Mathieu Vande Velde

Chef Mathieu Vande Velde’s culinary philosophy is rooted in a sincere and modern approach, deeply connected to his personal journey and the relationships forged along the way. He aims to evoke emotion and connection through his dishes, believing that food should be an authentic expression of its components and the hands that prepare them. A cornerstone of his ethos is an unwavering commitment to seasonality and hyper-local sourcing. Vande Velde meticulously selects ingredients, working with esteemed local partners such as the Ferme des Grandes Fagnes for butter, Olivier Laval’s butchery in Francorchamps for meats, and Gilles Abinet’s Epicerie des Champs for vegetables. This dedication ensures that only the finest products available on the market, with an emphasis on regional provenance, grace his plates. His vision is one of continuous growth and passion. The accolades, such as the Michelin star and Young Chef of the Year, serve not as a culmination but as a 'green light' and 'motor' to further ignite his desire to work and innovate. Driven by a profound love for cooking and an insatiable curiosity for new flavors, Chef Vande Velde strives to elevate each ingredient, transforming them into a true taste exploration designed to generate genuine thrills for the palate. Chef Vande Velde's technical mastery is characterized by an 'impressive knowledge of products,' a meticulous 'technique,' and an astute 'sense of associations,' as noted by Michelin inspectors. He possesses the audacity to boldly reinterpret classic Franco-Belgian dishes, always prioritizing the precision and purity of flavors above all else. His style focuses on enhancing each ingredient to its fullest potential, crafting a refined yet authentic culinary experience. While specific eponymous dishes are not detailed, his 'Menu Signatures' at Le Roannay is explicitly designed to highlight the 'strong markers' of his cuisine, offering a comprehensive immersion into his distinctive gastronomic world. His collaborative spirit is also a notable aspect of his approach, often engaging in '4-hands' dinners with other chefs, reflecting a belief in sharing knowledge and fostering collective growth within the culinary community.

Career

• Cuisinier at Comme chez Soi, Bruxelles
• Cuisinier at La paix, Anderlecht
• Sous Chef at Brasserie Restaurant La Paix 1892, Anderlecht
• Head Chef at Le Roannay, Francorchamps