{"id":10691,"date":"2025-09-29T15:09:26","date_gmt":"2025-09-29T13:09:26","guid":{"rendered":"https:\/\/www.horecabrussels.be\/ongecategoriseerd\/oxalis-ecole-de-cuisine-vegetale\/"},"modified":"2025-10-13T13:53:16","modified_gmt":"2025-10-13T11:53:16","slug":"oxalis-de-eerste-100-plantaardige-kookschool-opent-in-brussel","status":"publish","type":"post","link":"https:\/\/www.horecabrussels.be\/nl\/zaak-beheren\/oxalis-de-eerste-100-plantaardige-kookschool-opent-in-brussel\/","title":{"rendered":"Oxalis, de eerste 100% plantaardige kookschool, opent in Brussel"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"10691\" class=\"elementor elementor-10691 elementor-9615\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-23f16b8 e-flex e-con-boxed e-con e-parent\" data-id=\"23f16b8\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-e495b81 link_color1 elementor-widget elementor-widget-text-editor\" data-id=\"e495b81\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><strong>Een inspirerend initiatief in de Belgische culinaire wereld. Dit najaar kreeg het Belgische culinaire landschap er een inspirerend initiatief bij. Sinds september 2025 verwelkomt Oudergem\u00a0<span class=\"s2\">Oxalis<\/span>, de eerste school die zich volledig toelegt op plantaardige keuken. Achter dit unieke project staat\u00a0<span class=\"s2\">Corentin Crutzen<\/span>, een gepassioneerde gastronoom en lesgever, die opleidingen aanbiedt die tegelijk smakelijk, ethisch en duurzaam zijn.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-eac1de9 titre_4_c1 elementor-widget elementor-widget-heading\" data-id=\"eac1de9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Een school als <b> culinair laboratorium<\/b><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-06f43b5 link_color1 elementor-widget elementor-widget-text-editor\" data-id=\"06f43b5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p class=\"p3\">Gevestigd aan de Waversesteenweg 1145, wil\u00a0<a href=\"https:\/\/oxaliscuisine.com\/en\/\" target=\"_blank\" rel=\"noopener\"><strong><span class=\"s2\">Oxalis<\/span>\u00a0<\/strong><\/a>(vernoemd naar het eetbare plantje) een plek zijn voor leren, experimenteren en kennisoverdracht. Ze richt zich zowel tot nieuwsgierige particulieren, horecaprofessionals die zich willen bijscholen, als bedrijven. Het aanbod is breed: participatieve workshops, thematische opleidingen, stages, masterclasses en culinaire teambuildings.<\/p><p class=\"p3\">\u201cHet idee is om de borden te vergroenen en zo bij te dragen aan de evolutie van de Belgische gastronomie, door minder vlees te consumeren en te kiezen voor lokaal en seizoensgebonden\u201d, legt Corentin Crutzen uit. \u201cVandaag blijft de opleiding van koks zeer beperkt als het gaat om plantaardige keuken, terwijl de vraag blijft toenemen.\u201d In Belgi\u00eb zijn er momenteel slechts enkele initiatieven, zoals Horeca Forma Be Pro of lessen in de hotelschool van Gent.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-61a6671 titre_4_c1 elementor-widget elementor-widget-heading\" data-id=\"61a6671\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Professionele <b>opleidingen<\/b><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-07c366c link_color1 elementor-widget elementor-widget-text-editor\" data-id=\"07c366c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Oxalis biedt onder meer een volledige opleiding plantaardige keuken in\u00a0<span class=\"s2\">8 modules van telkens twee dagen<\/span>, gespreid over meerdere maanden. Een vernieuwende aanpak waarmee deelnemers alle facetten van plantaardig koken kunnen ontdekken: kooktechnieken, menuproductie, voeding, sauzen en bouillons, granen en peulvruchten, fermentaties, patisserie, enzovoort. Theorie \u00e9n praktijk. Daarnaast zullen er korte thematische opleidingen van 2 \u00e0 3 dagen en masterclasses met gerenommeerde chefs georganiseerd worden.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-f2295eb e-flex e-con-boxed e-con e-parent\" data-id=\"f2295eb\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-e8198ea elementor-widget elementor-widget-image\" data-id=\"e8198ea\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"819\" height=\"1024\" src=\"https:\/\/www.horecabrussels.be\/wp-content\/uploads\/2025\/09\/oxalis-2.jpg\" class=\"attachment-full size-full wp-image-9620\" alt=\"oxalis, assiettes v\u00e9g\u00e9tales Bruxelles\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-bfa1f3c e-flex e-con-boxed e-con e-parent\" data-id=\"bfa1f3c\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2aadb79 titre_4_c1 elementor-widget elementor-widget-heading\" data-id=\"2aadb79\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Een internationaal team<b> en een sterrenchef als peter<\/b><\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-b982046 e-flex e-con-boxed e-con e-parent\" data-id=\"b982046\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9d1a5b3 link_color1 elementor-widget elementor-widget-text-editor\" data-id=\"9d1a5b3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p class=\"p3\">Voor dit project heeft Corentin Crutzen een internationaal team van gespecialiseerde lesgevers verzameld:<\/p><ul><li><p class=\"p1\"><span class=\"s1\"><b>Justine Rist<\/b><\/span>\u00a0(met culinaire ervaring in Australi\u00eb, Japan, Argentini\u00eb, China en Oostenrijk),<\/p><\/li><li><p class=\"p1\"><span class=\"s1\"><b>Pauline Steiner<\/b><\/span>\u00a0(chef met ervaring in grote Franse huizen \u2013 Ducasse, Rostang, Senderens, Rathgeber\u2026),<\/p><\/li><li><p class=\"p1\"><span class=\"s1\"><b>Ang\u00e9lique Henzel<\/b><\/span>\u00a0(gespecialiseerd in plantaardige patisserie na opleidingen in Lyon en Nice),<\/p><\/li><li><p class=\"p1\"><span class=\"s1\"><b>Murielle Dasnoy<\/b><\/span>\u00a0(expert in fermentatie).