Schaerbeek. Victor Deramay and Georges Athanassopoulos, Màloma’s two chefs, met at Hospitailty school in Namur and then went on to work in leading establishments. So what is Màloma all about? It's an evocation of one of their favourite cooking techniques, malolactic fermentation. They offer a creative, gastronomic, local, sustainable cuisine that is very much in tune with the times.
Màloma
© Maloma
Menu: Variations on beetroot: in gaspacho with red cabbage and lacto-fermented peach, candied with rose geranium, in Béarnaise, and in a meringue with Chioggia and pickles
Allergens: lactose, eggs, pollen, sesame, soy