Matthias Speybrouck is the creative mind behind the restaurant ‘Va et Vient’. This Kortrijk native first gained experience with Piet Huysentruyt in the Ardèche before joining Flemish Foodie Kobe Desramaults at the restaurant In De Wulf. Later, he embarked on an adventure with Sergio Herman in Oud Sluis and had a bistronomy stint as chef at De Vitrine in Ghent. For his return to Kortrijk, Matthias chose the old flax factory near the Broeltowers, along the Leie River. The industrial look was preserved with the open ceiling and concrete floor. The rough whitewashed walls and wooden tables provide the perfect contrast.
Matthias is part of the Jong Keukengeweld selection, and his product-focused cuisine bursts with intensity, presented in a contemporary style. Matthias creates unconventional combinations with extra attention to deep flavors, textures, and purity. Va et Vient operates with a fixed menu; for lunch, you can enjoy a meal for €30-35, and for dinner, there’s a choice between the Chef’s Selection in 3 or 4 courses (€45 or €55), or the ‘small k’ menu (€65) and ‘large K’ menu (€85).
The wolf fish comes with leche del tigre and nettle cream, while the Menapii smelt is served with smoked eggplant. The wine pairing consists of natural wines or wines from small-scale winemakers. The smooth, no-nonsense service ensures a stress-free evening of enjoyment. Looking for a location for private dining or meetings? This can also be arranged at Va et Vient on the “First Floor.”
One more thing: Va et Vient possibly boasts the best location in Kortrijk. The banks of the Leie have been fully renovated, and combined with the view of the Broeltowers, you’re in a beautiful spot here.
A little trivia: Matthias, along with Felix (Vliegend Tapijt), is the driving force behind Café Paté, a collective of Kortrijk chefs who regularly organize culinary events in Kortrijk.
Va et revient
Words: Pieter Declercq
