Michaël Vrijmoed is light years from your run-of-the-mill chef. Committed body and soul, he harnesses his phenomenal creativity and extensive technical know-how to the service of fine food, combining pedigree Gallic techniques with traditional fermentation and exotic influences. His stellar reputation is also due to his unabridged passion for vegetables, which comes to the forefront in his vegetarian Purs menu, as he relentlessly coaxes the best out of each ingredient. Should he get his hands on white truffles, he proudly brings them to your table as he plies you with suggestions. You may be tempted by an invigorating yuzu sorbet with Timut and Sichuan pepper, before you tuck into pheasant from the Flemish Ardennes cooked whole and flanked by portobello mushrooms, stewed endives, cranberries, foie gras and celery. A powerful gamy gravy further underscores and heightens all these flavours. Such exuberant, occasionally complex harmonies are fully emblematic of the talent of chef Vrijmoed. You can rely on the sommelier for inspired and sometimes daring tips to enhance your dining experience in this stylish contemporary town house that blends elegance and Art nouveau details.