Discover La Villa Emily
In the kitchen, Chef Jean-Marie Bucumi offers a refined cuisine that honours quality and seasonal products without distorting them. He defines his cuisine as classic with a Japanese touch, inspired by his numerous trips to Japan and Asia.
Jean-Marie is particularly fond of cooking fish and vegetables, which are given pride of place in his menus. He also attaches a lot of importance to sauces, which bring the necessary pep to his dishes.
The chef's first experiences were in Belgium, where he worked alongside great chefs such as Yves Mattagne (Sea Grill**). He then moved to France where he worked at the Réserve de Beaulieu** where he was second in command to MOF Olivier Brulard, at the Moulin de Mougins* and at the Palme d'Or** in Cannes. After his return to Belgium, he became the chef of the restaurant Bistro Racine and was awarded a Michelin star in 2018.
In the kitchen, Jean-Marie Bucumi offers a menu with a choice of 4 starters, 4 main courses and 2 desserts, which varies every month according to the season's produce.
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