Chef Nicolas Decloedt and maître d’ and sommelier Caroline Baerten champion plant-based cuisine well ahead of its trend emergence. Their sustainable approach and creativity inspire many (do explore their online sustainability report). A visit to this Art Nouveau corner building, murals of angels with gold ornaments adorning ceilings, creates lasting impressions. Micro-seasons unfurl charm thanks to collaborations with botanist-farmer Dries Delanote and other artisans. "Zero-waste" encompasses a mindset away from beaten paths—bold, innovative, yet accessible gastro exploration. Take, for example, a plant-based croque monsieur with forest mushrooms dressed in chimichurri, piquant béchamel sauce, and the natural freshness of salsa verde with Green Zebra tomatoes. Accompanying juices and wines accentuate these exuberant creations. Humus x Hortense embodies its universe uniquely.