About

The Chef’s Philosophy

“Three successful years into having launched this audacious concept that linked my cuisine with that of several international chefs, it is now time for reflection…

For me, cooking has always been a way of sharing. Sharing my culinary creations, but more specifically sharing at the table. It is precisely around the table that I will drive the new ideas I want to share.

The time has come to share this philosophy and to show the reflection of my ideas around the table.

Without “frills”, generous, vibrant, authentic, passionate, gourmet and with a lot of heart… this is how I would describe my cuisine. It is the exact portrayal of the values I represent today. Without labelling it as, Belgian, French, Mediterranean or other, it is the fruit of a rich and multicultural journey and is before anything a cuisine shining the spotlight on local, fresh and seasonal produce.

Without further ado, here is my menu of the moment… which is never the moment of the week before, or that of the week after, it is here and it is now.

Bon appétit!”

Pierre Balthazar

The Chef

Belgian chef Pierre Balthazar started out working for Yves Mattagne, after which he moved on to become Executive Chef at various leading hotels in Belgium and Germany.

The past ten years he spent coordinating prestigious dinners for heads of state as Executive Chef for the Council of the European Union, where he met many international top chefs and learned a lot about different gastronomic cultures, traditions and protocols. Today, Pierre invites his guests to open up to a new dimension of sharing around the table…

GUIDE MICHELIN

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GAULT & MILLAU

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