THE VENUE · RESTAURANT
The racetrack's former weighing house, now an auteur table.
ABOUT
The pesage — where jockeys were once weighed before the race — now hosts a chef-driven kitchen. Brunch, Friday table, secret dinners: three moments, one season. This summer, eighteen works by Richard Orlinski occupy the upper floor — a discreet preview of the gallery's programme, to walk before or after the meal.
THE CHEF
French tradition, world inspirations.
A chef of the new generation pairing cultural heritage with gastronomic exactitude, Elis Bond builds a cuisine where French tradition meets the flavours of Africa, the Caribbean and elsewhere. Born in French Guiana and self-taught, he founded Mi Kwabo in Paris at twenty-one — Gault & Millau Young Talents 2019, L'Assiette Michelin 2021 — followed by a run on Top Chef season 13.
His philosophy holds in one line: every menu is a voyage. Comfort cooking inherited from his mother, fire and smoke from his father, gestures sharpened in Paris. At Le Pesage, he extends that conversation — French tradition, Caribbean accent, Belgian seasons — across a menu that reinvents itself with the year.
SERVICES
Weekends. Long format, market produce, natural wine optional.
Fridays. A 3/3/3 menu — starter, main, dessert — signed by a guest chef who rotates each month. One season, several hands.
Reservation-only evenings, blind menu. An invitation to let go.
PRIVATISE THE VENUE
Brunch, lunch, or auteur dinner on a private basis. Up to ~60 guests. A table to close an evening — or to begin one.
See the other two venues
Coming up
Gastronomy
4
JULY 2026
