Maison Colette

The story

Maison Colette Westerlo: A Grandmother’s Legacy Meets Modern French Cooking

A culinary inheritance

Maison Colette in Westerlo anchors a refined French cooking style that balances classical technique with quiet innovation. Chef Thijs Vervloet named the establishment after his grandmother, Colette Leemans, who taught him the craft of cooking over many years. He relocated here from Averbode to open in her former home, marking a deliberate return to the Tongerlo region where his passion began. Gault&Millau recognized this grounded approach with a 17.5 score, noting how the team channels genuine warmth into every service.

Refined French cuisine

Thijs builds his menus around established French techniques without letting them become heavy or rigid. The kitchen prioritizes fresh produce sourced directly from trusted local farmers. A tasting plate might feature Belgian veal tartare layered with cauliflower cream and Imperial Heritage caviar, while lobster appears both as a salpicon with tomato confit and Taggiasca olives, and as a homardine served with cappelletti and fennel. Rich sauces balance lighter vegetable preparations like summer roe deer paired with almond and cherry.

Restored doctor’s residence

The dining space occupies an authentic former physician’s house that required extensive structural work before opening. Thijs and his wife Lore coordinated the renovation to preserve original character while adding modern comfort throughout the rooms. Lore manages the front of house, ensuring conversations flow easily between guests and kitchen staff. Wooden furnishings and soft lighting keep the scale intimate despite the precision expected in a two Michelin star environment.