Quentin Gallopyn,Vicomté
Chefs Engagés
Champagne AYALA has been meeting passionate chefs whose culinary practices go far beyond the plate — chefs whose commitment to people and the planet gives true meaning to their cuisine, chefs who are making things happen. One such encounter led the House to Chef Quentin Gallopyn, Executive Chef of Vicomté, au Domaine d'Arondeau à Perwez en Belgique — the seventh member of the growing community of Chefs Engagés, joining the committed chefs David Sulpice at La Villa l'Etang Blanc, Luke Holder at Limewood Hotel., Gianni Pinto at Noi, Alice Arnoux at Café de l'Usine, Manon Negretti-Guichard at Bonnotte and Graham Squire at The Goring.
Through his meteoric rise, quiet confidence, and unwavering discipline, Chef Quentin Gallopyn represents a generation of committed chefs in search of meaning, connection, and precision. A vision that resonates deeply with Champagne AYALA, a historic Maison that celebrates authenticity, generosity, and humility with the same demand for excellence. Together, they shape a vision of tomorrow’s art de vivre — youthful, vibrant, and deeply human.
Quentin Gallopyn – The Journey of a Committed Chef & His Inspiration to become Chef
At just 27 years old, Quentin Gallopyn embodies a new generation of chefs where passion takes precedence over convention. Raised in an epicurean family, he was introduced to the world of gastronomy at a young age. Uninspired by traditional academics, he began working in a Michelin-starred restaurant at the age of 15 — and instantly found his calling.
After completing a classic culinary education and gaining experience in brasseries, catering services, and fine dining establishments, he took a decisive turn when he joined Restaurant VICOMTE, located at the Domaine D’Arondeau in Perwez, Belgium.
He started as sous-chef, never expecting to take the helm at just 25. But when the opportunity arose, he seized it with determination — alongside his best friend, who remains his second in the kitchen today. The entire team chose to follow them, inspired by Quentin’s vision and energy. In less than 18 months, the restaurant earned its first Michelin star, and Quentin was named Young Chef of the Year in Belgium.
This collective success was built on trust — from the domain’s owners, the loyalty of his team, and the dedication of clients and suppliers. Quentin pays tribute to them all, recognizing their essential role in this journey. Their unwavering support and shared commitment form the foundation of this entrepreneurial project: ambitious, modern, and deeply human.
Quentin Gallopyn – His Vision for Tomorrow’s Cuisine – Evolving & Youthful
The cuisine Quentin Gallopyn champions reflects a new generation of chefs — those who reject rigid codes and prioritize clarity over excess. His guiding philosophy? To do less, but do it better. This translates into a balanced menu offering both six-course gastronomic experiences and a more streamlined lunch menu, designed as an introduction to refined, precise, and accessible cuisine.
Each dish is crafted with meticulous care, following the rhythm of the seasons and featuring products that are locally sourced wherever possible. But beyond ingredients, Quentin places immense value on relationships — with his team, his guests, and his producers. He selects suppliers not only for product quality but for their shared values, and often highlights them as part of the dining experience itself.
Youth also plays a key role in his vision for the future of gastronomy. Empowered by the trust of the estate’s owners, Quentin actively fosters a young team, believing that mentoring and nurturing emerging talent is vital for the evolution of the profession. It’s his way of giving back — and building a cuisine in tune with its time.
When asked about a signature dish, Quentin responds with humility. For now, he says, there isn’t one. Or perhaps — there is: a now-iconic amuse-bouche, small in size but rich in flavor and complexity, consistently requested by loyal guests. It perfectly captures his culinary vision: a harmony of textures, bold yet balanced flavors, and a refined but unpretentious approach.
In a world that’s always rushing, Quentin chooses to slow down. He sees patience as an essential ingredient. To him, gastronomy is a conversation between time, emotion, and craft. Letting the product speak for itself, allowing the plate to breathe, and giving people — both guests and staff — the time they need to grow. This philosophy is infused throughout VICOMTE, from kitchen to dining room.
