Michele Ferraris: I'm usually more into real estate, and the building of the restaurant L'Eau à la Bouche was already very interesting as such. But the prospect of hosting the restaurant of a chef like Clément turns it into a great adventure, in which I feel like I'm entering not through a door, but through a real portal! I had the opportunity to dine once at La Grappe d'Or in Torgny, and few restaurants in the world have managed to imprint the emotion of their cuisine so much in my memory. The whole experience, from the aperitif to the superb finale around the cheese, was unforgettable. The talents of the chef and his wife really impressed me, and I can't wait to get started, by spring 2022, if all goes well with the formalities and the work.
In my cooking, the product is central and always in season, and my aim is to sublimate it by finding the cooking techniques that will go best with it. I take particular care with fish, as we don't really have the sea next door! I favour responsible fishing, fish whose stocks are good, even if they are less well-known than others. This is an approach that I have also taken here at Le Victor since its creation, particularly in the 3-course menu at €39, which is still going strong since the restaurants reopened in Belgium!