Mathieu Vande Velde

The audacity of a young prodigy of Belgian gastronomy

Mathieu Vande Velde established himself at a very young age as one of the great hopes of Belgian cuisine. Originally from Anderlecht, near Brussels, he discovered the world of gastronomy by working in the kitchens of renowned, Michelin-starred restaurants, where he honed his exacting standards and attention to detail. His talent and determination led him to the Top Chef 2021 competition: a pivotal experience that revealed his creativity and mastery, and made him a familiar face to the public. At the helm of the restaurant Le Roannay, Mathieu now imposes his vision and continues his rise, rewarded with his first Michelin star at just 24 years old.

My cooking is first and foremost an expression of my journey and the people I've met. I like to surprise my customers, create a connection, and convey the emotion of the ingredients in every dish.

Mathieu Vande Velde

Authentic and Bold Cuisine in Francorchamps

At the helm of Roannay, Mathieu Vande Velde envisions a sincere, modern cuisine, resolutely focused on seasonality and local produce. Inspired by his diverse experiences and love of travel, he boldly reinterprets classic Franco-Belgian dishes, always prioritizing the precision and purity of flavors. In an elegant and welcoming setting, he offers his guests dishes that are as indulgent as they are refined, evolving with the seasons. Roannay has thus established itself as an essential culinary destination under the guidance of this promising young chef.

The audacity of a young prodigy of Belgian gastronomy

Chef's word

Authentic and Bold Cuisine in Francorchamps

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