Dôme

Glance upwards as you enter this grand Art nouveau edifice and admire the jaw-dropping dome and glittering chandelier! A mosaic floor and panels of bold floral wallpaper add further cachet to the striking rotunda dining room. Evangeline, in charge of the front of house, greets guests as if they were old friends, hence the home-from-home vibe. A genuine globetrotter, Frédéric Chabbert learned the ropes in prestigious French houses and in the United States and Asia, as you will quickly taste in his cuisine. Dedicated to exalting the ingredient, he may jazz up a traditional sauce with pigeon entrails which he pours over a pink breast of the same bird or he may contrast the briny tang of caviar with a flan of fresh yeast and a stock of brown miso. This veteran chef delves into his rich background to conjure up fascinating recipes, like his chocolate tart, one of the house signature dishes. Chabbert’s cuisine throws a new light on familiar flavours, all of which is underscored by intelligent wine pairings. Consummate know-how that packs a punch every time.

• A Parisian brasserie-style room inside Dôme’s 1893 rotunda in Antwerp.
• A large cellar, described as nearly 600 references, spanning organic bottles and classic domaines.

Signature Ingredients

• Roast meats and classic French sauces, central to the Sunday Roast format.
• Chocolate, the house chocolate tart is framed as a long-running signature.

Menu

• French brasserie classics, refined with modern technique.
• Sunday Roast is offered as a three-course menu (€48 per person), with the à la carte menu also available.

House staples

• Chocolate tart, sold whole for take-away, described as serving 8 to 10 people (€50).