A green synergy between sustainable living and healthy eating was born when Mabo Plate started to be used at the restaurant of Château La Chapelle by Seppe Nobels, the first Green Michelin Starred chef of Belgium.
The “Farm to Plate” philosophy of La Chapelle relies on seasonal ingredients from local farms surrounded in the commune d’Anthisnes. Reducing ecological footprint while delivering an organic and healthy food experience. The menu is carefully studied to be seasonal and regional. Matching with Mabo Plate’s earthy colours and slow craftsmanship production, the entire dining experience is an authentic masterpiece.
Before the dinner, guests are invited to join a walking tour around the garden of the castle to discover edible plants and herbs that grow organically in the terrain, which chef Nobels will use later in the composition of his recipes. Growing tomatoes and radishes in his small city garden since he was a child, Seppe explains his belief in environmental sustainability, with enthusiasm he guides the guests to find the hidden gems and sense the power of nature.
Sharing awareness about the essential nutrients of the alimentation, encouraging a more conscious food consumption, and using circular products: the collaboration between La Chapelle and ecoBirdy supports a well-being lifestyle that cares about our planet earth and respects our mother nature. A virtuous example that our resources can be valued and appreciated through meaningful changes.
Find out more about Mabo Plate
Chef Seppe Nobels's website https://www.seppenobels.be/
Château La Chapelle's website https://www.chateaudelachapelle.be/