At Cachet de Cire, you’re never just a guest. You become part of our story — the one I began together with Fee, and which I now continue to write with love. Every meeting, every conversation, every shared moment adds a new chapter. Together, we create memories that linger long after the glass is empty and the plate is cleared.
Nice to have you reading my story — I am Greet Verbeeck, self‑taught chef at Cachet de Cire. My cuisine is contemporary, faithful to the seasons, and always based on fresh ingredients.
My love for food began early: as a child in Italy, I ordered pizza without speaking the language — proof that taste needs no translation. That my passion eventually became my profession speaks for itself. Today, I like to spend my time where I feel happiest: among my pots and pans.
I work with honest, seasonal ingredients that I want to let speak as purely as possible. No excess, no camouflage — but technique, precision, and flavor. In this way, I developed my own style, with respect for the product and an eye for detail.
In my kitchen, I combine modern techniques such as sous‑vide cooking, low‑temperature preparation, and working with a siphon, with the charm of the traditional: cooking on gas and grilling on lava stone. This mix of innovation and craftsmanship makes every dish a personal creation.
Besides cooking, I deepen my knowledge of wine and completed the WSET Level 3 course, to guide guests even better in their choices. For me, food and drink are about creating memories — and I invite you to create new ones together, at the table at Cachet de Cire.
