Enjoy a four-course culinary experience at Mix, situated just 13 km from Brussels Airport. With excellent public transport connections and ample parking, including spaces for 200 cars and 300 bicycles, Mix offers a seamless blend of exceptional cuisine and convenience.
Mix aspires to be a melting pot for young, contemporary chefs in Brussels, a place where connection and exchange are at the heart of the experience. Each month, Mix invites a chef renowned not only for its creativity and precision but also for their dedication to the future of gastronomy. This month, the spotlight is on Nazareno Mayol, who will take over the kitchen at restaurant Timber for four evenings. Get ready for a series of dinners showcasing the promising cuisine of tomorrow. From November 13 to 16 at Mix: immerse yourself in the culinary odyssey of chef Nazareno Mayol.
Nazareno Mayol: A Culinary Odyssey from Latin America to France (New York), November 13 to 16th
Nazareno Mayol, a chef with Uruguayan roots who began his journey in the vibrant culinary scenes of Latin America and France, has crafted an impressive career. Trained in renowned kitchens such as Aramburu in Argentina and Le Bourgogne in Uruguay, Mayol was soon captivated by the elegance of French haute cuisine. His expertise was further honed in celebrated establishments like Astrid & Gaston in Peru and the globally acclaimed three-star Mirazur in Menton.
An adventurous spirit, Mayol participated in the prestigious Bocuse d’Or competition, winning a silver medal as the youngest commis de cuisine. During the pandemic, he returned to Uruguay, taking charge of a family restaurant’s kitchen before heading back to France to deepen his haute cuisine knowledge with Sébastien Bras in Aveyron. Today, Mayol is the culinary innovator at Fulgurances l’Adresse in New York, where he presents a distinctive menu that reflects his international background and passion for forward-thinking dishes.
Santosuosso is in Town! Discover Her Spontaneous, Creative, and Accessible Signature (Milan), December
In her current culinary playground, Remulass, Laura Santosuosso blends her passion for plant-based dishes with a touch of carnivorous flair, reflecting her diverse gastronomic journey that began at Erba Brusca. In 2017, she swapped her career as a project manager for the energy of the kitchen, diving into the vibrant world of Erba Brusca, a haven praised for its seasonal, locally-sourced cuisine. There, Laura was inspired by the French-American chef Alice Delcourt, known for her spontaneous and respectful approach to the culinary arts.
Laura’s journey took her through an intense internship at the renowned Septime/Clamato in Paris and onto Ratanà in Milan, where she helped transform traditional Milanese dishes into sustainable masterpieces. Later, she became the creative lead at Enoteca Naturale, a trendy French wine bar in Milan, before taking over the kitchen at Remulass as head chef. In her current role, Laura continues to push the boundaries of traditional Italian cuisine, maintaining an undeniable respect for authenticity while infusing her dishes with a fresh, modern twist.
Julia Sammut Pushes the Boundaries of Mediterranean Cuisine (Marseille), January
Julia Sammut, a former food journalist and columnist, has redefined the Mediterranean culinary landscape through her store L’Idéal, located in the vibrant Noailles district of Marseille. Known as a pioneer of Fooding and a passionate seeker of exceptional products, Julia opened this unique space in 2016. At L’Idéal, she showcases the finest products from Mediterranean artisans and runs a guest table where she and her dynamic team serve these delicacies alongside their own recipes.
Her dedication to sharing her passion for good taste is also evident in her book, A l’idéal, named after her grocery store and written in an elegant, straightforward style. Julia comes from a rich culinary heritage—her mother, Reine Sammut, was among the first women to earn a Michelin star at L’Auberge de la Fenière in Lourmarin, which is now run by her sister, Michelin-starred chef Nadia.
Accessibility
Mix is located 13 km from Brussels Airport and is easily accessible by public transport (train, bus, tram, and metro). Boitsfort station is 1.3 km away, and bus, tram, and metro stops are within walking distance. The building features a public parking garage with 200 spaces and a bicycle parking area that accommodates up to 300 bikes.
Pricing
The price of a four-course menu is €85, excluding drinks.
