For over 25 years, Marie Michielssen has been designing all kinds of objects for Serax, which stand out because of their simplicity and serenity. Recently the designer launched her first tableware collection with Serax. Called La Mère, it has everything you need to dress your table in a pared-down, earthy style, for cosy dinners with family and friends. The collection immediately struck a note with Belgian weekly Weekend Knack. During the interview, Marie Michielssen revealed why she chose to call her collection La Mère. "It is a tribute to my mother and grandmother, and to mothers in general. The woman who fosters a connection, who ensures there's always food on the table, and who provides a foundation for the future of her children". A lovely message.
“At the same time, it's also a tribute to Mother Earth”, Marie elaborates. “Because I used earth to create my tableware". For this collection, Marie revisited the roots of ceramics, kneading every object by hand. She created all the designs intuitively, working with her fingers. Each object is thus perfectly imperfect, with slighly rounded edges and curved lines. “I love the organic look and feel of it”, she says. Some of the earthy shapes even look downright sculptural. Marie chose to place one of her serving platters on a base, for example, to highlight the dish that is being served. The message behind it is clear: 'Be thankful for the little things'. A message that will hopefully continue to resonate with guests after they leave the table.
"Food transcends the basic, utilitarian purpose. The stories we share and the time we spend together strengthens a connection that we are sometimes at risk of losing because of the daily grind."
What kind of food does the designer of this serene tableware collection prefer? In this article, Marie Michielssen sheds some light on her food preferences in the form of a recipe for a ceviche with fresh vegetables. Simple, fresh, and joyful food for a summer meal with family, friends, or loved ones. Quintessential Marie and the essence of La Mère.
SALMON CEVICHE WITH AN OVEN-ROASTED BEET AND PEAR SALAD
INGREDIENTS
Serves 2
Ceviche
300 g raw salmon
Dressing
Juice of 1 lime, a 2-cm piece of ginger (peeled and grated), 1 red chilli pepper (seeds removed, brunoise), 1 pinch of sea salt, 1 pinch of sugar
Marinated red onion
1 red onion, 3 tbsp white wine vinegar, 1 pinch of salt
Sour cream dressing
200 g sour cream, 1 tbsp olive oil, 1 tsp horsradish cream, salt and pepper
Garnish
1 pinch of chilli flakes, 1 tsp pink peppercorns, some fresh dill, 5 radishes (finely sliced), olive oil, 1 lime (finely grated zest)
Salad
2 pre-cooked red beats, 1 pear, 100 g feta, some fresh mint, a handful of walnuts, 2 handfuls of mache
Dressing
5 tbsp olive oil, 2 tbsp white wine vinegar, 1 tsp honey, 1 tsp mustard, salt and pepper
Preparation
- Finely slice the salmon. Combine all the ingredients for the marinade and drizzle it over the salmon. Marinate for 20 minutes. Finely slice the red onion and marinate for 20 minutes in the white wine vinegar with a pinch of salt. Prepare the sour cream dresssing by combining all the ingredients.
- Start with the dressing for the salad. Combine all the ingredients and beat with a whisk or shake in a Mason jar with a lid. Cut the beets into the pieces, then peel and cut up the pear. Prepare the salad by arranging all the ingredients on a platter and drizzle with the dressing.
- Remove the salmon from the marinade (discard the marinade) and serve with the sour cream dressing. Garnish the salmon with some extra virgin olive oil, chilli flakes, bruised pink peppercorns, dill, radish slices, and lime zest.
Written out by Barbara Serulus for Weekend Knack
