| MON | TUE | WED | THU | FRI | SAT | SUN | |
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| Lunch | |||||||
| Dinner |  |
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Closed: SAT Lunch
Gaëtan Colin learned
to be a chef at the hotel school of Braine l’Alleud . However, his refined and
creative dishes clearly hide passion and dedication – ‘a reason to live’ – Gaëtan
tells us – which go far beyond lessons. The chef of the Jaloa – also a young
European restauranter – has always been immersed in a cooking culture thanks to
his parents, who “were very food-orientated”. His passion for cooking began to
develop when he was just 14.
A native of
Brussels, Gaëtan has for the last 8 years been proposing a French cuisin that
he innovates and renews, inspired by his own past experiences. One that
particularly left a mark was Guadeloupe. “In Guadeloupe I learnt to use spices
without overshadowing the taste of the food.” He find it difficult to name a
preferred dish, “When you cook, you need space to be creative”, he tells us.
However, the rabbit-stuffed octopus rouses our curiosity.
