Gregory Slembrouck, young chef (°1987) and native of Bruges, studied at the ter Duinen hotel school, where many of Belgium’s most famous chefs have studied. He graduated isuccesfully with several extra specializations: ‘World Gastronomy’, ‘Patisserie’, ‘World Wines’, ‘Tea sommelier’.
Gregory is following Relais & Châteaux since several years now and is very proud to may work besides the Grand Chefs around the World.
We can describe Slembrouck’s kitchen as follows: to savor local cuisine and for a true taste of all that’s best of Belgian cuisine, head for Le Mystique restaurant, only finest ingredients are used by Gregory Slembrouck combined with World Flavors.
Ready to delight & satisfy your taste!
Chef Gregory shares this view with the owners Johan and Isabelle Creytens when it comes to the superb quality of the cuisine. Gregroy and his team are aware that the quality-price ratio is a key element to fine dining, but despite this, they do not want the price to become a drawback to attracting potential customers.
The sophisticated presentation of the meals testifies Gregory’s experience in top-rated restaurants. Moreover, keeping intact the savours and maintaining the high quality of the ingredients used are essential to the newly appointed chef.
The wine list is very eclectic, featuring some of the most famous French wine of the world, as well as top quality Belgian wine that perfectly match with the Flemish cuisine.
The authentic character of the restaurant will be preserved, in combination with a little touch of modernity inspired by Isabelle Creytens, the Lady of the house.
With the new Chef, the opening hours are going to change: the restaurant is opening earlier for the diner at 6.30 pm, and will close later than before at 9.30 pm.
Le Mystique is open on request for the lunch and with a minimum of eight people.