A culinary landmark of Brussels dating back to 1892, La Paix was originally where the local butchers came for a bite to eat at the end of their working day. Chef David Martin has traded in the traditional brasserie score for a neoteric menu that is as impressive as the interior is lavish. La Paix now blends Brussels’ heritage with Japanese minimalism, embodied by a shimmering flock of origami birds suspended in flight from the ceiling and enhanced by soft lighting. This almost reverential setting provides the perfect foil for Martin and his team to add the final touch to their creations on the “altar”. You can choose between three set menus, named after the chef’s father and the parents of Nathalie, your hostess. The repertory merges purebred Gallicism and Japanese purity with a very personal creative twist, often depicted by Norwegian seafood. Chef Martin is on a permanent quest for perfection and the flavours are bold and often contrasting. Right from the lineup of appetisers, you are caught up in a fascinating culinary whirlwind, illustrated by melt-in-the-mouth pieces of pork shank and whelks, paired with tartare of seabream infused in a sweet and sour Asian-inspired vinegar and honey marinade. All of which is flanked by a creamy mushroom chawanmushi. David Martin is a larger-than-life chef who is relentlessly pursuing his mission to chart new culinary territories.