To celebrate that I have really completely moved, I took two friends to Koen last night. I worked with Koen at hotel The Dylan. A sweetheart with a big mouth, no woman can walk past him without being checked out, but above all: Koen can cook incredibly well. Recently, he has been running, together with two other nice guys, And Plûche.

This red salon next to restaurant Le Garage has been closed for five years, but the doors have been open again for three months. Koen and his friends cook and serve, or actually, they can do everything at once. They start every day at nine o'clock with the mise en place (preparatory work in the kitchen). When the evening begins, all dishes are finished in a tiny kitchen behind the bar. No bigger than two square meters, I think. Two gas burners, a small green egg for barbecuing, and a cutting board. That's about it. ‘A bit of a chubby chef wouldn't be able to work here,’ my dear friend Elisabeth remarked.

And Pluche has a Moulin Rouge atmosphere, lots of red velvet, low tables, cocktails, and small bites. The staff simply serves in jeans, with a nice shirt and an apron. ‘It should be accessible here,’ Koen thinks. ‘Just because it's next to Le Garage doesn't mean it has such a high threshold as some think. I would like younger audiences to come, to enjoy snacks at the bar with a good glass of wine. At the back of the place, you can also dine romantically if you want.’

We sat on stools at the bar to eat - the best thing there is, because then you can see well what is being prepared. ‘Did we like Gin Tonic?’ asked sommelier Kaj. With full voices, all three of us shouted 'YES!' In no time, there were three flower powers in front of us. St-Germain, two different gins, a few slices of granny smith and on top an edible violet. Holy shit, that was delicious.

After that, we let ourselves be surprised the whole evening. One after another small and delicious dish came to the table. We even found frog legs delicious. The ceviche of sea bass and the cheesecake with grapefruit and coffee ice cream were the highlights. Kaj came with a new glass of wine for each course (even once champagne!) and a little explanation.

It became a late night. At one point, the boys could also take off their aprons, and we chatted a bit longer. How cool to take on this place and what a challenge to get the business back to the top. Koen and his guys are full of energy, explain everything with a lot of love, know exactly what the hospitality industry entails, and also look good. I would say, And Pluche it is.

And Pluche
4-course menu €42.50
5-course menu €52.50