Stories

Bas van Kranen of Flore (#3 best vegetable restaurant of the world) curates unique 4-hands dinner series

Recipe using the culinary tecnnique "Espuma"

The We’re Smart® Green Guide recognises the efforts of new, newly discovered or re-opened restaurants. In countries where we have at least three newcomers with three radishes or more, The Discovery of the Year award is presented at the annual show. This month we introduce Auberge Sauvage, Osteria del Centro and Jaan.

“El Invernadero is a perfectly ordinary restaurant where vegetables and mushrooms take center stage, nothing more and nothing less,” says chef Rodrigo de la Calle about his restaurant El Invernadero in Madrid. The restaurant has been awarded both a red and a green Michelin star and was named the best vegetable restaurant in the world for the second consecutive year in 2025. We speak with De la Calle about his culinary philosophy, which he calls ‘gastrobotánica’.

Beetroot tartare with pistachio and lemon zest, served with pan-fried cherries and fresh cheese ice 

Chef Steven Klein Nijenhuis notes that giving up dairy can feel daunting, as it requires rethinking classic sauces and creams. The key question is whether this full reinvention is necessary or if plant-based alternatives can suffice — a topic explored with experts Frank Fol, Richard Leidekker, and Jan Majoor, who have already made the transition.

The We’re Smart® Green Guide recognises the efforts of new, newly discovered or re-opened restaurants.

Creating the next level of plant-based meat alternatives.

Third-year students of Protocol and Event Management in Gastronomy and Culinary Arts organize the event under the theme: “Flavours of Yesterday, Cuisine of Today, Culture of Tomorrow”

Delicious recipes with horseradish, lovage and angelica

Drink with herbs

Recipes with horseradish and lovage leaves

Recipe with lovage and horsendish

Recipe with herbes

Lovage (Levisticum officinale), also known as maggi herb or French celery, is a perennial plant and—like garden angelica—belongs to the carrot family (Apiaceae).

Garden angelica (Angelica archangelica), also known as archangelica, wild celery or simply “angelica”, is a perennial plant belonging to the carrot family (Apiaceae) and is related to lovage.

Horseradish (Armoracia rusticana) is a perennial plant belonging to the mustard family (Brassicaceae), which also includes wasabi and yellow mustard.

On October 2025, the  EAT Lancet 2025 Commission report findings were presented in Stockholm. We read the report to understand the implications for chefs and gastronomy, so you don’t have to. Food for thought at the beginning of a brand-new year. 

From all of us at We’re Smart, we wish you a joyful holiday season and a happy, healthy New Year 2026.

Green star, but first We're Smart Radishes

Chef Chantelle Nicholson of 5 Radishes restaurant Apricity in London is the third female chef to be awarded the prestigious ’Pure plant lady chef of the World’ award of the We’re Smart Green Guide

On 19 November, The Green Chef’s Hat was organised for the first time in Belgium at Horeca Expo. Curious to know which finalists will be competing in September 2026 in Rotterdam?

A forgotten vegetable that needs to be discovered again.

The We’re Smart® World team visits a huge number of restaurants around the world every year. In their search for new Think Vegetables! Think Fruit! taste experiences, they come across a wealth of unique dishes and exciting creations. The best of those discoveries are included in the “Most Delicious Think Vegetables! Think Fruit! Menu of the year”.

The Chairman provided an overview of the We’re Smart® movement in 2025, highlighting the key milestones, achievements, and developments that shaped this year. His introduction offered valuable insight into how the movement continued to grow, inspire, and innovate within the global world of vegetable gastronomy.

At the Gondola Gala Night in Docks Brussels, 500 guests enjoyed a fully pure plant dinner created with We’re Smart and Greenyard. Gondola showcased its commitment to ‘new consumption’ with a menu by two-time World No. 1 chef Rodrigo de la Calle.

Chantelle Nicholson (Reino Unido) nombrada Lady Chef Of The Year durante los We're Smart Awards en Londres. El restaurante español El Invernadero sigue siendo el número uno

Chantelle Nicholson (Royaume-Uni) est couronnée Lady Chef Of The Year lors des We're Smart Awards à Londres et le restaurant espagnol El Invernadero se voit confirmer la première place

Belgische topchefs gevierd in Londen: Vrijmoed en Humus x Hortense in top tien van beste groenterestaurants ter wereld - Discovery Award voor Entropy

Spanish Restaurant El Invernadero remains number 1 of the world at We're Smart Awards in London

Their ‘ten hand’ menu showcases organic collaboration between ‘radishes’ chefs

Cauliflower croquettes with paprika drops, pan-fried rabbit cutlet with peas, lemon & rosemary. Culinary technique used : Purée

The Green Battle 2025 – A Celebration of pure plant talent at BBB Maastricht

Op de BBB Maastricht werd op 7 oktober het boek Radilicious 2 voorgesteld. Het boek is een krachtig statement over waar gastronomie vandaag voor staat en waar ze naartoe beweegt.

Radilicious 2: twenty visionary stories, one hundred dishes – the new standard in pure plant gastronomy

On 15 September, We’re Smart proudly joined forces with more than 65 partners in signing the Green Deal Protein Shift 2.0 in Flanders.

On November 11 the very best vegetable chefs of the world for 2025 will be revealed in London. Frank Fol, founder of We’re Smart World, is very proud to introduce Chef Kirk Haworth of Plates in London as the patron of this award ceremony. 

Koosh Kothari and Javier Francisco Rosado of Restaurant Nazka are the winners of the Green Chef’s Hat 2025. The team stood out during the thrilling final round.

The non-profit organization École à Table develops and implements a support model for primary schools in the Wallonia-Brussels Federation, as well as for meal providers and kitchens.

At BBB Maastricht on October 7, the book Radilicious 2 was officially presented — a powerful statement about what gastronomy stands for today and where it is heading.

In its first year of existence the new We’re Smart Foundation has been able to kick-start significant projects. We spoke with chairman Geert Vanvaerenbergh and We’re Smart CEO Frank Fol about these first projects and the plans. Geert Vanvaer-enbergh is a successful founder and entrepreneur in software solutions, guitar afi-cionado and the director of the Belgian Olympique Bobsleigh team.

With great respect, we say goodbye to Edwin Loos – chef, We’re Smart believer, and editor-in-chief of Saisonnier Magazine.

A refreshing starter of lettuce mousse with cold almond soup and pan-seared chicken tenderloins, highlighting the culinary technique of “Mousse.”

Discover the official event guide for Food Matters Live Rotterdam (23–24 September, Ahoy Convention Centre), showcasing innovation, insight, and networking opportunities for Europe’s food and nutrition community.

Yacon tartare with tomato, shallot & lime, served with capers, chives & rocket using following culinary techniques; Drying, Boiling, Raw, Tartare, Frying

Glazed Yacon steak with pear, chervil sauce and crispy sweet pepper rings made with culinary techniques; Frying, Boiling, Glazing, Deep-frying, Raw

Crispy Yacon with Orange, Basil Pistou, Za’atar, Curly Lettuce & Blueberries

Yacon & carrot salad with sesame, lemon & coriander

In our search for restaurants that put pure plants and fruit on a pedestal we wandered into the Spanish volcanic mountains. The intricate dishes at Les Cols (four radishes) evoke the location where the family's farm has stood for centuries; the volcanic La Garrotxa Natural Park around Olot. 

A healthy breakfast starts with good preparation, calm moments, and above all: real variety — including fruits, vegetables, and creative choices that energize both body and mind.

Meet the Fivola Blossom, the latest edible flower from Koppert Cress that brings bold color and a surprising bite to your plate.

BINU is a unique baby butternut squash—small, sweet, and ready to enjoy skin and all. Packed with flavor and nutrients, it’s the perfect sustainable veggie for chefs and food lovers alike.

Radilicious 2: twintig visionaire verhalen, honderd gerechten – de nieuwe standaard in pure plant gastronomie

Three renowned chefs explore the unexpected pairing of mushrooms and oranges, each presenting inventive recipes and culinary memories. From vibrant mushroom‑orange salads to zesty citrus‑infused fungi dishes, they showcase how these humble ingredients can combine to surprise and delight. Their creations highlight the versatility and depth of both mushrooms and citrus—perfect for inspiring fresh, seasonal cooking.

Japan is rapidly growing within the We’re Smart World movement, expanding from 47 to 80 recognized restaurants by the end of 2025. During an inspiring trip, the We're Smart team organized two successful events: the FUTURE AWARDS at the World Expo in Osaka and an exclusive gathering at the Belgian Embassy in Tokyo with top chefs and press. This week marked a key milestone in the collaboration with Japan and sets the stage for a new event in 2026.

Osaka (Japan), 9 juni 2025. Op de WereldExpo in Osaka, tijdens de Food & Beverages week in samenwerking met FEVIA de federatie van de Belgische voedingsindustrie, heeft We’re Smart World, de wereldwijde beweging die restaurants en bedrijven aanmoedigt om op een duurzame manier meer groenten en fruit te gebruiken, de jaarlijkse Future Awards uitgereikt. Dat gebeurde in aanwezigheid van H.K.H. Prinses Astrid van België. De prestigieuze prijzen worden toegekend aan organisaties met innovatieve voedingsproducten en -projecten voor een duurzamere toekomst. Hein Deprez van Greenyard (België) werd verkozen tot Person of the Year.

2025年6月9日大阪 ― 開催中の大阪・関西万博「フード＆ビバレッジ週間」にて、ベルギーの食品・飲料産業統括支援業界団体FEVIAとの協賛により、[KK1] 持続可能な形でより多くの野菜や果物の活用を促進するグローバル活動団体We’re Smart Worldが、毎年恒例の『フューチャーアワード』を発表いたしました。本授賞式には、ベルギー王国アストリッド王女殿下、及びスペイン・バレンシア市のマリア・ホセ・ダタラ市長もご臨席されました。名誉ある本賞は、持続可能な未来を目指し、革新的な食品やプロジェクトを展開する企業や団体に贈られます。日本企業のシーベジタブルによる「青のりしょうゆ」が『イノベーション・オブ・ザ・イヤー賞』に輝き、村上農園の「ブロッコリースーパースプラウト」が『プロダクト・オブ・ザ・イヤー賞』を受賞しました。

Osaka (Japón) - En la Exposición Universal de Osaka, durante la semana de Alimentos y Bebidas y en colaboración con FEVIA, We’re Smart World, el movimiento mundial que anima a restaurantes y empresas a utilizar más frutas y hortalizas de forma sostenible, entregó sus premios anuales Future Awards. El acto tuvo lugar en presencia de su majestad, la Princesa Astrid de Bélgica y de la alcaldesa de la ciudad de Valencia (España), María José Catalá. Estos prestigiosos premios reconocen a organizaciones con productos alimentarios innovadores y proyectos para un futuro más sostenible. Hein Deprez, de Greenyard (Bélgica), gana el premio a Persona del Año.

