« Embark on a journey exploring the most beautiful of symbiotic relationships, the one that emerges from combining the best the sea has to offer with the flavours of the land...  »

A journey devised by Yves Mattagne and taken hand-in-hand with Pascal Nibaudeau that offers something new to explore every day, where hand-peeled grey prawns are combined with truffles, and John Dory and razor shells nestle alongside cucumber, wasabi, ginger and coriander...

A whole new take on langoustines, Aquitaine caviar, Belon oysters and Breton blue lobster, transformed into “Langoustines with Aquitaine caviar, sour cream, crunchy cucumber and a Brussels-style seaweed waffle”, or “Fillets of sole meunière served with Belon oysters, Béarnaise sauce, chanterelles and asparagus” and so much more.

The taste of the sea and a noble profession at work in the dining room: the gourmet restaurant Le Pressoir d’Argent brings out all the refinement of the best seafood in the kitchen and at the table, under the patronage of Yves Mattagne, the starred chef of the "Sea Grill" restaurant in Brussels, and chef Pascal Nibaudeau, in charge of the kitchen.