Arnaud Haine is a Belgian chef who, at just 30 years of age, has all the qualities of a master. Already as a student, he learned the secrets of pastry preparation in a renowned restaurant. At the end of his studies, he joined La Sucrerie in Waterloo − beginning a steady evolution that has seen him rise through the ranks, from table-setting to composing the menus and supervising the team.
Today, 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.
- Going out to eat
- Spa treatments
- Local sights of special interest
- Cancel a reservation
- A round of golf