room for innovation and creativity in the LAB
The LAB is our test kitchen where we discover, invent and develop new flavours and ideas. Where we reinvent ourselves, not only in terms of our dishes. The materials used and the mutual cooperation are also a focus of attention.
Especially on Thursday, we make room to give this our dedicated attention and to creatively charge our team. Thursday also stands for Belle Business.
La Belle is growing
This desire for creativity was the starting point for Belle Fritte: Peter’s vision, in which freshness, health and quality are priority and where the chef presents the homemade produce, was given an extension here.
Did you know that La Belle recently started distilling its own gin? We call it “Moorland Flavours of the fir wood”, named after the hints of moorland, fir and devil’s claw that can be distinguished. These ingredients are growing and flourishing in the natural “Belse” environment.
New season, new menu
A new season means a new menu at La Belle! From Friday 28 March, we welcome you to discover our brand new dishes, which focus on the best of spring. As an ode to the asparagus season, we have reserved a special place for this culinary gem. To this end, we are working closely with local producer De Aspergehoeve in Geel, so that you can enjoy the most refined and crisp-fresh asparagus dishes. We are grateful to Gault&Millau Belgium for the words of praise and for grading our restaurant. This is only possible thanks to the hard work of the whole team, our passionate (working) partners and the trust of our guests.
Higher rating in Gault&Millau 2025
On Monday 4 November, the new Gault&Millau Guide 2025 was presented. Restaurant La Belle receives a higher rating and rises to a score of 15/20 with three chef's hats. 💬 ‘The atmosphere is particularly relaxed and pleasant and this striking casualness is also found on the plate. His creative and beautifully presented dishes focus on local ingredients that are perfectly cooked and finely seasoned. Vegetables play an important role in this cuisine ... A higher rating and third chef's hat are deserved.’ We are grateful to Gault&Millau Belgium for the words of praise and for grading our restaurant. This is only possible thanks to the hard work of the whole team, our passionate (working) partners and the trust of our guests.
