{"id":59525,"date":"2026-10-05T12:20:42","date_gmt":"2026-10-05T10:20:42","guid":{"rendered":"https:\/\/horecamagazine.be\/mitchell-merola-imprevu\/"},"modified":"2026-10-05T17:27:12","modified_gmt":"2026-10-05T15:27:12","slug":"mitchell-merola-imprevu","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/mitchell-merola-imprevu\/","title":{"rendered":"Mitchell Merola \u2014 Impr\u00e9vu"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_3_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Fils d\u2019un p\u00e8re italien originaire de la r\u00e9gion de Naples et d\u2019une m\u00e8re belge, on pourrait naturellement penser que cette double origine se refl\u00e8te dans la cuisine du Young Master Mitchell Merola, chef de l\u2019Impr\u00e9vu, un restaurant situ\u00e9 \u00e0 De Barrier, sur la Grote Baan \u00e0 Houthalen. Pourtant, c\u2019est pr\u00e9cis\u00e9ment ce qui ne la caract\u00e9rise pas…<\/strong><\/p>\n

\u00ab Bien s\u00fbr, durant les mois d\u2019\u00e9t\u00e9, je vais davantage chercher des saveurs du Sud et utiliser plus de poivrons, de tomates, d\u2019anchois et tout ce qui rend la cuisine m\u00e9diterran\u00e9enne si passionnante. Mais cela alterne ensuite avec des accents plus asiatiques en hiver, avant d\u2019int\u00e9grer d\u2019autres influences au printemps. De ce m\u00e9lange culinaire na\u00eet en tout cas une cuisine stimulante et souvent inattendue. \u00bb<\/p>\n

Comment tout a commenc\u00e9 ?<\/span><\/h3>\n

\u00ab Je voulais suivre la m\u00eame voie que mon fr\u00e8re, de dix ans mon a\u00een\u00e9, qui travaillait \u00e0 l\u2019\u00e9poque dans les premi\u00e8res ann\u00e9es du Da Lidia \u00e0 Maasmechelen. J\u2019ai donc rejoint l\u2019\u00e9cole h\u00f4teli\u00e8re de Hasselt. Mon passage chez Alex Clevers du restaurant Vivendum \u00e0 Dilsen-Stokkem et chez Ralf Berendsen \u00e0 La Butte aux Bois \u00e0 Lanaken a certainement contribu\u00e9 \u00e0 fa\u00e7onner la cuisine que je propose aujourd\u2019hui, en 2026. Le stage effectu\u00e9 chez le chef wellinois Bart Thoelen, qui dirigeait alors son propre restaurant dans le sud de la France, m\u2019a \u00e9galement construit en tant que cuisinier et en tant qu\u2019homme.<\/p>\n

D\u2019un point de vue purement th\u00e9orique, je n\u2019\u00e9tais pas un bon \u00e9tudiant. J\u2019accordais beaucoup plus d\u2019importance au travail pratique avec les produits. En r\u00e9alit\u00e9, j\u2019aurais d\u00e9j\u00e0 voulu \u00eatre en apprentissage \u00e0 l\u2019\u00e2ge de six ans.<\/p>\n

Je trouve aussi important que les clients viennent manger avec un esprit ouvert, pr\u00eats \u00e0 d\u00e9couvrir diff\u00e9rentes saveurs, exp\u00e9riences et id\u00e9es. Mais il ne faut pas non plus sous-estimer le fait que les clients optent souvent pour des plats plus classiques. \u00bb<\/p>\n

L\u2019histoire de l\u2019Impr\u00e9vu est indissociable de l\u2019homme d\u2019affaires et ancien pr\u00e9sident de la FEB, Philippe Bodson, propri\u00e9taire de De Barrier, qui a propos\u00e9 \u00e0 Mitchell Merola et \u00e0 son \u00e9pouse de s\u2019associer dans ce qui allait devenir l\u2019Impr\u00e9vu.<\/p>\n

\u00ab J\u2019ai choisi le nom Impr\u00e9vu parce qu\u2019il se rapproche du mot \u201cinterdit\u201d, un mot que j\u2019aime entendre et qui correspond aussi \u00e0 ce que nous faisons\u00a0: sortir un peu des sentiers battus, faire les choses autrement\u2026 Cela \u00e9voque la m\u00eame id\u00e9e qu\u2019\u201cinterdit\u201d, mais avec une sonorit\u00e9 plus douce. \u00bb<\/span><\/p>\n

\"\"<\/p>\n

Quelle est votre philosophie culinaire ?<\/span><\/h3>\n

\u00ab C\u2019est un clich\u00e9 \u00e9norme, mais il faut pouvoir faire sa propre cuisine. Je recherche un certain c\u00f4t\u00e9 rock\u2019n\u2019roll, mais il doit \u00eatre dos\u00e9\u00a0; il faut un \u00e9quilibre.<\/p>\n

\u00c9videmment, disposer d\u2019un beau produit de d\u00e9part est indispensable en cuisine. Le produit local a \u00e9t\u00e9 extr\u00eamement important pendant une longue p\u00e9riode, et je trouve toujours essentiel de soutenir cet aspect local. Mais il ne faut pas travailler avec le miel du coin simplement parce qu\u2019il vient du coin. Ce que je veux dire, c\u2019est qu\u2019il est plus important de garantir une qualit\u00e9 constante.<\/p>\n

