From a love of design and cooking to a top dining spot, Come à la Maison’s founder Severin Laface shows how passion, hospitality, and dedication create unforgettable experiences.
Before stepping into the restaurant industry, the founder of Come à la Maison Group, CEO Severin Laface was deeply involved in home design, working with furniture and decoration. This background in aesthetics and functionality played a crucial role in shaping the ambiance of the future restaurant group.
The transition to food wasn’t immediate, but the seeds of the idea were planted early on. The founder had always enjoyed hosting and cooking for friends, turning simple gatherings into memorable experiences. The idea of combining a showroom with a space where customers could also enjoy a meal seemed natural. It wasn’t a business strategy, it was a dream.
“When I had founded this space, it was a garage with furniture inside and I always dreamed of having a small place where I could cook and eat, in a cozy and welcoming environment, with close friends and family,” said Laface.
The unplanned beginning
The moment that changed everything came in 2014. The founder had prepared Italian classics: parmigiana, lasagna, and more, anticipating a modest turnout. But the response was overwhelming. “I started preparing the parmigiana, the lasagna. Everything started one Friday evening and our creations quickly gained attention,” said Laface.
By nightfall, everything was sold out. Laface worked tirelessly through the night to prepare food for the next two days. The passion was evident, and the community took notice. By Monday morning, a decision was made. “On Monday I said, well, I’m going to keep going,” said Laface.
Building the brand loyalty
One of the biggest lessons learned early on was that a restaurant’s success isn’t just about great food, it’s about the team behind it. “You need a team that understands your vision,” said Laface. In the first few months, the restaurant grew rapidly.
What started as a few tables and a solo effort soon became a full-fledged operation with a growing team. By month five, it became a challenge to maintain quality while scaling up. “We had 80 at noon, 80 at night, and it felt personal, like starting up at home in my own kitchen,” said Laface.
Laface’s inspiration came from renowned chefs like Massimo Bottura and Alain Ducasse, whose careers reflected innovation, adaptability, and a deep respect for ingredients. But at the heart of it all, the biggest inspiration remained the joy of creating experiences for people, just as the founder had done when cooking for friends at home.
From one location to a group
Despite his early success, the founder initially resisted the idea of expanding beyond a single restaurant. “Beyond expansion, I always see the priority to develop concepts and quality for our beloved customers,” said Laface.
However, the arrival of COVID-19 changed everything. The large space suddenly became empty because of lockdown and the need for a new approach became urgent. Laface had long admired the concept of Eataly, an Italian marketplace where people could shop for authentic ingredients and enjoy freshly prepared meals in one place.
This led to the creation of il mercato, a concept that blended a traditional market with an eatery. “I told myself, I’m going to try a concept like that, and I created the market, a place to eat and shop for products, like we do in the market in Italy,” said Laface.
As Come à la Maison Group expanded, the biggest challenge became maintaining the integrity of the original vision across multiple locations. “The key is to train teams well, to structure and organise while keeping the restaurant’s philosophy intact. We always wanted each location to have its own identity, but without losing the heart of what makes Come à la Maison special,” said Laface.
One example of this philosophy in action was the acquisition of Rôtisserie Ardennaise, now “Come à la Rôtisserie”. Rather than completely transforming it, the goal was to modernise while preserving its essence. Slow-cooked meats, classic French techniques, and a commitment to high-quality ingredients remained at the core. “When we took over, we wanted to modernise, but wanted the soul of the restaurant with the roast to remain. It’s often about the identity and unity, it’s always about keeping an identity for the restaurant,” said Laface.
One of the defining aspects of Come à la Maison’s growth has been its responsiveness to customer input. “Every time we launched a concept, it was because customers expressed a need,” said Laface. Customers would share their input, and Laface and his team would listen and adapt. This commitment to feedback has helped shape everything from menu offerings to restaurant design. Customers don’t just dine at Come à la Maison, they actively contribute to its evolution.
One major focus for the coming years is sustainability. Rising food costs, supply chain challenges, and environmental concerns have made responsible sourcing more important than ever. “We’re working on reducing waste, sourcing ingredients locally, and making sure our supply chains are short and efficient. It’s not just about running a restaurant, it’s about creating a model that lasts,” said Laface.
A legacy of authenticity
Beyond food, the founder wants to offer immersive experiences, where music, art, and cuisine come together to transport customers to another place. Every detail, from the warm welcome to the quality of the ingredients, is carefully considered to ensure that guests feel like they’ve stepped out of Luxembourg and into a new world.
Even after more than a decade, the passion remains as strong as ever. Laface still eats in his own restaurants, ensuring that quality never slips. As the Come à la Maison Group continues to grow past nine locations, the commitment to hospitality, quality, and the simple joy of sharing a great meal remain unchanged. “Our company is built on authenticity and respect for ingredients. A restaurant should be a place of sharing, where people leave with emotions and memories. If we can achieve that, then we’ve done something meaningful for our customers and community,” said Laface.
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