Home 2018-11-20T14:24:18+00:00
  • Open every day from 10 am, (also on holidays)
  • Non-stop kitchen between 12 am and 11 pm (last order)
    Except Sunday, open untill 3 pm.
  • Garden – Heated terrace open all year round
  • Parking
  • We accept the following credit cards: Maestro – Visa – Mastercard – American Express

Menus

Menu-FORESTIER_vignette2In the kitchen rules Chef Jeremy Herregodts – assisted by a team of experienced kitchen staff. The seasonal menus are prepared with daily fresh products (no under vacuum or deep frozen ingredients here…) from carefully selected Belgian suppliers who work according to traditional methods and who have passed on their knowhow from one generation to the next. Everything is home made, with lots of love and expertise: ice cream, cakes, sauces, croquettes, etc. We prefer seasonal products (fruits and vegetables).

6 huitres creuses n 3 Gillardeau (Marennes-Oléron) sur glace, citron, pain bis beurré26,50 €
Carré de marcassin rôti, p.amandine, airelles28,00 €
Emincé de faisan à la brabançonne, p.amandine27,00 €
Rognons de Veau sauce moutarde, p. frites24,75 €
Contrefilet minute, p. frites, béarnaise maison28,25 €
Choucroute garnie à l'Alsacienne, p.purée26,00 €
Filets de Soles à la Dugléré, p. duchesse28,50 €
Casserole de moules jumbo de Zélande marinières, p.frites (+- 1 kg)26,75 €
Daurade Royale à la plancha sur lit d’épinards, beurre nantais, pomme duchesse28,50 €
Fish and chips comme à Goodwood (cabillaud frit), sauce rémoulade25,75 €
Fondant au chocolat maison, crème anglaise11,00 €
Tarte tiède des sœurs Tatin, glace vanille10,50 €
Château Valcombe, Epicure 2014, AOC
Ventoux, BIO, 2014, Mannaerts
le verre
1/2
3/4
7,50 €
23,00 €
38,00 €
Château Barrail du Blanc, St Emilion GC, 2014la demie26,00 €
Château Corbin Michotte GCC Saint Emilion M.C. 201580,00 €
L’Héritage de Chasse Spleen, Ht Medoc, 201557,50 €
Nipozzano Riserva, Chianti rufina, 201343,50 €
Couvent des Jacobins, Bourgogne rouge, 201543,00 €
Château Fonbel Saint-Emilion Grand Cru, 2014le verre
la bouteille
10,00 €
52,50 €
Crozes Hermitage, Côtes du Rhône A-C, « Les Jalets », Jaboulet Aîné, 2015, M.D.47,00 €
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Pictures

A bit of history

vignette_travaux_forestier

In 1985 the family Duflot creates the restaurant Le Bol d’Air, by reference to the amusement park run by the father and grandfather in the North of France.

Following the death of his father, Laurent decides to sell the business.

Albert-Jean and Frédéric Niels were looking for a quiet place out of the center of Brussels to open their second restaurant.

The location enchants them as soon as they set eyes on it, a quiet and peaceful place situated just in front of the Park Tenreuken.

In 2013 they buy the business and the building.

The renovation works start under the expert guidance of the architect Catherine Lalmand, along with the cooperation of the designer Alain Berteau.

A lot of care goes into the architecture and the interior.

All the furniture is newly designed and handmade. Again, as in the previous restaurant,  they use the same noble materials: massive oak, leather, steel, copper, brass, belgian bluestone.

The walls of the restaurant are decorated with works of modern and contemporary artists: Christian Dotremont, Walter Swennen, Harold Ancart, Maurice Wijckaert, Antoine Mortier,  Koenraad Dedobbeleer, Ever Meulen etc.

The restaurant borrows his name from the street where it is situated avenue du Grand Forestier.

On 20 April 2015 the restaurant opens his doors.

In Medieval Time the Sonian Forest is the most valuable domain of the Dukes of Brabant, who are passionate hunstmen. Boitsfort house the biggest hunting lodge of the Dukes. It is the residence of the Gamekeeper of Sonian and Brabant ( le grand forestier in french). Being the Gamekeeper of Brabant is a prestigious function and the man is appointed by the Dukes to manage the revenues of the woods.

Niels family

joseph-niels

  • 1890: Birth of Joseph Niels, son of farmers from Pajottenland (Hal Enghien Ninove). A disease wipes out the livestock and the prospects at the farm vanish.
  • 1908: Joseph Niels decides to go to Great Britain and starts working in the Savoy Hotel in London.
  • 1915: Joseph Niels returns to Belgium. He becomes the director of the restaurant called La Taverne Royale in the Queens Gallery.
  • 1924: Joseph Niels creates the recipe for the dish named  Filet Américain, which is still the same today.
  • 1926: Joseph Niels opens the hotel-restaurant Canterbury located at 129 Boulevard Emile Jacqmain.
  • 1935: Independant Pavilion at the Brussels World Exhibition.
  • 1940: Joseph Niels passes away. His sons Albert (1917-1978) and Georges (1919-2000) continue his work.
  • 1948: Opening of the shop Nielsvins. Albert and George Niels run the restaurant La Couronne located on the Brussels Grand Place. They also own the restaurant The Claridge located in Buenos Aires for two years.
  • 1958: The Argentine government ask Albert and Georges Niels to represent the Argentine Pavilion at the Brussels World Exhibition. Then Albert and George Niels then decide to go their separate ways. Albert Niels continues to work with his sons Michel, Philippe and Albert-Jean.
  • 1968: Opening of the restaurant Au Vieux Saint Martin on the Grand Sablon.
  • 1971: Opening of the restaurant La Marie-Joseph located at the Fishmarket.
  • 1974: Opening of the restaurant Au Duc d’Arenberg on the Petit Sablon.
  • 1978: Albert Niels passes away. His sons take over the business but Michel quickly decides to go his separate way.
  • 1992: Opening of the restaurant Le Canterbury in Ixelles.
  • 2011: Albert -Jean and Philippe Niels decide to part paths and to work with their respective children. Albert-Jean together with his son Frédéric run the restaurant Au Vieux Saint Martin.
  • 2015: Opening of the restaurant Au Grand Forestier in Watermael-Boitsfort.
  • 2017: Opening of Les Chambres de Martin above our restaurant Au Vieux Saint Martin.
  • 2018: Opening of the restaurant Au Savoy on Place Georges Brugmann in Ixelles.

Contact

Where do you find us?

GPS 50.803968, 4.428677

«Au Grand Forestier» is situated at the edge of the Sonian Forest in Watermael- Boitsfort. The restaurant has been located in a typical Boitsfort property dating from the early 20th century, which is part of the architectural heritage of the commune. It looks out on the Ten Reuken ponds, a short 50 yards away from the Avenue de la Forêt. The restaurant can be reached by car and by public transport: tram (94), bus (41-72) or the underground (station Hermann Debroux).