This November, Belgian chef Paul Delrez brings his signature style to The Standard, Brussels for an exclusive three-week Double Standard Takeover. Known for his generous, soulful approach that turns dining into connection, Paul is crafting a menu that's all about bold flavors, comfort and, yes—joy.
We sat down with him to talk inspiration, happy accidents, and the creative energy behind dishes like veal and bone marrow bitterballen and foie gartari with toasted brioche. From November 14 through December 7, come taste what happens when street-inspired cooking lands at The Standard.
What was the first spark of inspiration for this menu a memory, a mood, or a craving?
Honestly, it always starts with a craving. I wanted food that’s hot, messy, and full of life, something you eat with your hands, that drips a little, that makes you smile before you even swallow. It’s a mix of comfort and chaos, bistro soul meets street energy.
If this collaboration had a flavour, how would you describe it and why?
Butter and chili. The butter for comfort, nostalgia, the soft side of pleasure. The chili for attitude / spicy, sexy. Together, that’s exactly how I want the food to feel: rich, loud, and alive.
What’s the dish on the menu that feels the most you and what’s the story behind it?
The foie parfait with toasted brioche. It’s indulgent, unapologetic, built on real product and texture. Perfectly smooth foie, a touch of acid, warm brioche dripping with butter! it’s the kind of luxury that feels human. Elegant but never stiff.
Be honest: is there a “happy accident” dish that wasn’t supposed to make the cut but somehow stole the show?
Totally : the veal and bone marrow bitterballen. I’d just come back from Amsterdam, where I’ve got roots and family. One hungover afternoon during ADE, I grabbed some bitterballen and it just hit me. I thought, damn, I need this on my menu. So we made our own version, and it instantly became a hit.
How do you strike that balance between comfort and surprise on a plate?
I always start from a feeling people already know, something warm, nostalgic, and then twist it just enough to wake them up. A hit of spice, a burnt lemon, a little funk
What’s one ingredient you’re currently obsessed with and how does it show up in this collab?
Chili, in all its forms. It’s spicy, sure, but also sexy ! You’ll find it hidden here and there, never to burn you, always to tease you.
What’s the biggest misconception people have about what you do and how do you bust it?
That I’m cooking “cool” food just for the look. That’s bullshit. The taste comes first, always. I cook what I want to eat!
If the menu had a soundtrack, what three songs would be on repeat in the kitchen?
- GURU - LOUNGIN’
- GANGSTAR - CODE OF THE STREETS
- BLACK STAR - RESPIRATION FT.COMMON
They’ve all got that same raw drive : messy, confident, electric.
How do you want people to feel after tasting this menu for the first time?
Full but awake. Like after a wild night : satisfied, smiling, maybe a little dizzy.
Collaboration can get messy (literally). What’s the secret to keeping it creative instead of chaotic?
You’ve got to love the mess ;)
From November 14 to December 7, Double Standard at The Standard, Brussels transforms into Paul Delrez’s playground — a celebration of flavor, feeling, and pure food joy. Whether you're here for the veal and bone marrow bitterballen or stay for the foie parfait - this is a takeover you don't want to miss.
Book your table here.
Book your table here.
