Nuance

Thierry Theys’ cuisine is the pinnacle of “nuanced”. Despite his youth, he has already made a name for himself on the Belgian fine dining scene and owes his reputation to highly individual recipes. Right from the first bite, he unveils his high-flying precision and technical craftsmanship. Not afraid of challenges, each dish is rich in emotion. For example, he may prepare North Sea crab with finger lime, avocado and a subtle sweet-sour flavoured stem lettuce. He may enhance suckling veal, simply grilled, with a barigoule sauce and a gravy jazzed up by kimchi. This chef knows how to nurture and draw out the distinctive character and tiniest details of outstanding ingredients. Suave, delicate food that suits our modern tastebuds. The mind-blowing experience is further enhanced by a fantastic selection of wines, available by the glass, a decadent range of sweet titbits served with coffee and super slick service. A stylish interior, fantastic wine cellar and marble details set the scene in this exceptional establishment on a permanent quest for excellence.

Rapid ascent: two Michelin stars by age 26

• Nuance earned its first Michelin star in 2009 and a second in 2010, marking exceptionally rapid progress for chef Thierry Theys who achieved two stars by the age of 26.

Housed in a former bank with owner-led redesign

• The restaurant is located in what used to be a bank, and in 2015 it was refurbished by the owners with their own interior design sensibilities.

Flexible dining concept: mix and match tasting menus with à la carte

• Guests can mix and match from the tasting menu with à la carte selections at their table, a level of dining flexibility not always offered in fine dining.

Signature Ingredients

• Langoustine: A central seafood element in Nuance’s repertoire, highlighted in dishes such as baked langoustine with burnt leek, leek vinaigrette, lightly pickled rhubarb and verbena emulsion. The shellfish are repeatedly praised for exceptional freshness, and the combination shows the chef’s mastery of balancing sea sweetness with tart, aromatic accents.
• Venison: A flagship meat course, exemplified by venison served on a salt slab with accompaniments like aubergine cream; on the tasting menu it appears in a variant featuring mulberries and coffee, plus a mushroom emulsion and potato cream, demonstrating bold, precise flavor pairing and technique.
• Mulberries: A defining fruit in the venison preparation, providing a fruity counterpoint to game meat and coffee notes, reflecting Nuance’s penchant for unexpected but harmonious pairings.
• Rhubarb: Used with langoustine to provide brightness and balance; the rhubarb is praised for its exceptional flavor and delicate pickling that complements seafood and citrus/herb components.
• Confit lime: A distinctive citrus component used with sea bream to deepen citrus notes and contrast the fish’s richness, often appearing in a sea bream course with mousseline of anchovies and fennel components.
• Mackerel: A notable seafood dish described as magnificent, with accompaniments such as Granny Smith espuma, verbena cream, radish and apple, illustrating precision acidity and herbal flavor integration.