Two stars shine especially bright in the Capital of Europe's gastronomic constellation. These are those of Jean-Pierre Bruneau's restaurant, which for 30 years has been perfecting a culinary art that is unanimously acclaimed by gourmets. Although he respects tradition and well-known recipes, the chef is always seeking to offer a cuisine that is innovative and imaginative yet excludes any eccentricity.

Working with the finest products in the tranquility of his elegant house, Bruneau is therefore not the least bit proud to offer only the very best to a clientele as loyal as it is cosmopolitan. Not only does the caviar come direct from Iran and the truffles from the Carpentries, but the fish, the shell fish, the meat, the poultry and the game are also chosen with the greatest care. And if the cook receives only the 'nec plus ultra' from his numerous suppliers, it is because he has a secret shared by only a few of the country's restaurateurs today - rising early, in order to go to the morning market, as fresh produce is a guarantee of quality. Maintaining good and strong friendships is equally as important. Bruneau in Brussels, whose establishment includes a private lounge and garden, is nestling in the elegant avenue Rousting, in the shade of the imposing Koekelberg Basilique and is therefore an address that cannot be ignored. But it is reserved for real connoisseur.