Nous proposons \u00e9galement un menu \u201ccarte blanche\u201d, o\u00f9 nous demandons au client, \u00e0 table, ce qu\u2019il a envie de manger \u00e0 ce moment pr\u00e9cis. Ou bien nous pr\u00e9sentons nos suggestions du moment et donnons aussi au client son mot \u00e0 dire sur les modes de pr\u00e9paration\u00a0: plut\u00f4t classique ou un peu plus audacieux, par exemple. Les clients appr\u00e9cient cette interaction. \u00bb<\/p>\n

Vous \u00eates encore jeune vous-m\u00eame (34 ans), mais quel conseil donneriez-vous aux jeunes qui souhaitent entrer dans le m\u00e9tier ?<\/span><\/h3>\n

\u00ab Soyez patients et donnez-vous le temps de grandir. Ne br\u00fblez pas les \u00e9tapes et ne criez pas sur tous les toits que vous \u00eates les meilleurs. Pour reprendre une image du football\u00a0: tout le monde veut devenir le nouveau Messi d\u00e8s la sortie de l\u2019\u00e9cole h\u00f4teli\u00e8re, mais il faut comprendre que devenir chef de cuisine est un m\u00e9tier qui s\u2019apprend en accumulant les heures de travail, pas en regardant sur YouTube comment nettoyer des asperges ou lever des filets de poisson. Il faut apprendre la patience. \u00bb<\/p>\n

\"\"<\/p>\n

Quel est votre regard sur l\u2019IA ?<\/span><\/h3>\n

\u00ab En soi, je n\u2019y suis pas oppos\u00e9, mais elle doit \u00eatre utilis\u00e9e par des personnes qui poss\u00e8dent les connaissances professionnelles n\u00e9cessaires. Je l\u2019utilise par exemple pour approfondir certaines techniques culinaires et des aspects techniques, mais je ne l\u2019utiliserai jamais pour des recettes, parce qu\u2019alors on perd son m\u00e9tier, et c\u2019est \u00e9videmment la derni\u00e8re chose que je souhaite. \u00bb<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ make_equal=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||60px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/06\/mastercooks.jpg\u00a0\u00bb title_text=\u00a0\u00bbmastercooks\u00a0\u00bb url=\u00a0\u00bbhttps:\/\/mastercooks.be\/nl\u00a0\u00bb url_new_window=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb|30px||30px|false|true\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ custom_padding=\u00a0\u00bb50px||||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Impr\u00e9vu<\/h2>\n

<\/p>\n

Domein De Barrier
Grote Baan 9,
3530 Houthalen
www.imprevu.be<\/a><\/p>\n

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D\u00e9couvrez ici les 3 recettes de Mitchell Merola :<\/h2>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/10\/HM274-INSTAGRAMNEW5-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bb.\u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAMNEW5″ url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/moscovite\/\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbOpen Sans|500|||||||\u00a0\u00bb custom_margin=\u00a0\u00bb-10px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb0px||||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]Moscovite \u2192<\/a>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/10\/HM274-INSTAGRAMNEW6-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bb.\u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAMNEW6″ url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/ris-de-veau\/\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbOpen Sans|500|||||||\u00a0\u00bb custom_margin=\u00a0\u00bb-10px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb0px||||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]Ris de veau \u2192<\/a>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/10\/HM274-INSTAGRAMNEW7-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bb.\u00a0\u00bb title_text=\u00a0\u00bbHM274-INSTAGRAMNEW7″ url=\u00a0\u00bbhttps:\/\/horecamagazine.be\/fr\/agneau-de-texel\/\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbOpen Sans|500|||||||\u00a0\u00bb custom_margin=\u00a0\u00bb-10px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb0px||||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]Agneau de Texel \u2192<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb60px||5px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bb927c31ec-fa95-4524-8ee8-6d96d51a7cc5″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

[ Danny Verheyden \u2014 photos : \u00a9 Jan Bellen ]<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Fils d\u2019un p\u00e8re italien originaire de la r\u00e9gion de Naples et d\u2019une m\u00e8re belge, on pourrait naturellement penser que cette double origine se refl\u00e8te dans la cuisine du Young Master Mitchell Merola, chef de l\u2019Impr\u00e9vu, un restaurant situ\u00e9 \u00e0 De Barrier, sur la Grote Baan \u00e0 Houthalen. Pourtant, c\u2019est pr\u00e9cis\u00e9ment ce qui ne la caract\u00e9rise […]<\/p>\n","protected":false},"author":5,"featured_media":59524,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[45],"tags":[],"class_list":["post-59525","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-en-vedette","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nMitchell Merola \u2014 Impr\u00e9vu | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Mitchell Merola \u2014 Impr\u00e9vu Ontdek de unieke keukenfilosofie van Young Master Mitchell Merola, chef van restaurant Impr\u00e9vu in Houthalen. over zijn passie, Carte Blanche en 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