Michaël Albert

Michaël Albert began his culinary career in the heart of Brussels, in the Sablon district, at L’Écailler du Palais Royal. There, he trained alongside some of the greats, notably the legendary two-Michelin-starred chef Attilio Basso—the last chef to have retained his two stars throughout his career. From this demanding environment, a vocation was born—one that balances tradition with boldness.

He continued his apprenticeship at Le Coq en Pâtes in Woluwe-Saint-Lambert, before taking on the role of sous-chef at the Michelin-starred Le Pain et le Vin on Alsemberg Road in Uccle. His talent did not go unnoticed: Attilio Basso, impressed by his skills, personally made the call that would open the door to an exceptional opportunity in England.

An extraordinary chance presented itself: Pierre Romeijer, a giant of Belgian gastronomy, entrusted him with a letter of recommendation. He landed in an upscale district of London, working under Chef Pascal Proyart—a Brittany native—at a five-star Luxury Collection hotel. There, he honed his culinary identity. He even traveled to Norway to select the finest seafood, helping to promote their excellence across the UK.

Upon returning to Belgium, he joined Traiteur Loriers, official caterer to the royal court. There, he orchestrated high-end events for nobility, prominent families, and diplomatic delegations. This role strengthened his vision of cuisine as a vehicle for elegance, heritage, and refinement.

It was at Rouge Tomate, an innovative concept created in collaboration with Chloé De Smet, that he fully realized the link between cuisine and health. Working closely with dietitians, he committed to an ambitious quality charter. This period marked a return to essentials: restoring nobility to the ingredient, understanding its history and nutritional value, and giving it its rightful place on the plate.

This ethical and sensory vision was further refined in the kitchen of Yves Mattagne, a key figure in Belgian haute cuisine.

Ten years ago, he settled in Liège. There, he worked at the Michelin-starred L’Héliport, where he developed a scientific approach to gastronomy—combining technical precision with culinary emotion.

He then joined Traiteur Goosse as head chef, followed by a position at Alpes Hôtel. In 2013, he became part of Mat Traiteur in Faymonville.

In 2019 came another career highlight: he was called back by the Belgian Embassy in Doha, Qatar, to lead the prestigious Belgium King's Day celebration. There, he served 750 guests in a setting of diplomacy and Belgian culture—an ambitious mission that reflected his internationally recognized expertise.`

More recently, he has worked independently as a chief manager for catering events, where he demonstrated keen organizational skills by streamlining workflows, optimizing operations, and structuring teams with rigor and efficiency.

Beyond the résumé lies a deep connection to the land and the sea. The son of an industrialist father passionate about world ingredients and culinary traditions, he inherited a strong affinity for spices, a love of exploring new flavors, and absolute respect for the product.

This connection to the terroir translates into a hands-on approach: meeting producers in the field, tasting on-site, and immersing himself in their passion. It was in this spirit that he created, among other things, a surprising spruce bud pickle—a true bridge between nature and gastronomy.

Today, it is this heritage, this demand for excellence, and this sensitivity that Michaël Albert brings to the table at Manoir de Lébioles. At the crossroads of classical expertise and contemporary inspiration, he promises a sincere, inspired, and resolutely exceptional cuisine.