{"id":18194,"date":"2026-05-12T10:36:47","date_gmt":"2026-05-12T08:36:47","guid":{"rendered":"https:\/\/www.horecabrussels.be\/?p=18194"},"modified":"2026-05-12T10:48:25","modified_gmt":"2026-05-12T08:48:25","slug":"caroline-baerten-vloeibare-gastronomie-humus-hortense","status":"publish","type":"post","link":"https:\/\/www.horecabrussels.be\/nl\/trends\/caroline-baerten-vloeibare-gastronomie-humus-hortense\/","title":{"rendered":"Focus op het vak &#8211; Caroline Baerten of de alchemie van het vloeibare"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"18194\" class=\"elementor elementor-18194 elementor-18193\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-f26ab10 e-flex e-con-boxed e-con e-parent\" data-id=\"f26ab10\" 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-e9ae172 link_color1 elementor-widget elementor-widget-text-editor\" data-id=\"e9ae172\" 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>Bij Humus &amp; Hortense is er dat bijzondere moment waarop je niet meer goed weet of je drinkt of eet. Een vage, bewust opgezochte, bijna intrigerende grens. En centraal in die ervaring staat de beheersing van Caroline Baerten.<\/strong><\/p><p><strong>Voor Francoise Bouzin<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-89234dc elementor-widget elementor-widget-text-editor\" data-id=\"89234dc\" 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>Ze omschrijft zichzelf in de eerste plaats als chef. Geen sommelier of mixologist, maar een chef die simpelweg een ander speelveld heeft gekozen. \u201cIk maak vloeibare gastronomie\u201d, zegt ze. Hier worden de traditionele codes volledig losgelaten. Wijn is geen evidentie meer, maar \u00e9\u00e9n mogelijkheid naast vele andere, soms zelfs een alternatief. In het degustatiemenu gaat alles met elkaar in dialoog: van sauzen tot infusies, fermentaties, botanische cocktails en mocktails\u2026 Het vloeibare begeleidt het gerecht niet langer enkel, maar verlengt de ervaring. Caroline Baerten denkt als een chef. Met haar vijf pijlers: bitterheid, aciditeit, zoetheid, umami en balans. Elke drank wordt opgebouwd als een gerecht.<\/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-14ac360 e-con-full e-flex e-con e-child\" data-id=\"14ac360\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t<div class=\"elementor-element elementor-element-c47f34c e-con-full e-flex e-con e-child\" data-id=\"c47f34c\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t<div class=\"elementor-element elementor-element-2262791 e-con-full e-flex e-con e-child\" data-id=\"2262791\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a43a06e elementor-widget elementor-widget-image\" data-id=\"a43a06e\" 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<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.horecabrussels.be\/wp-content\/uploads\/2026\/05\/krisvlegels-1.jpg\" title=\"krisvlegels.jpg\" alt=\"krisvlegels.jpg\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">\u00a9Kris Vlegels<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-08decf0 e-con-full e-flex e-con e-child\" data-id=\"08decf0\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-ca2ec8d titre_4_c1 elementor-widget elementor-widget-heading\" data-id=\"ca2ec8d\" 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\">Fermentatie, natuur <b>en radicaliteit <\/b><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2084b2c elementor-widget elementor-widget-text-editor\" data-id=\"2084b2c\" 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>Haar speelterrein vindt ze in fermentaties, lactofermentaties, ciders, sak\u00e9, getransformeerde groenten en wildgeplukte kruiden\u2026 Alles begint in de aarde, met ingredi\u00ebnten afkomstig van \u00e9\u00e9n enkele teler: \u201cLe Monde des Mille Couleurs\u201d. Zowel de keuken als de bar kiezen er hun groenten en kruiden uit. Soms wordt hetzelfde ingredi\u00ebnt in twee verschillende vormen verwerkt, die elkaar aanvullen of beantwoorden. Zelfs schillen worden drank, met als doel zero waste, maar vooral zero compromise. Een aspergeschil wordt een fermentatie, bietenafsnijdsels verlengen een gerecht, een dessert vraagt om een zure, bijna scherpe tegenhanger om het gehemelte opnieuw wakker te maken.