Home 2020-09-18T17:20:32+02:00
  • Non-stop kitchen between 12 pm and 11 pm (last order)

  • Open every day from 10 am, (also on holidays)

  • Garden – Heated terrace open all year round
  • Parking
  • We accept the following credit cards: Maestro – Visa – Mastercard – American Express


You can book by phone at 02/672.57.79, by email at info@augrandforestier.be, or direclty online using the form below:


Menu-FORESTIER_vignette2In the kitchen rules chef Mathieu Yesil 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).

Noix de Saint Jacques bretonnes poêlées22.00
6 huîtres creuses n 4 Gillardeau (Marennes-Oleron) sur glace, citron, pain bis beurré27.50
Contrefilet minute, p. frites, béarnaise maison28,25
Emincé de volaille sauce estragon pommes frites26.00
Rognons de veau grillés, sauce Tierentijn, p. frites25.50
Filets de soles à la Ostendaise, pommes duchesse28.75
Foie de veau grillé à l'anglaise, lard, pommes de terre nature25.25
Aile de raie à la plancha aux câpres pommes nature28.75
Mixed grill de viandes, pommes frites29.00
Saumon d'Ecosse mi-cuit aux mangues, sauce champagne, pommes duchesse27.50
Casserole de moules Jumbo de Zélande marinières pommes frites (+-1kg)27.25
Mousse au chocolat belge 10.00
Iles flottantes au caramel, crème anglaise10.25
Assiette de framboises belges coulis de framboise glace vanille13.50
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A bit of history


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


  • 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.


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).