The Butcher's son

The industrial loft vibe of the trendy, urban Butcher’s son eatery blends seamlessly into De Koninck brewery, in which it is located. The premises are also home to the De Laet & Van Haver butcher’s shop, the main suppliers of Bert Jan Michielsen (who worked there when he was young) and the chef’s open kitchen showcases his ongoing passion for red meat. Chef Michielsen takes family favourites to a whole new level thanks to lashings of talent, sprinkled with modern twists. For example, he may mix fish with a tartare steak conjuring up subtle, savoury nuances or perfectly crisp calf sweetbread might be flanked with morel mushrooms and home-made sausage stuffed with truffle. One thing is certain – choosing between the house signature dishes and the more inventive creations is something of a conundrum. Even though red meat is at the core of Michielsen’s reputation, his fish dishes are equally worthy of mention. The flavoursome palette of appetising side dishes confirms the chef’s high-flying culinary talent.

Industrial Loft Vibe

• The Butcher's Son is located within the De Koninck brewery, featuring an industrial loft ambiance that enhances the dining experience.

Chef's Open Kitchen

• The restaurant showcases an open kitchen where Chef Bert Jan Michielsen's passion for red meat is on full display, allowing guests to witness the culinary process firsthand.

Innovative Dish Combinations

• Chef Michielsen creatively blends traditional family favorites with modern twists, such as mixing fish with tartare steak and serving unique combinations like calf sweetbread with morel mushrooms and truffle sausage.

Signature Ingredients

• Red Meat: Central to Chef Bert Jan Michielsen's culinary reputation, red meat is showcased in various forms, including entrecôte and tartare steak, often prepared with modern twists that enhance traditional flavors.
• Calf Sweetbread: A delicacy that is perfectly crisp and often paired with morel mushrooms and homemade sausage stuffed with truffle, highlighting the chef's skill in elevating classic ingredients.
• Morel Mushrooms: Sourced for their rich, earthy flavor, these mushrooms complement the calf sweetbread and add depth to the dish.
• Truffle: Used in the homemade sausage, truffle adds a luxurious touch and enhances the overall flavor profile of the dishes.
• Fish: While red meat is a focus, the restaurant also features inventive fish dishes that are equally celebrated, showcasing the chef's versatility and commitment to quality ingredients.
• Béarnaise Sauce: A classic accompaniment to the entrecôte, this sauce is made in-house, emphasizing the restaurant's dedication to traditional French techniques.