{"id":7257,"date":"2026-03-13T10:46:37","date_gmt":"2026-03-13T09:46:37","guid":{"rendered":"https:\/\/bestveggietables.com\/humus-hortense-brussels\/"},"modified":"2026-03-13T15:21:55","modified_gmt":"2026-03-13T14:21:55","slug":"humus-hortense-brussels","status":"publish","type":"post","link":"https:\/\/bestveggietables.com\/en\/humus-hortense-brussels\/","title":{"rendered":"Humus & Hortense – Brussels"},"content":{"rendered":"\t\t
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Humus & Hortense: when plant-based cuisine becomes a full gastronomic experience!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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100% plant-based menu tested in Brussels<\/b><\/p>

I had the opportunity to discover the cuisine of Humus & Hortense<\/strong> in Brussels, a 100% plant-based restaurant awarded one Michelin star. For this first visit, I chose the lunch menu<\/strong>, which was ideal for getting a feel for the restaurant\u2019s universe and the philosophy behind it. <\/p>

From the very first plates, the experience speaks for itself. The meal is remarkably well judged<\/strong>: the flavours are precise and balanced, never chasing spectacle for its own sake. The presentation is refined and controlled, serving the ingredients rather than showing off. Altogether, it creates a coherent, fluid journey, thoughtfully conceived as a whole. <\/p>

Even though I\u2019m already familiar with plant-based fine dining, I was genuinely surprised<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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A cuisine driven by a clear vision<\/h3>

Behind this cuisine is the work of chef Nicolas Decloedt<\/span><\/strong>, a leading figure in plant-based gastronomy in Belgium.

His approach is built on clear principles: local produce,<\/strong> strict seasonality<\/strong>, a whole-ingredient approach to vegetables<\/strong>, and a strong command of techniques such as fermentation.<\/p>

Each dish seems guided by the same intention: finding the right balance without ever overloading the plate. It is a committed, readable, and deeply gastronomic cuisine. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\u201c \nA committed restaurant, with plant-based cuisine already firmly established in its place.<\/h3>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Pairings that redefine the experience<\/h3>

One of the highlights of the experience lies in the food and beverage pairing<\/strong>, created by Caroline Baerten<\/strong><\/span><\/span>.

Here, the experience goes far beyond a traditional food and wine pairing. The beverages take on a central role in the story of the meal: cocktails, infusions, and fermented drinks,<\/strong> all conceived as a true extension of each dish. <\/p>

I was skeptical at first. But very quickly, the pairings revealed an impressive level of precision<\/strong>, perfectly integrated into the rhythm of the menu. Each drink interacts with the dish without ever overpowering it. An intelligent, bold, and perfectly mastered approach. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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A committed plant-based gastronomy, without unnecessary rhetoric<\/h3>

Humus & Hortense also stands out for the consistency of its approach:<\/p>