The Pierre Wynants Trophy
The trophy
The Pierre Wynants Trophy is a work by François Grimoin, an artist who is at once a photographer, sculptor, film director and exhibition curator. François Grimoin has recently exhibited at the Venice Biennale, in Singapore, St Petersburg and Monaco, as well as in Paris, Brussels and London. Lenticular photography, augmented reality and sculpture are now his main means of expression.
Pierre Wynants, the legend
It is possible to be called a “good-for-nothing” at a leading hotel school and later earn three Michelin stars and four red toques from Gault&Millau! If there is one chef in Belgium who needs no introduction, it is Pierre Wynants, the most iconic of them all. The third generation at “Comme chez Soi”, he left his mark on his era and, even more so, on the international recognition of Belgian cuisine. For many, his name remains linked to a few signature dishes, such as sole with a riesling mousseline, still served by his son-in-law Lionel Rigolet and his grandson Loïc in a house that celebrated its hundredth anniversary this year.
The competing chefs
Two teams of four chefs go head to head: Belgium against Luxembourg.
Team Belgium
David Martin, “La Paix” and “Palais Royal”, Brussels
From Lot-et-Garonne to Brussels, by way of London and Paris, David Martin is a tireless traveller of flavours. He presides over both “La Paix”, which holds two Michelin stars, and the “Palais Royal”: two different restaurants that share the same high standards. The newer of the two invites guests on a sensory journey where nuances, contrasts and subtle hints of spice blend in perfect harmony.
Lionel Rigolet, “Comme chez Soi”, Brussels
“Comme chez Soi” is not just a restaurant, it is a home. As Lionel Rigolet, its iconic chef, likes to say, people do not come here to “eat”, they come “home”. Now a hundred years old, the restaurant remains the living symbol of a Belgian gastronomy rooted in heritage yet constantly reinventing itself: seasonal cooking, rich in spice pairings, always guided by the same principles of produce, texture and precision.
Giovanni Bruno, “Senzanome”, Brussels
A son of Sicily, Giovanni Bruno embodies the understated elegance of Italian fine dining that stays true to its roots. His technical precision, his respect for produce and his contemporary vision make him a true reference point for his peers. At “Senzanome”, every dish tells a story of Italy, balancing nobility and restraint, with the generosity of the South delivered with great subtlety.
Charles-Edouard Jeandrain, “Attablez-vous”, Namur
Playful ideas and classic flavours: Charles-Edouard Jeandrain loves to surprise. His cooking is resolutely French, yet modern and lively, as indulgent as it is visual. It fascinates through the way it treats ingredients while always paying close attention to a variety of textures. It is an invigorating breath of fresh air.
Team Luxembourg
Yves Mattagne, “Sensa” (Anatura), Weiswampach
After Sea Grill, Villa Lorraine and many other renowned addresses, multi-starred chef Yves Mattagne is now at the helm of “Sensa”, the restaurant at Anatura, and never ceases to surprise. His forty-year career has been driven by a strong vision: boundless creativity, nourished by extensive travel, and a constant desire to reinvent himself.
Cyril Molard, “Ma langue sourit”, Moutfort
Cyril Molard holds two Michelin stars. In his intimate, fashionable restaurant decorated with colourful paintings, he leaves nothing to chance: every detail is considered, his creative accompaniments showcase exceptional produce and each ingredient finds its place without anything superfluous. The result is pure pleasure and perfectly balanced flavours.
Ilario Mosconi, “Mosconi”, Luxembourg
Since 1986, “Mosconi” has embodied the art of Italian gastronomy on the peaceful banks of the Alzette, along with the love story that unites Ilario and Simonetta. Together, they celebrate the traditions of their native country with rare passion, reinventing the classics with a subtle and sometimes daring modernity. It is a place where tradition flirts with the avant-garde and every plate becomes a work of art.
René Mathieu, “Airfield”, Findel
Gault&Millau calls him the “druid of plants”. Holder of one Michelin star and one Michelin Green Star, René Mathieu elevates vegetables, herbs and fruit with rare creativity. His menus are a journey through flavours and textures, often featuring wild herbs and plants, for a sensory experience that respects and celebrates nature.
The referee
Pierre Résimont, “L’Eau Vive”, Arbre
In 1994, aged just 25, he earned “L’Eau Vive” its first Michelin star, and he won the second in 2012. Since then, Pierre Résimont has shared his passion for rich, generous cooking with remarkable consistency. His expertise gives familiar flavours an inventive twist, with refinement and generosity.
Pierre Marcolini, Brussels
He is the most renowned Belgian pastry chef and chocolatier in the world. Among his many awards is the title of World Pastry Champion, won in Lyon in 1995. Since then, Pierre Marcolini has pursued perfection every single day. A true visionary, he turned the rectangular bar into a square and the praline into a thin disc, giving chocolate the prestige it deserves.
Text: Alain de Fooz, epicurean journalist with a love of words and genuine flavours.
