Philippe Meyers

Chef Philippe Meyers' culinary philosophy is deeply rooted in a foundational classical rigor, meticulously honed during his apprenticeship with Erik D’Hoogh, a long-standing Michelin-starred chef. This exacting training, which instilled in him the principles of grand cuisine, was further refined through experiences with other esteemed chefs like Claude Dupont, Eddy Van Maele, and a particularly impactful stage with Jean-François Piège. Meyers embraces this classical heritage not as a constraint, but as a robust platform from which to innovate, aiming to make his cuisine as current as possible while upholding the precision and mastery he absorbed early in his career. His approach is further enriched by a profound commitment to continuous learning and camaraderie within the culinary world. He actively engages in dialogue with fellow chefs, exchanging ideas and insights on ingredients and dining experiences across Belgium. This inquisitive spirit, coupled with his wife Valérie's passion for showcasing his use of local Walloon produce, underscores a vision focused on authentic generosity and the ability to craft compelling narratives with meticulously selected ingredients. This ethos ensures that while his dishes resonate with classic undertones, they are presented with a contemporary relevance and an inviting warmth. Chef Meyers' technical mastery is characterized by an elegant balance between classical French culinary techniques and a modern, innovative sensibility. His signature approach revolves around the systematic and artful 'terre et mer' (surf and turf) association, a recurring theme across his menus. He meticulously pairs components from land and sea to create harmonious and surprising flavor profiles, such as sea bass with delicate Colonnata lardo, scallops with rich Ibérico lomo, or beef with the smoky depth of smoked eel. His particular fondness for lobster, for which he maintains a dedicated vivier in his restaurant, highlights his commitment to product quality and freshness. Among his most legendary signature dishes, the 'Lard cuit 17 heures' stands out: a speck, slow-cooked for seventeen hours, exquisitely paired with lemon-flavored Eau de Villée, perfectly seared, translucent langoustine tails, and a robust sauce of hoisin and confit lemons. Another celebrated creation is his crispy sweetbread dish, enhanced by a lovingly reduced and highly addictive gravy, rich with suave green pepper notes. These dishes exemplify his ability to transform classic ingredients through precise technique, delivering powerful yet refined gastronomic experiences.