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Olivier Grégoire

Olivier Grégoire is a purist, fanatical about fresh and "natural" produce and products and about careful cooking that shows respect for authentic flavours.

His strict quality standards demand, among other things, remarkably light and delicate sauces, happily served separately so as to not "spoil" the food or mask the delicacy of the meat. He prefers the subtleties of aromatic herbs to the fiery heat of spices.

Olivier honed his skills behind the scenes at three great restaurants in the capital (Trente Rue de la Paille, La Villa d’Este and La Maison du Boeuf at the Hilton) and one in La Hulpe (La Salicorne), connoisseurs of quality and elegance, of specialities with a stylish twist, paying tribute to good taste and great flavours. Sure and pure.

Head Chef in Genval.Les.Bains from 2004, he has been the chef of B’ Comme in Louvain-la-Neuve since it opened in April 2018. He runs the cookery workshops of la Table du Chef (the Chef’s Table), also in Louvain-la-Neuve.