Made ByRestaurant

Brasserie Julie

Chef in Residence

Andreas Saul

Chef

01CitySint-Martens-Bodegem, Belgium
02RecognitionOne Michelin Star

Brasserie Julie in Sint-Martens-Bodegem refines the modern brasserie under chef Thomas Locus, pairing ingredient-led classics with a serious wine program in a cosy farmstead and garden terrace.

1 Michelin Star

At a glance

Price: $$$$
Rating: 4.6 (431)

Where contemporary Belgian hospitality meets international culinary artistry, Brasserie Julie + Sint-Martens-Bodegem transforms the traditional brasserie concept through chef Thomas Locus's ingredient-driven philosophy. Set within a restored farmstead, the restaurant serves familiar flavors with careful technique and global inspiration. Chef Andreas Saul leads Brasserie Julie. His approach centers on quality, sourcing ingredients and applying refined technique to both international classics and Belgian favorites. His dedication to thoughtful service shapes the restaurant's brasserie cuisine. The menu at Brasserie Julie showcases Locus's talent for reimagining classics through an international lens. Shared appetizers like almejas à la marinera and nobashi shrimp with shichimi demonstrate his global perspective, while elevated interpretations of steak tartare and Dame Blanche reveal his mastery of familiar favorites. The chef's ingredient-led philosophy shines in dishes like grey partridge roasted on the bone, where superior sourcing meets precise execution. Seasonal game preparations and carefully curated wine pairings reflect the restaurant's commitment to fine dining standards within the approachable brasserie format. The restaurant's farmstead setting includes intimate dining rooms and a garden terrace. Service reflects Locus's hospitality philosophy, balancing professionalism with warmth. The wine list complements the cuisine's international influences. Brasserie Julie reflects Belgian brasserie dining shaped by contemporary culinary ambition. The restaurant offers sophisticated cuisine in an intimate countryside setting.