From Italy to France
Born in Belgium, Fabrizzio Chirico is of Italian origin. His father is from Calabria and his mother of Montefalco, in Umbria. The Italian flavors rocked his childhood and it was in Trazegnies, where he was raised in the middle of a vegetable garden and animals, which he took to taste good products.
After a few courses, the young graduate of the Fleurus hotel school opened, at 19, his delight of the day in Gerpinnes in 1995. It was first an Italian restaurant, then, in 2000, he decided to head for French cuisine, even if it is sometimes morning with a few transalpine keys.
Today, Fabrizzio Chirico practices intuitive cuisine and “Try to work as much as possible with seasonal products, with special attention to homemade sauces and spices”.
Gourmet sauces
The chef provides mainly at Paris Brussels Gastronomy in Binche, who gives him quality products from Rungis. “These are mainly French products, including fish from small boats, while our cheese cart is made over time of a Thuin cheese, a cheese-maker of our region”, he details.
This Belgian restaurant, which deserves to be starred for a long time, offers a menu 15 services at a very competitive price
That day, we enjoyed a nice signature appetizer of the house, a bite of salmon wrapped in a sheet of smoked nori minute. “We have been doing this for 15 years in pretty smokings made by a potter friend, with fir, bay leaf, thyme, and rosemary.”
We also really liked this perfectly grilled piece of calamar, served with herbs mayonnaise and fermented mustard seeds.
But it was above all this Aubrac beef that caught our eye. Either a piece of smoked barbecue meat with herbs, then pan -fried, before being served with a very gourmet chicken emulsion, morels, bellots and cebettes. Because the strong point of Fabrizzio Chirico is undoubtedly the beautiful juices, the good sauces and the accuracy of the seasonings.
