The restaurant Rizom

Between Mons and Valenciennes, in beautiful and verdant Wallonia, the Grand-Hornu museum shines with all manner of contemporary art. It is there, in the heart of this majestic place, that two-star chef Sang-Hoon Degeimbre opened his sixth restaurant, Rizom, with chef Olivier Devriendt in charge. Given the nature of the place, it was necessary to come up with an interior architecture and design capable of instilling modernity while keeping intact the emotions of its industrial past. A successful challenge for EXSUD.

Other than a glance, nothing should rest on the solid walls of raw concrete and warm red brick. That's why everything here is mobile and can, depending on the location, agree with the story you want to tell. Steel, bent, black-painted flat bars weave together and form sprawling domes, shacks or cocoons that barely filter the eye, but how protective they are of the guests staying inside. Here and there stand scattered tables, whose charcoal-colored metal construction enhances the impression of industrial strength, as do their thick tops with the visible grain of solid oak. Let's sit across from each other on a chair with a bleached linen cushion, propping up the back with an arched metal backrest. Let's simply savor inventive dishes inspired by the local region and beyond. "Melting spot" to be discovered under the domes of Rizom…