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-b168302 e-flex e-con-boxed e-con e-parent\" data-id=\"b168302\" 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-69aa7d9 titre_4_c1 elementor-widget elementor-widget-heading\" data-id=\"69aa7d9\" 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\">De dialoog tussen chef <b>en cheffe<\/b><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7077748 elementor-widget elementor-widget-text-editor\" data-id=\"7077748\" 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=\"isSelectedEnd\">Tegenover haar in de keuken staat Nicolas, haar partner. Tussen hen ontstaat een stille conversatie. \u201cE\u00e9n plus \u00e9\u00e9n is drie\u201d, zegt ze. Ze spreekt over yin en yang, over aarde en vloeibaarheid. Hij componeert de borden, zij antwoordt in vloeibare vorm. Soms als spiegel, soms in contrast, als een dans. Hun verbeelding wordt trouwens gevoed door hedendaagse dans, muziek en beeldende kunst.<\/p><p class=\"isSelectedEnd\">Caroline Baerten is autodidact en oorspronkelijk opgeleid als chef. Ze weigert te reproduceren. Elke creatie is uniek. Elke signature drink lijkt op geen enkele andere. Die afkeer van herhaling voedt haar bijna artistieke creativiteit. Al sinds 2008 biedt ze alcoholvrije pairings aan. Destijds werd daar sceptisch op gereageerd. Vandaag is de trend volledig gekeerd. Maar toen was daar een bijna militante overtuiging voor nodig.<\/p><p>Wat Caroline Baerten zoekt, is emotie. Een tomaat kan iemand terugbrengen naar zijn kindertijd. Een balsamicoazijn kan verrassen. Een rokerig aroma, zoals geroosterd hooi bijvoorbeeld, kan ontregelen. \u201cIk wil mensen raken.\u201d Misschien schuilt precies daarin de singulariteit van haar werk: in haar vermogen om een vloeistof om te vormen tot een intieme ervaring. Met de ambitie om dranken te cre\u00ebren die zo verfijnd zijn dat niemand de wijn mist. Niet om die te vervangen, maar om die te overstijgen.<\/p><div><a title=\"https:\/\/humushortense.be\/fr\/\" href=\"https:\/\/humushortense.be\/nl\/\" data-auth=\"NotApplicable\" data-linkindex=\"0\" data-olk-copy-source=\"MessageBody\">Humus &amp; Hortense<\/a><\/div><div><p>Vergniesstraat 2, 1050 Brussel<br \/>+32 474 65 37 06Open \u2019s avonds van woensdag tot zaterdag, en op vrijdag- en zaterdagmiddag.<\/p><\/div>\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>Bij Humus &amp; Hortense is er dat bijzondere moment waarop je niet meer goed weet of je drinkt of eet. Een vage, bewust opgezochte, bijna intrigerende grens. En centraal in die ervaring staat de beheersing van Caroline Baerten. Voor Francoise Bouzin Ze omschrijft zichzelf in de eerste plaats als chef. Geen sommelier of mixologist, maar [&hellip;]<\/p>\n","protected":false},"author":18,"featured_media":18197,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[86,83],"tags":[],"class_list":["post-18194","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portretten-nl-2","category-trends"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Caroline Baerten en de alchemie van vloeibare gastronomie in Brussel<\/title>\n<meta name=\"description\" content=\"Bij Humus &amp; Hortense transformeert Caroline Baerten dranken, fermentaties en alcoholvrije pairings tot een unieke gastronomische totaalervaring.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.horecabrussels.be\/nl\/trends\/caroline-baerten-vloeibare-gastronomie-humus-hortense\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Caroline Baerten en de alchemie van vloeibare gastronomie in Brussel\" \/>\n<meta property=\"og:description\" content=\"Bij Humus &amp; Hortense transformeert Caroline Baerten dranken, fermentaties en alcoholvrije pairings tot een unieke gastronomische totaalervaring.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.horecabrussels.be\/nl\/trends\/caroline-baerten-vloeibare-gastronomie-humus-hortense\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Brussels\" \/>\n<meta property=\"article:published_time\" content=\"2026-05-12T08:36:47+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-12T08:48:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.horecabrussels.be\/wp-content\/uploads\/2026\/05\/copie-de-cover-articles-wordpress-24.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1400\" \/>\n\t<meta property=\"og:image:height\" content=\"500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Dubar Peggy\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Geschreven door\" \/>\n\t<meta name=\"twitter:data1\" content=\"Dubar Peggy\" \/>\n\t<meta name=\"twitter:label2\" content=\"Geschatte leestijd\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.horecabrussels.be\\\/nl\\\/trends\\\/caroline-baerten-vloeibare-gastronomie-humus-hortense\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.horecabrussels.be\\\/nl\\\/trends\\\/caroline-baerten-vloeibare-gastronomie-humus-hortense\\\/\"},\"author\":{\"name\":\"Dubar Peggy\",\"@id\":\"https:\\\/\\\/www.horecabrussels.be\\\/nl\\\/#\\\/schema\\\/person\\\/8e2db3cef1be8818fde54ed5df0b884a\"},\"headline\":\"Focus op het vak &#8211; 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