In Morkhoven, Linda and Marc pick their saffron every autumn day until dark, and at Humus x Hortense in Elsene, that saffron is given forty-eight hours to steep in a broth.
4 min read
oriri
Three hours to judge. Thirty years to create. oriri tells the thirty years.
5 min read
Kruidenkwekerij Moes
The bridge between agriculture and gastronomy: the story behind Moes
It all started in 2019 with a newspaper article slipped into a pocket, and today Stéphanie de Bellefroid's plants travel from the field in Rixensart to the glasses in Barge.
4 min read
(on)kruid
What wild plants give back to a field
4 min read
Morgen Bakkerij
The soul of sourdough: how 36 hours make better bread
