, with French technique and influences from elsewhere.
Recent menus have included grilled leeks with nasturtium and trout roe, monkfish in a miso sauce, and Rouge de Famenne beef with smoked garlic hummus and sunchokes. The meal ends with brioche and miso ice cream. There is no à la carte, but the kitchen adapts dishes on request, including gluten-free, lactose-free, vegetarian and vegan versions.
Whitewashed brick walls and an open cellar set the tone in a small room with a limited number of covers. A sommelier builds the wine pairing, and a non-alcoholic selection is offered alongside it. Local suppliers such as Les Jardins de la Vecquée in Malonne and Brasserie du Clocher in Malonne appear on the menu.
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History
Once a personal chef, always a personal chef. That’s still kind of the case for Jérémy Vandernoot (ex-L’Air du Temps in Éghezée, Bon-Bon in Brussels, L’Agathopède in Namur, and a contestant on Top Chef Belgium 2018), as he now welcomes no more than ten guests at a time into the ground floor of his own detached home in the village of Malonne. The whitewashed brick walls and open cellar capture the eye at Yirmi, baptized in 2021 after the boss (Yirmiyahu is Jérémy in Hebrew), and it’s here where the local terroir and the finest produce in its most natural state grace each plate. As for the menu, which is written out in just five words, it’s difficult to decipher what we’re actually going to sink our teeth into. The promise? A flavorful trip that rapturously reaches a high of flavors and textures. The robust four-course menu (€59) features three appetizers upon boarding (beet meringues, an endive, citrus fruit and coffee tartlet, carrot mousse), three mini desserts at the end of the cruise, plus brioche with a chicken skin crisp top coat as a tasty companion for the journey. Sandwiched in between all that? Some locally grown grilled leeks with nasturtium, samphire, leek butter and trout roe; plump monkfish in a miso sauce; a perfect fillet of Rouge de Famenne beef with smoked garlic hummus, sunchokes, sweet potatoes crisps and wild garlic with capers; and a pillowy soft brioche with Nuu Miso miso ice cream for dessert. // Jessica Fletcher
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