Roots

Kim Devisschere likes to work with tubers and root vegetables such as beets and turnips, with legumes and with edible weeds where we pass by casually. The chef learned the trade from his previous employers Volta and Publiek and you notice that in the dishes. Like a combination of leeks with mussels and almonds, or celeriac with egg yolk and pork throat. A full vegetarian menu is possible.