Chef Edwin Menue : Cuines, 33 a unique tapas-centered restaurant
- Belgian 1 Star chef in Knokke
- 17/20 by Gault & Millau
- Seasonal kitchen, bold flavors, cosmopolitan flair
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Unfold the remarkable story of chef Edwin Menue, owner of Belgian Michelin star restaurant Cuines, 33. He wanted to become a professional motocross rider, but a serious accident shattered his childhood dream. That’s why Edwin Menue directed his ambition towards another goal: the kitchen. Failure was not an option. After numerous internships at celebrated restaurants, chef Edwin, his wife Fleur Boussy and fellow chef and brother-in-law Frederik opened Cuines, 33 a unique tapas-centered restaurant in Knokke. Less than a year later, their drive, exquisite taste and passion were rewarded a first Michelin star. After Frederik left the restaurant, the menu at Cuines, 33 reflects Edwin’s personality even more. His seasonal kitchen is characterized by bold flavors and a cosmopolitan flair.
The restaurant’s interior is as eclectic and colorful as the dishes. Edwin Menue finds inspiration in everything: an odd-shaped twig in the forest, a colorful tagine in Marrakech, the scent of Barcelona, a broken plate, a tattoo. His book tells the remarkable story of a chef for whom only the best is good enough. A perfectionist with only one goal in mind: to offer his guests an unforgettable experience. The philosophy of chefs Edwin Menu and Frederik Boussy and his sister, Fleur Boussy, who is in charge of the front of house, is that the dishes must exude passion and flavour.
They only use seasonal products, which are seasoned with worldly influences. Guests will love their creative tapas formula.
Flavor is so complex, joy is so simple.
If you try hard enough, you can smell it too: the woods of the Zwin to Zeeland. That’s where I grew up. There it was already in the air, that passion for nature that eventually led to fulltime cooking. Everything got concrete at the age of nineteen. After that I was fortunate enough to be part of renowed, topnotch cuisines. Ten years ago I arrived in Knokke. I fell in love with the gourmet character of the seaside town and I fell in love even more with the tastiest dish ever: my wife Fleur. She’s a tower of strength in our family but nest to that, she’s mainly the engine of Cuines 33. With experience in high-end restaurants Fleur grew out to be an exquisit hostess and maitre d’. My soulmate became my right hand. Her passion for cocktails and wines, her eye for detail and her budding smile simply light up the room. Together with our twins, Anaïs and Nomah, we enjoy strolling in the woods, playfully picking chestnuts. You can’t find ingredients, the find you. Flavor is so complex, joy is so simple.
During the bikerides, together with my wife, I let go of everything. The chaos in my head arises a smorgasbord of flavors. I funnel them in the kitchen to a whole, topping them off with the pipette. That proces, that quest, always emerges in a top dish. Every day we go that extra mile. We go for new creations, for that smile of our customers, for the tiny ‘thank you’ afterwards… It engergizes and inspires us.
Cuiness 33 is journey of flavors. A one way ticket to a culinary feast that splashes colors. A party where everyone’s invited. Not only our dishes but also our interior is southern seasoned. We hope you enjoy our home, Cuines 33, as much as we do. Take all your senses for a ride and enjoy.