Le Gastronome

The story

Le Gastronome in Paliseul: Contemporary Cooking with a Michelin Star

Le Gastronome, at Rue de Bouillon 2 in Paliseul, is a contemporary restaurant that earned one Michelin star in 2026. Chefs Jean Vrijdaghs and Sébastien Hankard cook seasonal menus that draw on local farms and ingredients from further afield.

Chefs and cooking style

Jean Vrijdaghs and Sébastien Hankard have run the kitchen since 2018. Their contemporary cooking follows the seasons. They describe the aim as a balance between tradition and innovation, and between the comfort of the dining room and the energy of the kitchen.

Menus and signature plates

The Menu des Gastronomes runs five, six or seven courses, and a four-course Menu Gourmand is also offered. The card has included low-temperature egg with vegetables from local growers, langoustine, turbot and Wagyu A5 beef. The signature dish changes with the seasons, and dessert often closes on strawberries with anise hyssop and pistachio.

Producers, tableware and the room

Cheese comes from a farm near the restaurant, and the house bread is made with flour from the Moulin de Vencimont. Plates are handmade ceramic, made to order by Charlotte Vandyck, and the cutlery is produced in single pieces. Gault&Millau awarded the restaurant 15.5 out of 20 in 2026, describing a warm room of natural stone, wood and soft light. Eight guest rooms on site let diners stay overnight, with a breakfast built on regional produce.