Arthur Sabbe did not become a chef by precocious vocation or by a family tradition that was drawn up in advance. His career began almost by chance.

After a spell in general education, her mother opened the doors of the kitchen to her. Then childhood memories took over ...

His cuisine is resolutely savoury, and his desserts are a deliberate departure from traditional pastry-making. He's looking for something different: to rediscover the sensations of childhood, but translate them using the codes of restaurant cuisine.