The story
Het Moment is a modern French restaurant at Parklaan 46 in Temse, where chef Nicolas Hauman and hostess Chana Neve have run the kitchen and dining room since October 2014. Gault&Millau awarded it 12.5 points in 2026.
Nicolas Hauman builds the menu around quality produce and changes it often. Lunch is served at table on weekdays, and dinner runs as a set menu of three to six courses, with an à la carte selection on most evenings. The Michelin Guide lists the restaurant as Recommended for 2026.
Recent menus have featured carpaccio of Holstein entrecôte with black garlic and truffle mayonnaise, and a Holstein filet pur served with frites and either pepper sauce or béarnaise. The French kitchen also turns out a panna cotta made with Tahiti vanilla, served with pear and praline. Dishes shift with the seasons, so the menu on the website is a guide rather than a fixed list.
The building follows the Flemish farmhouse style, designed by the architect and municipal urbanist Rik De Ryck. Tables sit in a calm, spacious room, and the staff are warm and unhurried. In summer, guests can eat on the garden terrace.
Recognition
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