Following his first steps at the Héliport, Liège, Sébastien Lambert-Carabin continued his professional journey in London, where he developed and refined his mastery of gastronomic techniques in renowned restaurants including Sketch (Pierre Gagnaire), Trinity (Adam Byatt) and the Delaunay.

After ten years of rich and varied experiences in the British capital, at the term of which he reached the title of Senior Sous-Chef in a team made up of over fifty cooks, he came back to Liège to share his expertise with us. His lifelong dream to open his own place has now become reality, with the opening of the restaurant Au Moriane in February 2020.