{"id":6785,"date":"2019-06-21T15:02:07","date_gmt":"2019-06-21T15:02:07","guid":{"rendered":"https:\/\/diningtraveler.com\/?p=6785"},"modified":"2019-06-21T17:04:51","modified_gmt":"2019-06-21T17:04:51","slug":"chefs-perspective-executive-chef-michel-wahaltere-hotel-metropole","status":"publish","type":"post","link":"https:\/\/diningtraveler.com\/2019\/06\/chefs-perspective-executive-chef-michel-wahaltere-hotel-metropole.html","title":{"rendered":"Chef\u2019s Perspective: Chef Michel Wahaltere of H\u00f4tel M\u00e9tropole"},"content":{"rendered":"

H\u00f4tel M\u00e9tropole 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.<\/p>\n

Note: the interview has been edited for brevity & translated from French to English.\u00a0<\/em><\/p>\n

\"Entrance<\/a>
H\u00f4tel M\u00e9tropole Brussels<\/figcaption><\/figure>\n

Q&A with Executive Chef Michel Wahaltere<\/strong><\/h2>\n

Maria<\/strong>: <\/strong>What makes your restaurant successful?<\/strong><\/em><\/h4>\n

Chef Wahaltere<\/strong>:<\/strong> At H\u00f4tel M\u00e9tropole Brussels, we manage three venues in one location at which provides variety to the guests. Those are the Brasserie M\u00e9tropole, 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.<\/p>\n

\"Cafe<\/a>
Caf\u00e9 Metropole Dining Area<\/figcaption><\/figure>\n

Maria<\/strong>: <\/strong>What is the creative process behind your dishes?<\/strong><\/em><\/h4>\n

Chef Wahaltere<\/strong>:<\/strong> Stay focus on where we are, BELGITUDE<\/a> 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\u2019s 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!<\/p>\n

\"Chef's<\/a>
Chef’s Wahaltere Creation<\/figcaption><\/figure>\n

Maria<\/strong>: <\/strong>Why did you choose Brussels?<\/strong><\/em><\/h4>\n

Chef Wahaltere<\/strong>:<\/strong> I didn\u2019t 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, H\u00f4tel M\u00e9tropole 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.<\/p>\n

\"Interview<\/a>
Interview for Dining Traveler: Executive Chef Michel Wahaltere & Maria Perdomo<\/figcaption><\/figure>\n

Maria<\/strong>: <\/strong>Can you tell us about your favorite creation on the menu?<\/strong><\/em><\/h4>\n

Chef Wahaltere<\/strong>:<\/strong> 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 meuni\u00e8re, and crevettes grises<\/em> (little grey shrimps) from the North Sea. Also, Brussels “forgotten” dishes such as \u201cOeuf a la Meulemeester\u201d hard-boiled eggs topped with crevettes grises, parsley, mustard, light beer cream, and grated cheese.<\/p>\n

\"Executive<\/a>
Executive Chef Michel Wahaltere & Maria Perdomo<\/figcaption><\/figure>\n

Maria<\/strong>: <\/strong>What would you like for your guests to remember from the dining experience?<\/strong><\/em><\/h4>\n

Chef Wahaltere<\/strong>:<\/strong> H\u00f4tel M\u00e9tropole 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<\/strong> composed by two-courses menu and the MENU 37<\/strong> composed of a three-course menu.<\/p>\n

\"Executive<\/a>
Executive Chef Michel Wahaltere & Maria Perdomo at Caf\u00e9 Metropole Terrace<\/figcaption><\/figure>\n

Maria<\/strong>: <\/strong>Tell me about the process of pairing wine and food?<\/strong><\/em><\/h4>\n

Chef Wahaltere<\/strong>:<\/strong> \u00a0Actually, 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 H\u00f4tel M\u00e9tropole 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.<\/p>\n

\"Executive<\/a>
Executive Chef Michel Wahaltere<\/figcaption><\/figure>\n

Maria<\/strong>: <\/strong>Our readers enjoy local tips from chefs<\/strong>. <\/strong>What three places do you recommend for visitors to see?<\/strong><\/em><\/h4>\n

Chef Wahaltere<\/strong>:<\/strong><\/p>\n