Arabelle Meirlaen

Chef Arabelle Meirlaen's culinary philosophy is deeply rooted in intuition, a profound connection to nature, and the pursuit of holistic well-being. Her ethos, born from an upbringing on a farm and shaped by personal challenges, emphasizes the "taste of life," the vibrant presence of plants, and the joyful simplicity of the natural world. Her garden is not merely a source of ingredients but a true partner in creation, a laboratory where she draws inspiration and energy that permeates every dish. Meirlaen champions an "alimentation vivante" (living food) approach, focusing on ingredients that are full of energy and beneficial for health, particularly gut health, which she refers to as our "second brain." This involves a meticulous selection of local, biological products, many sourced directly from her own potager. She integrates the practice of herboristerie, studying and collaborating with an herbalist to understand the virtues, tastes, and ideal associations of wild plants. Her cooking follows the rhythms of the seasons and the body's needs – for instance, favoring detoxifying green vegetables in spring and naturally savory flavors and fermentations in winter to nourish the intestines. She consciously limits lactose and refined sugars, aligning her cuisine with her personal journey of health and balance. Her overarching vision, which she terms "hippocratonomie," is a thoughtful reflection on the intrinsic links between gastronomy, well-being, appetite, and health, paying homage to Hippocrates, the father of medicine. She views her role as an artist, a healer, and a "passeuse d’âmes" (soul passer), aspiring to transmit a vision where ecology, sensitivity, spirituality, and culinary transmission intertwine. Her ultimate goal extends beyond accolades to seeing her guests leave with eyes sparkling, feeling nourished and invigorated by a cuisine that celebrates life in its most essential and vibrant form. Chef Meirlaen's signature approach is defined by her "intuitive cuisine," a technical style that marries deep personal insight with rigorous attention to nature's offerings. She constantly refines her technique, studying and collaborating on wild plants and their uses in the kitchen, ensuring that every dish valorizes local terroir products alongside the bounty of her own garden. Her cooking is characterized by precise yet gentle methods, with dishes "cooked softly and to the minute" to preserve the vitality and authentic flavors of the ingredients. Her plating is conceived with an "audace for a magnificent visual," transforming ingredients into elegant and gourmand health-conscious creations. Flavors are balanced, intentional, and reflective of the seasons; for example, leveraging the inherent taste of green vegetables for spring detoxification or the natural umami and fermentation of winter produce. While she typically avoids lactose and refined sugars, her culinary artistry allows for thoughtful exceptions, such as the touch of caramel in her legendary dessert, the "Arabello." This signature dish, a "Souvenir d’enfance" (childhood memory), is a permanent fixture on her menu, embodying the blend of nostalgia and intuitive refinement that defines her work. Other notable elements of her menu include sophisticated preparations like "Peps d‘Hamachi selon la méthode Ikéjime" and "Saveurs de Ibérico Bellota, Estrémadure."

Career

• Chef-Owner at Arabelle Meirlaen, Marchin