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Ferme de TabreuxMeat
Sophie & Nicolas
Seventy-two seasons
min readIn Comblain-la-Tour, Sophie Gigot and Nicolas Septon create their menu week after week, following the rhythm of the Japanese calendar of seventy-two seasons.
De Blauwe Spie& Willem Hiele Restaurant
Worth as much as a langoustine
3 min readVinaigrerie Sainte Odile& 3 Fonteinen
The Value of Vinegar | 3 Fonteinen x Vinaigrerie Sainte Odile
4 min read
+5 new connections
De Vroente& Ourobouros & Biodynamische boerderij De Kollebloem & De Zonnekouter
Lousberg market - many small things make a market
6 min readCooperative of three biodynamic short-chain farms around Ghent, with its own farm shop on the Lousbergmarkt in the city.
La Bonne Chère
Alexandru Sapco, La Bonne Chère: cooking what the season allows
6 min read
oriri
Beyond the plate: JP McMahon on terroir, craft and the future of food
5 min read
+5 new connections