La Table du Boucher
Imagine your favorite local butcher shop opening a restaurant just a few doors down the street. The place where you get your meat every week, now grills, seasons, and serves the best cuts to you with pride.
That’s exactly what La Table du Boucher feels like, a natural extension of the neighborhood's trusted boucherie, only now you get to sit down, relax, and taste the story behind every piece.
Just steps away from Boucherie Pascale, lovingly named after Cédric’s wife, is adored by locals. The restaurant is built on the same values that have earned them such community affection. Here, quality is not a slogan, it’s a way of working, cooking, and thinking. The philosophy is simple: everything is homemade, bio, and sourced through a short circuit.
What does that mean in real life?
It means the meat comes directly from the farm, the whole animal, nose to tail. Cédric and his team break it down themselves, slicing and crafting every cut with skill, respect, and deep knowledge. Nothing arrives pre-packaged or anonymous. Every piece has a story, every dish a purpose.
They have suggestions that follow the seasons. I had the venison filet, as it is currently hunting season. The meat just melted in my mouth. Tender, juicy and full of flavor. I should also mention that they have the best steak knives I’ve ever used in a restaurant. To Cédric, this detail seemed obvious, but it’s rare to find a place that puts in that extra effort. And the satisfaction of cutting into a steak with a good sharpened knife is extremely satisfying!
On the regular card, you can choose your cut of meat. Pick from côte à l’os, filet pur, onglet, entrecôte, all butchered next door at Boucherie Pascale. You pick your favorite piece, then select your sides and sauces.
Among those sides, one should never be skipped: the fries.
Not just any fries, these are baked in beef fat reclaimed from trimmings in the butcher shop. Golden, crisp, deeply flavoured, and unapologetically indulgent. They are the kind of fries that remind you why some traditions should never change.
They take pride in every product that comes through the door and try to stay as local as possible. Even the vodka is Belgian!
Cédric comes from a long line of butchers, and you feel it the moment your plate lands on the table. There’s heritage in the knife work, tenderness in the cuisson, and generosity in the portions. The menu celebrates what they do best: high-quality, honest meat treated with patience and savoir-faire. No tricks, no shortcuts, just craftsmanship.
And behind that craftsmanship is a tiny, tight-knit team of four. Four people who cut, cook, serve, and welcome you like you’ve stepped into their home rather than their restaurant. There’s warmth in the room, the kind that comes from people who believe deeply in what they serve, and who want you to taste that belief in every bite.
This isn’t a concept.
This is a family tradition carried forward with heart.
La Table du Boucher is the kind of place every neighbourhood dreams of. Rooted in its community, proud of its craft, and built around real food with real origins. When you sit down to eat here, you taste more than meat. You taste passion passed down from one generation to the next.
La Table du Boucher
Rue de Pervyse 72, 1040 Etterbeek
Open from Thursday to Monday for lunch and dinner (closed Tuesday and Wednesday)
Call to Reserve 02 38 00 743
