Mathieu Van Wetteren

Mathieu Van Wetteren's culinary philosophy is deeply intertwined with the restaurant's name, Apdikt (Luxembourgish for pharmacy), emphasizing the profound connection between food and well-being. He firmly believes, "You are what you eat. That’s the best pharmacy a body can have," a guiding principle that shapes his entire approach to creating nourishing and wholesome dishes. This ethos is underpinned by an unwavering commitment to discipline, drawing inspiration from Japanese philosophy, where the diligent repetition of precise steps daily aims for ultimate perfection in every culinary detail. He cultivates a kitchen environment built on mutual respect, ensuring his team operates within a safe and clearly defined system, a philosophy he gleaned from the organized and respectful working cultures he experienced in Swedish kitchens. His ingredient sourcing is meticulously local and hyper-seasonal. Van Wetteren primarily works with a focus on vegetables and fish, often harvesting produce directly from the restaurant's own garden in Steinfort. During the colder months, he ingeniously utilizes ingredients carefully preserved throughout the year. This commitment to local sourcing extends to his seafood, as he collaborates with small producers in Brittany, and he even forages in the local Steinfort woods for wild ingredients. This farm-to-table dedication ensures that only the freshest, finest seasonal produce forms the foundation of his innovative cuisine, which is designed not only to surprise and delight the palate but also to lead diners on a "voyage toward the essence of umami." Beyond the plate, Chef Van Wetteren embodies humility and balance. Despite the significant achievement of earning a Michelin star, he consciously chose not to raise prices, viewing the recognition as merely a "cherry on the cake" rather than the entire creation. He prioritizes family above the intense demands often associated with chasing a second star, underscoring his dedication to a balanced life. His playful nickname, "the pirate of gastronomy," aptly reflects his philosophy: a harmonious blend of adhering to well-established culinary rules with an underlying sense of democratic organization and bold creative freedom. Chef Mathieu Van Wetteren's signature approach is a masterful fusion of technical precision, global culinary influences, and a highly artistic eye for presentation. With two decades of extensive experience, including tenures in Michelin-starred establishments across Sweden and Belgium, coupled with immersive travels through Asia to sample diverse flavors, he possesses an almost intuitive understanding of ingredients and flavor profiles, describing it as seeing a plate like "The Matrix running in front of my eyes." His kitchen employs a diverse array of advanced techniques, such as Japanese barbecuing and meticulous brining, all expertly applied to extract the purest and most intense flavors from his high-quality ingredients, primarily focusing on vegetables and fish. Plating is an integral aspect of his culinary artistry; he collaborates closely with ceramist Véronique Leukers to create custom-designed vessels that "stage his cuisine," transforming each dish into a bespoke visual masterpiece. His style is frequently lauded for its perfect balance of "precision and audacity," delivering "razor sharp, local flavors" that are both profound and harmoniously composed. Van Wetteren's unwavering pursuit of "the essence of umami" is a hallmark evident across his creations. While specific eponymous "signature dishes" are not named, critical acclaim highlights preparations such as an exquisite appetizer showcasing tomatoes in a variety of textures, a perfectly cooked turbot accompanied by a razor clam ragout, beurre blanc, and Royal Belgian caviar, an intensely flavored dry-aged pigeon paired with the tangy vivacity of a cranberry sauce, and a creamy ice cream finished with an unexpected strawberry caramel. His formative training includes working under acclaimed chefs like Yves Mattagne and Cyril Molard, alongside a pivotal stage at the three-starred Frantzén in Stockholm, which collectively honed his pursuit of culinary perfection.