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As culinary professionals, it is our privilege and duty to calibrate our community to the rhythm of the seasons. The rewards are numerous; health and joyful pleasure among them.

Picking up vegetables and herbs picked up in our kitchen garden in the morning before dawn gives me such a special feeling! A boost passion that motivates me to create fresh, distinctive dishes. Let's not forget that the real gastronomy germinates on the field!

I grow vegetables and herbs by myself in my own fields around my restaurant. I can get many variety of them throughout the year. Seasonal vegetables are so delicious and have a lot of power. For me, harvesting is an inspiration of new dishes.

Vegetables are the basis of our Belgian cuisine. Belgians are vegetable eaters, just look at all the small private vegetable gardens! Vegetables are for us, chefs, a source of inspiration for creative and seasonal cooking. They are also super antioxidants.

Switching to a more plant-based diet, meaning more fruits and vegetables, helps refresh my body and mind. After all, it is not only healthier for me but also for the planet

Fresh fruits and vegetables are so tasty and yummy and defiantly the main pillar of a healthy and happy future.