So from now on the Abattoir site hides two producers of microgreens or micro-vegetables: BIGH in the greenhouses on the FOODMET’s roof, and ECLO in the cellars next to the mushroom-growing company “Le Champignon de Bruxelles”. By eating them in the very first phase of their growth, they contain a very high concentration of tastes, colours and nutriments. Top-chefs are loving them, not only for decorating their dishes but also for their specific flavour.
During the last couple of months, M. Quentin Declerck, founder of ECLO, has worked himself into the mushroom growing activity in view of solidly increasing his micro vegetables production. Coincidence or not, but the Abattoir cellars do offer lots of space.