In Seppes’ kitchen, vegetables do not play a supporting role, but an absolute leading role. The other code words to describe Seppe Nobels’ cuisine are: organic, seasonal, with respect for natural flavours and regional or local products, and with respect for sustainability. This food philosophy earned Seppe a Green Michelin star in 2021.
For Seppe, cooking is therefore inextricably linked to the place where he lives and works. Every day, he looks for the best products in that environment. That is why Graanmarkt 13 had its own urban agriculture project on the roof, with more than 100 different herbs, with unknown types of vegetables, with beehives too.
But Seppe also interprets sustainability in a completely different way. With his innovative approach in the Instroom Academy – his culinary work there with refugees and asylum seekers – he also helps the catering sector to find new talents and offers non-native newcomers from all over the world a new future. It is the ultimate step in Seppe’s sustainable and social gastronomy.