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— the maison Bruneau

The history of Maison Bruneau began on March 14, 1975 when the chef, Jean-Pierre Bruneau, set up an eponymous restaurant in a northern Brussels neighbourhood. In no time at all, his reputation spread throughout gourmet circles both at home and abroad: an initial star in 1977, a second star in 1982, and the prestigious third star in 1988. From one success to the next, the venue was revamped to offer a refined setting to match the outstanding food, prepared by a chef whose motto is: "Most of all, make your dreams come true, never stop advancing, and always improve".

As a disciple of generous and rigorous cuisine in an atmosphere both chic and professional, Jean-Pierre Bruneau embedded his spirit into this house, which will be taken over as of June 1, 2018 by Maxime Maziers. This renowned young chef, born in 1988, is a great admirer of his predecessor with whom he served 5 years as an assistant before conquering his own first star in 2017. The transition will take place in respect of Jean-Pierre Bruneau’s legacy and with full confidence in Maxime Maziers’s future accomplishments. The Maison Bruneau is now the Maison Bruneau by Maxime Maziers, a place where elegance and refinement, savoir-vivre and know-how are paramount, in a context of luxury, serenity and the love of good taste.

The premises are organized around a dining room with a refined and elegant decor that can accommodate up to 70 people, a shaded terrace in the quiet of an impeccable garden for peaceful moments when summer is high, and a private salon hosting up to 22 people for your banquets with family or professionals. Initially, the place will retain the decoration with the famous Bruneau monogram, but little by little, Maxime will add his touch and identity, starting with the Private Salon.

 
 
Most of all, make your dreams come true, never stop advancing, and always improve
 
 
 
 
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— Maxime Maziers

After brilliant studies at the Ecole Hôtelière de Namur, Maxime Maziers worked at the restaurant Le Spud's of the Sofitel Brussels Europe hotel on the Place Jourdan in Brussels, in consultation with the great Parisian chef Alain Senderens ***.
He then left to join the brigade of the restaurant Bruneau, at that point with 2 Michelin stars and purveyor to the Court of Belgium, where he served as an entrée preparer for a year.

From 2008 to 2009, the caterer Loriers welcomed Maxime Maziers, offering him the opportunity to exercise his talent in creating and developing prestigious banquets.
In May 2009, Maxime Maziers joined Wout Bru in his two-star restaurant Chez Bru in Eygalières en Provence, where he held the position of chef de partie.

In October 2009, Maxime returned to his spiritual master, the starred chef Jean-Pierre Bruneau, where he held the position of assistant chef until June 2014. During these five years, however, he worked for a while at the Villa Lorraine where he assisted the chef at that time, Alain Bianchin, between 2011 and 2012.
From June 2014 to December 2015, Maxime Maziers became chef at the restaurant Bowery, owned by the Smets Group, before joining L'Écailler Royal Palace Sablon where he earned his first Michelin star on November 20, 2017.

The takeover of the restaurant Bruneau, on June 1 2018, will resonate like a consecration: for Maxime Maziers it’s a trip back to the very roots of his apprenticeship in haute cuisine, with the ambition of bringing this prestigious Brussels house back into the limelight.

A decisive meeting in my professional life: Jean-Pierre Bruneau. I immediately admired his cooking philosophy, his sensitivity, and his work techniques. A life lesson.
— Maxime Maziers
 
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OUR CAVIAR SELECTION 

· Caviar Baïka “Royal Select” 30 gr – 85 €
· Caviar Oscietra “Top Selection” 30 gr – 115 €
· Caviar Oscietra “Top Selection” 125 gr – 445 €


LUNCH MENU

STARTER, MAIN COURSE, DESSERT — 55 €

· Duck foie gras served with rhubarb and hibiscusflower 
· Northsea crab served with a variation of tomatoes

· Grilled flank of Wagyu beef  served with fregula Sarda and red wine 
· Pikeperch served with “Cèpes”

· Selection of refined cheeses  
· Declination of plums and cottage cheese sorbet  
· Chocolate Dôme

* Wine by glass or a la carte 


menu of the season

2 STARTERS, MAIN COURSE, DESSERT — 95 €

* Wine by glass or a la carte 
* A selection of refined cheeses can be added to the menu – 14 €


Christmas menu

Chrunchy salmonmousse
Tasty matured Holsteinbeef ‘Cipriani‘
Warm oyster with a Champagnesauce

‘Candy’ with smoked eel and gooseliver

King Crab and Caviar, soft fennelcream

Roasted scallops, Frégula Sarda and shellfisch-capuccino

‘Coucou de Malines’ ,Truffle and vegetablechartreuse

Warm Reblochon cheese

Variations of Pears

Christmas ‘log’ with pistachio and Amarena cherrys

* Per person drinks not included – 165 €
* Our wine waiter suggestion – 75 €

à La carte

Cold starters

· Freshness of lobster and artichoke — 42 €
· Beef tartare with caviar — 58 €
· Salmon “confit” in olive oil with sucrine  – 32 €
· Rolls of Red tuna served with King crab and avocado – 38 €


