This former butchery is named after the grandmother of Evelien Swiers, who is in charge of the kitchen you can see behind the original counter. Good humoured Raf supervises the dining room, which sports a gentrified workshop vibe. Evelien’s delicious, no-frills cuisine revolves around a menu of four or five dishes. Guinea fowl from Maison Garat is cooked in a frying pan and underscored by a knockout jus enriched in miso, while chicory adds a fresh note with a mandarin sabayon. At Jacqueline, the food is rustic, gutsy and wholesome.