Interviewed April 2008
Lionel Rigolet is the head chef at Comme Chez Soi, the iconic restaurant in Brussels with a history dating back to 1926.
Q – How long have you been cooking professionally?
Q – Where did you train to cook?
With Romeyer, Le Moulin Hideux, Girardet, Robuchon, Lenôtre and at Auberge de l'Ill.
Q – How would you describe your style of cooking?
Inventive cuisine, with taste and a maximum of Belgian products.
Q – Is there a secret for a successful restaurant?
To work with high quality products, make a tasty cuisine and not "denature" the product.
Q – Do you have a “signature dish” or favourite dish you enjoy cooking?
Potato mousseline with crab, shrimps and Royal Belgian caviar, white oysters butter with chive
Q – Do you have a favourite ingredient?
Which restaurant do you most enjoy eating at on your night off?
A good brasserie or a high-class restaurant
What is your most interesting or fun experience from your time in restaurants?
The fun experience : El Bulli, Girardet for the taste
What would be your “last request” dish?
Is there another chef that you most admire?
Any advice you would give to someone wanting to become a chef?
Work in as many high-class restaurants as possible
Any final thoughts you’d like to add?
Last year, we had the kitchen of the restaurant totally rebuilt.
Comme Chez Soi