As chef of “Maison Jeunet“, the wish of Steven Naessens is for diners to feel at home at his restaurant, taking away the simple thought of "It was delicious".
His dream has always been to share his cooking with others in a simple and convivial way, striking a subtle balance of passion and restraint in his cuisine.
"Generosity" will always be his watchword, a concept of cooking that comes straight from the meals of his childhood.
André and Jean-Paul Jeunet's emblematic dishes, such as spring chicken with "yellow" Jura wine and morel mushrooms, and fingerling potatoes with truffles, have now become some of the restaurant's cornerstone dishes.
Closed from mid-December to the end of January. Closed on Thursdays from mid-October to early March.