Maison Colette
Some people recognise one another not by what they say, but by the way they work. Among family businesses, there is
often a quiet sense of recognition: knowledge passed on, attention to the smallest detail and a profound respect for the
craft. It is this shared language that connects Maison Colette, Hout Luyten and Nobel Flooring.
A name, and everything it carries
Chef Thijs Vervloet named Maison Colette after his grandmother. She passed on her love of cooking and an understanding of hospitality rooted in attention: in what you choose, how you prepare it and what you allow others to experience.
At Hout Luyten and Nobel Flooring, craftsmanship runs through the family too. Hout Luyten has carried its knowledge of wood forward for four generations. At Nobel Flooring, wood has been honoured, understood and shaped since 1890. Three histories meet through a shared appreciation of authenticity and quality.
The right wood for the right place
Just as chef Vervloet selects ingredients for a dish, we look for wood that belongs within the place where it will continue its life. Together with Hout Luyten, we selected an oak parquet floor that enhances Grain Designoffice’s interior concept while respecting the character of the former doctor’s residence.
The floor becomes a quiet foundation for the room. Its warmth and natural character support the atmosphere, allowing architecture, materials and hospitality to be experienced together.
Made for the rhythm of hospitality
Beauty cannot be separated from use. Guests arrive, take their seats, linger and eventually depart. Moisture, stains and wear are part of the daily life of a restaurant.
Both the timber and its finish were carefully tailored to that setting, with protection and maintenance considered alongside the natural warmth of the oak. The care lies in how the material belongs to the room, and in how naturally the room can be lived in.
A new future for shared knowledge
Maison Colette is a place where gastronomy, architecture and craftsmanship come together. What has been passed down through generations finds a new expression here, in the food, the space and the materials that quietly hold them together.
