|
    
THE CHEF
Anyone who has ever eaten in a gourmet restaurant knows that fine cuisine is an art in its own right. And as in so many other areas, there can be no creativity without a solid grounding in tradition. Frequently considered to be a bastion of the best gourmet traditions, Villa Lorraine has positioned itself as a bridge between classic tradition and innovation. Himself the son of a chef, Freddy Vandecasserie most certainly knows the meaning of a subtle palate. After taking up cooking much as one takes up a religious vocation, at the early age of 14, Freddy first worked as an assistant cook at the Plaza, where his own father had worked as a chef for several years. In 1962, at the age of 18, he joined Villa Lorraine, where he was to leave his own indelible mark..
... AND SON....
After the death of Marcel Kreusch en 1982, Freddy joined forces with the late Henri Van Ranst to ensure the continuance of the Villa's tremendous adventure. Nowadays, he works with Jan de Craemer, and since 1990 with his son Patrick Vandecasserie. Patrick has contributed exactly the right touch of carefully calibrated modernity to the Villa's menu, which enables it to stand out in exactly the right way. He is now taking increasing responsibility for the kitchen and developing his own style in keeping with tradition and the seasons. The new menu is a fine blend of two different approaches which includes offerings from both father and son, the pleasures of tradition and the surprises of novelty.
... AND TEAM
Our gifted duo would not be able to live up to their full potential without the support of a truly exceptional team of staff, most of whom trained at the best establishments in Europe. They are true professionals, a close-knit team, and dedicated to perpetuating the standards of a restaurant with mythical status.
|
|
