He perfected plant-based culinary arts long before vegan cuisine became an international mega-trend. For more than 25 years, former art photographer Nicolas Decloedt has consistently embraced a vegan and ethical lifestyle. <\/p>\n
His Michelin-starred restaurant in Brussels, “humus x hortense,” which he runs together with his partner, chef, sommelier, and mixologist Caroline Baerten, has been showered with awards and was crowned the best vegan restaurant in the world in 2019. Attention to detail and the dream of ecological perfection drive the Belgian chef. <\/p>\n
His seasonal cuisine is not oriented toward spring, summer, autumn, and winter, but instead distinguishes between 24 micro-seasons to guarantee the freshest produce at all times. Sustainability and zero waste are also top priorities in “botanical gastronomy”: the plant-based products come from regenerative agriculture within a maximum radius of 100 kilometers. From root to leaf, Decloedt uses every part of the plant; there is no waste in his kitchen. Techniques such as fermentation bring out the full flavor of the ingredients. <\/p>\n
This intense taste experience is enhanced by wine pairings and botanical cocktails, which Caroline Baerten perfectly matches to each course. The creative duo’s credo: we should not have to choose between delicious and sustainable food \u2013 both elements can be perfectly combined on the plate. <\/p>\n","protected":false},"excerpt":{"rendered":"
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