<\/p><\/li><\/ul><p class=\"p3\">Daarnaast geniet Oxalis het peterschap van\u00a0<span class=\"s2\"><b>Ren\u00e9 Mathieu<\/b><\/span>, sterrenchef van restaurant\u00a0<i>La Distillerie<\/i>\u00a0(Fields) in Luxemburg en pionier in plantaardige gastronomie.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-90280bc e-flex e-con-boxed e-con e-parent\" data-id=\"90280bc\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-dbfb528 elementor-widget elementor-widget-image\" data-id=\"dbfb528\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"819\" height=\"1024\" src=\"https:\/\/www.horecabrussels.be\/wp-content\/uploads\/2025\/09\/oxalis-3.jpg\" class=\"attachment-full size-full wp-image-9622\" alt=\"oxalis, \u00e9cole de cuisine v\u00e9g\u00e9tale Bruxelles\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-4b87a60 e-flex e-con-boxed e-con e-parent\" data-id=\"4b87a60\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-30a163e titre_4_c1 elementor-widget elementor-widget-heading\" data-id=\"30a163e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Het parcours<b> van Corentin<\/b><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fcc5530 elementor-widget elementor-widget-text-editor\" data-id=\"fcc5530\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Oorspronkelijk opgeleid als kok in Bourgondi\u00eb en de Elzas (met een CAP Cuisine) en met ervaring in sterrenzaken zoals bij Alexandre Couillon, is\u00a0<span class=\"s2\"><b>Corentin Crutzen<\/b><\/span>\u00a0al vijftien jaar vegetari\u00ebr. Na een periode in het onderwijs keerde hij terug naar de keuken als zelfstandige en gaf hij kookworkshops bij\u00a0<i>Kom \u00e0 la maison<\/i>\u00a0in Etterbeek, vooraleer zijn eigen school op te richten. \u201cVeel mensen waren op zoek naar een serieuze, volledige opleiding in plantaardige keuken, maar in Belgi\u00eb was het aanbod bijna onbestaande. Dat inzicht heeft mij ertoe aangezet om Oxalis te cre\u00ebren.\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-38ae441 e-flex e-con-boxed e-con e-parent\" data-id=\"38ae441\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-cd1484e titre_4_c1 elementor-widget elementor-widget-heading\" data-id=\"cd1484e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Een project<b> dat zijn tijd weerspiegelt<\/b><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-303c2f8 link_color1 elementor-widget elementor-widget-text-editor\" data-id=\"303c2f8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p class=\"p3\">Oxalis sluit aan bij een nieuwe consumptiedynamiek: de ecologische impact van voeding verkleinen, dierenwelzijn respecteren, minder maar beter consumeren. Een filosofie die aansluit bij de verwachtingen van de nieuwe generatie koks \u00e9n consumenten. Kortom,\u00a0<span class=\"s2\">Oxalis wil een versneller zijn van de culinaire transitie<\/span>, waar men leert plantaardige gerechten te bereiden die evenwichtig, smakelijk en verantwoord zijn.<\/p><p class=\"p4\"><b>Oxalis \u2013 School voor plantaardige keuken<\/b><b><\/b><\/p><p class=\"p3\">Waversesteenweg 1145, 1160 Oudergem<\/p><p class=\"p3\">Start van de professionele opleidingen: 2026<\/p><p class=\"p3\">Info &amp; inschrijvingen:\u00a0<a href=\"https:\/\/oxaliscuisine.com\/en\/\" target=\"_blank\" rel=\"noopener\">https:\/\/oxaliscuisine.com\/en\/<\/a><\/p><p class=\"p3\">Instagram:\u00a0<a href=\"https:\/\/www.instagram.com\/oxaliscuisinevg\">@oxaliscuisinevg<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Een inspirerend initiatief in de Belgische culinaire wereld. Dit najaar kreeg het Belgische culinaire landschap er een inspirerend initiatief bij. Sinds september 2025 verwelkomt Oudergem\u00a0Oxalis, de eerste school die zich volledig toelegt op plantaardige keuken. Achter dit unieke project staat\u00a0Corentin Crutzen, een gepassioneerde gastronoom en lesgever, die opleidingen aanbiedt die tegelijk smakelijk, ethisch en duurzaam [&hellip;]<\/p>\n","protected":false},"author":18,"featured_media":9618,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[106,90],"tags":[],"class_list":["post-10691","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-duurzaamheid","category-zaak-beheren"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Oxalis, de eerste 100% plantaardige kookschool, opent in Brussel - Horeca Brussels<\/title>\n<meta name=\"description\" content=\"Oxalis, de eerste 100% plantaardige kookschool van Belgi\u00eb, opent haar deuren in Brussel. 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