Villa Lorraine

The Forêt de Soignes is without doubt one of the greenest spots in Europe, and amidst this lush, verdant landscape, the Villa Lorraine stands out remarkably in its splendour and beauty. Although the exact origins of this elegant chateau are not clear, the turning point came with the arrival of Marcel Kreusch in 1953, who transformed it into a gastronome's delight. Even years after his passing away, his legacy continues, and visitors there will not be able to walk away unmoved by the magnificent setting of this restaurant.

The Villa Lorraine has four lounges, each with their distinctive décor and suited for different occasions and a separate bar that is contemporary and stylish, yet inviting. Meanwhile, the veranda has become the main dining room, and why not? With its warm and cosy interiors, fabric lined walls, and windows looking out over the leafy environs, this is just the place to relax over a superbly prepared meal. On days when the sky is clear, diners can enjoy the cool breeze as they sit outside under the shade of the century old trees. Fresh air and a scenic atmosphere have always been known to whet the appetite and this becomes more pronounced with the enticing aromas wafting from the kitchen.

You would do well to start with the carpaccio and tartar of beef with truffle and parmesan cheese chips or the duck terrine, pearl onions and blood orange marmalade. The range of starters is also rather inclined towards seafood and the chilled crab soup with basil, or the cold Scottish wild salmon with fines herbes sauce, green beans and cherry tomato salad are considered specialities there.

For mains, do try the roasted lobster with Provence herbs, stirred rice, young vegetables and wasabi fizzle or butter fried little Dover soles with Bintjes potatoes, Alaska king crab and marrow for a refreshingly different experience. The Bresse duckling with fresh peaches and green pepper corns unites textures and tastes that are vividly unalike, and yet the combination works because of the execution. Those fond of meat will find the beef fillet Rossini or veal sweetbreads with black truffle, young spinach and foie gras a veritable treat.

The dessert trolley is a well-known feature there, showcasing some delectable and decadent confections such as passion fruit soufflé and fenouillette liqueur, mixed red fruits with almond ice cream, melon and red fruit soup, flavoured with lemongrass from Thailand, or you could choose from their selection of sorbets and ices if you prefer something cooler.