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Bistrot du Cerclerestaurant
Belgische Saffraan& humus x hortense
Luxury is time
4 min readIn 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.
Capucine à table& Barge
The garden even in the glass
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
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
