Botanical mixology plays an essential role in humus x hortense’s philosophy of sustainability and zero waste.
Herbs and vegetables from the kitchen are given asecond life in macerations, tinctures and fermented drinks.

As early as 2016, Caroline Baerten redefined mixology. Inspired by her background as a trained chef, she calls her approach liquid cuisine. A refined, kitchen-inspired style of mixology, based on botanical research and edible ingredients foraged from nature. At a time when wine was the standard pairing, she dared to create herbal mocktails that perfectly complemented the plant-based dishes on the tasting menu.

Now, ten years on, a new generation is emerging.
Joseph Vonck, a passionate mixologist from Brussels, is following in her footsteps and overseeing day-to-day operations at the cocktail bar.
Humus x hortense has a delicious future ahead.