{"id":56464,"date":"2026-04-14T16:10:05","date_gmt":"2026-04-14T14:10:05","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=56464"},"modified":"2026-04-14T18:17:03","modified_gmt":"2026-04-14T16:17:03","slug":"lionel-loic-rigolet-comme-chez-soi","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/lionel-loic-rigolet-comme-chez-soi\/","title":{"rendered":"Lionel & Lo\u00efc Rigolet \u2014 Comme chez Soi*"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||3px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_3_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Le mythique \u2018Comme chez Soi\u2019 s\u2019appr\u00eate \u00e0 f\u00eater 100 ans d\u2019existence au printemps. Pass\u00e9e la porte, on p\u00e9n\u00e8tre dans une maison atypique aux accents art nouveau, riche de recoins charmants, jusqu\u2019\u00e0 cette c\u00e9l\u00e8bre cave dont la r\u00e9putation n\u2019est plus \u00e0 faire. Pour cette rubrique TASTE, c\u2019est le jeune Lo\u00efc qui nous accueille et supervise les plats des recettes photographi\u00e9es. Charismatique et s\u00fbr de lui, accompagn\u00e9 de son \u00e9pouse Victoria en salle, le duo insuffle un v\u00e9ritable vent de renouveau \u00e0 l\u2019\u00e9tablissement. La Maison reste bien entendu toujours port\u00e9e avec passion par les talentueux Laurence et Lionel Rigolet. Nous avons \u00e9chang\u00e9 avec Lionel Rigolet et son fils Lo\u00efc, un duo complice anim\u00e9 par une m\u00eame envie\u00a0: ravir les papilles.<\/span><\/strong><\/p>\n

Lo\u00efc, on vous voit de plus en plus dans les m\u00e9dias \u00e0 l\u2019approche des 100 ans de l\u2019\u00e9tablissement. Pourtant, vous \u00eates d\u00e9j\u00e0 pr\u00e9sent depuis longtemps au sein du restaurant. Quel est votre parcours ?<\/span><\/h3>\n

Apr\u00e8s l\u2019\u00e9cole h\u00f4teli\u00e8re de Coxyde, o\u00f9 j\u2019ai \u00e9t\u00e9 form\u00e9 comme sommelier, j\u2019ai travaill\u00e9 ici pendant quatre ans, principalement en salle. Ensuite, j\u2019ai ressenti le besoin de retourner en cuisine. Un poste s\u2019est lib\u00e9r\u00e9 en p\u00e2tisserie, ce qui m\u2019a \u00e9norm\u00e9ment appris, notamment en rigueur et en pr\u00e9cision.<\/span><\/p>\n

J\u2019ai ensuite voulu faire mes armes ailleurs\u00a0: aux Pays-Bas, au \u2018Manoir Inter Scaldes\u2019, puis au sein du restaurant \u2018Boury\u2019 \u00e0 Roulers. Cela fait maintenant deux ans que je suis revenu et je repr\u00e9sente aujourd\u2019hui la cinqui\u00e8me g\u00e9n\u00e9ration au sein du restaurant. Mon \u00e9pouse Victoria nous a rejoints en mai 2025.<\/span><\/p>\n

J\u2019aime profond\u00e9ment la cuisine pour l\u2019aspect cr\u00e9atif et le travail du produit, mais aussi la salle pour le contact avec les clients. J\u2019ai besoin des deux. Il m\u2019arrive encore, quand une assiette doit sortir et que personne n\u2019est disponible, de la prendre moi-m\u00eame pour aller la servir en salle. C\u2019est important pour moi de garder ce lien direct.<\/p>\n

\"\"<\/p>\n

Lionel, comment votre cuisine a-t-elle \u00e9volu\u00e9 ces derni\u00e8res ann\u00e9es ?<\/span><\/h3>\n

Je dis souvent \u00e0 Lo\u00efc que la force de notre m\u00e9tier, c\u2019est de pouvoir se r\u00e9inventer sans cesse. J\u2019ai travers\u00e9 diff\u00e9rentes influences\u00a0: asiatiques \u00e0 un moment, italiennes ensuite. Apr\u00e8s la perte de l\u2019\u00e9toile, nous nous sommes recentr\u00e9s sur l\u2019essentiel\u00a0: le produit, le l\u00e9gume, les textures, la justesse.<\/p>\n

