Restaurants

With a name like David Martin, when you have manned the stoves at the Epicerie, when you have been head chef for Alain Passard and at the Jules Vernes in Paris or even at Bruneau in Brussels and when you take up the reins of the Brasserie de la Paix in Anderlecht, standards are obviously set very high. But the man who has achieved great success by combining the best ingredients with divine pieces of imagination has met this challenge, without taking anything away from the traditional tavern feel which has been the root of La Paix's phenomenal success since...1892. Yes, 1892, your eyes are not playing tricks on you.