Where can you eat the best mussels and fries in Brussels?

Our selection: Brasserie Auguste on the Grand-Place, La Roue d'Or (rue des Chapeliers 26), Le Pré Salé in the Sainte-Catherine district (rue de Flandre 20) and Big Mama chez Thierry, steps from the Grand-Place.

How much do mussels and fries cost in central Brussels?

Expect from €18.90 for mussels marinière at Brasserie Auguste up to €24 at Big Mama chez Thierry — the best value around the Grand-Place.

Which restaurant has a view of the Flower Carpet?

Brasserie Auguste sits directly on the Grand-Place, with a view of the 2026 Flower Carpet (13–17 August).

Do I need to book during the Flower Carpet?

Yes. Booking is strongly recommended over the 15 August weekend; each address in the article has a direct booking link.

Académie Culinaire de France: induction on Brussels’ Grand-Place

Some moments happen in Brussels without any fanfare, yet they say everything about the city’s soul. On 11 & 12 April 2026, behind the golden façades of the Grand-Place, the Brewers' House hosted one of the most prestigious gatherings of the food crafts: the induction of new members of the Académie Culinaire de France, Belgium-Luxembourg delegation, celebrating its 45th anniversary.

Ten professionals received the Academy’s collar that weekend. The ceremony was chaired by David Weytsman, President of the City of Brussels' public welfare centre, alongside Christian Millet, vice-president of the Academy, with Floriane Bonnier and Bernard Frisque, president of BXLOVE, among the guests.

"We often talk about haute gastronomy. But behind that word there are, above all, women and men who get up early, work hard and pass on real craftsmanship: chefs, bakers, pastry chefs, restaurateurs, food artisans. They are the ones who keep our streets and neighbourhoods — and part of the soul of Brussels — alive." — David Weytsman, on LinkedIn

🏛️ The Académie Culinaire de France: 1883, the oldest in the world

Founded in 1883 by Joseph Favre (1849-1903), author of the Dictionnaire universel de cuisine pratique, the Académie Culinaire de France is the oldest association of chefs and pastry chefs in the world. Its mission has not changed in a century and a half: defend the craft, recognise excellence and, above all, pass it on.

The BeLux delegation, created in 1981, now counts nearly 80 members. Its Brussels anniversary weekend continued on 12 April with a gala dinner bringing together several starred houses.

👑 Charles Sassiat, president of the BeLux delegation

Since 2025, the Belgium-Luxembourg delegation has been chaired by Charles Sassiat. His direction is clear: put the emphasis on promoting Belgian products and talents.

He is surrounded by a board that mirrors the country’s map: Van Hau Nguyen (French-speaking Wallonia), Christophe Baert (Dutch-speaking Flanders), Nicholas Tsiknakos (Brussels) and Anthony Pean (Luxembourg) as vice-presidents, with Johan Forton as treasurer.

🎖️ The inductees

Of the ten new members, these are the publicly confirmed names — eight faces of Belgian craftsmanship:

Bruno Lesbats — at the helm of Le Roy d’Espagne, an institution on the Grand-Place itself.
Dany Lombart — Brasserie Xavier.
Robin Haquenne — the face of restaurant L’Entretien, part of a new generation betting on proximity.
Nicolas Arnaud — pastry chef, European champion.
Jérôme Grimonpon — chocolatier praised by specialist guides.
Curtis Clément Mulpas — chef and teacher at IPES Wavre.
Mina Apostolidis — artisan chocolate maker (XOCOATL MINA Handmade Chocolates), inducted as an auditing member.
Gauthier Wilbaut — new member, proud to share the Academy’s values.

💙 Why it matters for Brussels

Because that collar is not a shop-window trophy. It is a moral contract: train apprentices, defend products, hold the line on quality when everything pushes you to go faster. And because those houses — a brasserie on the Grand-Place, a neighbourhood pastry shop, a chocolate workshop — are exactly what makes this city a joy to walk through.

At a time when many shops are struggling, the best way to celebrate these ten inductions fits in one sentence: push their door open.

Your turn: which restaurant, bakery, pastry shop or artisan deserves the spotlight in Brussels? 👇

📸 Photos from the ceremony

Interview in front of the Académie Culinaire de France Belgium and Luxembourg backdrop — Bernard Frisque interview for the Académie Culinaire de France — Belgium & Luxembourg.

Chef Charles Sassiat in his embroidered chef jacket talking with guests — Charles Sassiat (chair of the BeLux delegation) in conversation with the chefs

Chef Nguyen Van Hau wearing the Académie Culinaire de France jacket — Chef Nguyen Van Hau, wearing the Académie jacket and insignia.

Two guests posing in the wood-panelled halls of the Brewers House on the Grand-Place — Friendly atmosphere with Andon and Floriane Bonnier at the Brewers House.

Chef Charles Sassiat with chef Yvan Roque and a guest at the Brewers House — Chef Charles Sassiat, medal around his neck, with chef Yvan Roque and a guest.

Chefs Yvan Roque and Nguyen Van Hau posing with a guest — Chefs Yvan Roque and Nguyen Van Hau, wearing the Académie insignia.

Chefs Christian Millet and Roland Cois in Académie Culinaire de France jackets — Christian Millet (vice-president) and chef Roland Cois.

Charles Sassiat in conversation by the windows overlooking the Grand-Place — Exchange between politics and gastronomy on the Grand-Place.

Speech at the lectern inside the Brewers House — Speech by David Weytsman at the Brewers House lectern.

The audience gathered in the halls of the Brewers House during the ceremony — The audience gathered for the ceremony, under wood panels and red display cases.

Chef Mina Apostolidis holding her Académie Culinaire de France diploma and plaque — Chef Mina Apostolidis with her diploma and plaque — André Vollon class.

Chef Jérôme Grimonpon with his Académie Culinaire de France diploma and plaque — Chef Jérôme Grimonpon with his plaque and Auditor Diploma — André Vollon class, 26 January 2026.

Chef Bruno Lesbats surrounded by the Belgium and Luxembourg delegation — Chef Bruno Lesbats surrounded by Nguyen Van Hau, Charles Sassiat and Yvan Roque.

Chef Curtis Mulpas holding his Académie Culinaire de France diploma — Chef Curtis Mulpas, diploma and plaque in hand.

Partner Member diploma awarded to the Belgian Brewers by Yvan Roque — The Partner Member Diploma awarded to the Belgian Brewers, with Yvan Roque.

Quietly on the Grand-Place: the Académie Culinaire de France inducted its new chefs 👨‍🍳✨