Les Eleveurs
Les Eleveurs
I normally stick to writing about restaurants in Brussels, but Les Eleveurs is a rare exception. This spot has been close to my heart for years. Not only is it a beautiful place to unwind, but their meticulous attention to detail in both the food and service truly sets them apart. It’s a place that feels special every time I visit.
So when I was invited to the launch of Wild Feast for hunting season at Les Eleveurs, I couldn't pass it up. The dinner was nothing short of sumptuous. From the deer carpaccio and perfectly presented scallops to the wild duck with potato mille-feuilles and a mirabelle tart, every dish was spot on. They even brought back classic service for the occasion, carving duck and pheasant tableside and finishing sauces right in front of us—an elegant touch!
We were even graced by the presence of Andy de Brouwer, former owner of Les Eleveurs, who carved our meat and served us some of his famous Meuzenne as apéritif.
The history of this institution
Restaurant Les Eleveurs in Halle has a rich history spanning 127 years and four generations. Established in 1897, it began as a modest inn catering to cattle traders visiting the local market. Over the decades, it evolved into a fine dining establishment known for its warm hospitality and high-quality cuisine. Under the stewardship of the De Brouwer family for many years, Les Eleveurs became a beloved institution in Halle. Today, with new owner Julian Staar at the helm, the restaurant maintains its deep-rooted traditions while embracing fresh innovations, continuing its legacy as a culinary landmark.
Who is Julian Staar?
Julian’s journey to owning Les Eleveurs in Halle is a testament to following your passion. Originally moving to Austria in 2011 to study biology, Julian's career took a different path after working part-time in hospitality. What started as a way to earn some extra cash quickly became a revelation. He found purpose and joy in making people feel at home through hospitality, realizing this was more than just a job—it was his calling.
After completing his biology degree, Julian took a managerial role at a hospitality placement agency in Salzburg, where he was responsible for team trainings, client relations, and daily operations. His love for the industry deepened, prompting him to study hotel management at a tourism school. His internship in South Africa became a key chapter in his life. Falling in love with the country, Julian developed a passion for South African wines—a passion you can now see on the wine menu at Les Eleveurs.
Julian’s career took another leap when he became a consultant for restaurants and hotels during the COVID-19 pandemic. Frustrated by the common complaints about the hospitality industry—long hours, low pay, and lack of appreciation—he set out to change the mindset of those working in it. He started highlighting the beauty and joy of hospitality, a profession that goes far beyond simply serving food.
It was during this time that fate played its hand. Julian, still based in Austria, was working with Andy de Brouwer, the then-owner of Les Eleveurs. A Zoom call led to love at first sight when he met his now-fiancé, a Belgian woman. During the lockdown, he visited her in Belgium, and soon after, he made the move permanent. They now live together with their young son.
What’s new at Les Eleveurs
One of his first moves was to improve work-life balance for the staff. Wednesday evenings are now closed so that employees can enjoy time with their families, and weekend service is limited to just one Saturday night and Sunday brunch each month. While breakfast is available every day, a fully revamped breakfast service will launch in early 2025, featuring a collaboration with Zucchero, a top-notch patisserie from Halle. Zucchero’s cakes and pies, crafted by a former pastry chef from the Michelin-starred Comme Chez Soi, will be a highlight of the brunch buffet.
When it comes to the menu, Julian has streamlined the offerings, moving away from the extensive options of the past. Now, guests can enjoy a three-course menu for €50, which changes every two weeks, or a two-course lunch for €35. The à la carte selection includes five starters, five mains, and five desserts, with the entire menu updated monthly to reflect seasonal ingredients. Wines from Germany, Austria, Northern Italy, Spain, and South Africa are gradually being added to the wine list, reflecting Julian’s global perspective and his personal love of South African wines.
Yet, while there are plenty of new ideas, Julian is committed to preserving the heart of Les Eleveurs. He describes his approach as giving “the same book, with a new cover”. You will be happy to hear that you can find the same faces and talent in and out of the kitchen. Michel Borsy continues to be head chef and Jochen Heyvaert is still mastering the wines.
To honor the restaurant’s history, special events will highlight classic service traditions. For instance, during hunting season, guests can indulge in the restaurant’s beloved pheasant dish, available throughout the season. On November 16 and December 7, 2024, the restaurant will host special dinners named Wild Feast, where wild game will be carved tableside, offering a nostalgic nod to the past.
And before that, a special Winemakers' Dinner is scheduled for October 22, 2024, in collaboration with Vinea. This four-course event will focus on wild game, with wine pairings, including Barolo, for €150—a perfect evening for food and wine lovers to experience something truly exceptional.
Julian’s story is one of passion, perseverance, and a deep respect for tradition. At Les Eleveurs, he’s not just continuing the legacy—he’s making sure it thrives for years to come.
Les Eleveurs
Suikerkaai 1/A, 1500 Halle
Open for lunch Wednesday to Friday
For dinner Monday, Tuesday, Thursday and Friday
Saturdays and Sunday brunch are once a month
Visit their website for special events and bookings
