About Us

Our concept

Fine and modern French cuisine.

Our story

Nicolas Scheidt created La Buvette, le café des Spores and Hopla Geiss, after having founded the Office in Paris.

Our other establishments:

Le Café des Spores : www.cafedesspores.be

Alimentation (caterer in Ixelles): www.alimentationbxl.be

Hopla Geiss Bakery: www.hoplageiss.be


Our 100% natural leavened bread, certified organic, is homemade in our bakery, Hopla Geiss Bakery, right next to our restaurant.

  • Nicolas Scheidt

    Nicolas Scheidt

    Chef
    Nicolas Scheidt, a native of Brussels for the past ten years, is originally from Northern Alsace. After starting out in the kitchen in London, he created the restaurant l'Office in Paris. He then took over the Café des Spores and opened the restaurant La Buvette, just opposite. This was followed by the creation of the Hopla Geiss artisanal bakery, still in Saint-Gilles, and the caterer Alimentation, in the Chatelain district.
  • Diamantis Kalogerinis

    Diamantis Kalogerinis

    Executive Chef
    Diamantis is originally from southern Greece. He started his career 14 years ago, mainly in Athens, trying out different styles of cuisine: from Italian, to Scandinavian, Peruvian, Mexican, until his last stop before La Buvette in a two Michelin star restaurant. He is a passionate, curious and creative chef whose aim is to create tasty and seasonal dishes.