Osaka (Japan) - At the World Expo in Osaka, during the Food & Beverages week in collaboration with FEVIA, the Federation of the Belgian food industry, We’re Smart World, the global movement encouraging restaurants and companies to use more fruit and vegetables sustainably, presented its annual Future Awards. The event took place in the presence of H.R.H. Princess Astrid of Belgium and the mayor of the city of Valencia (Spain), Maria José Catalá. These prestigious awards recognize organizations with innovative food products and projects for a more sustainable future. Hein Deprez of Greenyard (Belgium) was named Person of the Year.

Celeriac on an open fire with gomasio and rosemary. Vinaigrette of pink grapefruit and cranberries. Dried cranberries and Ghoa cress. Used culinary technique - Roasting

The Belgian Commission General for International Exhibitions (BelExpo) and the Federation of the Belgian Food Industry (Fevia) are jointly organizing a “Belgian food & drinks week” during Expo 2025 Osaka.

Radilicious 2 presents 100 innovative plant-based recipes and 20 inspiring stories from We’re Smart 5 Radishes chefs in a visually stunning cookbook, available in five languages.

BergHOFF Belgium perfectly embodies the We're Smart® philosophy by inspiring over 10,000 families each year to cook more sustainably through their collaboration with The Vegetables Chef®, Frank Fol.

On 9 June, We’re Smart® brings its mission for a healthier, more sustainable world to the Belgian Pavilion at the Osaka World Expo. The day will feature the We’re Smart® Future Awards Ceremony, which annually recognises and rewards the creativity and vision of individuals, products, and projects that contribute in exceptional ways to a healthier, more ecological and sustainable world. These awards celebrate those making a true difference for people and planet.

The celebration culminates in a unique 100% Pure Plant Walking Lunch, prepared by chefs Keiko Kuwakino and Lieven Lootens, and served in the presence of H.R.H. Princess Astrid of Belgium.

Wim Demessemaekers, house Photographer of We’re Smart®, Finalist at the World Food Photography Awards 2025

Beste journalist,

メディア関係者各位、

Dear Journalist,

Beste journalist,

Estimado/a periodista:

Recipe made using culinary technique Ice-cream. 

What happens to a chef’s legacy once the dishes disappear from the table? Belgian professor Yves Segers of the Centre for Agrarian History (KU Leuven) is calling on chefs and culinary writers to archive their work — not just recipes, but menus, techniques, and stories. Because gastronomy, just like art or architecture, reflects who we are and how we evolve. And without preservation, a vital piece of our cultural identity is lost.

Discover why documenting culinary history matters more than ever.

Celebrating the timeless culinary technique of grilling, this refined plant-based skewer showcases the natural umami of mushrooms and the fresh brightness of pak choi.

In this Beetweters episode, chef Frank Fol advocates for creative, seasonal vegetable-focused cooking to promote healthier and more sustainable eating.

this elegant side dish highlights the culinary technique of cooking through gentle steaming and blanching, allowing the natural intensity of watercress and the crisp texture of asparagus to shine in a refined, balanced composition.

This colourful plant-based side dish highlights the culinary technique of coating, combining the natural sweetness of corn with creamy textures and vibrant acidity. The beet and blood orange salad is gently coated in fresh juice, balanced by a smooth sweetcorn sauce and a bold quenelle of spinach ice cream — a surprising yet harmonious composition.

This refined vegetable dish showcases the culinary technique of tartare, using finely chopped raw broccoli as a fresh and nutrient-rich base. Paired with a smooth goat cheese and summer savory vinaigrette, sautéed chanterelles, and crisp pea cress, it brings together texture, depth, and botanical elegance on the plate.

A refined lunch dish featuring crispy asparagus rolled in bacon powder, served with a tangy red onion and sherry emulsion — showcasing culinary techniques such as emulsions, drying, and precise cooking.

Eight We’re Smart® chefs joined the action at the Vestial Conference.

In januari was WE’RE SMART® WORLD vereerd om aanwezig te zijn in het Belgiaum House tijdens het World Economic Forum in Davos. Tijdens diverse debatten over macro-economie en (voedsel)innovatie, met o.a. Koning Filip, de premier, topmanagers en Europese leiders, vertegenwoordigde Gil Dumarey de organisatie bij een panel van Fevia. WE’RE SMART® WORLD pleitte voor een duurzamer en gezonder voedselsysteem, met België als voorbeeldland in voedselcultuur, innovatie en internationale samenwerking rond voedselzekerheid en duurzaamheid.

The We're Smart® Green Guide counts almost 130 restaurants with a much-coveted 5 radishes rating. In other words, these are the world’s best vegetables restaurants.

Sometimes I have a hard time with people that do not respect food! Food does not just end up on your plate, it takes a whole journey from field to fork. Read more...

In Lima, where nature and gastronomy blend seamlessly, a simple culinary exploration turned into a deep appreciation for craftsmanship. From exquisite ceramics to elegantly designed wooden spoons, each piece tells a story of tradition and artistry. Inspired by this discovery, we embarked on creating our own collection—honoring nature’s beauty through handcrafted design. A journey that continues…

During the Belgian Food & Drinks Week at Expo 2025 Osaka (9–12 June), Belgian food companies are serving up proof that we are a Small Country, Great Food. Bart Buysse, CEO of Fevia, the federation of the Belgian food industry, will be part of the delegation. We asked him three quick questions

On January 15, the third edition of the Green Chef’s Hat preliminary round took place at HORECAVA. This competition is entirely dedicated to plant-based cooking.

Vestial is an International Green Gastronomy Congress held in Almería, Spain, aiming to unite producers, companies, and chefs to showcase Andalusia and Almería's significance in the global agri-food sector. The upcoming edition is scheduled for February 24-25, 2025, at the Palacio de Exposiciones y Congresos Cabo de Gata-Ciudad de Almería, featuring top Spanish and international chefs alongside leading production companies.

10 Trends for We're smart to keep in mind for the Year 2025

Start the new year right by embracing sustainable fine dining habits that benefit both you and the planet. Discover seasonal flavors, plant-based delights, and conscious choices with guidance from We’re Smart's green dining pioneers!

In this podcast of The Green Spoon, Chef Keiko Kuwakino shares her journey and philosophy on sustainable, vegetable-focused cuisine, highlighting her dedication to nature and eco-conscious dining.

Yellow beet ravioli filled with Jerusalem artichoke, beet, and chive caviar made using the culinary technique "stuffing"

Experience the artistry of botanical cuisine with "Plant", a stunning cookbook from the visionary chefs of De Nieuwe Winkel. Created by Emile van der Staak, a We're Smart Untouchable and pioneer in sustainable gastronomy, this book redefines the boundaries of modern cooking.

Recipe made using culinary technique : Broth

Valencia, 10 diciembre 2024 - El restaurante madrileño El Invernadero es el mejor restaurante de verduras del mundo. Begoña Rodrigo (La Salita, Valencia) es la Chef Vegetariana Femenina del Año. Y el restaurante Ricard Camarena, del chef del mismo nombre, ocupa el sexto puesto en el top 10 mundial. Eso es lo que We're Smart, la indiscutible referencia en el mundo culinario de las frutas y hortalizas, anunció en la entrega de sus premios a los mejores restaurantes de verduras. La ceremonia de entrega de premios de este año tuvo lugar en Valencia, la Capital Verde Europea de 2024. La nueva Green Guide, con más de 1.300 de los mejores restaurantes de verduras del mundo, se dio a conocer allí.

Valencia, 10 December 2024 – Madrid restaurant El Invernadero has been named the very best vegetable restaurant in the world by We're Smart. Chef Begona Rodrigo becomes Lady Chef of the Year.

Valence (Espagne), le 10 décembre 2024 - Le restaurant français L'Oustau de Baumanière est le septième meilleur restaurant de légumes au monde. Le restaurant El Invernadero de Madrid est le nouveau numéro un mondial. Voici quelques-uns des prix décernés par We’re Smart, la référence incontestée en matière de gastronomie végétale. La cérémonie de remise des prix a eu lieu cette année à Valence, Capitale verte de l’Europe en 2024. Le nouveau Green Guide, avec son classement des 1.300 meilleurs restaurants de légumes du monde, a également été dévoilé.

Valencia, 10 december 2024 - Het Gentse restaurant Vrijmoed behoudt zijn vierde plek in de wereldtop van beste groenterestaurants. El Invernadero uit Spanje wordt de nieuwe nummer één van de wereld. En restaurant Souvenir ontvangt de Discovery Award België. Dat maakte We’re Smart, de onbetwiste referentie in de culinaire wereld van groenten en fruit, bekend tijdens de jaarlijkse We're Smart Awards voor beste groenterestaurants. De prijsuitreiking ging dit jaar door in Valencia, de Groene Europese Hoofdstad van 2024. Ook de nieuwe Green Guide, met meer dan 1.300 van de beste groenterestaurants in de wereld, werd er onthuld.

Valencia, den 10. december 2024 - Danske Geranium er den ottende bedste grøntsagsrestaurant i verden. Den spanske El Invernadero er ny nummer et. We’re Smart, den ubestridte referenceorganisation i den kulinariske verden inden for frugt og grøntsager, offentliggjorde vinderne ved den årlige prisuddeling, der hylder de bedste grøntsagsrestauranter. I år blev prisceremonien afholdt i Valencia, Europas miljøhovedstad 2024. Den nye Green Guide, der indeholder mere end 1.300 af de bedste grøntsagsrestauranter i verden, blev også afsløret ved ceremonien.

