The Chef and his team


The Chef & his Team

The Chef & his Team
De "Aux Armes de Bruxelles"

The Aux Armes de Bruxelles brasserie is located in the historic Îlot Sacré neighbourhood. It is staffed by a kitchen crew of 32 and a team of 30 people in the dining room. Every employee cares about the soul of our brasserie; some of them have more than 37 years of experience. We are proud of this loyalty, which proves that it is not just the customers who feel at home "at the Armes".

Quality, respect for products and precision in cooking times: nothing escapes the watchful eyes of our chef, who is committed to meeting the very high standards of the house. He also makes it a point of honour to pass down the secrets of his trade and has been training apprentice cooks for several years.

In the dining room, our staff strive to perpetuate the traditions of a warm welcome and top-notch service. You will encounter a united team where everyone has a well-defined role to play.

When you visit Aux Armes de Bruxelles, you will be delighted to find that the entire staff have the same goal: sharing their passion for gourmet Belgian cuisine with you.

His menu

Poultry Waterzooï

Recipe from the Chef

Poultry Waterzooï

Waterzooï (waterzooi in Flemish) is a stew from Gand, Belgium, made from chicken or fish. The name means "boiling water" in Flemish.

Read his recipe

  Poultry Waterzooï  

Poultry Waterzooï

Ingredients :

  • - One 1.5-kg fattened chicken (or 2 regular chickens), cleaned
  • - 1 celery stalk
  • - 2 carrots
  • - 1 bunch leeks
  • - 1 onion
  • - Salt, pepper
  • - 1/4 l crème fraîche
  • - 50g butter
  • - 50g flour
Pour 2 to 3 l water into a saucepan and add the diced onion, celery leaves and chicken.
Bring contents to the boil and let simmer over low heat for about 1 hour (season with salt and pepper).
Remove the chicken and let cool. Remove skin and cut into four pieces.
Prepare a roux in a saucepan with the 50 g flour and 100 g butter. When the roux is formed, add 1 l of the chicken cooking liquid. Stir well and leave to cook.
Use a bit of the chicken cooking liquid to cook the julienned leeks, as well as the carrots and celery. Then remove the vegetables and add them to the mixture, along with the 1/4 l crème fraîche.
Pour this mixture over the chicken pieces which have been held at a warm temperature.
Serve in soup plates with steamed potatoes

illustrations d'astuce


This dish can also be prepared with fish or lobster by substituting the cooking broth and following the rest of the recipe as above.