FIERRO celebrates its tenth anniversary with an exclusive vegetable haute cuisine dinner with Humus x Hortense, a Michelin star restaurant in Brussels. A collaboration focused on sustainable gastronomy and respect for the planet.
#FIERROONTOUR kicks off in Brussels.
FIERRO turns 10 years old and celebrates it by embarking on an intimate journey through different countries to cook links in other territories. An emotional and culinary journey. A gastronomic manifesto on identity, evolution and memory.
The first stop will be at the Humus x Hortense restaurant in Brussels, where we will share cuisine and vegetable universe with Caroline Baerten and Nicolas Decloedt, pioneers of botanical gastronomy and great allies of purpose. An unrepeatable appointment on July 2nd. Two cuisines, two ways of looking at the vegetable world, two ways of understanding the commitment to the earth.
It will be a four-handed dinner, a dialogue between two cuisines with the same purpose: cooking as an act of care and celebrating the planet with each dish.
Both restaurants have been awarded with a Michelin Star and the five radishes of the vegetable guide We’re Smart Green Guideand are among the best vegetable restaurants in the world.
Caroline and Nicolas work with 24 micro-seasons, hyper-local ingredients, regenerative agriculture and an artistic sensibility that we deeply admire. Their cuisine is an expression of respect for the earth, a language that transforms herbs, fruits, flowers, roots and wild plants into edible art.
Botanical Gastronomy: principles of a regenerative and waste-free cuisine.
In 2008, they introduced the concept of botanical gastronomy, a culinary philosophy that articulates their commitment to the planet, regenerative agriculture and artistic expression. This vision is based on five essential principles:
- 100% pure and vegetable ingredients.
- From soil to plate: an evolution of the “farm to table” concept, based exclusively on regenerative agriculture, the only one capable of generating living and fertile soils.
- Hyperlocal ingredients sourced within a 100 km radius.
- Respect for the 24 microstations instead of the traditional 4 stations.
- Zero waste practices that minimize food loss, both in the field and in the kitchen.
Humus x Hortense is the first 100% vegetable haute cuisine restaurant in Belgium and the first to receive a Michelin star for this proposal.
In 2021, the Michelin guide awarded them the green star for their sustainable practices, and in 2023, their first Michelin star, consolidating their position as pioneers and referents of a new conscious cuisine that defies gastronomic conventions.
Its impact has been recognized internationally:
In 2019, they were awarded Best Vegan Restaurant in the World. In 2024, they received the Award of Excellence at the Best Chef Awards. The Gault & Millau guide awarded them the Sustainability Award, recognizing years of consistency and commitment.
National Geographic included them among the 11 best vegan haute cuisine restaurants in Europe. For the second year in a row, they are part of the Top 10 vegan restaurants in the world according to We’re Smart Green Guide, where they have also been distinguished with their five radishes, the highest score.
For more than 16 years, Nicolas Decloedt has focused his work on exploring the complexity of the vegetable world. In 2019, he was recognized as Best Vegetable Chef of the Year by Gault & Millau. His cuisine draws from the Belgian terroir, characterized by fertile soils and a long tradition of varietal horticultural research, developing a unique culinary style based on botanical research, wild foods, aesthetic sensibility and fermentation techniques.
Its commitment is absolute: to achieve maximum quality without compromising natural cycles or the planet’s resources.
It is an honor to cook with them and celebrate our tenth anniversary in their home. We will bring the VEGETAL MEMORY of the Mediterranean and the flavors of the garden.
This is the first of many stops. To celebrate 10 years is not to look back, but to open the FUTURE and honor MEMORY.
FiIERROONTOUR has begun and we hope you will join us.
FAQS
When is the FIERROONTOUR dinner in Brussels?
The dinner will take place on July 2, 2025 at the Humus x Hortense restaurant in Brussels.
What does FIERROONTOUR mean?
It is a series of international four-handed dinners to celebrate 10 years of FIERRO through cuisine and memory. Each stop is a unique dinner in a restaurant related to our philosophy.
What is botanical gastronomy?
It is a culinary philosophy based on 100% plant-based, hyper-local, regeneratively grown ingredients, respecting micro-seasons and avoiding waste. It was developed by Caroline Baerten and Nicolas Decloedt in 2008.
How can I reserve a place for this special dinner?
Reservations will be available on the Humus x hortense website. We recommend to be attentive, as places are limited.
Where else will FIERROONTOUR travel?
New cities and partners will be announced very soon. The tour will continue during the next months as a celebration of the tenth anniversary.