Valencia, 10. Dezember 2024 - Das Restaurant El Invernadero in Madrid ist das beste Gemüserestaurant der Welt. Den Discovery Award für Deutschland erhält das Restaurant Silberstreif von Küchenchef Eric Jadischke in Stolberg. Dies wurde von We’re Smart, der unangefochtenen Referenz in der Welt der obst- und gemüsebasierten Kulinarik, bei der jährlichen Verleihung der Preise für die besten Gemüserestaurants bekannt gegeben. Die Preisverleihung fand dieses Jahr in Valencia statt, der Grünen Hauptstadt Europas 2024. Auch der neue Green Guide mit mehr als 1.300 der besten Gemüserestaurants der Welt wurde bei der Veranstaltung präsentiert.

Valence (Espagne), le 10 décembre 2024 - Le restaurant gantois Vrijmoed conserve sa quatrième place au classement des meilleurs restaurants de légumes du monde. Le restaurant El Invernadero (Espagne) devient le nouveau numéro un mondial. Le restaurant Souvenir du chef Vilhjalmur Sigurdarson reçoit le Discovery Award pour la Belgique. Voici quelques-uns des prix décernés par We’re Smart, la référence incontestée en matière de gastronomie végétale. La cérémonie de remise des prix a eu lieu cette année à Valence, Capitale verte de l’Europe en 2024. Le nouveau Green Guide, avec son classement des 1.300 meilleurs restaurants de légumes du monde, a également été dévoilé.

Valencia (Spanje), 10 december 2024 - Het Amsterdamse restaurant Flore staat op de vijfde plek in de wereldtop van beste groenterestaurants. El Invernadero uit Spanje wordt de nieuwe nummer één van de wereld. En restaurant De Tuinkamer in Priona ontvangt de Discovery Award Nederland. Dat maakte We’re Smart, de onbetwiste referentie in de culinaire wereld van groenten en fruit, bekend tijdens de jaarlijkse We're Smart Awards voor beste groenterestaurants. De prijsuitreiking ging dit jaar door in Valencia, de Groene Europese Hoofdstad van 2024. Ook de nieuwe Green Guide, met meer dan 1.300 van de beste groenterestaurants in de wereld, werd er onthuld.

Valencia, 10 December 2024 – Madrid restaurant El Invernadero has been named the very best vegetable restaurant in the world by We're Smart. Chef Begona Rodrigo becomes Lady Chef of the Year. And ten vegetable restaurants receive a Discovery Award. We’re Smart, the undisputed reference organisation in the culinary world of fruit and vegetables, announced the winners at its annual awards for the best vegetables restaurants. This year, the award ceremony was held in Valencia, the European Green Capital for 2024. The new Green Guide, containing more than 1,300 of the best vegetables restaurants in the world, was also unveiled there.

Valencia, 10 Dicembre 2024 - Il ristorante italiano Piazza Duomo dello chef Enrico Crippa è il terzo miglior ristorante di verdure al mondo. Il ristorante spagnolo El Invernadero è il nuovo numero uno. Il ristorante Il Mirto riceve il Discovery Award in Italia. Lo ha annunciato We're Smart, l'indiscusso punto di riferimento nel mondo culinario della frutta e della verdura, in occasione della premiazione annuale dei migliori ristoranti di verdure. La cerimonia di premiazione di quest'anno si è svolta a Valencia, capitale europea verde del 2024. In quell'occasione è stata presentata anche la nuova Guida Verde, con oltre 1.300 ristoranti vegetali tra i migliori al mondo.

Marinated Kohlrabi Ravioli with Passion Fruit and Sweet Chocolate-Banana Pesto made using teh culinary technique "stuffing"

Recipe made by using the culinary technique "Carpaccio"

Six pro tips for a festive dinner - by Sheila Struyck

A practical and inspiring guide for home cooks who want to embrace sustainable cooking, featuring simple tips, seasonal recipes, and accessible advice from chef Sheila Struyck to make delicious, eco-friendly meals with confidence.

Chairman Frank Fol honoured by L'Academie Culinaire de France

Recipe made using culinary techniques ; soup, frying, raw

Chef Anita Belaúnde, founder of Limanà, is an inspiring pioneer in South American cuisine, known for her commitment to health, sustainability, and community.

Recipe made with the use of culinary technique "Slow cooking". Plancha of Belgian Endive with Bresaola, Garlic Chips, and Bell Pepper Strips

Trees not only enrich ecosystems but also offer vast culinary potential. Belgian eco-entrepreneurs Louis De Jaeger and Jonas Mallisse are on a mission to explore this by advocating for the use of trees in cooking. Their upcoming documentary, Eat More Trees, dives into how we can harness tree-based ingredients to restore biodiversity and reshape modern gastronomy.

L'économiste environnementale belge Pamela Peeters a été nommée personnalité de l'année. Son livre "Eco Hero" et la bande dessinée jeunesse associée inspirent jeunes et moins jeunes dans le monde entier à vivre de manière plus durable. De plus, l'entreprise néerlandaise BeetZ Europe, qui produit des betteraves séchées, a remporté le prix de l'innovation de l'année. Ces betteraves sont marinées, cuites et affinées selon la technique du dry-aged. Ainsi, une nouvelle addition durable et savoureuse est introduite dans la cuisine. Le congrès annuel de gastronomie verte Vestial d'Almería est le projet de l'année.

Rotterdam, September 24, 2024. At the hospitality trade fair Gastvrij Rotterdam, We're Smart, the undisputed reference for fruits and vegetables, presented its annual Future Awards. These prestigious awards are given to companies and organisations that introduce groundbreaking food products, innovations, or projects for a more sustainable future. The winner of the Green Chef's Hat competition was also announced, and Emile Van der Staak (De Nieuwe Winkel) is now officially 'Untouchable'.

ROTTERDAM, 24 settembre 2024. Durante la fiera dell'ospitalità Gastvrij Rotterdam, We're Smart, il riferimento indiscusso per frutta e verdura, ha assegnato i suoi annuali Future Awards. Questi prestigiosi premi vengono conferiti alle aziende e organizzazioni che presentano prodotti alimentari, innovazioni o progetti pionieristici per un futuro più sostenibile. E’ stato annunciato anche il vincitore del concorso Green Chef's Hat, ed Emile Van der Staak (De Nieuwe Winkel) è ora ufficialmente "Intoccabile".

ROTTERDAM, 24 september 2024. Op horecabeurs Gastvrij Rotterdam heeft We’re Smart, de onbetwiste referentie op vlak van groenten en fruit, zijn jaarlijkse Future Awards uitgereikt. Deze prestigieuze prijzen worden toegekend aan bedrijven en organisaties die uitpakken met baanbrekende voedingsproducten, -innovaties of -projecten voor een duurzamere toekomst. Ook de winnaar van de Green Chef’s Hat-wedstrijd werd bekendgemaakt, en Emile Van der Staak (De Nieuwe Winkel) is nu officieel ‘Untouchable’.

La economista ambiental belga, Pamela Peeters, ha sido nombrada Persona del Año. Su libro "Eco Hero", junto con el cómic juvenil que lo acompaña, inspiran a personas de todas las edades alrededor del mundo a adoptar un estilo de vida más sostenible. Por otro lado, la empresa holandesa BeetZ Europe, productora de remolachas secas, ganó el premio a la Innovación del Año. Estas remolachas se marinan, cocinan y cuelgan utilizando la técnica de maduración en seco (dry-aged). De esta manera, se introduce una nueva opción sostenible y sabrosa en la cocina. El congreso anual de gastronomía verde Vestial de Almería ha sido reconocido como el Proyecto del Año.

「We’re Smart® World」は季節の素材を活かし、野菜や果物をメニューのベースと

Niigata (Japan) – After an intensive search through the culinary landscape of Japan, We’re Smart, the undisputed reference in the world of fruits and vegetables, has announced the Top 10 best Japanese Vegetable Restaurants in the Green Guide. This was revealed during The We’re Smart TOP 10 Award Ceremony for Japan 2024 in Niigata Japan.

Rethink your habits and the use of products like (beef) meat, soft drinks, table linen and cut flowers

Untouchable René Mathieu – la Distillerie (Luxembourg): Why do we use precious drinking water for purposes other than our own?

 Experience an extraordinary dinner prepared by the 3 best vegetable chefs in the world, The Untouchables.

Recipe made using culinary technique "Blinis and pancakes"

Culinary professionals are pivotal in championing sustainability in their kitchens and communities, connecting to a global movement towards a better future. Here are 10 practical steps chefs can take to promote sustainability, protect livelihoods, and foster a sustainable food system.

Sliding -not smashing- a herb or vegetable is faster and makes the product last longer. 

The Green Spoon Series 5 : Echoes of the Environment: Chef George Blogg on Cooking with Nature

Which vegetable restaurant is the best in the world? Which Chef’s approach to cooking vegetable and fruit dishes is unrivaled? Which new restaurants are awarded a coveted place in this year’s We’re Smart Green Guide?

Op 12 november 2024 vindt in Valencia, de Europese Groene Hoofdstad van 2024, het internationale evenement plaats dat antwoord geeft op al deze vragen: de jaarlijkse prijsuitreiking van We're Smart - de onbetwiste referentie in de culinaire wereld van groenten en fruit.

On November 12, 2024, Valencia, the European Green Capital of 2024 will host the international event that answers all of these questions: the yearly Awards ceremony by We’re Smart - the undisputed reference in the culinary world of fruits and vegetables.

Il 12 novembre 2024, Valencia, la Capitale Verde Europea del 2024, ospiterà l'evento internazionale che risponde a tutte queste domande: la cerimonia annuale di premiazione di We're Smart, l'indiscusso punto di riferimento nel mondo culinario di frutta e verdura.

El próximo 12 de noviembre, Valencia, Capital Verde Europea de 2024, acogerá el evento internacional que da respuesta a todas estas preguntas: la entrega anual de los Premios We're Smart, referencia indiscutible en el mundo culinario de las frutas y verduras.

Le 12 novembre 2024, Valence, Capitale verte de l'Europe 2024, accueillera l'événement international qui répondra à toutes ces questions : la cérémonie annuelle de remise des prix de We're Smart - la référence incontestée dans le monde culinaire des fruits et légumes.

