About Us

  • Michelin Guide 2021
  • Slow Food
  • Guide du Routard
  • Recommended by Petit Futé

Above all, ArtiSauce is a story of family and friendship.

Karim is originally from Rome, at the age of 15 he began his training as a cook alongside his father, Chef of the “Costa Smeralda” restaurant in Rome. After cultivating his passion in a country with a well-established gastronomic reputation, in 2012 he arrived in Belgium to continue his training and explore French cuisine. This is how he works in houses such as "Vert de gris", "Le Bruggman", "Les Petits Oignons".

As for Adrien, he comes from Brussels where he grew up. It was at the CERIA technical school in Anderlecht that he learned the profession of cook and graduated in 2010.He began his career at the "Brasero" in Woluwe-Saint-Lambert and continued in other houses in Brussels, the "Leopold Quarter" and "The Belgian House of Luxembourg".

In 2017, the two friends went to Australia to continue their training, to discover another culture and a different gastronomy. This is how Karim and Adrien first started out in the 2 star kitchens of the Lake house hotel in Daylesford. They chase him to Melbourne at the 2-star Grossi Florentino restaurant.They will end their road trip in Falls Creek Ski Resort where they will be entrusted with the kitchens of a 4-star hotel, The Huski Kitchen.

Back in Belgium, his head full of projects, Adrien will return to the kitchens of Braséro and the house of Belgian Luxembourg and Karim and will become the chef at ArtiSauce in 2019.

The Covid will prevent them from taking the reins of ArtiSauce twice, it is now done.

  • Karim


    Chef Cuisinier
    Karim est originaire de Rome, à 15 ans il débute sa formation de cuisinier aux côtés de son père Chef du restaurant « Costa Smeralda » à Rome. Après avoir cultivé sa passion dans un pays dont la réputation gastronomique n’est plus à faire, en 2012 il arrive en Belgique pour continuer sa formation et explorer la cuisine française. C’est ainsi qu’il travaille dans des maisons telles que le « Vert de gris », « Le Bruggman », « Les Petits Oignons ».
  • Adrien


    Chef Pâtissier
    Adrien quant à lui nous vient de Bruxelles où il a grandi. C’est à l’école technique du CERIA à Anderlecht qu’il apprend le métier de cuisinier et en sort diplômé en 2010. Il débute son parcours au « Brasero » à Woluwe-Saint-Lambert pour le poursuivre dans d’autres maisons de Bruxelles et de Genval. "L'auberge du lac" le « Quartier Léopold » et « La Maison du Luxembourg belge ».