Rizom

Name: Rizom
Address: Rue Sainte-Louise 82, 7301 Boussu, Belgium, boussu, be

restaurant

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Automatically translated from FrenchTranslated by Google

Core concept and our values

Rizom is a gourmet restaurant nestled in the heart of Grand-Hornu, a jewel of Belgian industrial architecture and a UNESCO World Heritage Site since 2012. Located in a place steeped in history and poetry, the restaurant naturally fits into an exceptional cultural ecosystem, alongside the CID – Centre for Innovation and Design – and the MACS, a contemporary art museum that has been engaging with creation in all its forms for over twenty years. This proximity is not insignificant: Rizom shares with these institutions the same vision, that of a vibrant space where creativity, knowledge sharing, and exploration converge. Under the guidance of chef-owner Olivier De Vriendt, the restaurant defines itself as a harmony – between local produce and inspiration, between heritage and freedom. It is this fertile tension, between deep roots and openness to the world, that gives Rizom its unique character.

Special offering and specialities

Olivier De Vriendt's cuisine reflects a love of good food, attentive to the seasons and unexpected pairings. Each menu is structured around specific ingredients—peas, mackerel, asparagus, langoustine, beef, strawberries—whose combinations reveal a culinary approach that is both rigorous and sensitive. Particular attention is paid to the pairings between dishes and drinks: beers, wines, and kefirs are chosen for their creative and free-spirited character, extending the tasting experience far beyond the plate. The menus, offered in vegetarian, pescatarian, and meat-based versions, demonstrate a desire to welcome each guest according to their tastes and beliefs. From the €56 Éveil Menu to the €95 Symbiose Menu, the progression of the menus reflects a constant ambition: to offer a refined, accessible, and authentic experience.

Impact on the gastronomic ecosystem

Rizom isn't limited to a single table: the restaurant has expanded with satellite projects that further embed Olivier De Vriendt's cuisine in the vibrant Borinage region. Among them is Kantine—a food stand located at Boribar, within the Brasserie du Borinage—which reinvents fast food as a bold and flavorful "fast good" experience. Here, instead of plates, you'll find a bowl, a deliberate nod to the region's mining heritage, filled with homemade dishes made from local ingredients. This accessible and socially conscious approach extends, in a different way, the same values that drive the fine dining experience: quality, authenticity, and a connection to the land. Rizom is thus establishing itself as a key player in the Walloon gastronomic scene, capable of delivering sophisticated cuisine in both exceptional settings and accessible formats.

Partnerships and collaborations

Rizom's commitment to local producers is evident in its collaborations with regional artisans like Ma Bouche Rit, whose products are prepared on-site by the chef's team. This close relationship with producers guarantees genuine traceability and freshness, which is directly apparent on the plate, from seasonal vegetables to the Wagyu beef offered as an extra for connoisseurs of exceptional products. The Belgian cheese trolley, offered at the end of the meal, also illustrates this desire to showcase the best of Belgian cheesemaking. Every choice, whether it's a beer pairing or a seasonal vegetable, is guided by the same conviction: that the truest cuisine is that which knows the origin of what it transforms. It is this philosophy—rooted in the local area, open to the world—that will continue to define Rizom's identity for years to come.