Botanical mixology plays an essential role in the sustainable and zero-waste philosophy at humus x hortense.
Unused herbs and vegetables from the kitchen get a second life in macerations, tinctures and fermented drinks.
Caroline Baerten – trained cheffe, WSET sommelière and mixologist – designs original botanical cocktails and non-alcoholic drink pairings matching the plant-based dishes in the tasting menu.
She has developed a delicate, unique style of mixology, guided by botanical research and foraged edibles.
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