Does Brasserie Chez Clément offer vegetarian dishes?

A Belgian brasserie of the bourgeois tradition like Chez Clément is historically built around a meat-and-fish-centred carte: vol-au-vent à la financière, carbonnade flamande, croquettes aux crevettes grises, anguilles au vert, mussels in season, and Vincent's signature cabillaud florentine. The structure of the menu reflects this heritage. That said, the brigade of thirty-two and the everything-made-in-house philosophy of chef Vincent give the kitchen the depth to consider vegetarian options with a real level of care rather than as an afterthought.

The seasonal pivots of the carte naturally produce vegetarian-friendly windows. The spring asparagus season can be worked without a meat component when a guest asks for it, asparagus is a noble Belgian product on its own. Other seasonal vegetables and salads can be adapted in service for vegetarian guests. The point is that, because everything is made in-house, the brigade can adjust a recipe on request without falling into the “quick fix” trap of an industrial kitchen.

The recommended approach for a vegetarian guest is therefore very practical: flag the dietary requirement at the moment of booking. The maître d'hôtel passes the information to the kitchen, which lets the brigade anticipate and offer a clear set of options at the table rather than improvise during service. For a business dinner or a private event involving several vegetarian guests, anticipation is even more effective: a conversation with info@brasseriechezclement.be allows the menu to be calibrated upstream.

The everything-made-in-house standard applies to vegetarian options just as much as to the main carte. There is no « second-tier » treatment for alternative diets in Vincent's kitchen. Vegan and gluten-free guests are equally welcome, the brigade adapts the dish to the diet, on request, with the same care.