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
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
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 readoriri
Beyond the plate: JP McMahon on terroir, craft and the future of food
5 min read
Elders bv
Different on Sunday: how Elders brings the market to the table
3 min readHow restaurant Elders at E. Van Beverenplein in Ghent brings the Bloemekenswijk and the open kitchen together with ‘Anders op zondag’ around seasonal produce, natural wine, and relaxed hospitality.