Julien Malaisse

Chef Julien Malaisse's culinary philosophy is deeply rooted in a creative, locavore, and seasonal approach, significantly influenced by his formative experiences with renowned chefs like San Degeimbre. He openly admires Degeimbre's minimalist, precise style, which informs his own meticulous execution and refined presentation. His core ethos centers on a steadfast commitment to utilizing local products, a principle he affectionately terms his "cheval de bataille." This dedication is evident in his direct collaborations with regional producers, such as Cotchia for exceptional saffron from Wasseige, and Régis at Au Coin du Jardin for seasonal vegetables from Longchamps. While deeply committed to local sourcing, Malaisse acknowledges a pragmatic balance, especially since Pré de chez vous earned its Michelin star. This distinction occasionally necessitates incorporating more noble, non-local ingredients, like langoustines, demonstrating his adaptability while always prioritizing seasonality and profound respect for the inherent quality of the product. His overarching vision is to evoke genuine emotion with every dish, striving to craft "stories on a plate" through thoughtful and intricate combinations of textures, acidity, bitterness, and sweetness. He passionately champions "gourmands" dishes, firmly believing that traditional elements like butter and cream are integral to culinary heritage and richness, advocating for their continued use in modern gastronomy. Beyond flavor, Malaisse embraces sustainable practices, aligning with the principles of zero waste and slow food. He also consciously works towards reducing added sugar and salt in his preparations. This intricate blend of creative exploration, local focus, technical precision, and a profound desire to create delightful and emotionally resonant dining experiences defines his culinary journey, all underpinned by his fundamental passion to make people happy through his food. Chef Malaisse's technical mastery is characterized by a creative yet precise and structured style, informed by a minimalist aesthetic. He meticulously balances flavors and textures, seeking to layer acidity, bitterness, sweetness, and varying mouthfeels to build complexity and convey a "story" in each dish. His approach to plating emphasizes thoughtful composition, avoiding an excessive number of ingredients to allow each component to shine with clarity and purpose. The dining experience at Pré de chez vous typically commences with a dedicated vegetable course, underscoring his profound commitment to fresh, seasonal produce and a progressive, plant-forward start. Among his most emblematic creations is a modern interpretation of the "toast aux champignons crème," presented as a compelling three-part gastronomic journey: an airy mozzarella pizza soufflée adorned with Paris mushrooms and oregano, followed by a vibrant and intensely flavored Thai broth, and concluding with a rich, roasted buttered bread accompanied by raw mushroom and a delicate veil of lacto-fermented mushroom. Another legendary dish, detailed in one of his shared recipes, is his "Cannelloni de chourave, langoustine et jambon ibérique." This dish exemplifies his exceptional ability to fuse delicate seafood with earthy vegetables and savory cured meats, all unified by refined technical preparation, meticulous layering of flavors, and an elegant presentation. His dedication to incorporating butter and cream, while maintaining lightness and balance, further highlights his belief in the richness of traditional French gastronomy, adapted with contemporary techniques and subtle global inspirations.

Career

• Chef at L'Air du temps, Temploux
• Chef at L'Essentiel, Temploux
• Owner/Chef at Pré de chez vous, Vedrin
• Owner/Chef at Pré de chez vous, Bouge

Mentored by San Degeimbre.