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La Sucrerie

Sit down for dinner where history saw the birth of Europe…

Within reach of the cannon of the Waterloo battlefield and the famous Lion, Martin’s Grand Hotel pays tribute to the fathers of European history, like Napoleon, Wellington and Blücher... giving the hotel's friendly bar and delectable restaurant an extraordinary soul and charm.

Exceptional places for gourmet meetings that will go down in your own personal history.

A temple to neo-classicism and the exotic.

Although La Sucrerie has just celebrated its tenth anniversary, it doesn’t have a single wrinkle.
Its specialities haven’t lost an iota of their legendary originality.
Everything here is splendour.

The eye feasts on a decor that is as exuberant as it is warm: vaulting from the original 1836 sugar factory preserved with near religious fervour, devilishly baroque brocade draperies and bucolic signs acting as discreet screens, which create private areas between the tables.
It’s very intimate.

The moment is for contemplation... everything that comes out of the ovens verges on the heavenly. Everything is made in-house. From a foie gras and truffel praline from Waterloo to a smoked trout tartare with creamy horseradish.

This neo-classical cuisine, which revisits regional recipes with a thousand refinements and brilliant exotic touches is echoed in the wine list. It is particularly fine, rich in noble varieties selected mainly from France but also from the newer wine regions of South Africa and America.

Without a doubt, if La Sucrerie had been on Napoleon's way on June 18, 1815, the course of history would have been altered. The Emperor, in any event, would have been thrilled and his morale would have soared.

Arnaud Haine

Kitchen Chief

Arnaud is the chef in charge of the exceptional menu proposed at La Sucrerie − offering fine French cuisine with plenty of room for creativity. Spices, lava salt, guacamole, wasabi... His creations often incorporate exotic products. He also takes the opportunities provided by his culinary explorations to discover new products, on the market or unfamiliar − like the grouse (a game bird hunted in Scotland and Ireland) or the delicious ice cider from Québec. Finally, he combines excellence in cooking with a responsible approach, working as much as possible with sustainable products.

His full story