Eclo, formerly known as “Le Champignon de Bruxelles”, is an urban farm that produces exotic mushrooms, microgreens and baby herbs. Founded in 2014, it operates today around 3,000 m2 of the Cureghem Cellars, in Brussels city center. Making it the biggest underground farm in Belgium.
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Eclo, formerly known as “Le Champignon de Bruxelles”, is an urban farm that produces exotic mushrooms, microgreens and baby herbs. Founded in 2014, it operates today around 3,000 m2 of the Cureghem Cellars, in Brussels city center. Making it the biggest underground farm in Belgium.
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Eclo, formerly known as “Le Champignon de Bruxelles”, is an urban farm that produces exotic mushrooms, microgreens and baby herbs. Founded in 2014, it operates today around 3,000 m2 of the Cureghem Cellars, in Brussels city center. Making it the biggest underground farm in Belgium.
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For this recipe, we collaborated with port brand Cockburn and PR agency Alice Bown. They concocted a gourmet and easy-to-prepare recipe based on crackers, Brussels Shiitake and radish microgreens. All accompanied by a Fine Tawny port from Cockburn.
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Eclo, formerly known as “Le Champignon de Bruxelles”, is an urban farm that produces exotic mushrooms, microgreens and baby herbs. Founded in 2014, it operates today around 3,000 m2 of the Cureghem Cellars, in Brussels city center. Making it the biggest underground farm in Belgium.
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Humus x hortense moves to the rhythm of 24 micro-seasons. Botanical cuisine seeks the best quality, with love for nature and in close collaboration with Belgian producers. For this effort, humus x hortense was awarded a Michelin Green Star, the highest achievement for a sustainable restaurant in the world.
Nicolas Decloedt is voted ‘Best Vegetable Chef’ by the renowned culinary guide Gault & Millau (15/20). The restaurant is listed in the top 10 of the 100 Best Vegetable Restaurants by We’re Smart Green Guide.
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