Lionel Rigolet

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?

Since 1990.

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?

Crustaceans

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?

Belgian fries

Is there another chef that you most admire?

Paul Bocuse

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.

Current Restaurant

Comme Chez Soi