On n\u2019est jamais au bout de nos connaissances. On se remet en question tous les jours. Nous n\u2019avons jamais suivi aveugl\u00e9ment les tendances, comme la cuisine mol\u00e9culaire. On en a pris certaines id\u00e9es, mais toujours en restant fid\u00e8le \u00e0 l\u2019ADN de la maison. C\u2019est aussi ce qui explique sa long\u00e9vit\u00e9.<\/p>\n

\"\"<\/p>\n

R\u00e9cup\u00e9rer l\u2019\u00e9toile, est-ce un objectif ?<\/span><\/h3>\n

Bien s\u00fbr, on aimerait retrouver la seconde \u00e9toile. On aurait aim\u00e9 l\u2019avoir pour les 100 ans, mais ce n\u2019est pas une obsession. Notre priorit\u00e9 reste la satisfaction du client et le plaisir de le voir revenir.<\/p>\n

Le bouche-\u00e0-oreille fonctionne beaucoup, et l\u2019arriv\u00e9e de Victoria en salle est un vrai plus. Elle apporte une touche f\u00e9minine compl\u00e9mentaire \u00e0 celle de Laurence, explique tr\u00e8s bien les plats et ma\u00eetrise plusieurs langues.<\/p>\n

Lo\u00efc, qu\u2019avez-vous retenu de votre exp\u00e9rience chez Tim Boury ?<\/span><\/h3>\n

Ce que j\u2019ai appr\u00e9ci\u00e9, c\u2019est d\u2019\u00eatre consid\u00e9r\u00e9 comme un cuisinier \u00e0 part enti\u00e8re, pas comme \u2018le fils de\u2019. Gr\u00e2ce \u00e0 son acad\u00e9mie, l\u2019\u00e9quipe venait du monde entier et peu de gens me connaissaient. C\u2019\u00e9tait aussi tr\u00e8s stressant, mais extr\u00eamement formateur. J\u2019y ai appris une rigueur absolue et le fait de se donner \u00e0 100 % chaque jour. Ici, nous travaillons avec des horaires plus doux, services coup\u00e9s. Chez Tim, on commence \u00e0 8h et on termine \u00e0 1h du matin. Ce sont deux philosophies diff\u00e9rentes.<\/p>\n

\"\"<\/p>\n

Lionel, comment est n\u00e9e l\u2019id\u00e9e du concept de la cave \u2018Riwyne\u2019, une table d\u2019h\u00f4tes pouvant accueillir un groupe jusque 12 personnes ?<\/span><\/h3>\n

Le concept a pris forme juste avant le Covid. Ce n\u2019\u00e9tait pas un besoin de renouveau, mais l\u2019envie de cr\u00e9er quelque chose de diff\u00e9rent. Plut\u00f4t que d\u2019ouvrir ailleurs, on a d\u00e9cid\u00e9 de valoriser ce magnifique espace en sous-sol avec des architectes d\u2019int\u00e9rieur. On a imagin\u00e9 une cuisine plus bistronomique, m\u00eame si, dans les faits, on reste tr\u00e8s gastro. L\u2019id\u00e9e centrale, c\u2019est le partage\u00a0: les grandes pi\u00e8ces \u00e0 table, les plats \u00e0 partager, cette convivialit\u00e9 assum\u00e9e.<\/p>\n

Quelle est la particularit\u00e9 du \u2018Comme chez Soi\u2019 aujourd\u2019hui ?<\/span><\/h3>\n

Ce n\u2019est pas seulement un restaurant, c\u2019est une maison. On ne vient pas \u2018manger\u2019, on vient chez nous. L\u2019accueil et le suivi du client sont essentiels\u00a0: de la r\u00e9servation jusqu\u2019\u00e0 la remise des cl\u00e9s de la voiture. Laurence soigne \u00e9norm\u00e9ment cet accueil (titre d\u2019h\u00f4tesse de l\u2019ann\u00e9e 2024 au Gault&Millau). Peu importe le nombre d\u2019\u00e9toiles, nous avons toujours travaill\u00e9 dans cet esprit.<\/p>\n

\"\"<\/p>\n

Votre management a aussi beaucoup \u00e9volu\u00e9\u2026<\/span><\/h3>\n

Oui. \u00c0 un moment, nous avons fait appel \u00e0 un coach d\u2019entreprise. J\u2019ai compris qu\u2019un climat tendu en cuisine ne produit rien de bon\u00a0: ni pour l\u2019\u00e9quipe, ni pour la salle, ni pour le client.<\/p>\n

