How do I book a table at Brasserie Chez Clément?

For a visitor heading to the leafy edge of Brussels, whether on a Waterloo battlefield pilgrimage, a Sonian Forest (Forêt de Soignes) walk, or simply a long Belgian weekend, booking at Chez Clément is refreshingly straightforward. The brasserie sits at Rue de la Bruyère 230 in Genval, ten metres from the communal border of La Hulpe, in the heart of Walloon Brabant. It seats 230 guests across the main room, the glass conservatory and the separate bar, and serves between 200 and 300 covers per service, which adds up to over 1,400 covers a week. A reservation is genuinely advisable, particularly for dinner, the Thursday disco night evenings and weekend lunches.

The phone line remains the most personal channel. When you ring +32 2 652 33 92 you reach the front-of-house team, who can match your request to a specific spot, the conservatory for a romantic dinner, the main room for a family lunch, the bar side for an aperitif before a table. This is also the right moment to mention dietary needs, food allergies, children in the party, or wheelchair access, all of which are easier to handle in conversation than through a form.

The online channel runs on Zenchef, with the house identifier 380591, and is embedded on brasseriechezclement.be/reservation. The booking widget shows live availability for both restaurant services, lunch from 12:00 to 14:30 and dinner from 19:00 to 22:30, and works well for tables of two to six. For larger groups or anything outside the standard slots, a phone call is still the better route.

Email is the slow-lane option, ideal for non-urgent requests or written exchanges. The general inbox is [email protected]. For corporate bookings, a partial private hire, a seminar dinner or a cocktail event for up to 250 guests for a private event, the dedicated address is [email protected]. The Clément family has been welcoming guests under this roof since 1858, across five generations, today led by Marie and Gilles Verleyen of J and JJ Brasserie SA, and the relationship to reservations remains decisively human rather than industrial.