Am 12. November 2024 findet in Valencia, der Grünen Hauptstadt Europas 2024, die internationale Veranstaltung statt, die all diese Fragen beantwortet: die jährliche Preisverleihung von We're Smart - der unbestrittenen Referenz in der kulinarischen Welt von Obst und Gemüse.

A story about plantbased butter used by Top Chefs

We’re Smart on tour in Peru

Recipe made with the use of the culinary technique "caviar"

Ceviche is one of the culinary techniques. Ceviche is normally based on seafood but in this dish it's all about vegetables and fruits

We're Smart^® focuses on a specific fruit and vegetable for a year. Discover which vegetable or fruits is chosen this year.

Recipe : Grilled red onion with spicy fresh cheese sauce. Culinary technique smooked was used for the red onions. 

Recipe made with using several culinary techniques.

Across the globe more and more chefs grow vegetables and farmers start creating dishes. 

The Humus and Hortense Philosophy

All finalists for "The Green Chef's Hat" are known - Final will take place on 24 September 2024 at Gastrvrij Rotterdam, The Netherlands.

The beautiful Canary Islands are also blessed with some fantastic restaurants

Every 2 years, the JRE-Jeunes Restaurateurs family meets internationally in an inspiring location in Europe.  On the 7th and 8th of April 2024, We’re Smart was invited for the celebration of the 50th anniversary.

For 7 years, Frank Fol, The Vegetables Chef, has been transforming Eurostar journeys into delicious veggie adventures!

Recipe made with use of culinary technique syrup

Recipe made with use of culinary technique syrup

Recipe made with culinary technique "Sauces"

Recipe made with following culinary techniques : blinis, pancakes and raw

Seven circular lessons from Silo, the world's first zero waste restaurant

Horseradish, lovage, and greater angelica, native to Europe, are grown in the Flemish Ardennes and Pays des Collines in Belgium, regions historically known for medicinal herb cultivation, now limited mainly to the Walloon area. Challenges in expanding cultivation include the need for suitable machinery for harvesting and lack of knowledge about flavor variations and optimal growing conditions, addressed by the Aroma-roots project aiming to connect growers and processors for new cooperation contracts.

Niigata (Japan) – After an intensive search through the culinary landscape of Japan, We’re Smart, the undisputed reference in the world of fruits and vegetables, has announced the Top 10 best Japanese Vegetable Restaurants in the Green Guide. This was revealed during The We’re Smart TOP 10 Award Ceremony for Japan 2024 in Niigata Japan.

What does it take to be a five radishes restaurant? Definitely a pairing menu with homemade juice, tonic, tea, kombucha, infusion, botanical drinks or -however you want to call it!

The Week of Fruits and Vegetables kicks off on 6 May. Pioneer Frank Fol has seen a revolution in restaurant kitchens in recent years, with an increasingly prominent role for plant-based products. His 'Think Vegetables! Think Fruits! ®' philosophy is gaining more and more support. But our countries can still shift up a gear and become a true international trendsetter. 

Recipe with carrots & sea buckthorn berries with turmeric, lemon, marigold and kumquats

On February 7th, We're Smart was hosted at #EasyPeasy by the Business and Management Artevelde University College, where the results of two years of research into protein crops in Flanders were shared.

Frank Fol the chairman of the We're Smart World Movement and Gil Dumarey are delighted to announce their collaboration. Frank has been building the WSW organisation with international success for many years & Gil has been active in Food for 25 years in various roles and sectors.’

The Lavender Approach: Redefining Culinary Sustainability

We're Smart is looking for companies or organisations that carry the We're Smart Mission

Ekomenu, provider of healthy menus introduces the True Price Advantage to all its recipes and meal boxes. This makes the impact on health and the environment transparent for consumers and society. It will make choosing healthy options a lot easier for the consumer and get a better understanding of the potential impact of more sustainable food choices. This is essential because the actual cost of our food is three times what we pay at the checkout of the (online) supermarket. Ekomenu is the first in the market to take this innovative step. 

Lettuce, shallot & artichoke purée, cooked with garlic in red wine. peach, burrata, olive oil and lavender.

On 10 January, 2nd edition of the preliminary round of the Green Chefs Hat was at HORECAVA.

Carrot Salad with Asian Flavors

Raw chips of various colored carrots with pomegranate and cod loin.

Quickly stir-fried mâche with tuna,
grilled almonds, pomegranate seeds, and lemon balm.

Artichoke on the spit with Provencal sauce.

Artichoke salad with green olives, cashew nuts, red bell pepper, and marjoram.

Carrot and chicken stew with cauliflower risotto. Used culinary technique "Risotto"

The Green Spoon Series I From Forest to Table: A New Era of Botanical Gastronomy

Ricky Saward's (Seven Swans) Dance of Sustainability & Vegan Artistry

Pure Plant Peru Tour from APRIL 22^th – 27^st  2024 is unique occasion for chefs or foodlovers to discover some of the best vegetable restaurants in the world in Peru.  

Look the complete We're Smart Awards Show of 2023 in theatre Vaudeville in Brussels

Each year the international team of experts at We're Smart lists the World's Best Vegetable Restaurants.

Contenuto:

CONTENTS

Beste journalist,

INDHOLD

INHALT

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Top international chefs reveal secrets for cooking with vegetables in new ‘Radilicious’ cookbook

Bruselas, 23 octubre 2023 - Hace tiempo que la sociedad abandonó el viejo consejo de "un cuarto de carne, un cuarto de patatas y un segundo de verduras". En los últimos veinte años, la pasta y el arroz han ido apareciendo cada vez más en nuestras cocinas, y el consumo de carne está disminuyendo. El nuevo libro "Radilicious" nos muestra que las frutas y verduras pueden ser una fuente de inspiración para la creatividad culinaria. Cabe destacar que este libro está dirigido a todos aquellos que ya dominan el arte de la cocina.

Brussel, 23 oktober 2023 - Van het aloude voedingsadvies ‘een vierde vlees, een vierde aardappelen en een tweede groenten’ zijn we als maatschappij allang afgestapt. De laatste twintig jaren duiken pasta en rijst steeds meer op in onze keukens en vlees vindt gaandeweg de weg naar de uitgang. Het nieuwe boek ‘Radilicious’ toont aan dat groenten en fruit voer kunnen zijn voor culinaire creativiteit. Dit boek is gericht op al wie de kookkunst al goed onder de knie heeft.

Brussel, 23 oktober 2023 - Le conseil diététique traditionnel « un quart de viande, un autre de pommes de terre et une moitié de légumes » a depuis longtemps été abandonné par notre société. Depuis 20 ans, les pâtes et le riz sont de plus en plus présents dans nos cuisines, tandis que la viande disparaît peu à peu. Le nouveau livre Radilicious montre que les fruits et les légumes peuvent être source de créativité gastronomique. Ce livre s’adresse à tous ceux qui maîtrisent déjà l’art de la cuisine.

Brussel, 23 oktober 2023 - Det velkendte kostråd om "en fjerdedel kød, en fjerdedel kartofler og en portion grøntsager" har vi for længst bevæget os væk fra, som samfund. De sidste tyve år er pasta og ris begyndt at dukke op i vores køkkener, og kød er gradvist ved at blive erstattet af andre proteinkilder. Den nye kogebog 'Radilicious' viser, at frugt og grøntsager kan være kreative ingredienser til kulinarisk udfoldelse. Denne bog henvender sig til alle dem, der allerede mestrer kunsten at lave mad.

Brussel, 23 oktober 2023 - Having meat and potatoes in your daily eating routine, it’s not something society has stuck to. In the last twenty years pasta and rice have increasingly appeared in our kitchens, and meat is gradually being replaced. We’re Smart’s new book, 'Radilicious', shows the exciting role that fruit and vegetables can play in culinary creativity.

Bruxelles, 23 ottobre 2023 - La società non è rimasta fedele a carne e patate nella sua routine alimentare quotidiana. Negli ultimi vent'anni la pasta e il riso sono comparsi sempre più spesso nelle nostre cucine e la carne è stata gradualmente sostituita. Il nuovo libro di We're Smart, "Radilicious", mostra il ruolo entusiasmante che frutta e verdura possono svolgere nella creatività culinaria.

Brussel, 23 oktober 2023 - Van het aloude voedingsadvies ‘een vierde vlees, een vierde aardappelen en een tweede groenten’ zijn we als maatschappij allang afgestapt. De laatste twintig jaren duiken pasta en rijst steeds meer op in onze keukens en vlees vindt gaandeweg de weg naar de uitgang. Het nieuwe boek ‘Radilicious’ toont aan dat groenten en fruit voer kunnen zijn voor culinaire creativiteit. Dit boek is gericht op al wie de kookkunst al goed onder de knie heeft.

Brussel, 23 oktober 2023 - Fleisch und Kartoffeln als Hauptzutaten des täglichen Speiseplans – daran hält die Gesellschaft nicht fest. In den letzten zwanzig Jahren haben Nudeln und Reis zunehmend Einzug in unsere Küchen erhalten, und das Fleisch wird nach und nach auch ersetzt. Das neue Buch von We're Smart, "Radilicious", zeigt, welch spannende Rolle Obst und Gemüse in der kulinarischen Kreativität spielen können.

We’re Smart World honours 10 Best Lady Vegetable Chefs 2023

Bruselas, 13 de octubre de 2023 - Keiko Kuwakino, chef del restaurante "Sanaburi" de la región japonesa de Niigata, es la Mejor Chef Verduras del mundo. Recibe este nuevo galardón, el Best Vegetable Lady Chef, en los We're Smart Awards, de manos de Frank Fol, líder de la organización culinaria We're Smart. Dos chefs belgas también figuran entre las 10 mejores chefs de verduras del mundo de 2023.

Brussel, 13 oktober 2023 - Keiko Kuwakino, chef-kok van restaurant ‘Sanaburi’ in de Japanse regio Niigata, is de ‘Best Vegetable Lady Chef’ van de wereld. Zij krijgt deze nieuwe onderscheiding op de We’re Smart Awards, uit handen van Frank Fol, bezieler van de culinaire organisatie We’re Smart. In de top-10 van beste vrouwelijke groentechefs prijken ook twee Belgische chefs.

