Comme Chez Soi: "We will not change our DNA" - Trends-Tendances - economic news in real time.

Comme Chez Soi: “We will not change our DNA” – Trends-Tendances – economic news in real time.

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The new Michelin guide, whose prize list was presented this Monday in Mons, removed a star from Comme Chez Soi. A news perceived as an earthquake.

The loss of a star at Comme Chez Soi was perceived as an earthquake. Laurence Rigolet learned it from the mouth of Werner Loens, Benelux director of the Michelin guide, two days before the proclamation of Mons when she was guiding her daughter in the first fitting of her wedding dress…

Saturday evening before the service, it’s a crying staff who took the news like a slap in the face. Almost a week later, the storm has passed but the pill is still hard to swallow.

I am distraught“, whispers Lionel Rigolet. “It’s very hard especially when you don’t know what you’re being blamed for. Fortunately, we won’t have to wait two or three months to see our file. An appointment will be fixed much faster.

In one week, the Rigolet couple received thousands of tokens of recognition come from all walks of life.

We didn’t expect this“, says Laurence Rigolet. “It’s a wonderful gift that keeps us going. Everyone tells us not to change. Anyway, despite the loss of the star, we will not change our DNA. We’re not going to make tomato-shrimp all the same? That said, economically, it will not be easy to manage.

We were the cheapest ‘two star’ in Brussels, today we are without a doubt the most expensive ‘one star’. Besides very expensive quality products, the way our house has been operating for decades generates high operating costs. Not changing our DNA implies continuing in this way. We will have to see how the customers will react.

So far, she follows the couple since the restaurant is full almost all services.

We were full, noon and night, yesterday, Ascension Day“, continues the daughter of Pierre Wynants. “Unheard of for ages! Going back to the guide, I’m a little surprised at the written text. He talks about our Riwyne concept (a table in the cellar for 8 to 12 people with a single menu at 89 euros and different dishes from Comme Chez Soi, Ed), I hope all the same that the inspectors do not imagine that it is the same kitchen as upstairs and that we have not been punished for that. The Villa Lorraine Lounge is not the Villa either…

Also, they only talk about my dad’s dishes like ham mousse or Riesling sole. But they are never on the menus! These are ineradicable dishes. If I take them off the map, I lose hundreds of customers. We tried with foam five or six years ago, we quickly backtracked.

on what some call the flemish hegemony on the stars, the Rigolet couple prefer to remain cautious.

I am unable to judge on the relevance of this or that progression“, emphasizes Laurence Rigolet. “You have to go eat to get an idea and we don’t know how to go everywhere. We often have the same closing days.

What is certain is that Flanders supports its leaders more“, adds Lionel Rigolet. “ Just look at the help our Flemish colleagues received during the covid. In the north of the country, there is a real pride in gastronomy. There are so many government-sponsored events that showcase chefs. There is none of that in Brussels and Wallonia. That’s a shame. Generation W is great but they don’t have the means because they are not supported.

In Scandinavia“, concludes Laurence Rigoletthe State finances the participation of promising chefs in the Bocuse d’Or. It is very expensive but it has put the gastronomy of these countries on the world stage. One must know what one wants…

Xavier Begin

The loss of a star at Comme Chez Soi was perceived as an earthquake. Laurence Rigolet learned it from the mouth of Werner Loens, Benelux director of the Michelin guide, two days before the proclamation of Mons when she was guiding her daughter in the first fitting of her wedding dress… The Saturday evening before the service, it was a tearful staff who took the news like a slap in the face. Almost a week later, the storm has passed but the pill is still hard to swallow. “I’m helpless”, whispers Lionel Rigolet. “It’s very hard, especially when you don’t know what you’re being blamed for. Fortunately, we won’t have to wait two or three months to see our file. An appointment will be set much faster.” week, the Rigolet couple received thousands of tokens of recognition from all walks of life. “We did not expect that,” says Laurence Rigolet. “It’s a magnificent gift that allows us to hold on. Everyone tells us not to change. In any case, despite the loss of the star, we will not change our DNA. We are not going to make shrimp-tomatoes all the same? That said, economically, it will not be easy to manage.””We were the cheapest ‘two star’ in Brussels, today we are, without a doubt, the most expensive ‘one star’ “In addition to very expensive quality products, the way our house has been operating for decades generates high operating costs. Not changing our DNA implies continuing in this way. We will have to see how the clientele will react. “Until ‘here, she follows the couple since the restaurant is full at all or almost all services. “We were full, noon and evening, yesterday, Ascension Day”, continues the daughter of Pierre Wynants. “Never seen for ages! Going back to the guide, I’m a little surprised by the written text. It talks about our Riwyne concept (a table in the cellar for 8 to 12 people with a single menu at 89 euros and dishes different from Comme Chez Soi, editor’s note), I still hope that the inspectors don’t imagine that it’s the same kitchen as upstairs and that we weren’t punished for that. Villa Lorraine isn’t Villa either… “”Besides, they only talk about my dad’s dishes like ham mousse or Riesling sole. But they’re never on the menus! These are ineradicable dishes. If I take them off the menu, I lose hundreds of customers. We tried with the mousse five or six years ago, we quickly backtracked. “On what some call the Flemish hegemony over the stars, the Rigolet couple prefer to remain cautious. “I am unable to judge the relevance of this or that progression”, underlines Lauren this Rigolet. “You have to go eat to get an idea and we don’t know how to go everywhere. We often have the same closing days.” “What is certain is that Flanders supports its leaders more”, adds Lionel Rigolet. “Just look at the aid that our Flemish colleagues received during covid. In the north of the country, there is a real pride in gastronomy. There are a lot of events supported by the public authorities. which highlight the chefs. There is none of that in Brussels and Wallonia. It’s a shame. Generation W, it’s great but they don’t have the means because they are not supported. ” “In Scandinavia”, concludes Laurence Rigolet, “the State finances the participation of promising chefs in the Bocuse d’Or. It is very expensive but it has put the gastronomy of these countries on the world stage. You have to know what you wants…” Xavier Beghin

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