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Some excellent news just before the end of the year: Belgian chef Baptiste Heugens has just opened his own restaurant with the evocative name Equilibrium in the heart of Clausen. We met him on the eve of the official opening.
After leaving Two6Two where he had brilliantly developed a remarkable cuisine “in which everyone can find themselves” as he told us in his Chef Portrait this passionate cook, awarded Young Chef of the Year 2020 by Gault&Millau, is now striking out on his own with Equilibrium.
After searching for more than a year to find a place that suits his needs, Baptiste Heugens decided to set up his business in the Clausen district. “As soon as I visited the restaurant, I was able to project myself and imagine what I could create here. It was a sign that this was the right place for me,” explains the chef.
Equilibrium is an experiment in balance. “I’m always looking for the perfect proportion in my dishes between the products, my customers’ feelings and their experience. It seemed like the perfect name.”
It took two months of interior work, most of which was carried out by the chef himself, to transform the two floors that make up the restaurant into an intimate room with white walls, light wood floors and friendly round tables, just as desired by Baptiste Heugens. “I want to limit myself to a maximum of 25-30 seats, to keep an intimacy and a closeness with my customers.”
On the menu, Baptiste will offer “his” cuisine, as he proudly says with a huge smile that says a lot about his happiness at starting this new adventure. “I am free and the only captain on board, and I love it!”
For fans of Two6Two, you will find dishes that combine freshness and gourmandise with a certain chef’s sophistication to pique the curiosity of your taste buds! Every lunchtime you can enjoy a menu with a starter, main course and dessert (39 euros) and in the evening a discovery menu, five or seven courses, in addition to the à la carte dishes. Open from Monday to Friday, on Saturdays the chef gives himself free rein, with a variety of options in mind but only one motto: intimacy and discovery. “I would like to offer meals `in private with the chef` because I don’t want to hide in my kitchen, I want to approach my guests.” Private and more intimate evenings are therefore planned for Saturdays.
A generosity that one can hardly wait to find on the plates as well. We have already booked our table for next week, and you?
More information: www.equilibriumrestaurant.lu