The cocktail bar plays an essential role in our sustainable approach and zero waste philosophy. Leftover kitchen herbs and vegetables get a new lease on life in infusions and fermentations. Our botanist-farmer, bartenders and chef create a cocktail pairing for the tasting menu that follows the rhythm of the seasons.
Additionally, head mixologist Matthieu Chaumont created our own Bishop’s London Dry Gin and Mexican Mezcal.
Our Old-World wines and artisan beers from Belgian microbreweries reflect that same love for terroir, ethical farming and innovation based on age-old brewing traditions.
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