Brussels, October 13 2023 - Keiko Kuwakino, head chef at the Sanaburi restaurant in the Japanese region of Niigata, is the world’s Best Lady Vegetable Chef. She will receive this new award at the We’re Smart Awards from Frank Fol, the inspiration behind the culinary organisation We’re Smart. Two Belgians also feature among the 10 leading female vegetable chefs.

Bruxelles, le 13 octobre 2023 - Keiko Kuwakino, cheffe du restaurant « Sanaburi » dans la région japonaise de Niigata, est la « meilleure cheffe de légumes » du monde. Cette distinction lui sera remise par Frank Fol, fondateur de l’association culinaire We’re Smart, à l’occasion des We’re Smart Awards. Deux cheffes belges figurent également dans le top 10 des meilleures Lady Vegetable Chefs.

桑木野恵子シェフ、新潟県南魚沼市のレストラン「早苗饗 SANABURI」の料理長が『ベスト女性ベジタブルシェフ大賞』を受賞。

Evento de prensa, presentación de libro y ceremonia de entrega de premios: 23 y 24 de octubre de 2023, en el Théâtre du Vaudeville (Bruselas).

Press event, book launch + We're Smart Awards ceremony: 23 and 24 October 2023, Théâtre du Vaudeville (Brussels)

Presseevent, bogreception + prisuddeling ‘We’re Smart® Award’: 23 og 24. oktober, Théâtre du Vaudeville (Brussels).

Presse Event, Buchvorstellung + Preisverleihung: 23. und 24. Oktober 2023, Vaudeville Theatre (Brüssel):

Conférence de presse, lancement de livre et cérémonie de remise des prix : 23 et 24 octobre 2023, Théâtre du Vaudeville (Bruxelles)

Persmoment, Boekpresentatie + Prijsuitreiking: 23 en 24 oktober 2023, Vaudeville Theater (Brussel)

Evento Stampa, lancio della guida + Cerimonia di Premiazione: 23 e 24 ottobre 2023, Théâtre du Vaudeville (Bruxelles)

Yornie van Dijk van Restaurant Basiliek* wint de eerste Green Chef’s Hat ! 

Pionier Frank Fol heeft de voorbije jaren een omwenteling gezien in restaurantkeukens, met een steeds prominentere rol voor plantaardige producten. Zijn ‘Denk groenten! Denk fruit!’-filosofie krijgt meer en meer bijval. Maar ons land kan nog een versnelling hoger schakelen en een echte internationale trendsetter worden.

Pioneer Frank Fol has seen a revolution in restaurant kitchens in recent years, with an increasingly prominent role for pure plant products. His 'Think vegetables! Think fruit!" philosophy is gaining traction. But our country can still shift up a gear and become a true international trendsetter.

Sint-Katelijne-Waver, Belgium, 4 May 2023 - Greenyard, a leading global fruit and vegetable supplier, signed a five-year partnership with We’re Smart, the world’s foremost culinary reference for fruit and vegetables. For the next five years, both companies will further accelerate the active promotion of sustainable and healthy eating, through the pure power of plants. They will join forces to encourage consumers around the world to make smarter food choices and at the same time reduce their carbon footprint. In their joint ambition to accelerate the transition towards healthier diets for all, they will support consumers by, amongst others, sharing easy to create pure-plant food experiences through a variety of channels as well as collaborating on pure-plant food innovations in the coming years.

Sint-Katelijne-Waver, België, 4 mei 2023 - Greenyard, een toonaangevende wereldwijde leverancier van groenten en fruit, heeft een vijfjarig partnerschap ondertekend met We’re Smart, ‘s werelds belangrijkste culinaire referentie voor groenten en fruit. Voor de komende vijf jaar zullen ze samen duurzame en gezonde voeding verder versnellen, door de pure kracht van planten helemaal te ontsluiten. Ze bundelen hun krachten om consumenten wereldwijd aan te moedigen slimmere dieetkeuzes te maken én tegelijkertijd hun ecologische voetafdruk te verkleinen. Beide organisaties hebben dezelfde ambitie: de transitie naar gezondere voeding voor iedereen versnellen. Daarom ondersteunen ze consumenten, onder meer door het delen van makkelijk te bereiden pure plantaardige gerechten via diverse kanalen. Daarnaast zullen Greenyard en We’re Smart de komende jaren ook samenwerken aan innovaties op het gebied van pure plantaardige voeding.

Greenyard becomes Emerald partner for We're Smart^® World.

We're Smart was present at the Forum Gastronomic Girona in Spain. A debate about Pure Plant based innovations and a showcooking with 5 Radishes Chefs

Discover the 10 We’re Smart Heroes who appear in The Kitchen Table of season 2023

How to become a vegetable restaurant/chef in 2023?

4 Top 10 chefs talking about We're Smart World movement

The announcement of the We’re Smart Green Guide 2022, Top 100 of Best Vegetables Restaurants, Top 10 by country of Best Vegetables Restaurants, Discovery Awards and Future awards

Barcelona, 8 november 2022 - We’re Smart® World, de onbetwistbare referentie in de culinaire wereld van groenten, onthult op 8 november tijdens foodbeurs Gastronomic Forum in Barcelona de beste groenterestaurants ter wereld. De Nieuwe Winkel uit Nijmegen van chef Emile van der Staak is de nieuwe nummer 1 en wint de We’re Smart Award ‘Best Vegetables Restaurant of the World’. Restaurant Flore van chef Bas van Kranen in Amsterdam landt op een mooie zesde plaats. De nieuwe We’re Smart Green Guide, de gids met alle beste groenterestaurants in heel de wereld, wordt eveneens gelanceerd.

Barcelona, 8 november 2022 - We’re Smart® World, de onbetwistbare referentie in de culinaire wereld van groenten, onthult op 8 november tijdens foodbeurs Gastronomic Forum in Barcelona de beste groenterestaurants ter wereld. De Nieuwe Winkel uit Nijmegen van chef Emile van der Staak is de nieuwe nummer 1 en wint de We’re Smart Award ‘Best Vegetables Restaurant of the World’. Restaurant Vrijmoed van chef Michaël Vrijmoed in Gent landt dit jaar op een mooie vierde plaats. Ook Humus x Hortense van chef Nicolas Decloedt haalt de top tien van de wereld. De nieuwe We’re Smart Green Guide, de gids met alle beste groenterestaurants in heel de wereld, wordt eveneens gelanceerd.

Barcellona, 8 novembre 2022 – We're Smart® World, l'indiscusso punto di riferimento nel mondo culinario delle verdure, annuncerà i migliori ristoranti del mondo con un menù plant-based l'8 novembre durante la fiera alimentare Forum Gastronomic di Barcellona. Il ristorante De Nieuwe Winkel di Nijmegen dello chef Emile van der Staak è il nuovo numero 1 e vince il We're Smart Award "Miglior ristorante di verdure del mondo". Il ristorante Piazza Duomo dello chef Enrico Crippa di Alba (Cn) si piazza al terzo posto. Viene inoltre lanciata la nuova We're Smart Green Guide, la guida che presenta tutti i migliori ristoranti vegetali del mondo.

BARCELONA, November 8, 2022 - We’re Smart® World, the indisputable reference in the culinary world of vegetables, reveals the best vegetable restaurants in the world on November 8 during food fair Gastronomic Forum in Barcelona. De Nieuwe Winkel (The New Store) out of Nijmegen, the Netherlands, and headed by chef Emile van der Staak is the new No. 1 and wins the We're Smart Award "Best Vegetables Restaurant of the World.”The restaurant L’Enclume from chef Simon Rogan in London, lands in 31th place. Restaurant Gauthier by chef Alexis Gauthier scoops this year’s We’re Smart Discovery Award - United Kingdom. The new We’re Smart Green Guide, the definitive resource to the best vegetable restaurants around the world, was also launched.

BARCELONA, November 8, 2022 - We’re Smart® World, the indisputable reference in the culinary world of vegetables, reveals the best vegetable restaurants in the world on November 8 during food fair Gastronomic Forum in Barcelona. De Nieuwe Winkel (The New Store) out of Nijmegen, the Netherlands, and headed by chef Emile van der Staak is the new No. 1 and wins the We're Smart Award "Best Vegetables Restaurant of the World.” The restaurant, Eleven Madison Park, from chefs Daniël Humm and Dominique Roy in New York, lands in fifth place this year. Chef Neal Harden's abcV also makes it into the world's top ten. The new We’re Smart Green Guide, the definitive resource to the best vegetable restaurants around the world, was also launched.

Barcelona, 8 de noviembre de 2022- La organización, We’re Smart® World, referencia mundial de la cocina basada en frutas y verduras, da a conocer los nombres de los mejores restaurantes del mundo en esta categoría durante el Forum Gastronomic en Barcelona. De Nieuwe Winkel, situado en Nimega, del chef Emile van der Staak, es el nuevo número 1 y gana el premio We're Smart al Mejor Restaurante de Verduras del Mundo. El restaurante El Invernadero, del chef Rodrigo de la Calle, situado en Madrid, se alza con el segundo puesto en el Top 10. Y se lanza la nueva edición de la We’re Smart Guide.

Barcelone, 8 novembre 2022 – We’re Smart® World, référence incontestable dans le monde de la cuisine végétale, dévoile en ce 8 novembre les meilleurs restaurants de légumes, lors du salon culinaire Gastronomic Forum à Barcelone. De Nieuwe Winkel de Nimègue, sous la direction de son chef Emile van der Staak, est le nouveau n° 1 et se voit décerner le We’re Smart Award « Best Vegetables Restaurant of the World ». Le restaurant Vrijmoed du chef Michaël Vrijmoed à Gand remporte cette année une très belle 4e place. L’humus x hortense du chef Nicolas Decloedt se place lui aussi dans le top 10 mondial. Le nouveau We’re Smart Green Guide, qui reprend tous les meilleurs restaurants de légumes au monde entier, est désormais disponible.

Barcelone, 8 novembre 2022 – We’re Smart® World, référence incontestable dans le monde de la cuisine végétale, dévoile en ce 8 novembre les meilleurs restaurants de légumes, lors du salon culinaire Gastronomic Forum à Barcelone. De Nieuwe Winkel de Nijmegen, sous la direction de son chef Emile van der Staak, est le nouveau n° 1 et se voit décerner le We’re Smart Award « Best Vegetables Restaurant of the World ». Le restaurant L’Oustau de Baumanière du chef Glenn Viel à Les-Baux-De Provence remporte cette année une très belle 5e place. L’Arpège d’Alain Passard se place lui aussi dans le top 10 mondial. Le nouveau We’re Smart Green Guide, qui reprend tous les meilleurs restaurants de légumes au monde entier, est désormais disponible.

