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In de Wulf (Belgium) – Magic in a Sprig

Tucked along the French and Belgium border, In De Wulf sits between farmland and field1 – a space that frames the restaurant’s dialectics. There are no answers but only more questions – true art. What explains the difference in philosophy between someone like Alain Passard, who with three gardens is supremely interested in the terroir of ingredients; and Rene Redzepi, who primarily plucks from the wild land for the plate?

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