Warm starters

· Lobster ravioli with tomatoes bouillon  – 32 €
· Langoustines with basil – 42 €
· Duck foie gras served with apple and hibiscusflower – 29 €
· King Krab legs with fennel  – 48 €
· Soft boiled egg with smoked haddock and green peas  – 27 €


Fish

· Wild turbot, shelfish and risotto  – 78 €
· Monkfish served with green peas – 42 €
· Sea bass in salt crust and king Krab for 2 pax  – 62 €/pp
· Grilled JohnDorry « petit bateau » with vinaigrette  – 44 €
· Roasted lobster with stuffed lobster chausson  – 68 €


Meat

· Farm pigeon served with young carrots and liquorice – 42 €
· Canette de Challans with spices for 2 pax – 36 €/pp
· Sweetbread, fregula sarda and celery – 48 €
· Wild Partridge roasted in a cocotte – 82 €


The unavoidable classics of JEAN-PIERRE BRUNEAU

· Langoustines carpaccio with caviar – 62 €
· «Coucou de Malines » Demi-Deuil – 88 €
· Tournedos de Bœuf façon Rossini – 92 €
· Rod caught sea bass topped with caviar – 148 €


Desserts

· Victoria pineapple with spices – 17 €
· Baba au rhum – 16 €
· Pistachio souflé – 18 €
· Frosted lemon “from Menton” and verbena – 14 €
· “The Drop” all chocolate and currants – 16 €


Cheeses

· Pear carpaccio with refined Comté cheese – 14 €
· Selection of refined cheeses – 18 €

 

 
 
 

— the private salon

On the first floor of the Maison Bruneau, a Private Salon is at the disposal of groups of up to 22 people, in the luxury and comfort worthy of a prestigious house. This Private Salon is the perfect opportunity to organize your private, family or professional meetings in an exceptional setting, a private and cosy welcome, and to enjoy the pleasure of a menu with refined dishes. It will be reopened in the end of 2018, after a makeover of the venue. 

 
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— THE SHOP

Inspiration traiteur, nos plats et produits à emporter

 
 

Dégustation

Apéritifs froids (par 3 pièces)

Roulade de bœuf Cirpiani – 5,5 € 
Cube de thon rouge et wasabi – 6,5 €
Bonbon de foie gras et anguilles fumées – 7,5 €

Apéritifs chauds (par 3 pièces)

Minis croquettes de Comté – 4,5 €
Minis croquettes de crevettes – 8,5 €
Croustillant de Gamberro Rosso – 8,5 €

Caviar

Caviar Oscietra – 85 € /30 gr  – 325 €/125 gr
Caviar Baeri – 55 € /30 gr  – 210 € /125 gr
Caviar Top Sélection – 90 € /30 gr  – 345 € /125 gr
Cuillère en Nacre blanc – 14,5 € 
Blinis – 0,5 €/pièce

Huîtres

Creuse, les six, Fonteneau réserve Grand Cru N°3 – 18 €
Plate, les six, Zélande 00000 – 24 €

Entrée Froide

Fraicheur de homard et déclinaison d’artichauts – 28 €
Foie gras de canard au torchon et gelée d’hibiscus – 15 € /100 gr 
Foie gras d’oie truffé fine champagne – 19 € /100 gr
Damier de noix de Saint-Jacques et artichauts – 29 €
Le homard entier simplement « Belle-Vue » – 39 €
Saumon fumé et ses garnitures – 12,5 € /100 gr

Entrée Chaude

Velouté d’étrilles et ses garnitures – 24 € /litre 
Langoustines rôties, vinaigrette basilic – 28 €
Saint-Jacques rôties et Fregulla Sarda – 26 €

Viandes, Gibiers & Volailles

Suprême de Coucou de Malines et foie gras – 32 €
Chevreuil rôti au grué de cacao et céleri rave – 32 €
Blanc de poule faisane à la Brabançonne – 28 €
Canette de Chalans aux épices – 28 €


Fromage

Notre sélection de fromages pour 2 convives – 26 €


Dessert

Bûche pistache et cerise Amarena – 8 €
Mont-Blanc – 8 €
Baba ivre de rhum – 9 €
Tarte citron meringuée – 8 €
Dôme chocolat et cœur vanille – 8 €

Assortiments de 12 macarons – 12 €
Ballotin de truffes chocolat noir – 10 €
Ballotin de pâtes de fruits maison – 10 €


Champagne

Billecart Salmon Brut – 75 €
Deutz rosé – 80 €
Cristal Roederer – 245 €


N’hésitez pas à nous contacter pour tous conseils complémentaires.
Merci de confirmer votre commande par mail, minimum 48H à l’avance.

 
 
 

— Address

Avenue Broustin 73-75
1083 BRUSSELS
BELGIUM

— OPENING HOURS
(autumn Holiday 29/10 to 01/11)

THU - 12h - 14h30 / 19h - 22h
fri - 12h - 14h30 / 19h - 22h
Sat - 12h - 14h30 / 19h - 22h
sun - 12h - 14h30 / 19h - 22h
mon - 12h - 14h30 / 19h - 22h

CLOSED ON TUESDAY AND WEDNESDAY

 

— Contact

+32 (0)2 421 70 70
CONTACT@BRUNEAU.BE

 

to make a reservation