Small and delicous "Autumn" recipes

Barcelona (España), 17 de octubre de 2022 - Se han anunciado los siete ganadores de los We're Smart Future Awards, los premios que conmemoran las innovaciones culinarias, a la vez que nutritivas, sabrosas y respetuosas con el planeta. Estos galardones reconocen a las empresas alimentarias y/o los individuos que ofrecen productos, servicios o proyectos gastronómicos que fomentan un estilo de vida más ecológico y sostenible.

Brussels (Belgium), 17 October 2022 – The seven winners of the We're Smart Future Awards 2022, which highlights culinary, nutritious, planet-friendly and tasty innovations, have been announced. The Future Awards recognize food companies and/or individuals launching exceptional products, services or projects for a more ecological and sustainable lifestyle.

Bruxelles (Belgique), le 17 octobre 2022 - Les sept lauréats des We’re Smart Future Awards 2022 ont été annoncés. Il s’agit d’entreprises du secteur de l’alimentation qui mettent à l’honneur l’innovation culinaire, nutritive, savoureuse et respectueuse de la planète. Les Future Awards sont décernés aux organisations ou aux personnes qui lancent des produits, des services ou des projets d’exception pour un mode de vie plus écologique et plus durable.

Brussel, 17 oktober 2022 - De zeven winnaars van de We're Smart Future Awards 2022 die culinaire, voedzame, planeetvriendelijke én lekkere innovaties in de bloemetjes zetten, zijn bekend. De Future Awards bekronen voedingsbedrijven en/of personen die uitzonderlijke producten, diensten of projecten lanceren voor een meer ecologische en duurzame levensstijl.

Durable, high-quality catering clothing. 

   We're Smart World at World Chefs Congress in Abu Dhabi

   We're Smart^® Green Guide on tour in Japan, looking for the best vegetable restaurants.

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Oxheart cabbage- yellow beetroot salad, minneola, flowers, sage chips

Baked celeriac sticks, turmeric, elderberry coulis, lemon thyme

Baked salsify, red cabbage-apple sauce, grilled buckwheat

Baked ground chicory, smoked salt, paprika bacon, chervil

Soy shoot tartare, roll of pak choi with parsley root

Wok of broccoletti, cashew, tamari, red onion, légumaise Vietnam, cress

Quinoa salad with lemon juice, beetroot juice, apple, almond

Pear-fennel carpaccio, grapefruit, pistachio, goji berry & mint

Recipe (Follade) : Spinach-celeriac soup with garlic, hazelnut and linseeds

Recipe : Stir-fried zucchini with gomasio curry, apple & légumaise Vietnam

BergHOFF Belgium offers an innovative wide range of products for the kitchen, with clear communication and personal service where customers are considered as partners.

Kanaal Z has launched "The Kitchen Table" together with We're Smart^® World, a program for and by entrepreneurs who are committed to sustainable initiatives.

Winter edition 2021

Murviedro Pasion 100% organic wines. Perfect suitable wines for vegetarians and vegans

Winter Edition 2021

In November at Horeca Expo, Chefs pro Veggie challenged all chefs from the catering and wholesale industry to contest for the best street food recipe. 

Sylvester Schatteman creates some fermented drinks : Kombucha, Tepach, Kvas and Ginger Bug

GHENT, BELGIUM, Nov. 21, 2021 - Celebrating their culinary contributions for nutritious, planet-friendly – and delicious – innovations, the winners of the We’re Smart Future Awards 2021 have been revealed at the Horeca Expo in Ghent on Sunday, November 21, 2021.

GENT, 22 november 2021 - De winnaars van de We're Smart Future Awards 2021, die culinaire, voedzame, planeetvriendelijke - en heerlijke - innovaties vieren, zijn bekendgemaakt tijdens Horeca Expo in Gent op zondag 21 november 2021. De Future Awards bekronen voedingsbedrijven die het verschil maken en uitzonderlijke producten, innovaties of projecten lanceren voor een meer ecologische en duurzame levensstijl.

Looking for a great present?  Don't look further. The Wild Cooking book with healthy vegetables recipes for everyone. A "must have"!

From now on We’re Smart^® World, Saisonnier Magazine and Gastrogilde will organise an international & 100% Plantbased chefs battle with the chefs of the future & hotelschools from all over Europe.

Maaltijdboxen doen méér dan het bieden van gezonde en smakelijke voeding. Ze bieden een duurzaam alternatief en zetten het voedselsysteem op zijn kop. “Echte verandering kun je alleen tot stand brengen vanuit de voeding die daadwerkelijk wordt gekocht.”

Bruxelles, den 20. september 2021 – We're Smart® World, som er den ubestridte kulinariske reference inden for plantebaseret kogekunst, har kåret verdens bedste grøntsagsrestauranter. Luxembourgs La Distillerie, der drives af køkkenchef René Mathieu, vinder We're Smart-prisen "Best Vegetables Restaurant in the World" for andet år i træk. I Danmark vinder restaurant Ubat Veggie by Tabu (Aalborg) ved køkkenchef Michael Pedersen Discovery-prisen. Restaurant Noma (København) fører an i top-10. Den seneste udgave af We're Smart Green Guide – guiden til de bedste plantebaserede restauranter rundt om i verden – lanceres også i dag.

Launch des We're Smart Green Guide 2021 mit den weltweit besten Gemüse-Restaurants

Bruselas, 20 de septiembre de 2021 – La organización, We’re Smart® World, referencia mundial de la cocina basada en frutas y verduras, da a conocer los nombres de los mejores restaurantes del mundo en esta categoría.

Brussel, 20 september 2021 - We’re Smart® World, de onbetwistbare referentie in de culinaire wereld van groenten, onthult op 20 september de beste groenterestaurants ter wereld. La Distillerie uit Luxemburg van chef René Mathieu wint voor de tweede keer op rij de We’re Smart Award ‘Best Vegetables Restaurant of the World’. Restaurant Vrijmoed van chef Michaël Vrijmoed in Gent neemt een mooie derde plaats in de Top 100 van Beste Groenterestaurants ter Wereld. De Belgische ontdekking van het jaar is De Vijf Seizoenen (Brakel). Ook de nieuwste editie van de We’re Smart Green Guide, de gids met de beste groenterestaurants in heel de wereld, wordt vandaag gelanceerd.

Brussels, 20 September 2021 - We’re Smart® World, the undisputed culinary reference in plant-based cuisine, announced the world’s best vegetables restaurants. Luxembourg’s La Distillerie, run by Chef René Mathieu, wins the We’re Smart Award ‘Best Vegetables Restaurant in the World’ for the second year in a row. In the UK, restaurant L’Enclume in Cumbria wins the Discovery Award and leads the Top 10 of the country. The latest edition of the We're Smart Green Guide — the guide to the best plant-based restaurants around the world — is also being launched today.

Bruxelles, le 20 septembre 2021 - We're Smart® World, la référence culinaire incontestée en matière de cuisine végétale, a dévoilé aujourd'hui le palmarès des meilleurs restaurants de légumes au monde. La Distillerie du Luxembourg, dirigée par le chef René Mathieu, remporte le prix We're Smart Award du Meilleur restaurant de légumes du monde pour la deuxième année consécutive. L'Oustau de Baumanière du chef Glenn Viel aux Baux-de-Provence prend une belle 5e place dans le Top 100 des meilleurs restaurants de légumes du monde. Le Discovery Award en France revient à L'Alchémille (Kaysersberg). La dernière édition du We're Smart Green Guide - le guide des meilleurs restaurants végétariens du monde - est également lancée aujourd'hui.

Bruxelles, le 20 septembre 2021 - We're Smart® World, la référence incontestée dans le monde culinaire des légumes, dévoile ce 20 septembre les meilleurs restaurants de légumes du monde. La Distillerie du Luxembourg du chef René Mathieu remporte le We're Smart Award du Meilleur restaurant de légumes du monde pour la deuxième année consécutive. Le restaurant Vrijmoed du chef Michaël Vrijmoed à Gand prend une belle troisième place dans le Top 100 des meilleurs restaurants de légumes du monde. La découverte belge de l'année est De Vijf Seizoenen (Brakel). La dernière édition du We're Smart Green Guide, le guide des meilleurs restaurants végétaux du monde, est également lancée aujourd'hui.

Brüssel, 20. September 2021 - We're Smart® World, die erste Adresse für eine hochklassige Küche auf Pflanzenbasis, hat heute die Liste mit besten Gemüse-Restaurants der Welt veröffentlicht. Das luxemburgische Restaurant La Distillerie von Küchenchef René Mathieu hat den We're Smart Award "Best Vegetables Restaurant in the World" zum zweiten Mal in Folge gewonnen. Mit dem Tian Munich befindet sich auch ein deutsches Restaurant unter den weltweiten Top 100. Ebenfalls heute erscheint die neueste Ausgabe des We're Smart Green Guide, dem kulinarischen Führer für die weltweit besten vegetarischen Restaurants

Lancement du We're Smart Green Guide 2021 : découvrez les meilleurs restaurants à base de plantes du monde

Brussel, 20 september 2021 - We’re Smart® World, de onbetwistbare referentie in de culinaire wereld van groenten, onthult op 20 september de beste groenterestaurants ter wereld. La Distillerie uit Luxemburg van Chef René Mathieu wint voor de tweede keer op rij de We’re Smart Award ‘Best Vegetables Restaurant of the World’. De Nederlandse ontdekking van het jaar is Triptyque in Wateringen. Ook de nieuwste editie van de We’re Smart Green Guide, de gids met de beste groenterestaurants in heel de wereld, wordt vandaag gelanceerd.

Bruxelles, 20 September 2021 - We’re Smart® World, l’indiscusso punto di riferimento nella cucina plant-based annuncia i migliori ristoranti al mondo che dedicano parte del proprio menu a piatti preparati con frutta e verdura locale di stagione. La Distillerie, guidata dallo Chef René Mathieu in Lussemburgo, si aggiudica il We’re Smart Award “Best Vegetables Restaurant in the World” per il secondo anno consecutivo, seguita dal De Nieuwe Winkel (Paesi Bassi) e dal Vrijmoed (Belgio).

