Au Torè, the restaurant at the Le Lodji hotel, blends Belgian hospitality and fusion cuisine

A hotel and restaurant born on the snow front

The restaurant Au Torè is part of the Le Lodji hotel, owned by René Baudinet. Its opening, originally planned earlier, was delayed by the Covid-19 pandemic and finally took place in December 2021.

A self-taught chef from the events business

Jean-Sébastien Prijot describes himself as a self-taught chef, initially trained in gastronomic cuisine. His interest in events and the party scene led him into catering. According to him, he has organised events in Belgium for more than a decade, handling not only the cooking but also management and logistics. He and René Baudinet were responsible for opening the hotel and restaurant.

Fusion cuisine between French technique and foreign influences

The restaurant's philosophy, according to the chef, reflects René Baudinet's wishes: a setting that is smart yet informal, where hospitality takes precedence over show. The menu combines French culinary technique with local produce and influences from further afield. Examples cited by the chef include a Thai-inspired vegetable and poultry curry, Lebanese-inspired beef and tahini salads, and a mini barbecue that brings a street-food element to the menu.

Signature dishes and plans to evolve

The dish the chef regards as most representative of the restaurant is a pan-fried foie gras gyoza made with 17 different ingredients, combining smoked eel, sea groseille and a Japanese-inspired miso jus. The successful dish of the winter season discussed in the interview is veal chop with morels. For dessert, the chef recommends the lemon meringue tart, as well as a dish based on dark chocolate, olive oil, fleur de sel and basil. A summer opening has also been mentioned, along with plans to develop the cuisine, décor, service and organisation of the restaurant.

Key points

1. The restaurant Au Torè, located within the Le Lodji hotel on the snow front, opened in December 2021 after a delay caused by the Covid-19 pandemic.
2. The restaurant's signature dish is a pan-fried foie gras gyoza made with 17 ingredients, including smoked eel and sea groseille.
3. Veal chop with morels is presented as the successful dish of the winter season discussed in the interview.
4. The cuisine combines French technique with Japanese, Thai and Lebanese influences, as well as a street-food element.
5. The restaurant's chef and the hotel's owner plan to develop the cuisine, décor, service and organisation.