Paul Fourier

Where They Are Now

Technique in Fourier’s kitchens was built through formal schooling and repeated service in demanding rooms. At Hotel school in Flanders, Paul Fourier laid the groundwork for the discipline that would carry through a run of starred addresses, moving from Le Flambard to L’Écailler du Palais Royal, then La Cravache d’or, before continuing to L’Oasis in Lille and Brussels. Those posts sit in the record as evidence of a chef working inside exacting systems, where precision, pace, and hospitality had to hold together. The range of Fourier’s career also shows how craft can shift across formats without losing its core. Paul Fourier went from Château d’Hassonville in Marche-en-Famenne, Ardennes, to the Embassy of Belgium in United States, and later to Barrière de Transinne in Ardennes. As owner / chef at La Gourmandine, he carried responsibility beyond execution, with the role pointing to oversight of both kitchen and room. Across each move, the constant is professional continuity: a chef advancing through serious houses while keeping the work centered on standards. At Hôtel Le Royal in Luxembourg, Fourier’s role narrowed again onto a single operation and then expanded with time. Paul Fourier was chef at La Pomme Cannelle at Hôtel Le Royal in Luxembourg (2016–2019), then Executive Chef at Hôtel Le Royal in Luxembourg (until 2022), before a brief stint as culinary consultant at Steffen Group (2022). He is now Executive Chef / chef at amélys and Le Royal kitchens of Hôtel Le Royal (since 2022), continuing within the same hospitality framework. The sequence reads as steady refinement rather than rupture: one post leading into the next, each one built on the same base of control and service.

Signature

Fourier’s plates lean on contrast and control. Paul Fourier’s signature dishes — Duck Liver, artojoks, soja gel, charbon crumble, Scallops, lemon gel, creme isigny, caviar sturia vintage, and Marinated salmon, cucumber granite, lime gel — show a kitchen built around precise composition rather than excess. The work points to a modern register: clear lines, measured richness, and textural tension used with intent. In Paul Fourier’s hands, the dish is assembled as a set of calibrated elements, with sweetness, acidity, crunch, and depth kept in balance.

In Their Words “For certain vegetables, I call on Sandrine Pingeon in Munsbach, whose artisanal production keeps pace with the seasons. Here, no tomatoes in December: seasonality is of prime importance!” “Seasonality is very important for me and Restaurant Chef Terry Chabeaux. Our duty as chefs is to guide consumers towards responsible choices.”