{"id":3535,"date":"2022-06-17T13:11:50","date_gmt":"2022-06-17T11:11:50","guid":{"rendered":"https:\/\/ausavoy.be\/our-history\/"},"modified":"2025-11-02T15:34:24","modified_gmt":"2025-11-02T14:34:24","slug":"our-history","status":"publish","type":"page","link":"https:\/\/ausavoy.be\/en\/our-history\/","title":{"rendered":"Our history"},"content":{"rendered":"\t\t
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Our history<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Niels Family<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The origin of the Niels family’s restaurant and hotel adventure begins with the founder of the group, Joseph Niels, son of farmers in Pajottenland. As a young man, he obtained a position at the Savoy Hotel in London.<\/p>\n

In 1915 Joseph Niels returns to Belgium and becomes the manager of “La Taverne Royale” in the “Galeries de la Reine”.<\/p>\n

In 1924 Joseph Niels invents the recipe for the “Filet Americain”, which has remained unchanged ever since.<\/p>\n

In 1926, Joseph opens the Canterbury Hotel and Restaurant on Boulevard Emile Jacqmain. He manages an independent pavilion at the Brussels World Fair of 1935.<\/p>\n

1940 sees the death of Joseph Niels. His sons Albert (1917-1978) and Georges (1919-2000) succeed him.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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1948, opening of the Nielsvins wine store. Management of the restaurant La Couronne at the Grand Place in Brussels. Opening of the restaurant Le Claridge in Buenos Aires, Argentina, they are the owners for two years.<\/p>\n

1958: At the request of the Argentine government, Albert and Georges Niels run the Argentine pavilion at the World Fair in Brussels.<\/p>\n

Albert Niels takes over the business with his three sons, Michel, Philippe and Albert-Jean.<\/p>\n

1968: Opening of the restaurant Au Vieux Saint Martin on the Grand Sablon place in Brussels.
1970: Albert Niels introduces the Japanese to Belgian fries at the Osaka World Expo.
1971: Opening of the restaurant La Marie-Joseph at the March\u00e9 aux Poisson.
1974: Launch of the restaurant \u201cAu Duc d\u2019Arenberg\u201d at the Petit Sablon place in Brussels.
1978: Death of Albert Niels. His three sons succeed him but Michel Niels quickly leaves the association.
1992: Launch of the restaurant \u201cLe Canterbury\u201d at the Etangs d\u2019Ixelles. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The adventure continues...<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In 2011, Albert-Jean and Philippe Niels decide to work separately with their descendants. Albert-Jean and his son Fr\u00e9d\u00e9ric take over the restaurant “Au Vieux Saint Martin” on their own.<\/p>\n

2015: Opening of the restaurant \u201cAu Grand Forestier\u201d in Watermael-Boitsfort.
2017: Launch of \u201cChambres de Martin\u201d, bed and breakfast above the Vieux Saint Martin.
2018: Opening of the restaurant \u201cAu Savoy\u201d Place Georges Brugmann in Ixelles.
2020: Launch of Alfred, a take-out and delivery service for prepared meals.
Fall 2022: Opening of the \u201cClaridge\u201d, a rotisserie located in Waterloo.<\/p>\n

2024: Already a century at your service! This year marks the centenary of the invention of the \u201cFilet Am\u00e9ricain\u201d by our ancestor Joseph Niels in 1924. <\/p>\n

2025: Maxime Niels joins his father Fr\u00e9d\u00e9ric and his grandfather Albert Jean in the management of Maisons Niels<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Timeline<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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1890<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Birth of Joseph Niels, son of farmers from Pajottenland<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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1908<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Joseph Niels gets a job at the “Savoy Hotel” in London<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Joseph Niels returns to Brussels and becomes the manager of La Taverne Royale in the Galeries de la Reine<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Joseph Niels invents the recipe for filet am\u00e9ricain, unchanged since<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Opening of the Canterbury hotel-restaurant at 129 Boulevard Emile Jacqmain<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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1935<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Independent pavilion at the Brussels World Fair<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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1940<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Death of Joseph Niels. His sons Albert and Georges succeed him<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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1948<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Opening of Nielsvins
Opening of the restaurant of the Claridge Hotel in
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1958<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tRestaurant of the Argentine pavilion at the Brussels World Fair\nAlbert Niels takes over with his three sons, Michel, Philippe and Albert-Jean\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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1968<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Opening of the restaurant “Au Vieux Saint Martin” on the Grand Sablon in Brussels<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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1971<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Opening of the restaurant La Marie-Joseph at the March\u00e9 aux Poisson<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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1974<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tOpening of the restaurant \nAu Duc d\u2019Arenberg\nPlace du Petit Sablon\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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1978<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Death of d\u2019Albert Niels. His three sons succeed him but Michel Niels quickly leaves the association<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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1992<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tOpening of the restaurant \nThe “Canterbury” at the Etangs d\u2019Ixelles\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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2011<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Albert-Jean and his son Fr\u00e9d\u00e9ric take over the restaurant “Au Vieux Saint Martin” on their own<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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2015<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Opening of the restaurant “Au Grand Forestier” in Watermael-Boitsfort<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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2017<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Opening of “Chambres de Martin”, bed and breakfast above the Vieux Saint Martin<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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2018<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Opening of the restaurant “Au Savoy” Place Georges Brugmann in Ixelles<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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2020<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Launch of \u00ab Alfred<\/a> \u00bb, a take-out and delivery service for prepared meals<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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2022<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Opening of the \u00ab Claridge<\/a> \u00bb located in Waterloo<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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2024<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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We\u2019re celebrating the centenary of the Filet Am\u00e9ricain\u2019s invention<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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2025<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Maxime Niels joins his father Fr\u00e9d\u00e9ric and his grandfather Albert Jean in the management of Maisons Niels<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

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