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Due to work on the high-speed line in The Netherlands, trains will not stop at the Schiphol station.

The Schiphol station can only be reached by local trains departing from Rotterdam. To reach Paris, Brussels or Antwerp, you must purchase a ticket from Rotterdam. Print then your travel confirmation to travel free between Rotterdam and Schiphol. This will be your ticket.

We apologise for any inconvenience this may cause.

The Thalys International Team

Select Rotterdam station

Due to work on the high-speed line in The Netherlands, trains will not stop at the Schiphol station.

The Schiphol station can only be reached by local trains departing from Rotterdam. To reach Schiphol, you must then purchase a ticket to Rotterdam. Print then your travel confirmation to travel free between Rotterdam and Schiphol. This will be your ticket.

We apologise for any inconvenience this may cause.

The Thalys International Team

Select Rotterdam station

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La Manufacture
Rue Notre-Dame du Sommeil, 12
Brüssel
+ 32 (0) 25022715
www.lamanufacture.be


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An unmissable feature of the Brussels gastro scene, Manufacture is a family venture operating from an unusual location - the Delvaux former leather workshop. A fascinating setting, and inventive cuisine are sure to delight even the most discerning clientele.

Marble, leather, wood and steel


Left derelict for 15 years, the building located on rue Notre-Dame du Sommeil was brought out of its slumber in 1989 by the Schwennicke family, who took care of its renovation and decided to set up Manufacture there. A stunning space covering 400 m² over two floors, where materials are mixed together. Some elements of steel remind us of its industrial past while the marble and wood add an elegant touch. On crossing the threshold, you are already impressed by the setting - rather enormous and yet so charming.

The fusion cuisine sets the tone


Philippe Pereboom is at the helm on this gentle cruise for the taste buds. His highly creative fusion cuisine features a varied menu making it sometimes hard to choose, as everything tantalises the taste buds. For me, it would be a pan-fried escalope of goose liver, beetroot chutney and chicken oyster confit liégeois. Flavours and aromas harmonise in a skilfully orchestrated symphony. Pear pastille with fresh pistachio ice-cream rounds off this veritable feast. This is pure pleasure for the palate that proves hard to resist.
Gabriel, 32 TENNIS PRO

I teach tennis in the city and also write about culture for a number of publications. I love to travel and meet people. My city? It's an improv concert in a down-to-earth bar, an exhibition built on a work site, a play performed in the heart of the old city... My little extra: combining sport and culture!

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