Chef Nicolas Decloedt was trained in some of the best fine dining restaurants in Europe (Mugaritz, In de Wulf, Bon Bon). He has developed a style of cooking which is guided by botanical research and foraged edibles. The masterly compositions on each plate reflect his eye for detail as an art photographer.
Caroline Baerten – a former art historian – attended the renowned culinary institute Ter Duinen at Koksijde and additionally became a nutritionist and a WSET certified sommelière. As the creative manager she displays her artistic skills in the interior design and the ceramic tableware, exclusively created for humus x hortense. With her ‘Heritage Bean Project’, she works on the intersection of botanical and ancient foods, nutrition and planetary health.
Above all, team work is the foundation of success. Together with food scientist Maxime Willems and botanist/wild farmer Dries Delanote, the kitchen team and bartender run a food lab guided by a roots-to-leaves and zero-waste approach and where age-old fermentation techniques are tested.
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