Brussels-Capital

Belgium

Brussels

<p><span data-sheets-root="1" style="font-size: 10pt; font-family: Roboto, Arial; color: rgb(67, 67, 67);">Specializing in plant-based and vegetarian cuisine, I work with vegetables, plants, and nature in its wildest state. I love foraging, and I find it interesting to bring elements from the outdoors to our plates for a truly unique experience. I am also a real fan of fermentation, which allows you to achieve certain very specific flavors and notes. This is particularly interesting in plant-based cuisine, which does not use animal protein. Finally, I am also trained in chocolate making, a technical field that allows me to develop my creativity to the fullest.</span></p>

Toasted yeast cream, Black garlic and pear cream, Buckwheat yoghurt and split pea miso

Tasting of three creams

Umami broth with wild mushrooms and aromatic herbs, cep oil

Broth

Smoked salt and honey brioche (topping: spruce salt, Madagascan pepper, fennel seeds), homemade seaweed butter

Bread

Kombu crackers, hazelnut yoghurt, pumpkin seed miso, assorted pickles (elderflower, capers, etc.)

Starter

Beetroot millefeuille, kriek glaze, walnut cream

Main

Smoked butternut squash, seaweed bisque, vegan XO sauce, preserved blackberries

Variations of pear, vanilla and tonka bean

Dessert

Spruce pâte de fruit and buckwheat miso fudge

Petit four

Chocolate bonbon with rosemary and hazelnut praliné

PLANTS, FERMENTATION, FORAGING, AND CHOCOLATE

Chef Mehdi Labed's menus