De Blauwe Spie& Willem Hiele Restaurant
Worth as much as a langoustine
3 min readIn September, Chef Willem Hiele clears his menu for vegetables from De Blauwe Spie, and it turns out that farmer and chef use the same word without knowing it.
Vinaigrerie 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 read
La Bonne Chère
Alexandru Sapco, La Bonne Chère: cooking what the season allows
6 min readIn the Marolles district, chef Alexandru Sapco builds his cuisine around producers he knows personally. It's a story of seasons learned in the garden, of meat respected down to the last piece, and of relationships that replace anonymous supply chains.
oriri
Beyond the plate: JP McMahon on terroir, craft and the future of food
5 min readElders bv
Different on Sunday: how Elders brings the market to the table
3 min read
Noblesse 1882
A reinvented heritage: between memory, innovation and community at Noblesse 1882
3 min readDiscover Maison Noblesse 1882, where family heritage, organic farming, collaboration and innovation weave together a unique model of responsible distillation in the heart of Belgium.
Bio Geitenboerderij De Volle Maan
More than a farm: how De Volle Maan feeds a living ecosystem
4 min read
Eva Kengen& NEON
The hand behind the plate
4 min read
De Keukentafel
The Kitchen Table: what one long table does to an evening
5 min readIn Landskouter, everything at the Wynants sisters' revolves around one long table, and around who comes to sit next to you.