D’Hollander, who secured victory at Horeca Brussel’s Be Cheffe competition, will helm the 45-seat restaurant named Jeanne inside the prominent cultural venue.
Chef Aurelia D’Hollander Brings Plant-Based Gastronomy to Kanal Museum
Aurelia D’Hollander took home top honors at the Be Cheffe cooking competition hosted by Horeca Brussel for female chefs, impressing judges with a Breton-accented apple snack and a whelk ravioli dish. Following stints at the gastro-bistro Ivresse in Uccle and the vegetable pop-up restaurant Frondes in Schaerbeek, D’Hollander accepted the role at Kanal after receiving a direct phone call. According to the chef, the timing aligned well as Frondes operated as a strictly temporary concept, and the museum’s commitment to fully incorporating its dining venues matched her own sustainability values.
Sustainable Kitchen Operations and Shared Workshops
Unlike typical museum models that rely on outside concessionaires, Kanal has chosen to directly integrate its food and beverage operations. The fifth-floor complex houses the gastronomic restaurant Jeanne alongside a 200-seat brasserie, an independent bakery, and a rooftop cocktail bar, all operating from a shared workspace. D’Hollander explains that this setup allows the kitchen teams to closely coordinate ingredient choices to eliminate food waste. If the brasserie utilizes part of a specific vegetable, the surplus can supply Jeanne, or remaining scraps can support items in the bakery. Additionally, the on-site bakery supplies all bread and pastry items for Jeanne.
Did you know?
The restaurant’s name, Jeanne, along with the interior design and architecture, was finalized before D’Hollander signed on as head chef. The moniker pays direct homage to Chantal Akerman’s landmark film Jeanne Dielman, 23, quai du Commerce, 1080 Bruxelles, featuring an open kitchen design where diners can observe every movement of the culinary staff.
Inside Jeanne: Local Ingredients and a Fixed Multi-Course Menu
Jeanne offers a fixed menu spanning five or six courses within a single open-plan space on the museum’s fifth floor, overlooking the main hall. The dining layout features three expansive tables stretching roughly 30 meters long, with privacy between guests maintained strictly through floral arrangements and lighting scenography rather than physical walls. The menu remains strictly vegetarian, a specialization D’Hollander developed throughout her career. By omitting meat and fish, the kitchen focuses entirely on vegetables, flowers, fruit, and herbs to deliver equal depth and satisfaction. Sourcing remains intensely local; mushrooms arrive from a Brussels-based cultivator, while the kitchen utilizes miso produced by Lakense-based Nuu Miso.
Frequently Asked Questions
What inspired the restaurant’s name?
The name Jeanne originates from Chantal Akerman’s film Jeanne Dielman, 23, quai du Commerce, 1080 Bruxelles, mirroring the film’s constant visibility of people at work through the restaurant’s open kitchen.
Is Jeanne completely vegetarian?
Yes, the five-to-six-course fixed menu avoids meat and fish entirely, pushing the culinary team to build rich flavors using local vegetables, flowers, fruit, and herbs.
Will the restaurant pursue Michelin stars?
According to D’Hollander, pursuing stars is not part of her philosophy and remains strictly outside the restaurant’s goals.
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