This Tram Experience spring menu will welcome the collaborating:
Nicolas Decloedt - Humus x Hortense
Chef Nicolas Decloedt learned his trade in some of the best fine-dining restaurants in Europe (Mugaritz, In de Wulf, Bon Bon). He has developed a style of cooking which is guided by botanical research and foraged edibles. The masterly compositions reflect his eye for detail as an art photographer. But the success of Humus x Hortense restaurant couldn’t be possible without Caroline Baerten, who attended the renowned culinary institute Ter Duinen at Koksijde and is a qualified nutritionist and WSET-certified sommelier.
Stefan Jacobs - Hors-Champs
Chef Stefan Jacobs, who cut his teeth in some of the best restaurants in the world (Le Gastronome, Olivier Rollinger, Le Sea Grill), was awarded his first Michelin star aged 23 for his work at restaurant Va Doux Vent. He then chose to multiply his ephemeral projects before finally opening his own restaurant: Hors-Champs. Offering a cuisine that is intimately entwined with nature, Hors-Champs is a place that favours sharing, gastronomy, simplicity, local produce and conviviality. The bread served onboard the tram for this menu is baked in a wood-fired bread oven and is delivered to us by Boulangerie Hors-Champs.
Kim Devisschere - Roots
Young Belgian chef Kim Devisschere decided to go back to his roots! Having honed his cooking skills alongside some of the greatest in the world of gastronomy. By opening his own restaurant Roots, and accompanied by Nele Victoor who guarantees a quality service for diners, Kim is shaking up the traditional codes of haute cuisine. His cuisine is exquisitely prepared and refined, close to the land and the seasons. His unusual combinations successfully achieve nuances of taste and depth.