AB has a heart for music and for our planet. We take sustainability into account in pretty much all of our decisions. We try to encourage environmentally friendly choices in our partnerships too.

With ‘No Music on a Dead Planet’, each month we highlight an ecological initiative. This time, our colleague chef de cuisine Rembert Notte talks about the AB’s tastiest and hottest spot: the renowned backstage kitchen. There’s no disputing some tastes. The deliciously honest meals served up here to artists and crew, are talked about far and wide.

In this magical place too, we try to limit our ecological footprint. We work with organic ingredients, local products from a catchment area around Brussels and everything is delivered on site. With buffet surpluses, we create new, unique dishes.

“Right now, I’m roasting carrots that no longer looked so crisp. They are then blended at high speed into a cream, and from that cream we make a sauce. You can compare it with passata in spaghetti sauce, so in this case a cream of roasted carrots.“

Our chefs actually work in reverse: “First we see what local farmers have to offer us, and on that basis we put together our menu. Not always easy, and this way of working can cause extra stress and tension, but this is the only way that feels right." (Chef Rembert)