Stéphanie Thunus

Stéphanie Thunus's culinary philosophy is deeply rooted in a profound respect for nature and the inherent quality of ingredients. As the daughter of farmers, she was raised with an intimate understanding and appreciation for local produce, a sensibility that now defines her haute cuisine. Her core ethos centers on using local and seasonal ingredients, fostering close relationships with passionate producers, and even incorporating butter and cheese sourced directly from her family farm. This commitment extends to a broader vision of sustainable and environmentally-friendly cooking. Her overarching vision is to create a gastronomic experience that is both a celebration of modern gastronomy and an awakening of the senses. She believes in simplicity and sincerity, allowing the authentic flavor of the product to shine, always keeping it recognizable on the plate ("une cuisine de produits à la base"). Thunus meticulously balances tradition with modernity, crafting dishes that tell a unique story through harmonious blends of textures, colors, and flavors, all while driven by a passion for excellence and a daring yet refined approach. She aims for a culinary equilibrium, aligning with a societal shift towards well-being and health in gastronomy. Chef Thunus's technical mastery and artistic flair are characterized by a refined and daring approach that prioritizes precision and elegance. Her style embodies constant innovation, where advanced techniques are employed judiciously to enhance, rather than overshadow, the authenticity of flavors. She is celebrated for her ability to create compact compositions with excellent coherence, where ingredients are brought together in perfectly balanced culinary expressions. Plates are consistently presented as works of art, meticulously arranged to engage sight, smell, and taste. While no single "legendary signature dish" is explicitly named in the text, her menus showcase a consistent approach. For instance, the "Menu Evasion" featured dishes like "different variants and structures of tomato combined with smoked haddock and pesto, finished with a milk infused with smoked haddock," illustrating her play on textures and infusions. Another example, "shrimp wrapped in kataifi with rhubarb, radish, and ginger, served with a langoustine and rhubarb jus," highlights her innovative and flavorful combinations, balancing richness with freshness. Her Iberian pluma served with artichoke, chanterelles, and homemade béarnaise sauce further demonstrates her mastery of classic components with exquisite execution, ensuring gourmet pleasure and refinement in every bite.

Career

• Chef-Owner at Au Gré du Vent, Seneffe