Curtis Maquet

Chef Curtis Maquet's culinary philosophy is rooted in a lifelong dream of offering "petits bonheurs culinaires" – small moments of happiness through food. This vision has evolved into a distinct approach that seamlessly blends sophisticated gastronomy with heartfelt gourmandise, aiming to make fine dining both exceptional and approachable. His stated desire is that his clients "se sentent comme chez eux avec le luxe de ne rien devoir faire," creating an atmosphere of relaxed indulgence where every need is anticipated and met with elegance. A cornerstone of Maquet’s ethos is his profound commitment to local ingredients and sustainability. "Magnifier les produits locaux est dans l’ADN du chef Maquet," highlighting his dedication to showcasing the bounty of his region and infusing his cuisine with a strong sense of local identity. This commitment is further solidified by his embrace of a "concept cuisine « presque zéro déchets »" as an integral part of his restaurant's operations. Driven by a desire to "faire plaisir à des prix abordables," Chef Maquet strives to deliver an innovative, high-quality dining experience that is both memorable and inclusive. Chef Maquet's technical style is built upon a robust foundation acquired through his comprehensive training in both cuisine and pâtisserie, notably refined during his pivotal experience at a two-Michelin-starred establishment. His approach to flavor and plating is characterized by an "innovante" perspective, where he meticulously balances modern techniques with a profound respect for the inherent quality and integrity of "produits locaux." He crafts dishes that resonate with "l’air du temps, les racines, l’identité locale," ensuring a contemporary yet deeply grounded culinary experience. Beyond the plate, Maquet's expertise extends into artisanal "produits de boulangerie." He also showcases his creative flair and dedication to a holistic dining experience by personally crafting exquisite "boissons sans alcool mitonnées par le chef," offering sophisticated pairings for those opting against wine. While specific signature dishes are not detailed, his cooking is universally praised for its ability to bring innovation and a polished touch to regional ingredients.

Mentored by Thierry Neyens, Eddy Mertens, Maxime Collard.