Nicolas Decloedt & Caroline Baerten

At humus x hortense’s plant-based kitchen, seasonal cooking gains new meaning: chefs Nicolas Decloedt and Caroline Baerten work with at least 24 micro-seasons for their tasting menu They follow the rhythm of the fields meticulously.

Wild farmer

“We have been working with Dries Delanote for almost 15 years. He calls himself a wild farmer. In his fields, nature plays the tune. What we value is that he practices regenerative farming. That means he enriches the soil instead of exhausting it. He doesn’t plough, use fertiliser or pesticides. That way, the micro-organisms in the soil can do their work in peace. The bio-diversity above ground benefits as well. The results are clear to taste; the quality of his soil improves every year and his vegetables, herbs and fruit have more intense flavour each year. Our collaboration is a continuous dialogue; during the planting season, we're asked which herbs and vegetables we want to feature on the menu. When it’s time to harvest, he keeps us informed of which produce is at its best.”

Botanical gastronomy

Once they know which crops are available, Nicolas and Caroline determine what to serve their guests. “Sometimes I dream up a botanical cocktail and Nicolas works out a dish to match. It can also be the other way around.” They currently have a savoury Paris-Brest on the menu, made with layers of smoked celeriac, a vegetable peel reduction, dots of fermented quince and celeriac charcuterie slices the chefs developed themselves at food scientist Maxime Willems’ laboratory. “The result is amazing, the celeriac matures and ferments very slowly until it’s like an umami bomb.” To accompany these full flavours, Caroline serves an infusion of a soft oolong from the Azores, the oldest tea plantation in Europe. 'I infuse the tea in a refreshing kombucha and a zero-waste cordial with the roasted celeriac peels. I combine this with a homemade amazake and Belgian organic gin; the velvety mouthfeel rounds out the dish’s intense flavours.” In the drinks pairing, you always get to taste two of Caroline's botanical creations: one alcoholic and one non-alcoholic, complemented by carefully selected natural wines, artisanal Belgian beers and ciders. The full experience formula at humus x hortense is always a graceful dance between liquid and solid, between mixology and cuisine.

Nicolas Decloedt en Caroline Baerten - januari 2026_© Pieter D'Hoop-5

Smiling couple poses arm in arm in a garden, with an old building and bare branches in the background.

Sustainability as a guiding principle

Sustainability has been deeply embedded in humus x hortense's DNA since 2008. It’s not a buzzword, it’s a fundamental principle that guides all aspects of the restaurant’s operation. “We don’t stop at what goes on your plate. For example, our staff wear organic cotton clothing, made by a Brussels fashion brand. Our team also receives a financial incentive to come to work by bicycle or public transport. Our tables are made of responsibly harvested Belgian oak. No bottled water is served here; instead we have filtered tap water in reusable glass bottles. Plastic wrap has been banned from our kitchen and every employee has taken on the personal challenge of using fewer litres of water each month.' And, naturally, humus x hortense is entirely plant-based. 'This is the logical conclusion step on our quest to have a minimal impact on the planet and our desire to offer refined solutions for the necessary protein transition. However, we prefer the term botanical gastronomy.”

The team at humus x hortense received a green Michelin star in 2021 for their efforts, on which point Nicolas and Caroline do have one critical note. “We don’t think culinary guides should be approaching sustainability as a separate category. It shouldn’t be necessary to choose between tasty or sustainable food. It’s perfectly possible to combine the two!

Chefs have an important role to play in addressing our current environmental challenges. They influence trends, support specific producers and therefore certain agricultural practices. If we all make more sustainable choices, that has a huge impact on our food system.”

Nicolas Decloedt en Caroline Baerten - januari 2026_© Pieter D'Hoop-3

A man and a woman stand arm in arm in a park, with bare trees and pruned shrubs in the background.

Environment and enjoyment go hand in hand

'"Guests feel at home at humus x hortense and are warmly welcomed in its unique 19th-century interior. We highlight the beauty and enjoyment of plant-based food. That's the best strategy for change."

Despite their strong beliefs, Caroline and Nicolas don’t wish to polarise, but do want to encourage critical reflection. “We desperately need to think about ways to ensure a liveable planet for future generations. To do so, we must become more creative in our use of natural resources and realise that farmers, chefs and diners are all part of a larger ecosystem.

Our restaurant demonstrates a positive approach. Guests feel at home at humus x hortense and are warmly welcomed in its unique 19th-century interior. We highlight the beauty and enjoyment of plant-based food. That's the best strategy for change.”

Visit the humus x hortense website

Ambassador of GOESTING

Caroline & Nicolas Baerten en Decloedt

Nicolas Decloedt & Caroline Baerten

Wild farmer

Botanical gastronomy

Sustainability as a guiding principle

Environment and enjoyment go hand in hand

Other ambassadors of GOESTING

Tim Boury & Inge Waeles

Marcelo Ballardin

Thomas Cools

Share this page on

Follow us on @GOESTING in Flanders