Kitchen Kulinair 13/01/2018: Vegan Fine Dining

January 15, 2018

On Saturday night, Eatmosphere unleashed its first vegan fine dining experience of 2018. 'Kitchen Kulinair' promotes a “zero waste, maximum taste” philosophy by using recovered food to effectively raise awareness about food waste through the taste buds. The 100% plant-based, six course culinary menu was handcrafted by Mary Pop-in’s pioneering crazy chefs, Romain and Adélaïde.


The sold-out event saw Mary Pop-in -the education restaurant which Eatmosphere shares with Bel Mundo- full and buzzing with the sound of hungry vegans and plant-curious diners. After a warm welcome and introduction to the project, the 3.5 hours taste expedition began through a unique six course menu. Each dish brought a funky twist to seasonal veggie flavours and included outrageously delicious ways to use up parts of veg and by-products that are usually thrown away, such as carrot leaves and spent coffee and grains. The courses were also complemented with proposed drinks pairings from Brussels Beer Project, Titulus natural wines, Lombarts Calville artesian bio juice and MIST exceptional teas. 


The team of friendly and attentive waiters in bright yellow t-shirts brought out dish after dish to tickle the tastebuds. The chefs’ out-of-the-box taste creations began with a creamy and flavoursome arancini coated in spent grains from Brussels Beer Project and served with carrot leaf pesto. After this, celeriac velouté sauce with spent-grain crackers from Seizoensmaak familie Van Buggenhout.


Up next, gnocchi, artichokes and Jerusalem artichoke chips in a tangy fermented sauce. Then, rich and earthy mushroom tatin with sour cream (yep, all vegan), followed by smokey creamed pumpkin with bite-sized turnips and crispy purple kale. For dessert, mouth-watering beetroot tart with spent coffee wafer, and then dainty meringue paired with Taiwanese direct trade Alishan Oolong tea. All these crazy creations were served on beautiful handmade ceramics by Terres de Rêves. Finally, a sweet ending with massive applause and well-earned thanks to our lovely, hard-working chefs, kitchen volunteers and servers. 


If all that gets your veggie pulse going, you can sign up now for the next Kitchen Kulinair on February 10th. For more details and to book a place, click here. In the meantime, check out the pics. Happy foodie daydreaming :) 





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