FESTIN VÉGÉTAL
Beauclair Atelier is committed to promoting plant-based cuisine by collaborating with change-makers, creatives, and cultural and social organizations.
EVENT /// 2025
BELGIAN ART PRIZE
Founded in 1950, the BelgianArtPrize is a biennial award dedicated to contemporary visual art, presented to a Belgian artist or a resident of Belgium. Its aim is to stimulate debate around art and to spark public interest.
To celebrate its 75th anniversary and the opening of the "Renovation" exhibition by Suchan Kinoshita at BOZAR, the BelgianArtPrize commissioned Régis Baudy to create a unique dessert.
For the occasion, the chef designed a fully plant-based, gluten-free dessert made with natural sugars — reflecting a commitment to environmental consciousness, nutritional balance, and artisanal expertise.
Over the course of the evening, 350 servings were presented on 75 ceramic pebbles, in a gesture of simplicity and refinement.
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Financier: buckwheat – almond – activated charcoal
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Ganache: vanilla – red lentil
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Tuile: coconut blossom sugar
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Dome: apple – silken tofu – beetroot & butternut powder
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Agastache microgreens – mustard flower
© Anne-Sophie Guillet
© Zoé Janssen
COLLAB /// 2024
TERRAIN VAGUE CERAMIC
The duo Terrain Vague combines craftsmanship and new technologies by merging traditional pouring techniques with digital expertise. They develop and produce their own production tools. The objects they create are of great precision, giving them an astonishing organic realism.
For the 'Dialogue' project with Terrain Vague, Regis Baudy chose to create a series of amuses-bouches.
An opportunity for him to retreat into an ode to poetry. That suspended time where we allow ourselves to marvel at the serenity brought by a textured plate, a fennel branch, the color of a plant-based cream, the lightness of beetroot powder. Volumes, textures, and unique flavors that remind us of the necessity to celebrate, whenever possible, any creative process and its flow of surprises.
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Delicate garden salad
Orange cream with rocket flower potato, mizuna, and kale
Tagetes microgreens
Grapefruit caviar
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Tasting of aromatic herbs from the garden, vegetable foie gras
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Orange emulsion, cashew, coriander seed, infused radish
© Martin Declève