Belgian Star Chefs

As a Belgian ambassador, Brussels Airlines is pleased to offer you a taste of Belgium’s internationally acclaimed cuisine in Business Class. A host of Michelin-starred Belgian chefs will create special dishes using local regional produce to be served on board our long haul flights out of Brussels.

For the new season (January 2017 – June 2017) we are proud to present the creations of Chef Yves Mattagne.
Yves Mattagne (53) is the chef of the restaurant Sea Grill, located in the Belgian capital Brussels. Since twenty years the restaurant has been able to keep its two Michelin stars.

May 2017 Menu

For the month of May, Chef Yves Mattagne has designed the following dishes:

Appetiser:
Duo of smoked, marinated herring with a mild mustard and dill sauce

Starter:
Ceasar salad with shrimps
or
Grilled Belgium-grown white asparagus, smoked duck, grilled almonds, rocket with Parmesan and balsamic vinegar

Main:
Guinea fowl stuffed with pistachios, potato and leek gratin, Périgord sauce
or
Pollock fillet with a mustard crust, pea mousseline and smoked jus

Cheese:
Buchardennes nature, a white mould goat’s cheese with edible rind

Dessert:
Classic praline manon

Julien Lahire (Moulin Hideux)

Thomas Locus (Bistro Margaux)

Thomas Locus began his career at a young age and is a self-taught chef, but his experience working for big names such as Michel Coppens, Jean-Pierre Bruneau, Sergio Herman and Berasategui earned him a first Michelin star for Bistro Margaux (Sint-Martens-Bodegem), a 16/20 in Gault Millau and the title "Best Young Chef in the Brussels region in 2012”.

Eric Pankert (Zur Post)

Eric Pankert has been at the helm of the Michelin-starred restaurant Zur Post, in St. Vith since 2003. He has cooked alongside well-known chefs such as Joël Robuchon, France’s “chef of the century”, in cities all over the world, including Liège, Düsseldorf, Ghent, Paris and New York. As a firm believer in perfection, Pankert chooses not to follow current trends but offers his guests a modern interpretation of French cuisine instead, always adding a personal touch.

Pierre Résimont (L'Eau Vive)

Since 1990, Pierre and his wife Anne have been at the helm of the Michelin-starred restaurant L’Eau Vive, in Profondville, just outside Namur. A small 17th-century mill set in wooded surroundings, L’Eau Vive has a charm all of its own. La Verrière, a glass canopy built as an extension to the old building, lets guests enjoy the beautiful garden with views on a river, the Burnot. The menus he has devised for Brussels Airlines include typical Belgian dishes with a modern interpretation.

Peter Goossens (Hof van Cleve)

Peter Goossens has a lot on his record with Hof van Cleve. He opened the restaurant in 1992 and already two years later earned his first Michelin star. Meanwhile, the restaurant now has no less than three stars, which reflects the impeccable quality of the cuisine. Among the Flemish audience, the chef is also known as a juror in TV shows “My Restaurant” and “De Beste Hobbykok van Vlaanderen”. “WBPStars” – the little brother of “World’s 50 Best” – published a list of the 60 best restaurants in the world last July, in which Hof van Cleve holds a shared first place.

Dimitri Marit (Maison Marit)

Dimitri Marit opened the family-run restaurant Maison Marit in 1991 together with his father Jacques and wife Emmanuelle. For the past 15 years, the restaurant in Braine-l’Alleud has held a Michelin Star. Marit has a passion for combining the local seasonal produce with hints from other cuisines. He achieved a refined balance between classic and temporary as well as between creativity and advanced techniques.