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MicroBIO’ttesPreserving, Vegetables
Capucine à table& Barge
The garden even in the glass
4 min readIt 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.
(on)kruid
What wild plants give back to a field
4 min readMorgen Bakkerij
The soul of sourdough: how 36 hours make better bread
4 min read
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Oct 31 Oct
Zuru Zuru Ramen
Tomoharu Fujioka Kitchen Takeover
View eventOn Friday, October 30 and Saturday, October 31, ramen master Tomoharu Fujioka takes over the kitchen at Zuru Zuru Ramen, with three signature bowls and a vegan miso ramen.
31
OctSat · 10:00–12:30
Vin de Liège
Rue Fragnay, 64, 4682 Heure-Le-Romain
We invite you to visit our vineyard and winery in Heure-le-Romain, with a tasting of 4 wines. Registration is required by email.
4
NovWed · 18:00–19:00
Perma Projects
Free online information session about our entrepreneurship training program in bio-intensive market gardening. Ask our trainers your questions and see if it's right for your project.
8
NovSun · 12:00
Zuru Zuru Ramen
Chef Nick Hofman and tea specialist Diana Goderich of Deacube Tea present a 6-course kaiseki menu with sake pairing, followed by a matcha tea ceremony. Only 17 places per shift.
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
Boland FermentsPreserving
+5 new connections