MISERA, A LA VIE D’ARTISTE

Hans Misera was one of the youngest Michelin-starred chefs in the 1960s. His youngest son, Nicolas, was groomed by his father to follow in his footsteps. A few years ago, Hans passed away, but he would have been extremely proud of the impressive career path Nicolas has since taken, working in Belgian Michelin-starred establishments such as those of Wout Bru, Hendrik Dierendonck, and Sergio Herman.

Upon the very first contact, the chef made it clear that he knew exactly what he wanted for his new establishment: small, an open kitchen, a counter with a few seats, and a handful of tables in a beautiful and cozy setting. Every meal would be a tête-à-tête with the chef, and it would be a tribute to his late father. The friendly chef himself has a somewhat mysterious, dark side that reveals his affinity for black and muted colors.

These elements were translated into the interior by using a dark color palette and adding primal materials such as oak wood and raw steel to a bunker-like space that was already constructed of rough concrete. Steel walls were placed in a zigzag pattern to enhance the natural reflection of the material. For the wooden partitions, the choice was made to display the basic structure at the front, giving it not only a functional but also an aesthetic purpose.

Custom benches were upholstered in leather with a seemingly sleek but comfortable seat. The chef himself decorated the interior with items from antique shops or items he found or received, along with art from his artist friends and from his late father.

The result is a sleek but very personal interior with a laissez-faire touch in which guests feel at home.