i. Biography
From kitchen to kitchen, Manon Schenck’s work has been shaped by movement, refinement, and a return to La Table de Manon in Grandhan, Belgium, where her identity as a chef has taken its clearest form. Earlier stops, including Auberge du Frankenbourg, sit within a longer line of training and service that brought her practice into sharper focus.
The Climb
An apprenticeship in hospitality at Colmar, France, placed Manon Schenck at the junction of service, discipline, and kitchen rhythm from the outset. The work that followed in the kitchens of Auberge du Frankenbourg in France and Ma Langue Sourit in Luxembourg added layers to a career built step by step, with each address reinforcing technique, timing, precision, and restraint. In 2016, she took up the role of chef at La Table de Manon in Grandhan, Belgium, and that appointment gave the arc of her career a more defined shape. The move did not erase the earlier stages; it gathered them. At La Table de Manon, the work became distinctly associated with her name, with the restaurant functioning as both setting and expression.
Today
At La Table de Manon in Grandhan, Belgium, Manon Schenck works with a menu that follows the seasons rather than resisting them. The kitchen changes with what is available and appropriate, so the food stays aligned with the year instead of repeating a fixed pattern. That approach gives the cooking a practical clarity: responsive, composed, and tied to the moment. Seafood sits at the center of that language, giving the menu a clear maritime line in inland Belgium. Within that focus, lobster is the signature most closely linked to Schenck’s name and kitchen. It functions as a point of reference rather than decoration, helping define the tone of the cooking and the experience around it. The work is defined by seasonality and seafood, with lobster as the named marker most associated with her. In that combination, Schenck’s cooking reads as disciplined and direct, with the ingredients kept in front of the technique. The result is a style that is measured without rigidity and detailed without excess.
Signature
No named signature dishes are listed. The craft focus is a seasonal menu. That absence matters. Schenck is not defined here by one fixed plate, but by the structure of the menu, the pace of the seasons, and the discipline of cooking in response to product. The emphasis stays on the full operation at La Table de Manon in Grandhan, Belgium, where timing and rhythm carry as much weight as any single dish.
Recognition
Manon Schenck has received MICHELIN Guide — Young Chef (2021). Manon's honors include Young Chef of the Year, Forbes 30 Under 30 Europe – Art & Culture, and Bib Gourmand (2020). Taken together, those honors place Schenck across several registers of recognition: early promise, wider cultural visibility, and accessible excellence recognized in 2020. They sit alongside her route from Colmar, France, through Auberge du Frankenbourg in France and Ma Langue Sourit in Luxembourg, to her role in 2016 at La Table de Manon in Grandhan, Belgium, where her work has found its clearest expression.
Profile updated July 2026
FAQ
Asked of Manon
Where did Manon Schenck work before?
Manon Schenck's earlier career included Colmar, Auberge du Frankenbourg, and Ma Langue Sourit.
What recognition has Manon Schenck received?
Young Chef Of The Year (2022).
