'Groentenomie', (gastronomics of vegetables), the art of good food and drinks with vegetables as a starting point.That is how Lars Mooren describes his kitchen. He uses the 80/20 principles and cooks preferably with organic vegetables and herbs of the season. Le Jardin is restaurant, hotel and florist in one. In the middle of the dining room there are two small greenhouses in which vegetables, herbs and citrus plants grow. On the menu we find dishes such as red cabbage with pineapple, crab and Jerusalem artichoke; kohlrabi with potato, beef marrow and pepper; kale with halibut, pea and kombu or Chinese cabbage with plum, hazelnut and eggplant. The prices are very democratic.