Michaël Rewers

Coming Up

At Hotelschool Stella Maris in Antwerp, Michaël Rewers’s training is dated to 1998, and that date still reads in the work: disciplined cuts, measured pacing, and a preference for structure over display. The same line runs through Bistrot du Nord in Antwerp, Belgium, where the cooking has settled into a steady register. His path is shared with Caroline Stasseyns; both have worked continuously in restaurants and brasseries since their teenage years, and they met at De Veehandel near the old Antwerp slaughterhouses, a setting that suits a career built on rigour, repetition and respect for kitchen work.

Where They Are Now

At Bistrot du Nord, the menu is built on classics that state their case plainly. Calf’s brains with tartar sauce, chicken liver terrine with black pudding, grilled veal kidneys with Stroganoff sauce, and fried liver with onions define the restaurant’s profile, while terrine of goose liver rounds out the list. Rewers has addressed the narrow reading these dishes can invite: “Although it's a misconception that we only serve organ meats.” The strength here is not provocation but continuity — dishes held in a clear culinary language, delivered without noise. What holds the list together is not novelty language, but continuity.

Signature

Michaël's signature dishes include calf's brains with tartar sauce, chicken liver terrine with black pudding, grilled veal kidneys with Stroganoff sauce, fried liver with onions, and terrine of goose liver. Read together, they point to a kitchen committed to classic preparation, exact handling and a narrow, deliberate field of reference. The discipline is the point.

In Their Words “Today I stand in my kitchen without roners, pacojets or thermomixers. I do my thing with the help of fire, an oven, knives, cutting boards, pots and pans.” “Although it's a misconception that we only serve organ meats.”

Honors

Michaël's honors include Michelin Guide one star and Artisan cuisinier de l'année.