Hôtel Métropole Brussels is an iconic landmark in the heart of the capital of Europe. We recently had the opportunity to visit and learn more about the history and of course, the food! There, we spoke to Executive Chef Michel Wahaltere about what makes his restaurant successful, what inspires him, and some insider tips on Brussels. Here are his thoughts.
Note: the interview has been edited for brevity & translated from French to English.
Q&A with Executive Chef Michel Wahaltere
Maria: What makes your restaurant successful?
Chef Wahaltere: At Hôtel Métropole Brussels, we manage three venues in one location at which provides variety to the guests. Those are the Brasserie Métropole, Bar “Le 31”, Le Jardin Indien with a combined capacity of over 150 places to include indoor and outdoor seating. Our good reputation continues to grow which is something we’re grateful for.
Maria: What is the creative process behind your dishes?
Chef Wahaltere: Stay focus on where we are, BELGITUDE which means using Belgian products as much as possible. Therefore, I am selecting products from local farmers and artisans like champignons coming from Tour & Taxis, Cukoo from Malines’s and Belgian Charolais beef, and mozzarella from de Ardennes. All these products are made with Belgian traditions. And of course, we use Belgian beers in our recipes rather than wine!
Maria: Why did you choose Brussels?
Chef Wahaltere: I didn’t choose Brussels, Brussels chose me. My mentor and good friend from childhood renowned restaurateur Mr. Antoine Pinto reach out to me when I was still working in the United States and offered me a job at his Belga Queen Brasserie back in 2015. Thanks to the network connection, Hôtel Métropole Brussels asked me to join their team in 2017. After six months at the hotel, I was already promoted to Hotel Executive Chef. Another good reason to be back in Belgium was to be close to my mother and family.
Maria: Can you tell us about your favorite creation on the menu?
Chef Wahaltere: the flavor of the combination of local products gives life to very traditional Belgium dishes that are in our DNA: BELGITUDE. I like to use Belgian beers and Liege syrup in our recipes. Other dishes we like to serve are the steak tartare, codfish or sole meunière, and crevettes grises (little grey shrimps) from the North Sea. Also, Brussels “forgotten” dishes such as “Oeuf a la Meulemeester” hard-boiled eggs topped with crevettes grises, parsley, mustard, light beer cream, and grated cheese.
Maria: What would you like for your guests to remember from the dining experience?
Chef Wahaltere: Hôtel Métropole is an iconic place, as it is one of the oldest Brussels hotels, and it is considered as an institution. Also, I want our guests to try the Belgian cuisine made with Belgian products. We are currently offering the white asparagus which are very typical from the region. We also offer a flexible choice rather than plat du jour (daily special) therefore, we offer 2 great lunch menus: the DAILY CHEF’S SPECIAL BRASSERIE composed by two-courses menu and the MENU 37 composed of a three-course menu.
Maria: Tell me about the process of pairing wine and food?
Chef Wahaltere: Actually, we are mainly focusing on the offering of Belgium beers as this is part of our BELGITUDE concept. However, we do have a selection of wines in our menu and we will promote more Belgian wines very soon. Also, if/when we reopen the Gastronomic restaurant which is my biggest desire as a celebration of the 125 years anniversary of Hôtel Métropole Brussels will take place next year. In fact, I would be doing a wine tasting this week in search for us to offer Belgian wines to our guests.
Maria: Our readers enjoy local tips from chefs. What three places do you recommend for visitors to see?
Chef Wahaltere:
- Visit the landmarks: Atomium, Brussels Grand Place, and Brussels Comic Art Museum
- Enjoy food and Décor at Belga Queen Brasserie
- Reserve a table at Two- Michelin starred Restaurant Bon-Bon
About Our Dining Experience
We had the pleasure to enjoy and eat at Café Metropole in the company of Chef Wahaltere. Below you can find some of our favorite dishes:
· Hard boiled eggs with shrimp and beer mousseline.
· Shrimp croquettes.
· Lobster Ravioli, green asparagus cream, duo asparagus salsa, and truffle carpaccio.
· Cuckoo from Mechelen crockpot, North Sea grey shrimp sauce, potatoes croquettes.
· Café Liégeois.
· White wine: Cours des Dames France Chardonnay.
The Verdict
Hôtel Métropole Brussels is an iconic landmark of the city, a former palace constructed in 1895 in the former “Caisse d’Epargne” headquarters. It used to be one of the oldest banks of the city and has been selected by many international films due to its location and décor. At the reception, you will recognize the old bank boxes. The rooms and charming suites are spacious, luxury facilities where you can meet, enjoy and relax. The view of Brussels from our suite is something that you should experience on your next trip to the Capital of Europe.
It was a real pleasure to meet Hôtel Métropole Executive Chef Michel Wahaltere, who began his international career studying in Liege and bringing his Belgian flair to France and the United States. After all his travels and opening restaurants in many cities, he’s happy to be back in Belgium promoting Belgian cuisine and products.
Hôtel Métropole Brussels, Place De Brouckère 31, 1000 Bruxelles, Belgium Website
Disclaimer: I was graciously hosted by Hotel Metropole Brussels. As always, opinions are my own and it was a true pleasure to meet Chef Michel Wahaltere.
