Everything here revolves around the open kitchen, which is done out in black. Serenity and elegance abound at Odille, with artworks by Daisy Boman dotted throughout. Hostess Lotte Bloem and chef Casimir Evens invite you into their world, where time stands still for a moment as Brabantian generosity meets international finesse.The kitchen is a creative playground where bold flavours are expertly combined. The chef presents the Bresse pigeon at your table, showcasing the bird before it is roasted on the carcass. The finished dish arrives a little later: perfectly medium-rare fillets, a spicy broccoletto cream, bay leaf oil and crunchy vegetable garnishes. A full-bodied pigeon jus infused with summer savoury elevates this indulgent combination of classic and vegetal flavours. This chef brings his colourful creations to life with natural nuances and rich sauces. The finishing touch is provided by the carefully selected wines, which make for a truly harmonious dining experience.