Edwin Menue

Chef Edwin Menue's culinary philosophy is rooted in an unwavering pursuit of excellence, born from a transformative life event that redirected his ambitious spirit from motocross to the kitchen. His initial rigorous training, including a formative stage at the esteemed Oud Sluis, laid the groundwork for a technique-driven approach. Upon establishing Cuines 33, his ethos evolved to embrace a deeply personal and seasonal kitchen, marked by "heavenly flavor combinations and a worldly flair," particularly after fully imbuing the restaurant with his singular vision. Menue's inspiration is remarkably eclectic and profoundly personal, drawn from the most unexpected sources—a "twig in the forest," the "scent of Barcelona," a "colorful tajine in Marrakech," or even a "broken plate" or a "tattoo." This cosmopolitan wellspring is mirrored in the restaurant's vibrant, eclectic interior, a deliberate departure from minimalist trends. He asserts, "You can’t find ingredients, they find you," highlighting an intuitive, nature-led sourcing philosophy, often ignited during his meditative bike rides through the Zwin to Zeeland, where "chaos in my head arises a smorgasbord of flavors" that he meticulously funnels into his creations. At its core, his mission is to deliver an "unforgettable experience" to every guest, driven by a perfectionism where "only the best is good enough." This commitment extends to his long-standing partnership with his wife, Fleur Boussy, the vital "engine of Cuines 33" and an exquisite front-of-house presence. Together, they orchestrate a "journey of flavors," a culinary celebration where passion and exquisite taste are paramount, consistently earning Cuines 33 its two Michelin stars. Chef Menue's technical mastery is characterized by "exquisite handiwork and virtuoso skill with spices," where sauces play a "major role" in defining dishes, such as a "lightly whipped, but seriously punchy bisque." His approach to flavor is bold and cosmopolitan, driven by a "determination to allow the ingredient to shout its name" while weaving in "cosmopolitan accents" and "heavenly flavor combinations." The restaurant initially embraced a "unique tapas-centered" creative formula, evolving into a singular set menu that provides a coherent "culinary expedition." The plating and presentation are a reflection of his diverse inspirations, often featuring artistic and sculptural elements, as seen in dishes like the "Rose from scallops and beetroot." His legendary dishes exemplify a balance of refined technique and unexpected pairings, such as the "quickly seared langoustine... with smoked paprika powder," paired with "kimchi-style hispi cabbage for added contrast." Other notable creations include his various renditions of "Crystal Bread," the aromatic "Ras El Hanout Tartlet," and the innovative "Baked Corn Espuma." The dining experience itself is a meticulously choreographed, multi-sensory journey, beginning in a serene sitting room, progressing to an intimate counter dining experience around the kitchen for a glimpse of the culinary artistry, and often concluding back in the sitting room for further delicacies, ensuring a seamless flow of surprise and indulgence.

Career

• Zelfstandig Werkend Kok at Oud Sluis, Sluis
• Business Owner / Chef at Cuines 33, Knokke

Mentored by Sergio Herman.