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.