Photography Christophe Durieux  Chef Ambassador. Cook & Chef Institute
I love using BEGRNER kitchen utensils because they are so easy to use, solid and innovative. What is more, BERGNER is highly attentive to our queries and needs.

Christophe Durieux

Signature Chef

Christophe Durieux

 

Date of birth: 09 June 1978
 
 
Work:
  • 90–97 Training in the ITL Catering School (province of Luxembourg)
  • 92–97 Alternating education with afternoons & weekends at 'L'eau Vive**' and 'Le Saint Germain des Près Loverval*'
  • 97–98 Sous chef at 'La Barrière de...

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Christophe Durieux

 

Date of birth: 09 June 1978
 
 
Work:
  • 90–97 Training in the ITL Catering School (province of Luxembourg)
  • 92–97 Alternating education with afternoons & weekends at 'L'eau Vive**' and 'Le Saint Germain des Près Loverval*'
  • 97–98 Sous chef at 'La Barrière de Transine' - Chef M Clip chosen as the best female chef in Benelux in 97
  • 98-99 Assistant cook at 'L'eau Vive**'
  • 99–2000 Sous chef at 'La Maison Blanche*'
  • 2000–2005 Sous chef at 'Le Saint Germain des Près Loverval*' - known at the time for its work with truffles
  • 2005–2008 Head Chef at 'Le Point Bar'
  • 2008–2010 Consultant in New Zealand for an agri-foods group
  • 2010–2014 Head Chef at 'Eb en Vloed', de luxe brasserie belonging to an investment group.
  • 2014–present Chef and Owner of 'Le Rabassier', a restaurant included just 4 months after opening in the Gault Millau guide with a score of 14/20; also received a Golden Delta just 6 months after opening.
 
Nowadays, the restaurant is based around working with truffles and, separate from the restaurant, I own a major truffle import company in Belgium. I travel to a number of production sites across Europe to buy truffles:  from France and Italy (the best known) to Hungary, Bulgaria and, even, Greece.
 
My cooking engenders a great respect for the product while, at the same time, having a touch of modernism.
 
The sea remains an important part of my cooking. Working with truffles is something that runs in the family: we had a top quality restaurant for 20 years which was based around the truffle.
 
Today new opportunities have opened up: a partnership with a food group for the production of truffle-based foods (intended for malls); a partnership with an airline company to supply luxury catering in a private jet.
 
 

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Recipes. The Cook & Chef Institute
 
Recipes by Christophe Durieux
News Chef Ambassador. The Cook & Chef Institute News Chef Ambassador. The Cook & Chef Institute

CHRISTOPHE DURIEUX

Photography news CHRISTOPHE DURIEUX

My love of cooking is something I inherited

News Chef Ambassador. The Cook & Chef Institute