Grand Din-birth:
Fields By René Mathieu (Findl):
“My philosophy is based on three values. Consciousness is to recognize the impact of our choices on our community and on nature. love promotes healthy relationships and encourages us to act with empathy. Respect values each individual and enriches our human experience. It is essential to live in harmony with the seasons and relocate our food to support our communities. Cooking is an act of love and real luxury lies in sharing time. »»
Bruxelles :
Barge (Brussels) – Grégoire Gillard:
“Sustainability is a central value of the restaurant. It sheds light on our choices to ensure that the experience of our hosts is part of the spirit of our time. A rigorous supply allows us to promote virtuous products and sustainable practices. This commitment is reflected in our aperitifs, wines, non -alcoholic creations and our menu. Each member of the team helps to perpetuate and deepen this way of working. »»
Hortense Group 10 (IXelles) – Nicolas decloedt:
“Humus X Hortense is the culinary project of two creative leaders, Caroline Baerten and Nicolas Decloedt, who spoil their hosts beyond the kitchen. The goal of the kitchen is to create a new food system from a lasting and regenerative perspective, in order to put food consumption to the test of the future, even in gastronomy. Already in 2008, Caroline and Nicolas described their vegetable and durable approach as a botanical gastronomy. »»
The wholeshole by InstheelArt ©Heikki Value
Flanders:
‘t Gasthuis by Inflroomart (Malines) – Seppe Nobels:
“Appearance counts less than the way of cooking. Let’s be born but live united. So let’s stop wars and cook in peace. It is urgent to cultivate plant approaches to preserve nature, respect the seasons and celebrate local products, collaborate with farmers in your community. We cook with our soul and share our food. If necessary, we offer accommodation. We will offer you our love and talk about peace. Cook together. »»
Bacel’s Hofke Van Basel (Basel) – Kris de Roy:
“Our ecological cuisine feeds on an intense dialogue with nature. With us, sustainability is respect for nature, product and people. We mainly work on ingredients that we cultivate or local and seasonal, reduce waste and respect each link in the chain. Sustainability is a responsibility and the source of inspiration for pure and refined gastronomy. The two complement each other: each dish translates a balance and draws a lasting future. »»
Read also: the full list of Michelin stars and Bib Gourmand restaurants
Neon (Lier) – Nils Cheers:
“It all depends on what we hear by waste!” For us, what some people consider to be waste is only the beginning of a creative trip. This philosophy is in Neon’s DNA. »»
Souvenir (Gand) – Vilhjalmur Sigurdarson:
“Sustainability has always been a central motivation in Souvenir. It is very rewarding and the consequences are sometimes unexpected: it influences our creative process and our close relationship with our community of producers and suppliers. It is not only a question of preserving our planet, but also of safeguarding gastronomic culture and creating an environment where it remains an enriching element of our society. Our personnel management is just as sustainable. »»
Wallonia:
Arabelle Meirlaen (Marchin):
“Our RAW Food cuisine uses ancestral techniques to find balance in appropriate associations by following the seasons and organizations. This generates good digestion and good absorption of nutrients and their benefits to remain energetic and healthy. We try to find a natural biotope, since we are 80 % self -sufficient and the rest comes from local products. Everything is recycled so as not to throw anything except cooking waste. »»
Bossimé workshop (rents) – Ludovic Vanackere:
“At Bossimé, Cooking is a philosophy that does not stop at the plate. It is a question of sharing. Each product reveals an origin, a face, a gesture, a hand that cultivated it with respect for the earth and human know-how. We make the best of vegetables, which often form LMES UA Base of our dishes, accompanied or not of a protein produced locally. With us, eating is a moment of pleasure and joy. We share our vision of the gastronomic farm of tomorrow. »»
Sophie & Nicolas ©Eating.be
Hors -Champs (Gembloux) – Stefan Jacobs:
“The priority given to short and local circuits allows us to control our environmental impact. In the kitchen, we adopt zero waste optics. We use new techniques: drying, smoking, conservation in pots and in vinegar, so as not to throw anything. The auxiliary products of yesterday become the new ingredients of tomorrow. We have our own vegetable garden and offer fish present in abundance. Hors-champs is part of an eco-responsible approach. »»
Golden cluster (altebas) – Clément Petitjean:
“Our kitchen makes optimal use of the work of local producers, respecting the seasons and the actual availability of the products. We grant our preference to short circuits and use all of each ingredient to reduce waste. Each plate is the reflection of a lasting and sincere gastronomy, which combines the product, the dish and the producer in a approach respecting nature and its rhythm. »»
To read – René Mathieu and Prince Archibald: Plant in sharing
L’Air is not Temps (Lieru) – Sang Hon Degeimbe :
“As a child, I have known life on the farm: nourish and take care of people, work the land, protect the riches offered to us, with honesty and benevolence.
We seek to remain faithful to this thought. Beyond technical mastery and knowledge of products, it takes common sense and respect for the knowledge transmitted by our ancestors. At the same time, you have to understand the challenges of tomorrow and get involved. Sustainability has above all a human dimension. »»
Sophie & Nicolas (Comblain-la-Tour)-Nicolas Septon:
“For us, sustainability involves leaving as fewer traces of our passage on earth and working in an ascending spiral. By providing us exclusively with producers around us, who raise their animals while respecting the environment, using all of the product we use and reuse all surpluses. »»
¡Toma! (Liège) – Thomas Troupin :
“In my opinion, sustainability is our daily dedication without time objective. It is a question of working with consciousness every day and considering the products as a whole to appreciate them. But that also involves taking into account the people who hide behind the product: the producer and our teams. It is essential to enhance them. The excesses of our time are closely linked to this dehumanization of our consumption. For me, sustainability rhymes with humanity. »»
Head Photo ©Fields by René Mathieu
Wrote by The Michelin Guide
