In order to celebrate that I’ve moved, I took my two friends to Koen yesterday evening. I used to work with Koen at hotel The Dylan. A sweetheart with a big mouth, women can’t pass him without him checking them, but above all: Koen really knows how to COOK. And since recently, he’s running En Plûche with two other great guys.

This red salon next to restaurant Le Garage was closed for five years, but it’s opened its doors since three months now. Koen and his friends cook and serve. They start at nine with the mise en place (preparations in the kitchen). When the evening begins, all the dishes are finished in an itsy bitsy kitchen behind the bar. Not much bigger than two square metres, I’d guess. Two stoves, a small green egg to BBQ on, and a cutting board. That’s about it. ‘An overweight cook wouldn’t be able to fit’ my dear friend Elisabeth commented.

En Pluche has a bit of a Moulin Rouge ambience, lots of red velvet, low tables, cocktails, and small bites. The staff serves in their jeans with a nice shirt and an apron. ‘I want it to be accessible’ Koen thinks. ‘Because it’s located next to Le Garage doesn’t mean it’s got as high a threshold as some people think. I want to attract a younger audience that likes to have some bites at the bar with a good glass of wine. Towards the back, you can dine romantically if desired.’

We sat on stools at the bar to grab some bites, and it’s great because you can see what’s prepared for you. Whether we liked Gin Tonic, sommelier Kaj asked. A very convincing ‘YES!’ sounded from us in chorus and we had three flower powers in no-time. St-Germain, two different gins, a couple of Granny Smith slices, and on top an edible violet. Holy shit, that was some really good stuff.

We were surprised all evening. Delicious dishes followed one another, we even liked frog’s legs. The ceviche made from sea bass and the cheese cake with ice from grapefruit and coffee were huge hits. Kaj gave us different glasses of wine per meal (even champagne!) and explained things briefly.

We stayed till quite late. At a certain moment the boys got to remove their aprons and we talked for hours. It’s so admirable to try to turn this business into a success again. Koen and his guys are full of energy, explain everything into detail, know what they’re talking about, and look great. I’d say, En Pluche it is.

En Pluche
4 course menu €42,50
5 course menu €52,50