Sergio Herman starts mussel restaurant in Zeebrugge
Sergio Herman can’t sit still; on 1 July, he is opening a mussel restaurant in Zeebrugge together with chef Syrco Bakker. Not much is known about it yet, but we do know that Sergio has a love-hate relationship with mussels.
Chef Sergio has a gap in his schedule since his business partner Nick Bril bought him out of The Jane, the prestigious restaurant in Antwerp, a few weeks ago. He went on a lovely holiday to Ibiza with his new love and is busy with the Frites Ateliers and La Pristine, his new establishment in Antwerp, but still: the chef must be sitting around doing nothing more often than he would like. Is that why he is starting a pop-up restaurant with his colleague Syrco Bakker?
‘Fuck, here we go again’
Oud Sluis, where Sergio Herman’s illustrious career began, was originally a mussel restaurant. At the time, father Ronny Herman was in the kitchen, while teenage Sergio had to prepare litres of mussel sauce in the kitchen and drag the jute sacks of mussels to the refrigerator.
It turns out that this is not a chore he looks back on nostalgically, as he reveals in his book L’amour des Moules: ‘Even before the season started, we would get lots of phone calls with the same dreadful question every time: “Are the mussels here yet?” I would think: oh no, fuck, here we go again! That question drove me crazy; it simply made me aggressive. And when the season actually started, my stomach would completely knot up: it gave me a really shitty feeling. I knew those mussels provided a good income, but I had absolutely no desire for them anymore.’
Somersault
Nevertheless, Sergio is now starting a temporary mussel restaurant together with his colleague Syrco. The men will get started on 1 July. Convenient for the chef, as the restaurant is located in Zeebrugge, just a somersault away from his apartment.
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Source: De Morgen
