Barge

Forging their own path, at their own pace

Certifications mean nothing; at Barge, they value relationships with farmers and suppliers as well as knowledge of the ingredients. “Organic is the norm — we want to support all that is good in our industry,” Head Chef Gregoire Gillard tells us. Here, they highlight the producers, both at the restaurant and on social media — a pride that rubs off on the guests. And this passion applies beyond just the chefs; everyone on the staff is driven by the same desire to showcase the produce and the people who go against the grain. A dinner here is not only enjoyable, but educational.

Summary

• Works exclusively with farmers and growers from Belgium

• Close relations with the producers

• Makes all non-alcoholic drinks in-house

• Actively engaged with employees, value creation, and long-term thinking