Le Pigeon Noir

• Wry Sense of Humour and Vintage Ambiance: Le Pigeon Noir embraces a playful, self-deprecating motto ("A pigeon might be dumber than a dolphin – but at least it can fly...") that reflects its charming, vintage interior and village café vibe, complete with tightly packed tables, red velvet curtains, and traditionally dressed staff, creating a lively yet nostalgic atmosphere.

• Traditional Gallic Cuisine Without Modern Gimmicks: The restaurant specializes in classic French and Belgian family favorites made with textbook precision, avoiding fussy frills or contemporary culinary trends. Signature dishes include a light, fluffy langoustine soufflé served with a rich sauce made from the shells and heads, and smoked herring in olive oil with finely sliced red onions and boiled baby potatoes.

• Unassuming Michelin Star Setting: Despite its Michelin star, Le Pigeon Noir is housed in an unpretentious building with a cozy, Parisian brasserie-like atmosphere. The service is notably friendly and the experience is ideal for special occasions, yet the restaurant maintains a relaxed, neighborhood feel rather than a formal, high-end dining environment.

The most honored or signature ingredients at the Michelin-starred restaurant Le Pigeon Noir in Uccle include:

• Pigeon: Central to the restaurant's identity, featured notably in their famous pigeon salmis, slow-cooked in red wine and paired with a lemony sage jus. Pigeon liver on toast is also a highlight, showcasing the bird in multiple preparations that emphasize traditional French techniques and rich flavors.

• Veal brains: Served barely poached with tartare sauce and corn salad leaves, this ingredient reflects the restaurant's commitment to classic, unfussy country cooking with nostalgic appeal.

• Smoked herring: Used in a signature dish served in olive oil with finely sliced red onions and boiled baby potatoes, this ingredient underscores the restaurant's focus on authentic, traditional flavors prepared with precision.

• Langoustines: Featured in a light fluffy soufflé accompanied by a sauce made from the shells and heads, demonstrating the kitchen's skill in extracting deep flavors from seafood while maintaining elegance.

• Peppercorn (Cambodian Kampot peppercorn): Used to create a lightly spicy crust on pigeon, blending fresh, red, and black peppercorns to provide a complex, fruity, and robust flavor profile that contrasts with the tender meat.

These ingredients are significant as they embody Le Pigeon Noir's philosophy of honoring traditional French and Belgian country cooking with high-quality, regionally sourced produce, prepared with respect and a touch of refinement. The pigeon dishes, in particular, are emblematic of the restaurant's name and culinary identity.

Tasting Menus

• Le Pigeon Noir (6 courses): €120
• Tournure (7 courses): €150

Signature Dishes

• Rognons de Veau: €45
• Mi-cuit de veau: €42
• Pieds de cochon: €48
• Blue Lobster: €95