San Degeimbre’s vision of brasserie dining has become reality in the post-industrial mixed-use hub of Brussels’ former rail freight terminus. The contemporary establishment sports two rooms and our preference went to the mezzanine and its counter that hugs the open kitchen. The culinary score spans Belgium, Peru and Asia. For example, waterzooi with a kick of yuzu, or duck magret cooked in its skin and paired with an incredible orange sauce that features a jazzy blend of soy and a whiff of garlic. Correspondance unveils chef Degeimbre’s highly distinctive, no-holds barred, creative hallmark, which is embodied in signature dishes like his truly heroic masterpiece of sweetbread and langoustine.