Le Méridien Brussels
Chef Vincent Masson
Chef Masson honed his skills in the South of France—working at such fine restaurants as La Mirande in Avignon and La Balette in Collioure—before joining Le Méridien Brussels. His masterful use of spices quickly earned him rave reviews. Deeply committed to the farm-to-table movement, Chef Masson is a member of 100% Belge—an initiative dedicated to creating a selection of dishes using local ingredients while supporting the environment.