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. These infusions lead to unique cocktail and food pairings.
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.
Caroline is assisted by Lucas De Ré for the selection of wines. Lucas is a young sommelier with a passion for natural and biodynamic European wines and artisanal beers from Belgian microbreweries. The drinks menu reflects an authentic love for terroir, ethical farming and age-old wine and brewing traditions.