２０２１年９月２０日、ブリュッセル－プラントベース料理界において揺るぎない信頼を得ているWe’re Smart® Worldは世界ベストベジタブルレストランを発表しました。シェフ ルネ・マチュー率いるルクセンブルグの「La Distillerie」が昨年に続く２年連続の『世界ベストベジタブルレストラン大賞』を受賞。日本からはシェフ 都志見セイジ率いるレストランTSU･SHI･MI (東京)がディスカバリー賞を受賞。世界中のトッププラントベースレストランを掲載するガイドブックWe’re Smart Green Guide 最新版も同時に出版されました。

Maandag 20 september 2021 | om 10u | Online event

Lundi 20 septembre 2021| à 10h | Evénement en ligne

Lunes, 20 de septiembre de 2021 |a las 10 horas| Evento online

Montag, 20. September 2021 | um 10h00 | Online Event

Monday 20 september 2021 |at 10 AM| Online event

2021年9月20日(月) |午前10時開始 |オンラインイベント

Mandag d. 20. september 2021| Kl. 10.00 | Online event

Lunedì 20 Settembre 2021 | alle 10.00 | Evento Online

Summer Edition 2021
 

2021年9月13日(月)|午後2時から午後6時 |ライブイベント 2021年9月20日(月) |午前10時開始 |オンラインイベント

Lunedì 13 Settembre 2021 | 14.00 – 18.00 | Evento dal vivo Lunedì 20 Settembre 2021 | a partire dal 10.00 | Evento Online

Mandag d. 13. september 2021 | Kl. 14.00-18.00 | Livebegivenhed Mandag d. 20. september 2021| Kl. fra 10.00 | Online event

Lundi 13 septembre 2021| 14h- 18h | Événement en direct Lundi 20 septembre 2021| à partir de 10h | Evénement en ligne

Lunes, 13 de septiembre 2021 | 14h00 - 18h00 | Evento presencial Lunes, 20 de septiembre de 2021 | a partir de 10h | Evento online

Montag, 13. September 2021 | 14h00 - 18h00 | Live-Aufnahmen Montag, 20. September 2021 | ab 10h00 | Online Event

Monday 13 september 2021 | 2PM - 6PM |Onsite event Monday 20 september 2021 |starting from 10 AM| Online event

Maandag 13 september 2021 | 14u00 - 18u00 | Onsite event Maandag 20 september 2021 | vanaf 10u | Online event

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Tijdens een gezondheidscrisis is het nog belangrijker om in te zetten op de heilzame werking van voeding. Daarom lanceert Ekomenu op 22 juli de ‘Herstel maaltijdbox’: een gezonde eiwitrijke en 100% biologische maaltijdbox die het immuunsysteem een boost geeft. De recepten worden ontwikkeld door culinaire chef Frank Fol, De Groentekok®, een van de drijvende krachten achter Ekomenu. Internationaal wetenschappelijk onderzoek toont dat mensen tijdens de coronacrisis extra inzetten op gezonde voeding en veel meer groenten en fruit kochten, ook in Vlaanderen.

Summer Edition 2021

Bruxelles, le 10 mai 2021 - Ce n'est pas une coïncidence si les coups d'envoi de la Semaine internationale des fruits et légumes et de l'Académie We're Smart ont tous deux été donnés aujourd'hui, le 10 mai. L'Académie rassemble des chefs internationaux de premier plan qui partagent leur expertise en matière de cuisine saine et écologique sous la forme de livres de cuisine, de manuels, de webinaires et de sessions sur Clubhouse avec d'autres chefs, des entreprises alimentaires et des consommateurs. Mais ce n'est pas tout. Car c'est également aujourd'hui que We're Smart World, la société à l'origine de la Semaine des fruits et légumes, lance le nouveau Club des chefs 5 radis, exclusivement réservé aux 79 meilleurs restaurants de légumes du monde ayant reçu la prestigieuse note de « 5 radis ».

We’re Smart Academy / 5 Radishes Chef Clubをローンチします

Bruxelles, 10 Maggio 2021 – Non è un caso che oggi, 10 maggio, siano partiti in contemporanea la Settimana Internazionale della Frutta e Verdura e la We're Smart Academy. L'Accademia riunisce i migliori chef internazionali che condivideranno la loro esperienza sulla cucina sana ed ecologica attraverso libri di cucina, manuali, webinar e sessioni con altri chef, aziende alimentari e consumatori. Ma non è tutto. Perché oggi è anche il giorno in cui We’re Smart World, l’Associazione che promuove la Fruit and Vegetable Week, lancia il nuovo “5 Radish” Chefs Club che riunisce i 79 migliori ristoranti di verdure del mondo che hanno ottenuto la prestigiosa valutazione "5 Radish" all’interno della Green Guide, l’annuale guida dedicata alla migliore ristorazione sostenibile e orientata al consumo di frutta e verdura. Quattro gli italiani: Gaetano Trovato (Arnolfo), Pietro Leemann (Joia), Michelangelo Mammoliti (La Madernassa), Luigi Taglienti (ex Lume), Enrico Crippa (Piazza Duomo)

Brüssel, 10. Mai 2021 - Dass am heutigen 10. Mai sowohl der Startschuss für die diesjährige Internationale Obst- und Gemüsewoche als auch für die neue We're Smart Academy fällt, ist kein Zufall. Denn hinter beidem steht die belgische Organisation We’re Smart World. Im Mittelpunkt steht dabei stets Kochkunst rund um Obst und Gemüse.

Brussel, 10 mei 2021 - Internationale topchefs bundelen vanaf 10 mei de krachten in de We’re Smart Academy. Ze delen er hun kennis over de gezonde, ecologische keuken in webinars, handleidingen, kookboeken en Clubhouse-sessies met andere chefs, voedingsbedrijven én consumenten. De academie schiet uit de startblokken op de eerste dag van de Week van Groenten en Fruit. Op dezelfde dag lanceert We’re Smart World, de organisatie achter de week, met de 5 Radishes Chef Club een exclusieve club voor de 79 beste groentenrestaurants ter wereld.

Brussels, 10 May 2021 - Belgian-based organisation We’re Smart World, which has a mission to bring together people and companies who have a healthy, ecological and sustainable approach to food, has today launched two initiatives to mark the start of international fruit and vegetable week.

Bruselas, 10 de mayo de 2021 - Pistoletazo de salida de la Semana Internacional de la Fruta y la Verdura y de la Academia We're Start, hoy, 10 de mayo, en Bruselas. La Academia reúne a los mejores chefs internacionales, que compartirán sus conocimientos sobre la cocina sana y ecológica a través de libros, manuales, seminarios web y sesiones en el club con otros chefs, empresas y consumidores. Y no es todo. Hoy We're Smart World, la empresa que está detrás de la Semana de las Frutas y las Verduras, lanza también el nuevo Club de Chefs 5 Rábanos, exclusivo para los 79 mejores restaurantes de verduras del mundo, que han recibido la prestigiosa calificación "5 Rábanos". Entre ellos, cinco restaurantes españoles: el madrileño El Invernadero, los barceloneses Gatblau, The Green Spot, Xavier Pellicer y el valenciano Ricard Camarena.

Brussels (Belgium), 10 May 2021 – It is no coincidence that the starting shots for International Fruit and Vegetable Week and the We’re Start Academy have both been fired today, 10 May. The Academy brings together top international chefs who share their expertise on healthy, ecological cuisine in the form of cook books, manuals, webinars and clubhouse sessions with other chefs, food companies and consumers. But that’s not all. Because today is also the day that We’re Smart World, the company behind Fruit and Vegetable Week, is launching the new 5 Radishes Chefs Club exclusively for the world’s 79 best vegetables restaurants to have been awarded a prestigious “5 Radishes” rating.

Bruxelles, den 10. maj 2021 - Den 10. maj, den første dag i Frugt- og Grøntsagsugen, lyder startskuddet for We’re Smart Academy. I dette akademi forener internationale topkokke deres kræfter. De deler deres viden om det sunde, økologiske køkken i kogebøger, håndbøger, webinarer og Clubhouse-møder med andre kokke, med levnedsmiddelvirksomheder og med forbrugere. Samme dag lancerer We’re Smart World, organisationen bag ugen, 5 Radishes Chefs Club. Dette er en eksklusiv klub for de 79 bedste grøntsagsrestauranter i verden.

It’s time to not reinvent/revolutionize, but rather evolve the way we eat. To eat according to the Mother Earth principle. This principle is born as an ode to nature and our human health, while respecting our responsibility as food producers and food processors.

We proudly present to you, with great enthusiasm, “WILD COOKING” cookbooks! Unique online cookbooks with undiscovered culinary gems for your next meal.

Belgium is a potato country, where we are rightly proud of our potatoes. The potato is interwoven in our culture, in our eating habits and in our identity. We often talk about the potato, but did you know that there are many different varieties, each with its own specific assets? A potato variety distinguishes itself by its own typical taste, interesting structure, specific colour, unique shape and culinary possibilities.

In these turbulent times, we are even more aware of our health than usual.  On the one hand not being infected by Corona and on the other hand making sure we live extra healthy lives. Nutrition is the most important pillar of a healthy lifestyle, in addition to exercise and relaxation.

Sustainability has only become a hot topic in recent years. Yet sustainability is of all times & was historically embedded in our culture. This has been slow at first since the Industrial Revolution and the more recent the faster. To stay in our hospitality sector: food and drink was the health pharmacy of man; today no one is aware of this task & interpretation, let alone that in gastronomy there is still attention paid to it …

'Strange times' you hear all day long, strange situations, empty streets and empty restaurants. Everyone works at home behind their laptop in video calls with Microsoft Teams, Zoom or the renewed Skype... We are confronted with surpluses from agriculture.

If one thing is clear in these coronation times, it is that healthy people are more likely to get through an infection with the virus than unhealthy people. After all, the coronavirus poses a significant risk to people with pre-existing health problems such as diabetes and heart disease, as well as overweight and obese people.

