La Gloriette

Chef Olivier Bauche is committed to the well-being of nature. As a result, many sustainable initiatives have been implemented at La Gloriette's restaurant and hotel — and rightly so.
Vegetables from the on-site garden also make a delicious appearance on the plate, though rarely in their pure form. Still, we believe that a fully plant-based menu would fit perfectly within the restaurant’s ecological philosophy.
As a pioneer of the new generation of chefs — Jeunes Restaurateurs of Belgium — Chef Bauche has the potential to set an inspiring example in the realm of pure plant-based cuisine. The two Radishes are well deserved, and we sense that there’s even more to come.