Green Gastronomy

A little article about our herbalist, cultivator, chef and muse. Taki

Filip Fransen — Mon, 03 Oct 2011 16:14:16 +0000

Little is yet known of this special man who dwells our TL-illuminated kitchen. Working in the depths of the cold rooms and in the glorious nature of Nivelles where he tries to occasionally interfere in a 3 acre big permacuture field full of wild herbs and plants. A man who would leave all behind for a cooking course by Marc Veyrat. Who would take a 30 min train to Brussels to ensure that an idea he thought of 5 min ago will be carried out in time. Powerfull enough to wipe out the cynisism of an old and rusty 40 man strong working team in one day. To volunteer wherever he sees fit and to value things most of all by heart.

Meet Taki, our master chef, muse and cultivator of flowers, herbs and passion

The man behind the project

Filip Fransen — Thu, 22 Sep 2011 13:01:37 +0000

For anyone interested in knowing more about the man behind Green Gastronomy, check out these webpages and videos of Filip Fransen.

http://www.everydaystories.be/content/filip-fransen

http://www.everydaystories.be/content/filips-work

Short video

Filip Fransen — Tue, 14 Jun 2011 10:33:42 +0000

Recorded at the Brussels Meetings & Tourism Awards 2011

Spring images

Filip Fransen — Wed, 25 May 2011 10:19:41 +0000

The 24th of May we organised an evening for our clients at the Loriers ateliers, showing different Green Gastronomy creations. Have a look and comment if you like!

The entrance!

Close-up of our spring harvest, buffet with forgotten products from our farmers fields.

Yes, even flowers and they taste amazingly good just like these olives who were stuffed with anchovy and covered in a sugar caramel decorating an olive tree.

Artistic reflections

Filip Fransen — Tue, 22 Mar 2011 11:46:42 +0000

As we imagine a sense of going back to nature during spring…
There is such a huge amount of ready-to-eat herbs and vegetables in the field. Our farmers enjoy harvesting them and our cooks enjoy in re-creating what was once harvested The soil is made from Malt flour and is very tasty!

People at our events are asked to “dig in” and enjoy playing in these 100% consumeable natural pieces.

early radish, camomille, wild cress, dandelion, ground-elder, lamium, …

Green Weddings

Filip Fransen — Tue, 01 Mar 2011 18:09:25 +0000

Yes Sir, We got a very nice article in the French “gazette” La Libre Belgique! If you know the language: click the image

Fish 4 Ever – recipe

Filip Fransen — Tue, 22 Feb 2011 09:18:27 +0000

1 can of sustainable mackerel (oil&fish) + 80 g gel from orange juice and agar + 20 g tarragon + 40 g salted butter + black pepper

* to be served on wheat bread toasts

Natural Design for Natural Food

Filip Fransen — Sat, 19 Feb 2011 09:21:23 +0000

We decided to start working together with Designers and Artists who support our ideas and goals. One of them is the infamous Maarten De Ceulaer, known for his suitcases, lights and balloon bowls. The lights and bowls will be used to decorate our events in the Future.

Maarten De Ceulaer, balloon bowls – trailer from Victor Hunt on Vimeo.

New Forces in the Kitchen

Filip Fransen — Fri, 04 Feb 2011 11:45:47 +0000

Having done some amazing and flawless events for Total, Smart, Business&Society and many other clients we are sure of the future of Green Gastronomy.

Green Gastronomy for Loriers Traiteurs sure has it positive notes. While people can expect the quality this vast company provides, they can do it in peace with nature, the future and all producers involved in the process.

No change without a rebel!

Spring Recipes on the Way

Filip Fransen — Tue, 28 Dec 2010 10:08:29 +0000

Having some time off between Christmas and New Years Eve means planning, reading and dreaming of new recipes for the next season. Of course we will still use the great ones we already developed the last years. But we will filter only the best as our Herborist keeps coming up with new plants and herbs ready to be tasted.

Anyway, winter is what we eat now, check out this one we served last week: Star Apple, Blood compote and Red Cabbage (comfort food)