Read about our chefs and wine professionals to learn more about some of the gifted team members that make dining at Smakelijk truly special.
Laurent Colin
Laurent Colin was appointed Culinary Director at Le Méridien Beach Plaza in 2023, where he has been Executive Chef since 2014.
His career was crowned in 2022 when he was inducted as new Escoffier member by Prince Albert II of Monaco.
He is enthusiastic to explore Belgian culinary culture through delicacies and simple dishes that appeal to everyone. "Who doesn't love Belgian fries, mussels, croquettes and waffles?", according to him.
If he had to choose just one item from the menu, he would opt for the bone marrow and its American-style toast accompanied by Belgian fries, a traditional dish he describes as "pure epicurean indulgence".
Laurent invites you to experience a gourmet journey through Belgian specialties.
Julien Beaulieu
Working at Le Méridien Beach Plaza since 2000, he became Head Pastry Chef in 2008.
This Escoffier member created the dessert of Monaco's Princely family lunch when the birth of twins Jacques and Gabriella was celebrated.
When he was creating Smakelijk dessert menu, Julien sought to honor the great classics of Belgian cuisine twisted with a personal touch .
That's how he came up with the soufflé recipe adapted with Belgian chocolate, the Brussels waffle with organic whipped cream from Madagascar and Piedmont hazelnut spread, the French toast-style brioche cramique, the speculos cheesecake or the famous 'café liégeois' and 'dame blanche'.
Julien's Smakelijk ambition is to bring the Belgian spirit to the heart of the Principality through his home-made pastries.
Jonathan Durante
Jonathan Durante joined Le Méridien Beach Plaza in 2014, where he has been Chef Sommelier since 2021.
As treasurer of the Monegasque Association of Sommeliers, he is also an organizing member of the 2024 Gala dinner of the International Sommelier Association.
In Belgium, there is no official wine designation. Belgian winemakers create wines with artistic flair like great perfumers.
Jonathan has chosen a Belgian winery named "Maison Gudule" which selects the best grapes from all over Europe and blends them to create unique elixirs.
As experience is paramount and the dishes traditionally cooked in the dining room in a brasserie, Jonathan has revived old-fashioned service technique he and his team will perform in front of the guests: basket service, candlelight decanting, opening with a pair of port tongs...
His favorite dish on the menu is the "carbonade", a Belgian specialty he describes as "tender, consensual and soul-warming".
Franck Schiano di Sciabica
After 37 years at Le Méridien Beach Plaza, from room service to his position as restaurant manager, his motivation is intact, if not tenfold.
Franck has been immediately inspired by Smakelijk's new concept. He plans to tantalize your taste buds with his favorite dish on the menu: "vol au vent" of organic poultry and sweetbreads topped with Belgian fries, which remind him of childhood memories of his grandmother preparing family meals.
He works to ensure that service is the same as in Belgium, an alchemy of friendliness, cheerfulness and empathy. Count on Franck to bring Brussels to your plate.
Quentin Dusquene
Quentin Duquesne joined Le Méridien Beach Plaza in 2023, after 15 years' experience as manager of restaurants with strong experiential concepts.
He appreciates the generosity and conviviality of Belgian gastronomy, and especially the different style of beers.
Some of his favorite items on the menu are "cheese and prawn croquettes with fried parsley" or "Belgian fries with Samourai sauce".
He'll be delighted to share Belgium's gourmet culture with you.