Quotes

Xavier Pellicer

Winner Best Vegetable Restaurant 2018

Being able to work with organic and biodynamic vegetables and fruits, allows me to make a more conscious cooking together with a knowledge of Ayurvedic nutrition. Life on green food.

Paul Ivić

Paul Ivić

Küchenchef & Geschäftsführung Tian Restaurants

Food is much more than just sustenance. Cooking means taking responsibility for and respecting our resources, our regional economies, the diversity of nature and other cultures and all the people who share this vision. Looking at food holistically can change a lot. Our eating habits affect the economy, the environment our social lives and our health. My desire as a chef is not only to delight my guests with my cooking, I also want to connect them with nature. 

Aaron Adams

Aaron Adams

Chef and Owner Farm Spirit

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.

Marcel Thiele

Marcel Thiele

High End Gastronomy Expert Koppert Cress B.V. Europe & the SPICEHUNTER®

Curious questions leads us to a very different side of life- it creates knowledge certainly a science - but also the answer the future is green! Do not wait for the change- be yourself the change you want.

Thomas Gügler

Thomas Gügler

President Worldchefs International

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

Benoit en Bernard Dewitte

Benoit en Bernard Dewitte

Het kweken en zelf oogsten van onze biologische groenten en fruit heeft ons en ons team zo veel voldoening en inspiratie. We kijken elk seizoen uit naar de komst van de eerste peultjes, prei, courgettes en jonge slasoorten evenals onze bloemen en kruiden oesterblad, dropplant, pimpernel en vele andere! Ook iets voor jou?

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