Martijn Defauw

Chef Martijn Defauw's culinary philosophy at Rebelle is rooted in the concept of bistronomy, making high-quality, refined dining accessible to all. He aims for a homely, informal yet professional atmosphere, where the focus remains squarely on the meticulously prepared dishes. His approach is deeply personal and intuitive, described as "cooking on feeling," where menu decisions are influenced not just by the calendar, but by the actual sensory experience of the season. Ingredient sourcing is paramount, emphasizing a seasonal, short-chain approach with a strong preference for local produce. Defauw meticulously selects suppliers for top-tier products himself and proudly features Belgian wines from producers like Lijsternest and Drap Wijnen, even assisting in their cultivation. His vision for Rebelle, his "levenswerk," is to grow organically and naturally, ensuring financial stability allows for creative freedom without compromise. He draws inspiration from early culinary influences like Jamie Oliver and Guy Vancauteren, and credits his mentor Arnold Hanbuckers with teaching him to question, innovate, and remain grounded. Chef Defauw's technical style integrates a seasonal foundation with subtle Eastern influences, applied through an intuitive and "on feeling" cooking method. He meticulously develops dishes, testing them two to three times before they grace the menu, ensuring both beauty and bursting flavor. His plating style, inspired by product-focused restaurants, leans towards a minimalist aesthetic. Rebelle operates with a fixed menu that dynamically changes every four to six weeks, adapting to seasonal availability and market supply. Guests can choose from a 2, 3 (weekday), or 5-course progression, with an optional luxurious addition. His legendary signature dishes include a Gault & Millau 2019 award-winning dessert—a harmonious blend of Belgian and Asian flavors featuring classic rice porridge with Asian notes and pandan rice ice cream. He also masterfully reinterprets Belgian classics, offering a 'rebelle twist' on steak tartare with fries, a creative play on 'chicon au gratin' (endives and cheese), and his unique take on the traditional 'vol au vent'.