Comme Chez Soi

The story

Crafted with passion, served with love

A Century in the Making

Since 1926, Comme Chez Soi has occupied a handsome Brussels townhouse on Place Rouppe, accumulating close to a hundred years of kitchen wisdom without ever standing still. The name — roughly "like at home" — sets an expectation the restaurant has spent generations earning. Twice recognised among the World's 50 Best Restaurants, including a seventh-place ranking in 2003, the address carries a weight that few European dining rooms can match.

The Rigolet Family Table

At the heart of everything are Lionel and Laurence Rigolet, who carry forward what the restaurant itself calls "this incredible ability to pass passion from generation to generation." Lionel's cooking sits at a precise intersection: dishes that are, in his own framing, "typical and unshakeable" on one side, and "resolutely modern, vivid and surprising" on the other. It is a balance that defines the best of Belgian-French cuisine — rooted in classical technique, alert to the present.

Pastry chef Charlotte Aversa brings her own creative signature to the dessert menu, with compositions such as a 100% Piedmont hazelnut namelaka and a spiced biscuit with speculoos mousse, blueberries and blackcurrant gel — the kind of precision work that rounds off a serious meal without tipping into excess.

What Arrives at the Table

The menus shift with the seasons and the chef's inspiration, a deliberate policy that keeps the kitchen honest and the produce central. Winter 2026 offerings give a sense of the register: langoustines and Zeeland oysters in tartare with oscietra caviar and marinated cucumber; Dieppe scallops with fresh Melanosporum truffle, ravioli and an oxtail consommé scented with Vaucluse; a half-cooked tuna belly marinated in soy and citrus. The cheese course draws from both Belgian and French producers, served from a single plateau.

Among the standing classics — "les indémodables" — are flambéed Gascon peaches and a lime soufflé with mojito granita, desserts that have earned their permanence on the menu through sheer repetition of pleasure.

The Room and the Experience

The setting is an elegant Brussels maison, formal enough to mark an occasion, familiar enough to justify the name above the door. Valet parking is available, and the room accommodates private dining. The kitchen closes the house at midnight out of respect for the team — a detail that speaks to how this place is run: with the same care extended inward as outward.

For anyone serious about Belgian-French cuisine, Comme Chez Soi is not a discovery. It is a confirmation.