2
Ferme de TabreuxMeat
Morgen Bakkerij
The soul of sourdough: how 36 hours make better bread
4 min readHow the 36-hour fermentation at Morgen Bakkerij in Ghent ensures digestible, nutritious bread and minimal waste.
Sophie & Nicolas
Seventy-two seasons
min readDe Blauwe Spie& Willem Hiele Restaurant
Worth as much as a langoustine
3 min read
3
Oct→ 5 Oct
Hors-Champs
Chaussée de Wavre 170 5030 Ernage – Gembloux
Eat (Better) Tomorrow — Sustainable Food Festival
View eventThree days to taste, learn and connect around more local and sustainable food.
4
OctSun · 10:00–19:00
Le Monde des Mille Couleurs& ceci est passata
Zweerdstr. 6, 8900 Dikkebus
WONDER WILDER FARMER FEST
4
OctSun · 14:00
Klee
Kipdorp 3, 2000 Antwerpen
On Sunday, October 4, we celebrate 2 years of Klee!
7
OctWed · 19:30
humus x hortense& IJzerkotmolen & Maison Champignon
De Vergnies straat 2 1050 Brussel
Reason enough to celebrate this together with our producers and guests during three special dinners. After all, the restaurant would not exist without passionate people.
9
OctFri · 18:00
Nif
Onze Lieve Vrouwstraat 21 3740 Bilzen-Hoeselt
Nif opens in Bilzen
10
OctSat · 13:00
Compliments of nature
Zonnebeekseweg 168, 8900 Ieper
Vinaigrerie Sainte Odile& 3 Fonteinen
The Value of Vinegar | 3 Fonteinen x Vinaigrerie Sainte Odile
4 min readFrom grain in Pajottenland to barrel in Anderlecht: how a brewery and a vinegar factory lift each other up.
De Vroente& Ourobouros & Biodynamische boerderij De Kollebloem & De Zonnekouter
Lousberg market - many small things make a market
6 min readLa Bonne Chère
Alexandru Sapco, La Bonne Chère: cooking what the season allows
6 min read
+5 new connections