Kitchen Culinair

A few months ago, I had the opportunity to have diner at Mary Pop-in, a culinary concept by Eatmosphere in Brussels. The organization recovers about 200 kg of food in Brussels of which they donate 180 kg to organisations helping people in need. They also try, in cooperation with Bel Mundo, to reinsert longtime unemployed people into our society by educating them. They manage a lot to reduce their economic footprint as their menu’s are mainly vegan and created by recovered food and vegetables from their own organic vegetable garden of 1300 m2 and to cook with local or artisanal made products. Once a month, they organise Kitchen Culinair, a six course dinner with a “zero waste, maximum taste” philosophy. I can asure you that it’s worth the experience. The flavors and combinations are innovative and daring (f.e., cracker made of kiwi and smoked garlic ice cream). Steven Desair (managing director) and his young team recently received the Culinary Innovators Sustainability Award by Gault&Millau and they deserve it more than anyone.