Cyril Moulin

Chef Cyril Moulin's culinary philosophy is profoundly anchored in humility, steadfast dedication, and an unwavering respect for the integrity of exceptional ingredients. He articulates that his drive extends beyond accolades, prioritizing what he deems 'just' for his clientele, a commitment that permeates every aspect from meticulous product selection to inspired culinary creations. His approach emphasizes a craft forged "with his heart and guts," perceiving his work as a continuous, fundamental endeavor rather than a mere pursuit of ephemeral recognition. This ethos manifests in a kitchen where a passion for outstanding products is paramount, forming the very essence of his dishes. While valuing an 'immense classical background' as a foundational pillar, he simultaneously embraces audacity and freshness in his culinary expressions. Moulin's overarching vision is to curate a dining experience characterized by playfulness, refinement, and boldness, always with an acute focus on flavor harmony. He masterfully employs 'the art of restraint' to distill and concentrate on the pure essence of each flavor, aiming to transport guests on a "true escape" through his meticulously crafted cuisine. Chef Cyril Moulin's technical style is a sophisticated amalgamation of classical mastery and contemporary innovation, distinguished by 'audacity, freshness, and meticulousness.' His extensive classical foundation is evident in his precise execution and the intensity of his sauces, providing a robust framework for his inventive dishes. A defining characteristic of his technique is the 'art of restraint,' a deliberate choice to focus on the pure essence of flavors, avoiding unnecessary complexity. His methodology for flavor development and plating is described as 'playful, refined, and bold,' consistently prioritizing 'flavor harmony.' This delicate balance yields dishes that are both imaginatively conceived and deeply gratifying. Gault & Millau specifically commends the 'precision of flavors' and the 'balance and depth' inherent in his preparations. Among his lauded signature dishes are: hamachi delicately arranged atop a tartare of white peach and daikon, exquisitely accentuated by combava; a harmonious pairing of mussels and salsify immersed in a curry sauce, celebrated for its profound balance and depth; perfectly roasted Burgaud duck, served alongside confit eggplant and a subtle orange-infused sauce; and an elegant dessert featuring cherries and sakura, concluding the meal with grace and lightness.

Career

• Junior role at Château du Mylord, Ellezelles
• Commis de cuisine at Sea Grill, Brussels Metropolitan Area
• Chef De Partie at Odette en ville, Brussels Metropolitan Area
• Second de cuisine at STIRWEN, Brussels Metropolitan Area
• Chef De Partie at Bon-bon, Brussels Metropolitan Area
• Chef de partie at Blueness, Anvers
• Chef at Vintage, Kontich