Bruxelles, le 23 septembre 2020 - Le Guide Vert de We’re Smart®, la référence dans le monde culinaire des légumes, a annoncé les meilleurs restaurants de légumes du monde. Deux restaurants français sont inclus dans la top 10 mondial : L’Oustau de Baumanières (Les Baux-de-Provence) et L’Arpège (Paris). Au total, pas moins de 13 restaurants français sont présents dans le Top 100. Le 4 mai dernier, Culina Hortus (Lyon) avait déjà remporté le prix We’re Smart du meilleur restaurant végétarien.

Bruxelles, 21 Settembre 2020 - We're Smart® Green Guide, il riferimento nel mondo culinario delle verdure, ha annunciato il 21 settembre i migliori ristoranti e aziende di verdure al mondo alla 19° edizione dei We’re Smart Awards, quest’anno tenutisi online a causa del COVID.

Brussels, 21 September 2020 - We're Smart® Green Guide, the reference in the culinary world for vegetables, announced the best vegetables restaurants and companies in the world on 21 September. La Distillerie (Château Bourglinster - Luxembourg), head chef René Mathieu, was voted the Best Vegetables Restaurant in the World. Xavier Pellicer, top chef of the restaurant of the same name in Barcelona, is included in the prestigious list of "Plant-Based Untouchable Chefs" for his years of dedication and pioneering work in vegetable cuisine.

Bruxelles, le 21 septembre 2020 - Le Guide Vert de We’re Smart®, la référence dans le monde culinaire des légumes, a annoncé le 21 septembre dernier les meilleurs restaurants et entreprises de légumes du monde. La Distillerie (Château Bourglinster - Luxembourg) du chef légumier René Mathieu a été élu Meilleur restaurant de légumes au monde. Xavier Pellicer, grand chef du restaurant du même nom à Barcelone, figure dans la prestigieuse liste des "Plant Based Untouchable Chefs" pour ses nombreuses années de dévouement et son travail de pionnier dans la cuisine des légumes.

Brussel, 21 september 2020 - We’re Smart® Green Guide, dé referentie in de culinaire wereld van groenten, maakte op 21 september de beste groentenrestaurants én -bedrijven ter wereld bekend. La Distillerie (Château Bourglinster - Luxemburg) van groentenchef René Mathieu is uitgeroepen tot het Beste Groentenrestaurant ter Wereld. Xavier Pellicer, topchef van het gelijknamige restaurant in Barcelona, wordt opgenomen in de prestigieuze lijst van “Plant Based Untouchable Chefs” voor zijn jarenlange toewijding en pionierschap in de groentenkeuken.

2020年9月21日ブリュッセル、料理業界の野菜のリファレンスである『We’re Smart®Green Guide』は、世界で最高のベジタブルレストランと企業を発表しました。

Bruselas, 21 de septiembre 2020 - We’re Smart® Green Guide, el punto de referencia para el mundo gastronomico que centra el oferta culinaria en frutas y verduras, anunciò los mejores restaurantes y empresas de verduras del mundo el 21 de septiembre. La Distillerie (Château Bourglinster – Luxemburgo) con el jefe de cocina René Mathieu, fue votado el Mejor Restaurante de Verduras del mundo. Xavier Pellicer, famoso chef del restaurante con el mismo nombre en Barcelona, se incluyó en la prestigiosa lista de los “Plant Based Untouchable Chefs” por sus años de trabajo intenso y innovador en la cocina de los vegetales.

It's that time again! 

The Week of Vegetables & Fruit© is coming up and that means that there is something new to pick up from the vegetable world...

『We're Smart ® Green Guide 』は季節の素材を活かし、野菜や果物をメニューのベースとした創造的でサステナブルな料理を提供するレストランや企業を毎年世界中から選出し、1から5のラディッシュ(マーク)で称えています。

Le Guide Vert We're Smart®, la référence dans le monde culinaire des fruits et légumes, annoncera ce 21 septembre les meilleurs restaurants de légumes du monde. Chaque année, We're Smart® récompense les chefs et les entreprises qui travaillent pour une alimentation saine, durable, innovante et écologique.

We’re Smart® Green Guide, el punto de referencia indiscutible para el mundo gastronomico que centra su oferta culinaria en frutas y verduras, anunciará los mejores restaurantes de verduras del mundo el 21 de septiembre. Cada año We’re Smart® celebra a los chefs y a las empresas que se esfuerzan por conseguir alimentos sanos, sostenibles, innovadores y ecológicos.

We're Smart® Green Guide, il riferimento indiscusso nel mondo culinario della frutta e della verdura, annuncerà il 21 settembre i migliori ristoranti di verdura del mondo. Ogni anno, We're Smart® premia gli chef e le aziende che si impegnano per un'alimentazione sana, sostenibile, innovativa ed ecologica.

We’re Smart® Green Guide, dé referentie in de culinaire wereld van groenten en fruit, maakt op 21 september de beste groentenrestaurants ter wereld bekend. Elk jaar bekroont We’re Smart® chefs en bedrijven die ijveren voor gezonde, duurzame, innovatieve en ecologische voeding.

We're Smart® Green Guide, the reference in the culinary world of fruit and vegetables, announces the best vegetable restaurants in the world on 21st September. Each year, We're Smart® awards chefs and companies that work toward healthy, sustainable, innovative and ecological food.

Growing numbers of associations and food producers are developing scoring systems for the nutritional and environmental impact of products. Always with the focus on getting consumers to act by informing them as best possible.

Een Nederlandse eetcultuur…. Hebben we die dan?

Nog steeds is het moeilijk om uit te leggen wat onze Nederlandse eetcultuur is. Frankrijk heeft eeuwen bepaald wat onze eetcultuur is. Eerst zijn de Franse kookboeken vertaald in het Nederlands. Daarna zijn de eerste Nederlandse kookboeken gekomen voor de professionele koks en vervolgens voor de meisjes op de huishoudscholen, geschreven door dames als mevrouw Witkop en Cornelia Johanna Wannée.

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Brussels. We’re Smart®, the undisputed reference in the culinary world of vegetables, is excited to reveal the new Green Guide and the winners of this year’s Best Vegetarian and Best Vegan Restaurants: Culina Hortus (Lyon, France) and Vanilla Black (London, UK).

Bruxelles. We’re Smart®, il riferimento indiscusso nel mondo culinario delle verdure, è entusiasta di rivelare la nuova Guida Verde edizione 2020 e i vincitori dei Best Vegetarian e Best Vegan Restaurants Award di quest'anno: il Culina Hortus (Lione, Francia) e il Vanilla Black (Londra, Regno Unito).

Bruxelles. We’re Smart®, la référence incontestée dans le monde culinaire des légumes, est heureux de révéler le nouveau Guide Vert et les gagnants des prix du Meilleur Restaurant Végétarien et du Meilleur Restaurant Végétalien de cette année : Culina Hortus (Lyon, France) et Vanilla Black (Londres, Royaume-Uni).

Brussel. We’re Smart®, dé referentie in de culinaire wereld van groenten, maakte vandaag het Beste Vegetarische en Beste Veganistische Restaurant van het jaar bekend. Dat werden respectievelijk Culina Hortus uit Lyon (Frankrijk) en Vanilla Black uit London (Verenigd Koninkrijk).

Bruxelles. We’re Smart®, la référence incontestable du monde culinaire des légumes, a hâte de révéler les gagnants du Meilleur Restaurant Végétarien et Meilleur Restaurant Végétalien du Monde 2020 lors d'un événement de presse en ligne exclusif. En plus, We’re Smart® lance officiellement le Guide Vert 2020, avec des critiques et des notes de près de 1 000 restaurants dans le monde. Et nous voulons que vous en fassiez partie.

Brussels. We’re Smart®, the undisputed reference in the culinary world of vegetables, can’t wait to reveal the winners of the Best Vegetarian and Best Vegan Restaurant for 2020 during an exclusive online press event. In addition, We’re Smart® officially launches the Green Guide 2020, with reviews and ratings of nearly 1,000 restaurants worldwide. And we want you to be a part of it!

Brussel. We’re Smart®, de onbetwiste referentie in de culinaire wereld van groenten, maakt op 4 mei de winnaars van het beste vegetarische en beste veganistische restaurant ter wereld voor 2020 bekend. Dat gebeurt tijdens een exclusief online persevenement, op de eerste dag van De Internationale Week van Groenten & Fruit. We’re Smart® lanceert die dag ook de Green Guide 2020, met recensies en beoordelingen van bijna 1.000 groenterestaurants wereldwijd. We’re Smart World® brengt wereldwijd mensen, chefs en bedrijven samen die gezond, duurzaam en ecologisch werken.

Luxemburg. Door de wereldwijde crisis rond het coronavirus heeft de Luxemburgse overheid aangeraden om alle manifestaties gedurende onbepaalde tijd uit te stellen. Dat betekent dat ook de WE’RE SMART WORLD DAY van 4 mei in het Groot Hertogdom zal worden uitgesteld.

Luxembourg. Due to the global crisis surrounding the Coronavirus (COVID-19), the different governments recommended postponing all events indefinitely. This also means that the WE'RE SMART WORLD DAY will be postponed with the launch of the WE'RE SMART GREEN GUIDE on 4 May 2020 in Coque in the Grand Duchy.

Luxembourg. En raison de la crise mondiale autour du Coronavirus (COVID-19), les gouvernements on recommandé de reporter tous les événements indéfiniment. Cela signifie également que la journée mondiale WE'RE SMART WORLD DAY du 4 mai 2020 à Coque au Grand-Duché sera reportée.

Join us on 4 May 2020 for an exclusive online press event as we unveil the winners of the 2020 We’re Smart® World’s Best Vegetarian and Best Vegan Restaurant in the world.

Étant donné la situation actuelle, nous organisons le 4 mai 2020 une conférence de presse exclusive en ligne lors de laquelle nous révélerons le « Meilleur restaurant végétarien et végétalien du monde 2020 ». N’hésitez pas à nous rejoindre à cet événement presse exclusif en ligne pour connaître les gagnants du We’re Smart Green Guide 2020.

Join us on 4 May 2020 for an exclusive online press event as we unveil the winners of the 2020 We’re Smart® World’s Best Vegetarian and Best Vegan Restaurant in the world.