Next to sustainability there is gastronomy,hence Green Gastronomy.
Our recipes are designed by the Loriers team and Filip Fransen. Creativity and ingenuity are required when cooking in a sustainable fashion. It is about tasting and food pairing every day and trying to keep creativity alive through setting-up menu’s that suit the clients demand.
“Should I promote sustainable food as sexy and fabulous?”–was a question Filip had at University. Remembering the time when he worked at star restaurants in Bruges and how much he liked creating and styling in general.
We cook in a contemporary fashion influenced by Noma and the Kopenhagen scene where simplicity and great tastes are achieved by working with natural products,lot’s of greens and unconventional food from the region. Working closely together with herborists David,Bart and Taki who have over 8 hectares of field filled with special crops.
But as gastronomy is the study of culture and cooking we acknowledge that classic recipes are the ones we love most. That’s why we also have a classic line of recipes called Comfort Food which we try to perfect along the way.
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