At Mondieu, chef Iain Wittevrongel & lady of the house An Taillieu are supporters of the MOFMOF philosophy. MOF what? MOFMOF: Minimum of Fuss, Maximum of Flavour. Think pure products and classical dishes. Think veal sweatbreads, Steenvoorde young pigeon or Crêpe Suzette. My god, the classics are back in vogue.
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