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La Sucrerie

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

Dear customers,

Given the current situation, we unfortunately have to close our doors temporarily. Despite the consequences of this decision, we are convinced that it is the best decision for the good of all.
We sincerely hope to see many of you again as soon as the situation gets better.
Thank you for your understanding.

La Sucrerie Team

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.

This fine dining restaurant first moved into the former stables of La Sucrerie sugar refinery in Waterloo twenty-five years ago. A vestige of Walloon’s industrial history dating back to 1836, this emblematic site with its neoclassical architecture has been restored to its former glory. Step past the lions standing guard at the entrance and into a world of majestic grandeur. Oozing character with its succession of columns and vaulted ceilings, it exudes a unique atmosphere... A splendour that continues in the menu artfully concocted by the chef to be as much a feast for the eyes as for the taste buds thanks to his creative take on traditional dishes.

The setting
Legend has it that no piece of sugar ever came out of this sugar refinery. A myth soon dispelled by the fact that, between 1831 and 1871, it housed two refineries in succession, notably the national refinery of indigenous and exotic sugar. Plagued by mortgages and takeovers, La Sucrerie spent the 19th and part of the 20th century searching for its identity and housed a condensed milk factory, a Karakul sheep farm, film studio - in tribute without doubt to the Brothers Lumière, who are said to have tested the projection of their first film there before showing it in Paris - then a recording studio for the French Language Radio and Television Broadcaster RTBF between 1963 and 1970... Before, finally, in 1989, turning over a new leaf in its history. The 38,000 m² were completely renovated and refurbished as a business and leisure centre by the Louis de Waele holding company. Martin's Grand Hotel and its restaurant La Sucrerie opened their doors in 1992. With 79 elegant and comfortable rooms and 4 meeting rooms, the 4-star hotel soon began attracting businesspeople to Waterloo, along with many tourists, all won over by its location near the site of the Battle of Waterloo and drawn by the luxurious grandeur of a hotel of distinction. Not to mention its nearby neighbour, Martin's Waterloo and its 29 more relaxed rooms.

In summer, the restaurant invites you to while the time away on its superb terrace while, in winter, the hotel welcomes its guests in a cosy lounge with a very pleasant cocktail bar that is the ideal place to unwind.

Pierre De Bruyn

Kitchen Chief

14 years ago, freshly graduated from catering school, he took on his first temporary job at La Sucrerie. Pierre De Bruyn immediately felt at home at this new restaurant and quickly climbed the ladder, moving up from kitchen help to station chef, then sous chef before being appointed head chef last December. True to the philosophy of his predecessors, his dishes are seasonal and bring out the best of the produce with a focus on regional specialities. “I started my apprenticeship alongside the president of The French Culinary Academy. Then, I continued along the same lines while continuing to develop a cuisine based on Belgian produce. ”

His full story