A man of taste.

It may seem obvious to you that a man of taste should be appointed ‘Chef’ at Genval.Les.Bains. With its wonderful quality of light, its exalted location and its warmth, the natural beauty of the hotel's setting is wonderfully complemented by the excellence of its cuisine. Olivier Grégoire's purist approach to food will delight all lovers of fine food: he insists on using only fresh, "natural" produce, and employs meticulous cooking methods, which retain the true essence and flavours of the food. This approach is entirely in keeping with the overall spirit of Genval Les Bains.

Olivier Grégoire's insistence on the highest quality means that his exceptionally fine and light sauces are served separately, in order that they don't "denature" the food, nor mask the delicate textures and flavours of the meats with which they are served. Similarly, he prefers to rely on the subtlety of aromatic herbs, rather than the heat of spices, to bring his dishes to life.

Olivier is a child of the city, having grown up in Uccle and honed his skills behind the scenes at three major restaurants in the Capital: Trente Rue de la Paille, La Villa d’Este and La Maison du Bœuf at the Hilton, as well as at La Salicorne in La Hulpe. He is also a keen, green-fingered gardener, passionately cultivating his love of the Walloon countryside area of Brabant that he has made his own.

If you have detected a desire of change in continuity at Genval.Les.Bains, you are absolutely right: our new Chef has the firm intention of offering connoisseurs –those who appreciate quality and refinement- his very own carefully created specialities, designed for those who appreciate good taste. Pure and simple.