Tienen is not just the city of sugar; it’s slowly becoming the city of Gilles Melchior. After stints at Tuinkamer, Luzine, and two years at Hof Van Cleve, Gilles opened his own project in the sugar city in February 2017: Restaurant Melchior.<\/p>\n
The authentic 16th-century building retained its historical charm but underwent a trendy, hip makeover. The color scheme features earthy tones with golden accents, and Eastern influences are clearly visible. The ambiance exudes warmth, class, and refinement.<\/p>\n
These elements are reflected in Gilles’ cooking style. His approach is refined, with dishes featuring top-quality ingredients, complemented by Eastern influences. For example, lobster is paired with yuzubutter, sea fennel, and celeriac. Tartare from the French Aubrac is served with homemade ponzu, aged for six months, and caviar.<\/p>\n
Classics are not forgotten, and the Dame Blanche, made with house-made vanilla ice cream, is at an unparalleled level. The traditional paling in ‘t groen (eel in green sauce) is transformed into a completely different version, maintaining the same foundational ingredients: eel and fresh herbs.<\/p>\n
Guests can choose from small bites or a fixed menu. The “Up To You” menu features a variety of small plates that can be shared\u2014or not. Melchior’s Choice consists of four dishes for 62 euros or five for 74 euros. There\u2019s also a three-course lunch available for 35 euros.<\/p>\n
The wine list blends adventurous selections with some well-known names, offering a balanced selection to complement the refined dishes.<\/p>\n
Melchior is becoming a renowned name well beyond Tienen, and in January 2020, it was awarded its first Michelin star.<\/p>\n
Restaurant Melchior is no-nonsense Michelin star magic.<\/p>\n
Words: Pieter Declercq
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