Monsieur Paul has been choosing the dishes since 1961. He had learnt the traditional Belgian cuisine from his father, Georges Vanlancker. He has been training his nephew, Alexandre, since 1999.
His faithful team is still with him. The last recruit has been already been working here for six years. There are even the sons of his first cooks working in the restaurant... Chez Léon is a real family.

Monsieur Paul presents a few typically Belgian recipes nearly all of which can still be found on the menu. These dishes are easy to prepare. “I love them all!” he says enthusiastically. He then adds, “The rabbit here is cooked in kriek (cherry) beer but you can also cook it in gueuze, beer or mustard. The kidney recipe calls for Chimay beer but they are also available in the restaurant à la liégoise or à la gueuze”.

Monsieur Paul is a fierce supporter of traditional Belgian cuisine. He has promised to reveal other good Belgian recipes or those that have been a bit neglected in the forthcoming newsletters.