SAPOR by Marc Clement

Bookings

Dine at SAPOR on the 12th floor of the Living Tomorrow Innovation Campus with a breathtaking view of scintillating Brussels. Embark on a culinary journey of the highest level with top chef Marc Clement as your guide.

Bookings for more than 8 people? Please contact us by phone.

Book now

With a passion for seasonal ingredients, a strong appreciation for local products and a deep-rooted drive for culinary innovation,
master chef Marc Clement is proud to introduce his latest culinary masterpiece.

Under the moniker SAPOR, the Latin word for taste, a gastronomic adventure unfolds that starts with nothing less than exquisite enjoyment
in the unique and homely setting of the Miele Cooking Lab – on the top floor of the Living Tomorrow Innovation Campus.
Discover all layers of the campus and extend your stay with an overnight stay at the voco™ Brussels City North hotel.

Time and again, Marc Clement surprises his guests with a menu centred around seasonal vegetables.
SAPOR promises to take your taste buds on an unforgettable culinary journey characterised by quality and craftsmanship,
which was rewarded to us by Gault & Millau with a score of 13/20.

Menu

*Since our chef works only with fresh products of the day,
changes to the menu are always possible.

This week Marc Clement is preparing for your culinary pleasure:

LUNCH

YOUNG BELGIAN CAULIFLOWER – MARIGOLD EGG – HAND-PEELED GRAY SHRIMP

BRETON RABBIT – CHARD – PARSNIP

JERUSALEM ARTICHOKE – COFFEE

€ 65

Signature MENU

YOUNG BELGIAN CAULIFLOWER – MARIGOLD EGG – HAND-PEELED GRAY SHRIMP

HADDOCK – LEEK – PONZU

BRETON RABBIT – CHARD – PARSNIP

JERUSALEM ARTICHOKE – COFFEE


3 courses €70 – 4 courses €90

🔸

Signature VEGETABLE MENU

YOUNG BELGIAN CAULIFLOWER – MARIGOLD EGG – MONK’S BEARD

KING OYSTER MUSHROOM – BLACK TRUFFLE

CARROT – GINGER – SORREL

JERUSALEM ARTICHOKE – COFFEE

3 courses €60 – 4 courses €80

VALENTINE’S MENU

REFINED APERITIF BITES

NORTH SEA CRAB – SALMON – PUMPKIN

HADDOCK – BELGIAN ASPARAGUS – SALTY GREENS

GUINEA FOWL – MORELS – WINTER TRUFFLE

CHEESE SELECTION BY JULIEN HAZARD

VALENTINE’S DESSERT – RASPBERRY

Price per person: €140
Aperitif (alcoholic or non-alcoholic), table water, coffee, and petit fours included.
Wine selection available by the glass.

Available exclusively on Friday evening, February 14, and Saturday evening, February 15.

Gift voucher

Gift the magic of gastronomy with our exclusive gift voucher – an invitation
to enjoy creative gastronomy in a unique location.

A SAPOR gift voucher is an experience that creates memories and titillates the senses.

Order your gift voucher here

Marc Clement

You probably know Marc Clement from the critically acclaimed The Bistronomy.
With the opening of the high-profile Living Tomorrow Innovation Campus, he now takes centre stage with his own exclusive chef’s table on the top floor. The proud ambassador of The Mastercooks of Belgium, Graham’s Port and Imperial Heritage Caviar, Marc Clement infuses this culinary jewel with his extraordinary expertise and dedication.

Gifts

Discover the one-of-a-kind gifts SAPOR offers, including the famous ‘Tamia’ olive oil, carefully selected by chef Marc Clement. Whether you are looking for a culinary gift for yourself or a special surprise for a loved one, our selection of gifts is the perfect opportunity to bring the tasteful experience of SAPOR into your home.

Order here

voco™ Brussels City North

Extend your Sapor experience with a stay at the voco™ Brussels City North hotel, located in the inspiring Living Tomorrow Innovation Campus. In addition, we invite you to discover the cosy atmosphere of ‘The Nox’, voco™’s bar: the perfect place for a drink before or after your dinner.

Practical information on accommodation:

  • On weekdays: €169 per room, including breakfast
  • On weekends (from Friday evening): €129 per room, including breakfast
Book here