A virtuoso of “home-made”.
Christophe Cornuez is originally from the Lyonnais region, cradle of fine foods and legendary wines. Since his childhood he has taken great pleasure in baking “bugnes”, pralines and vacherins. But many experiences made the man. In 1995, he became Sous-chef at the gastronomic restaurant “La Bretonnière”, in Grimaud. Christophe Cornuez met his future wife, a Belgian, while working on the Côte d’Azur, in Ramatuelle, at “La Romarine”. He decided to leave the south of France for the south side of Brussels.
He started work in the kitchen of the Grand Hôtel Waterloo. He quickly made name for himself with his French accent and his dedication to learning the national specialities: crocquettes with grey shrimp, minute steak tartare, lobster waterzooï. His dexterity was surprising and two and a half years after joining, he became Chef at La Sucrerie.
His pride is to present fresh “home-made” products – smoked salmon, foie gras and pastries, of course. The fish is delivered fresh every day. The beef and lamb filet is from carefully selected herds in New Zealand. The menu changes every three months. The selection of dishes will satisfy the expectations of partisans of traditional Belgian and French cuisine as well as the tastes of nomadic lovers of audacious creations laced with oriental flavours. Here is a sampler: blanquette of salmon with morels, squab roasted in rosemary, warm pear frangipane… cumin seed semolina cake crowned with a rack of lamb en croûte tandoori with coriander.
To summarise: these are culinary escapes that are in perfect symbiosis with the atmosphere of La Sucrerie. Neoclassical architecture, dressed in warm light and punctuated by banners painted in trompe-l’œil. The tables are laid out to give diners room and ensure refinement, comfort and intimacy.