Chef David Martin: Pastis is Best When It’s Over 30 Degrees

Two-star Michelin chef David Martin is relocating his acclaimed restaurant La Paix to the Corinthia Grand Hotel Astoria Brussels in September, according to recent interviews detailing the chef’s summer schedule and upcoming culinary changes. The move from its previous location follows the closure of his secondary venture, Palais Royal, at the end of July.

Relocating La Paix to the Corinthia Grand Hotel Astoria Brussels

According to chef David Martin, the transition involves extensive preparation, including menu development, team expansion, interior redesign, and the addition of an exclusive reception salon and private chef’s table. Despite the significant physical change and a busy summer that afforded him only four days off—spent partly at Hôtel Julien in Fouday in the Alsace region—Martin confirmed that reservations are already arriving and the core identity of La Paix will remain intact.

Overlooked Culinary Destinations and Avoiding Tourist Traps

Advocating for Brussels as a premier city-trip destination, Martin pointed out that the Belgian capital matches the cultural and gastronomic caliber of cities like Amsterdam, Madrid, or London. Citing personal favorites for Asian cuisine, he recommended Yamayu Santatsu on Chaussée d’Ixelles, alongside concept spot Rambo and Kobe Desramaults’ gastronomic venture Eliane, according to the chef’s seasonal review.

Conversely, Martin warned against packaged tour operators that promise exclusive access to hidden gems, recounting a disappointing trip to Bangkok over twenty years ago where groups were consistently surrounded by hundreds of tourists. Since that experience, he has traveled independently, noting that a later solo return to Bangkok allowed him to genuinely discover the city.

Outdoor Dining and Preferred Ingredients

For relaxation away from the kitchen, Martin spends time at his rural home located twenty kilometers outside Brussels, surrounded by forests and fields. In the city, he favors the terrace at Au Vieux Saint Martin on the Sablon for its authentic Brussels atmosphere. When temperatures exceed 30 degrees Celsius, he enjoys pastis—a nod to his Southern French roots—and recommends the establishment BASK in Ghent, run by chef Sam D’Huyvetter, for its southern-inspired cuisine.

Regarding ingredients, Martin criticized the widespread popularity of tomato-mozzarella salads outside of peak season, stating that true tomato season runs from August to October, and consuming them earlier often yields acidic or watery results.

Future Travel and Culinary Inspirations

Looking ahead to future travels, Martin named Japan as his preferred destination, specifically citing the forests of Hokkaido in summer. Having visited the country eleven times, he praised the balance of high technology with preserved traditions and small-scale craftsmanship, such as glassblowing and knife-smorgasbord smithing. A trip to his favorite city, Kyoto, is planned for next year once the La Paix transition is fully established.

On his culinary wishlist for collaborative dining, Martin expressed a desire to host Basque chef Bittor Arginzoniz, whose restaurant Asador Etxebarri is located in the small village of Axpe-Atxondo near Bilbao. Having first visited two decades ago, Martin praised Arginzoniz for serving a pure, minimalist cuisine devoid of unnecessary complexity.

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