This post is also available in: 
English 
Français 
Deutsch
The Chef Paul Fourier is returning to the kitchens of Le Royal hotel, and this appointment is supported by a new ambitious project led by this passionate chef: the opening of a new gastronomic restaurant in the heart of the hotel.
Leaving for a better return!
It is often when you leave a certain place that you realise how attached you are to it. This is exactly what happened to Chef Paul Fourier. This native of Bruges, chef of La Pomme Cannelle and head chef at the Royal for 6 years, left his position 3 months ago, without knowing that this move would make him realise how attached he was to the restaurant where he had worked for all those years. “A few weeks after my departure, I began to realise that I missed Le Royal, the atmosphere, and also the team that I had built up over the years.”
A departure that he does not regret at all, however. “I needed to leave, to take some time off. And in the end, it was as if I had taken a long holiday break”.
Paul Fourier returns as executive chef of the Hôtel Le Royal, a position that sees him managing the kitchen teams of the Amélys, the banquet and soon the new gastronomic restaurant. “I have less of a hand in the kitchen than before, but I am never far away, ready to help, to demonstrate. We talk a lot beforehand with my teams. I taste the dishes, discuss the menus and suggest improvements if necessary.” A leadership role that is a perfect fit for this passionate Chef.
Some changes ahead
This return is also and above all accompanied by a wind of novelty! The Pomme Cannelle, his “baby” as he calls it, will rise from its ashes, but with a clean slate and a necessary renewal. There will be a new name, a new interior, a new menu and a new spirit. “I’ll be offering my cuisine, of course, and regulars will find a few nods to La Pomme Cannelle, but as for the rest, everything will change!”
The Chef is still mysterious about the details of this new adventure. “We are in the middle of a reflection process, meetings and appointments are taking place: kitchen designers, architects, suppliers, brainstorming…. Beautiful things take time, but we hope to open this year!”
The chef and his team are working around three key points: the freedom of pairing, the essence of his cuisine, with taste as the main thread.
“In this new venue, the kitchen will not be the central element; we also want to make our customers travel and dream.”
A programme that leaves us dreaming and our mouths watering.
More information: www.leroyal.com