Rebelle

Last week on the menu, as we are prepping our new autumn menu to launch next week. ROUGET BARBET slowly confit in roasted… Read more

The final week of our current Rebelle menu is here — and we’ve been busy, busy. 🍂 Next week, autumn arrives at Rebelle,… Read more

One more week to enjoy our current menu. 🍂 From next Saturday, we welcome autumn at Rebelle and with it, a completely new… Read more

𝗧𝗵𝗲 𝗥𝗲𝗯𝗲𝗹𝗹𝗲 𝗹𝗼𝗴𝗼: 𝗲𝘅𝗽𝗹𝗮𝗶𝗻𝗲𝗱. A simple logo, but a lot of our story in it. Our logo was created by… Read more

We’re back from our summer break! ☀️ As autumn gently sneaks into the kitchen, we’re getting ready to welcome the new season… Read more

The main ingredient vs the finished dish. ROUGET BARBET, North sea crab, artichoke & tomato. #thisisrebelle #martijndefauw… Read more

😋⭐️❤️ #thisisrebelle #martijndefauw #michelin #restaurant

To kick off our teambuilding day, we visited @flandrienkaas in Wervik. 🧀 It’s no secret that we’re huge fans of this local… Read more

A starter built around precision and balance, cooked & plated by @guillaume_collee Butter-poached Dover sole, zucchini,… Read more

Watch sous chef @verbeke_gilles_ prepare our current main course: 𝗠𝗶𝘀𝗼 𝗴𝗹𝗮𝘇𝗲𝗱 𝗖𝗼𝗾𝘂𝗲𝗹𝗲𝘁, 𝗴𝗶𝗿𝗼𝗹𝗹𝗲𝘀,… Read more

We are out of office ☀️ #thisisrebelle #vacaymode

The only review worth trusting is an empty plate ❤️⭐️ #thisisrebelle