Humus x Hortense

Before he opened his restaurant in the Brussels municipality of Ixelles, the Flemish chef Nicolas Decloedt worked in the famous restaurant In de Wulf (Dranouter), then at Mugaritz in San Sebastian and at Pascal Devalkeneer in Chalet de la Forêt and finally in Bon Bon at Christophe Hardiquest. His dishes are inspired by healthy creativity, they are fresh and light, rich in taste and completely in the spirit of the times. He works with herbs and vegetables from his vegetable garden and from local producers, with local beer, natural cocktails and wines.