50 YEARS OF BELGIUM-CHINA FRIENDSHIP (1971-2021)
From the Sea Grill to the Villa Lorraine, via the Art Club and Gaufres and Waffles, the two-Michelin-starred Chef, Yves Mattagne and, recently, his son Sébastien, reign over the best tables in Brussels. Faithful to their local tradition, but also inventive, daring, thanks to their travels in Asia, the Mattagne took part with joy in the LHCH International video dedicated to Belgian and Chinese gastronomy as part of the 50 years of friendly relations between the two countries. !
Part I. Yves Mattagne : Chef, explorer and lover of China
Passionate about the sea and its products, but also about steaming cuisine, the great master chef, who won his 2 Michelin stars at the Sea Grill restaurant at the Radisson SAS Royal Hotel in Brussels, is also a connoisseur of China. This 58-year-old Belgian restaurateur even opened two restaurants there! Here, a mini-interview during the shooting of our video at Villa Lorraine, which he took over 2 years ago. A magnificent space renovated by the owners, the Litvine family, another tasteful dynasty of the capital of Europe.
LHCH: A few words on your career before the resumption here of the “Villa Lorraine by Yves Mattagne”?
Yves Mattagne: With pleasure. As a young man, I started my training by joining the team at the Hilton International Hotel Brussels before joining, 3 years later, the Hilton International Gatwick in London, where I became the chef for 2 years. With this very rich international experience, I returned to Belgium to become the assistant to the chef of the Orangerie, Michel Beyls. Then Paris! I did an internship of several months at the restaurant Le Divellec to train myself for the next opening of the Sea Grill Restaurant at the Radisson SAS Royal Hotel Brussels. Just a year after having taken over the restaurant, I happily landed my first Michelin star in 1991. Then a second star in 1997 as well as a score of 18/20 in the Gault & Millau. Since 2010, I have served as the sole chef of the restaurant. I also did a bit of television by hosting the cooking show “1000 seconds” on the RTL-TVI channel.
LHCH: How are you during this holiday season, Mr. Mattagne?
Yves Mattagne: Very good! I am proud to participate in this celebration of the 50th anniversary of friendly relations between Belgium and China. I am also happy to receive a Belgian-Chinese team in my restaurant.
LHCH: What would you have to say to our Chinese friends on this anniversary?
Yves Mattagne: Oh, lots of things, but above all, I have traveled a lot in China. I even opened two restaurants there: one in Shanghai and one in Beijing. So I know a little bit about the former Middle Kingdom. Especially its cuisine that I discover on each of my trips. The scents, tastes, flavors of different provinces of China have inspired me in my work.
LHCH: What are you going to cook for us today?
Yves Mattagne: Precisely, classics of Belgian cuisine but prepared in my own way with products from China and Asia. First, a Chinese langoustine with Belgian Foie gras because I love the Land-Sea side in the kitchen. I will prepare a Hai Xian sauce to accompany the whole thing.
LHCH: For the preparation, our readers will be able to see the video afterwards.
Yves Mattagne: Yes, but I want to say that the Langoustine will be flambé in front of the restaurant’s guests and not in the kitchen.
LHCH: We will also see in this video the work of your pastry chef, Leila Bentouni and the cook Charles Bautard, from the province of Hainaut.
Yves Mattagne: It is important for me because Villa Lorraine is above all a strong, united team.
LHCH: There is also a second course.
Yves Mattagne: Yes. I thought of my Chinese friends who love meat dishes and dumplings like me. So I’m going to prepare a dish from the province of Wallonia: meatballs with syrup from Liège, the capital of Wallonia. I would really like the Chinese to discover this treasure of our Belgian soil.
LHCH: We’re mouth watering! Could you now explain to us a little more about your professional experience in China?
Yves Mattagne : My first trip to China started with the opening of an Art Foundation in Beijing, in the famous district of contemporary Chinese artists, the 798 art district. This great gallery was created by the Belgian Guy Ullens de Schooten who collaborated with a Chinese team. Guy Ullens exhibited his huge collection of contemporary Chinese art.
At this opening, I met Madame L, one of the greatest restaurateurs in China. Together, we opened the so-called gourmet restaurant Papillon. I also work a lot for events around the Great Wall of China. But I wouldn’t dare say that I know this huge country well even though I have already learned a lo t! I mainly went to Beijing and Shanghai. Otherwise, I didn’t see anything. So much more to discover ! I have traveled a lot to other countries as well. From South America to Singapore, via South Africa, Jordan. I’ve been to a lot of festivals. Especially for Radisson hotels.
LHCH: What a very rich experience !
Yves Mattagne : It is very important for a Chef to travel and be inspired by the cultures of the world. My cooking here at Villa Lorraine has been perfumed by all these experiences. If you want to travel in a gastronomic way, come to my place, you will see !
