The Concept

The main goal of Le Flexitarien is to reduce the share of animal protein in our plates to meet the major food challenges of today and tomorrow.

Le Flexitarien started after a meeting between Nicolas, an experimental chef and Michel, entrepreneur and manager. They wanted to bring their beliefs and their ethics to life in this place. This in order to work maximally on the following concepts with full respect:

  • selection of fresh and seasonal dishes
  • homemade preparations
  • short commercial circuits and circular economy
  • 0 plastics, sorting and composting waste
  • reusable packaging
  • grocery that prefers local producers

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Kassa Devuyst