A legacy reimagined

In the heart of Westerlo, Belgium, inside a beautifully restored former doctor’s residence, a culinary legacy lives on. It is not only the birthplace of a refined two-Michelin-star cuisine, but a deeply personal homage to a woman named Colette – the grandmother who introduced a young Thijs Vervloet to the magic of the kitchen. The restaurant is her namesake, but the philosophy behind it is all his own: high-quality products, perfect balance, and contemporary finesse rooted in timeless French-Belgian tradition.

At Maison Colette, awarded two Michelin stars and 17 Gault&Millau points, Thijs Vervloet crafts dishes that are as technically accomplished as they are heartfelt.

Butter and cream are the basis of my cuisine, they’re essential for sauces and pastries. In French cuisine, you can’t do without them.
Thijs Vervloet

This foundation supports a style that is precise yet generous – where products like Belgian veal, Bresse poultry or North Sea shrimp are given the stage to shine. Chef Vervloet’s goal is simple but exacting: to bring out the best in every ingredient with a refined but recognisable touch.

Martin Klein meets Thijs Vervloet at Maison Colette, Westerlo, Belgium

Thijs Vervloet effortlessly combines refined nuances with rich sauces, subtle flavours and above all high-quality ingredients. It is no coincidence that the Michelin Guide calls him “a champion of the ingredient”. But there is nothing old-fashioned about Chef Vervloet’s food. With a light hand and sharp eye for detail, he transforms culinary heritage into something unmistakably modern. Every element on the plate has a reason – each detail a tribute to his roots, his vision, and the craft itself.

Having trained at the prestigious Ter Duinen Hotel School in Belgium, Thijs Vervloet went on to refine his craft in some of the country’s and Europe’s most esteemed kitchens. He worked under culinary greats such as Johan Segers at ’t Fornuis and Viki Geunes at the three-star Zilte in Antwerp, where he served as sous-chef. His path also led him to L’Atelier de Joël Robuchon in Paris, as well as notable Belgian addresses like Magis and Hof ter Hulst. In 2016, he opened his own restaurant with his partner Lore, naming it Maison Colette in tribute to the grandmother who had sparked his love of food. What began as a personal dream quickly became a destination for gourmets from across Europe. Today, the restaurant combines Parisian flair with the warmth of a family-run home. The balance between understated luxury and authentic hospitality is mirrored in the cuisine: ambitious, yet inviting – refined, yet soulful.

This June, the story of Maison Colette continues at Restaurant Ikarus. Discover a culinary experience shaped by memory, guided by excellence, and presented with grace. For Thijs Vervloet, every plate is a dedication – not just to his grandmother, but to everyone who believes that food can be both art and emotion.

Menu of Thijs Vervloet

Snacks

“Flatbread” – Shallots – Thyme
Tartelette – Dorade Royal – Chicken liver mousse
Eggplant – Don Bocarte Anchovies – Peppers
Tomato jelly – Gazpacho – Mustard sorbet
Sea urchin flan – Edamame – Mousseline
Ravioli – Consommé – Pork

Belgian veal tartare – Cauliflower mousse – Imperial Heritage caviar Maison Colette
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Breton lobster in two courses
“Salpicon” – Tomato confit – Taggiasca olives – Tarragon
Lobster tail – Spinach ravioli – Fennel – Homardine sauce
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Bar de Ligne “Parfum Mediterrane”
Zucchini blossom – Green asparagus – Artichoke – Basil oil
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Saddle of venison – Cherry – Chanterelle
***
Panna cotta – Lemon verbena – Chartreuse sorbet
***
Vanilla – Strawberry – French toast – Balsamic vinegar

€ 285,00

Shortened menu EUR 245
(without Sea Urchin, “Salpicon” and Panna Cotta)

* Wine Pairings EUR 225,00

Please note that the menu can only be ordered per table.

Vegetarian Menu

Snacks

“Flatbread” – Shallots – Thyme
Tartelette – Peas – Mint – Yuzu
Eggplant – Feta – Peppers
Tomato jelly – Gazpacho – Mustard sorbet
Chawanmushi – Edamame – Shimeji mushrooms
Ravioli – Walnut – Ricotta – Black truffle

Fior di latte – Pickled white asparagus – Elderflower – Mieze Schindler Strawberry
***
Parmesan flan – Chanterelles – Sweetcorn – Black garlic
***
Spinach Ravioli – Fennel – Cedro Lemon – Buttermilk
***
Green asparagus – Goat's cheese – Granola – Sorrel – Truffle
***
Porridge – Kohlrabi – Watercress – Heart cherries
***
Panna cotta – Lemon verbena – Chartreuse sorbet
***
Vanilla – Strawberry – Pain Perdu – Balsamic vinegar

EUR 245,00

Shortened Menu EUR 205
(without Chawanmushi, Parmesan Flan and Panna Cotta)

Please be advised that the menu can only be ordered per table.

Ikarus Menu

Snacks

Char – Pickled white asparagus – Elderflower – Mieze Schindler strawberry
***
Imperial quail – Prawn – Chanterelle – Sweetcorn
***
Green asparagus – Goat Cheese – Granola – Sorrel – Truffle
***
Japanese wagyu fillet – Shio koji espuma – Red shiso consommé – Herbs
***
Turbot – “Paella” – Saffron – Peas – Chicken skin – Chorizo
***
White chocolate – Tonka – Hazelnut
***
Peach – Rhubarb – Cream cheese

EUR 285,00

Menu in five courses EUR 245
(without Sea urchin, Quail and Chocolate)

Please note that the menu can only be ordered per table.

Further Information

Current Menus

The Ikarus Concept

Reservations & Opening hours

Ikarus Team

ServusTV: Culinary Heights at Ikarus on ServusTV

Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.

Sat 21.06.17:20Culinary Heights at Ikarus - with Thijs Vervloet