Mario Elias

Chef Elias's core ethos is a profound reverence for local terroir and a personal, evolving style that actively sidesteps fleeting culinary trends. He is a staunch advocate for regional identity, seamlessly integrating the natural bounty of the Ardennes into his refined gastronomic creations. His cuisine is not static but rather a continuous evolution, allowing his artistic vision to mature organically within the magnificent setting of Le Cor de Chasse. His ingredient sourcing is intensely hyper-local; he cultivates his own vegetables and herbs on-site and collaborates closely with local artisans and trusted suppliers for all other provisions. This commitment extends to quintessential Ardennes products such as game (sourced from partners like Pascal Desmet of Condroz Gibier), Ardennes pork and bacon, and the region's abundant dairy—cheese, milk, and butter. This dedication to 'home-grown' and local produce ensures unparalleled freshness and a genuine reflection of the region's distinctive flavors. Ultimately, Chef Elias's overarching vision is a sophisticated fusion of modernity and tradition, where originality is forged through unique associations and a demanding, creative spirit. He defines his culinary identity through the pillars of exceptional taste, inventive creativity, elegant presentation, and, above all, the uncompromising quality of his ingredients. While drawing inspiration from pioneering global kitchens like El Bulli and Noma, Asian cuisine, and European peers such as Sergio Herman, he remains steadfast in his refusal to follow culinary fashions, preferring instead to meticulously carve out his own distinctive path. Chef Elias's technical mastery is defined by meticulous reflection and an unwavering commitment against repetition; he explicitly states, "I never create the same dish twice," thoughtfully revising his menus approximately every two months. He is renowned for his experimental approach, often developing multiple, inventive variations around a single core product, thereby showcasing his innate sense of balance and precise culinary preparations. His style judiciously incorporates elements of molecular cuisine, not as a concession to trends, but as a deliberate artistic choice to infuse dishes with drama and excitement, crafting an inventive and adventurous experience that brilliantly marries simplicity with sophistication. A distinctive personal touch includes the use of his own handcrafted ceramic tableware, adding a deeply artistic and personal dimension to each dining presentation. In terms of flavor and plating, playfulness is a recurrent motif, exemplified by his unique ritual of inviting diners to inhale a specific perfume—such as lemon or mint—before savoring a dish infused with the corresponding aroma. He demonstrates exceptional skill in bold flavor combinations, frequently employing a 'surf and turf' philosophy by uniting meat with fish or seafood in harmonious pairings. His creations are consistently lauded for their intense aromatic power and profoundly flavored jus. Among his celebrated, albeit evolving, signature dishes that exemplify his artistry are: a meticulously crafted tuna tartare with radish and Cailloux de Morville cheese; the technically impressive Tataki of tuna complemented by celeriac, kombucha, capers, and smoked eel; the gently cooked Ondenval trout, served with refreshing green vegetables and an elegant vin jaune sauce; and the Wéris honey-aged pigeon, prepared in diverse ways to accentuate its complex flavors. Other notable creations include a 'terre-mer' marriage of pig's trotters and oyster, and a seasonal early-season roebuck artfully paired with red fruits and tomatoes. Past menus have also featured exquisitely prepared oysters, wood mushrooms, confit of pigeon with foie gras, langoustines, fish of the day, venison, and sweetbreads.