Spring is in full bloom, and that means two things: it's time for a thorough spring clean and time to invite good company over for a shared meal. But what does the ideal spring table look like? We asked Renée Kemps, a Dutch photographer who travels the world for renowned design magazines to capture the most beautiful interiors and is currently based in Japan.
“I opt for a minimalist approach because it brings a certain focus: on the conversation, the food, the togetherness.”
One is enough
Renée starts setting the spring table with a neutral base of black and white. “Those colours are timeless and strong,” she says. “Then I add an accent colour with something like a vegetable, a napkin, or a flower.” According to Renée, black and white combined with just one colour creates a sense of calm and clarity, while still maintaining visual tension. So choose one colour. She suggests lime green, but for those who prefer to decide for themselves: go with a colour that suits the season or the atmosphere of the table.
Give everything its place
What stands out is that every element on the table, from plates to cutlery, is placed with care. “Each item stands on its own and is given space,” she says. “I opt for a minimalist approach because it brings a certain focus: on the conversation, the food, the togetherness.” A maximalist table filled to the brim certainly has its charm, according to Renée. Still, she believes a certain simplicity suits spring better. “It creates a sense of clarity that symbolizes a fresh start. The soft energy of the new season comes through more clearly when guests aren’t overstimulated by an overcrowded table.”
White space
In short, give every item the place and attention it deserves. This naturally creates plenty of white space on the table. The brightness of the tablecloth can easily take centre stage. “White space is essential to me. It’s the breathing room of the composition. By placing elements separately, you create calm and visual clarity. I want people to let their eyes rest for a moment between the plates and bowls. To those who prefer a fully set table, I would say: try something different, leave something out and see what it does to the atmosphere. You don’t have to show everything, sometimes suggestion is more powerful than presence.”
A touch of black
In addition to the generous use of white space, it’s striking that Renée doesn’t shy away from black, a colour most of us wouldn’t immediately associate with spring. “Using black on a spring table might be unexpected, but it works very well,” she says. “It adds strength to the soft palette.”
Black remains the colour of elegance. Renée incorporates it through a black wooden bowl, part of the Out of Lines collection by Uncharted for Serax, and a refined cast-iron teapot from the Collage collection for Serax, which also brings in a subtle Eastern touch. “Black definitely adds a note of elegance. In Japan, black isn’t seen as heavy or sombre, but rather as understated and refined. That’s the energy I try to convey.”
Please, touch
For the tableware and cutlery, Renée turned to Passe Partout and Cena by Vincent van Duysen, two of Serax’s most popular collections. “It’s simple, but of high quality. The ceramics have a subtle texture. Everything is chosen with tactility in mind: how something feels in your hand is just as important as how it looks.” The tableware and cutlery are complemented by a few characterful pieces from Marie Michielsen, Kelly Wearstler, Utilise.objects, and Uncharted. “For glassware, I always choose clear, undecorated glasses. It avoids visual clutter and ensures that drinking remains an elegant experience.”
Artichoke bouquet
Perhaps the most striking feature of Renée’s spring table is not what’s there, but what’s missing: the large spring bouquet. “Big floral arrangements are beautiful, but they often block the view and interrupt conversation,” she explains. “That’s why I opt for small decorative pieces, which I prefer to place at the ends of the table or even beside it. It’s more subtle, but just as impactful.” Instead of flowers, she decorates with seasonal fruits and vegetables. “They bring natural shapes and textures to the table, perfect for a spring setting.” One standout choice: the artichoke. “The artichoke has a strong sculptural quality and enhances the atmosphere. I also like working with citrus fruits, young radishes, and rhubarb: fresh, lively, and visually interesting.”
Emptiness is form, form is emptiness
Renée’s choice for a calm and airy table setting is no coincidence. She’s currently living in Japan, the country that deeply influenced Western minimalism.
“My career started in Japan. There’s a culture of attention to silence and simplicity that touched me deeply and has become part of who I am. In Japan, you learn that the absence of something can be just as meaningful as its presence. That’s why this spring table stands out in its subtlety, a paradox I find truly valuable.”