J\u2019essaie de cr\u00e9er un environnement o\u00f9 chacun se sent bien. On mange une fois par semaine ensemble avec l\u2019\u00e9quipe, on parle, on \u00e9coute. Quand un membre de l\u2019\u00e9quipe ne va pas bien, on en parle. L\u2019important, c\u2019est que chacun ait envie de venir travailler, pas seulement pour nous, mais aussi pour offrir aux clients une attention sinc\u00e8re, dans une maison o\u00f9 l\u2019on se sent vraiment chez soi.<\/p>\n

\"\"<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ make_equal=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||60px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/mastercooks.jpg\u00a0\u00bb title_text=\u00a0\u00bbmastercooks\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/mastercooks.be\/nl\u00a0\u00bb url_new_window=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb|30px||30px|false|true\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ custom_padding=\u00a0\u00bb50px||||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Comme chez Soi<\/b><\/span><\/h2>\n

Place Rouppe 23
\n1000 Bruxelles
\n<\/span>www.commechezsoi.be<\/a><\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

D\u00e9couvrez ici les 3 recettes de Lionel & Lo\u00efc Rigolet :<\/h2>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/recepten-HM270_TASTE_CommeChezSoi-COR.jpg\u00a0\u00bb alt=\u00a0\u00bbTarbot & Osietra-kaviaar, bloemkool, mole, rode ui \u00a0\u00bb title_text=\u00a0\u00bbrecepten-HM270_TASTE_CommeChezSoi-COR\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/poireaux-confitssauce-yaourt-et-vinaigre-kalamansi-puree-dechalote-noire\/\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbOpen Sans|500|||||||\u00a0\u00bb custom_margin=\u00a0\u00bb-10px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb0px||||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]Poireaux confits, sauce yaourt et vinaigre kalamansi, pur\u00e9e d\u2019\u00e9chalote noire \u2192<\/a>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/recepten-HM270_TASTE_CommeChezSoi-COR2.jpg\u00a0\u00bb alt=\u00a0\u00bb\u2018Anjou\u2019 duif
\nrode biet, girollen, bramen, pistache, verjus\u00a0\u00bb title_text=\u00a0\u00bbrecepten-HM270_TASTE_CommeChezSoi-COR2″ url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/carre-de-chevreuil-au-genevrier-tartelettes-de-champignons-des-bois-scorsoneres-airelles-grenade\/\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbOpen Sans|500|||||||\u00a0\u00bb custom_margin=\u00a0\u00bb-10px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb0px||||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]Carr\u00e9 de chevreuil au gen\u00e9vrier,
\ntartelettes de champignons des bois, scorson\u00e8res, airelles, grenade \u2192<\/a>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/04\/recepten-HM270_TASTE_CommeChezSoi-COR3.jpg\u00a0\u00bb alt=\u00a0\u00bbEuropese kreeft,
\nknolselder, parmezaan, lavas\u00a0\u00bb title_text=\u00a0\u00bbrecepten-HM270_TASTE_CommeChezSoi-COR3″ url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/souffle-au-citron-vert\/\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbOpen Sans|500|||||||\u00a0\u00bb custom_margin=\u00a0\u00bb-10px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb0px||||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]Souffl\u00e9 au citron vert \u2192<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb60px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bb927c31ec-fa95-4524-8ee8-6d96d51a7cc5″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

[ Ann Vandenplas \u2014 photos : \u00a9 Jan Bellen ]<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Le mythique \u2018Comme chez Soi\u2019 s\u2019appr\u00eate \u00e0 f\u00eater 100 ans d\u2019existence au printemps. Pass\u00e9e la porte, on p\u00e9n\u00e8tre dans une maison atypique aux accents art nouveau, riche de recoins charmants, jusqu\u2019\u00e0 cette c\u00e9l\u00e8bre cave dont la r\u00e9putation n\u2019est plus \u00e0 faire. Pour cette rubrique TASTE, c\u2019est le jeune Lo\u00efc qui nous accueille et supervise les […]<\/p>\n","protected":false},"author":5,"featured_media":56421,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"828","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[45],"tags":[],"class_list":["post-56464","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-en-vedette","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nLionel & Lo\u00efc Rigolet \u2014 Comme chez Soi* | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Lionel & Lo\u00efc Rigolet \u2014 Comme chez Soi*\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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