Passion for simplicity
After some time in the south of France - Avignon ("La Mirande"), Collioure ("La Balette"), Montpellier (La "Maison de la Lozère") and Toulouse, Vincent Masson returned to Belgium in 1998 where he became second in charge at L'Epicerie, before becoming Chef of Le Meridien Brussels kitchens in 2005.
Food critics were very quick to recognise his talent. Chef Masson successfully transmits his love of cooking through his creative dishes, which include only the best and original products, prepared with simplicity and taste. His masterful handling of spices sets up an eloquent culinary breakthrough.
Chef Masson proudly offers fresh and regional products respecting the seasonality. This positive initiative highlights and promotes local producers and their know-how, while being environmentally friendly.