The New World of Green Cuisine With Chef Frank Fol
- femkevaniperen
- Jul 11
- 8 min read
Updated: Oct 3
Renowned vegetable Chef Frank Fol travels the world in search of the crème de la crème of green cuisine, a new world where fruits and vegetables take centre stage over meat and fish. Can we change our perspective on food? Chef Fol says it's not only possible, but already happening. This is his story.
Not so long ago, we might have thought a meal consisting primarily of vegetables was unhealthy, or that it was missing something. But the world is changing. In this interview with Perspective Living, renowned vegetable chef Frank Fol introduces the new green kitchen. A new world of plant-based cooking has arrived, rich with flavour, colour, and magic, both in top restaurants and at home.
Chef Fol, welcome to Perspective Living. Can you tell us about the Vegetable Chef® and your global search for the best plant-based or green cuisine?
I have dedicated over 30 years to plant-based cooking. From the start, it was all about creativity and the idea that a chef could make an impact by incorporating more vegetables. That it could be done in a creative way: making them the star of the dish. And that meat could become secondary to vegetables.
This approach was my starting point. Over the years, we have added the health aspect of food. We needed to adopt a healthier and more sustainable lifestyle, which involved eating less meat and more vegetables. It has been quite an evolution over the past three decades.
In 2009, I launched 'the best vegetable restaurant', which led to the creation of the We're Smart® Green Guide. Back then, I put in a lot of effort to cultivate numerous ambassadors—essentially a thousand Frank Fols—who would share my message globally. We achieved this goal, and I am thrilled that today, the message has been embraced by the wider public.
Plant-based cooking is becoming increasingly popular worldwide, both in home kitchens and in top restaurants. What developments are underway in the new world of green cuisine?
An increasing number of customers are seeking restaurants that offer high-quality, culinary vegetable-based dishes. Consequently, a new generation of chefs is emerging, recognising the creative possibilities of cooking with fruits and vegetables. They have successfully shared this approach widely, in numerous restaurants globally.
High-quality green cuisine is now widespread in countries like Belgium and the Netherlands. These nations are leaders in this area, adopting it with dedication, not just because it is a trend. This new culinary approach seems to represent a permanent shift.
Naturally, not everyone is fully convinced yet, and numerous countries are still in the initial phases. We are in the process of learning. However, it's evident that people are discovering how tasty vegetables can be and that nothing else is truly necessary.
Customers now understand that it's possible to enjoy delicious food in a plant-based restaurant that is both healthy and flavourful. While health is important, if the food doesn't taste good, people will lose interest in plant-based diets. So, taste is the foundation of everything.
"Naturally, not everyone is fully convinced yet. We are in the process of learning. However, it's evident that people are discovering how tasty vegetables can be and that nothing else is truly necessary."
What new innovations are emerging in green cuisine?
There are trailblazing restaurants and chefs, like Michelin Chef Emile van der Staak of De Nieuwe Winkel in the Netherlands. He is gaining attention worldwide with his green cuisine [Editor: Chef Emile utilises fresh, wild vegetables and herbs from the nearby Ketelbroek Food Forest].
Next is chef René Mathieu from Luxembourg, also a Michelin chef. Our We're Smart® Awards have acknowledged his former restaurant, La Distillerie, as the top vegetable restaurant worldwide. Now at his fields Restaurant, also in Luxembourg, and akin to chef Emile, Mathieu integrates wild harvests into his culinary creations. Additionally, chef Mathieu is highly knowledgeable about the medicinal qualities of his ingredients and is adept at exploring unique flavors. He weaves a story around this expertise to create something extraordinarily delicious.
What I have observed in Japan was also quite fascinating. Japan is a nation where nature and the seasons hold a sacred place in the culture, and this must be respected. In modern Japan, more chefs are incorporating nature into their cooking, and plant-based restaurants are emerging throughout the country. This development is truly beautiful.
You now see the same thing happening all over the world. Chefs everywhere are taking the initiative to become pioneers in their countries. Those are the kind of chefs we are looking for, that is the kind of cuisine we want to promote to the public; to hopefully encourage people to choose more restaurants like this.
Are there any innovations going on in adding vegetables to drinks in restaurants?
Absolutely. Take another Michelin chef Rodrigo de la Calle from El Invernadero in Madrid. He is a chef who inspires us in this regard. He is exceptional not only in preparing vegetable dishes but also in designing custom non-alcoholic vegetable beverages. Rodrigo genuinely creates enchanting experiences.
He offers a selection of over 30 drinks that he has specifically paired with his food recipes. This includes vegetable wines, kefir, kombucha, and even marinated wines. It's an incredibly creative and innovative approach, providing a fresh and enjoyable experience for me. These chefs are all seeking unique ways to set themselves apart using vegetables.
"Chef Rodrigo de la Calle from El Invernadero in Madrid for instance, is exceptional not only in preparing vegetable dishes but also in designing custom non-alcoholic vegetable beverages. Rodrigo genuinely creates enchanting experiences."
Is it true that several trends in the food and beverage industry are converging? Is the drink "kombucha," for example, seeing the light of day in both the health food industry and modern, plant-based restaurant kitchens?
Definitely! Various culinary trends are merging from the core of society. This is quite evident today. For instance, certain types of medicinal foods are gaining popularity in restaurants, and as chefs we are increasingly learning to be innovative with them.
We are now familiar with numerous chefs who craft their own versions of kefir and beverages like kombucha. They prepare marinades, both hot and cold teas, and incorporate unique herbs. There is a vast array of non-alcoholic drinks that pair well with food, which is an exciting advancement.
Tofu is one product that will always be memorable to me. We usually encounter it in supermarkets. However, when fresh tofu is prepared in a restaurant, it transforms into a creamy texture. It becomes something entirely different from the blocks we're familiar with.
The same applies to tempeh and kombucha. These items are entirely different when served in a restaurant. I know a great spot in Antwerp where you can find kombucha. There, it is much lighter and fresher than the kombucha available commercially. It's all quite fascinating.
Interestingly, the concept of food as a proactive form of medicine has also been gaining prominence. Choosing healthier eating habits over medication can enhance immunity. More individuals are recognising this fact. Hopefully, this trend will become mainstream as well.
What is the current popularity of the vegetable-cooking restaurant?
Restaurants that exclusively serve plant-based and vegetarian meals are booked well in advance. There are still only a few establishments that have adopted this approach. Many restaurants include vegetable dishes alongside their traditional menu. However, those that focus entirely on plant-based, and sometimes even vegan options, are the ones experiencing high demand today.
Consider Eleven Madison Park in New York, led by Chef Daniel Humm. [Editor: Eleven Madison Park was named the world's best restaurant in 2017 and transitioned to a 100% vegetarian menu in 2020]. It is also fully booked months ahead. Many of these restaurants focus on seasonal vegetables, meaning chefs utilise what is currently available and most flavourful, like the asparagus season in Belgium. Consequently, the menus frequently change.
Or take Chef René Redzepi of Noma in Copenhagen [Editor: a restaurant that has consistently been ranked as the best in the world]. He organises his menu around different seasons: "game season", fish season, and vegetable season. When the vegetable season starts in June, the restaurant is fully booked from the first day for the next three months! Diners are drawn to restaurants that demonstrate creativity in this style of cooking, which ultimately serves as a marketing strategy.
How easy is it to get started with plant-based cooking?
Some individuals, including chefs, find plant-based cooking challenging. It's a novel concept and differs from what they've traditionally learned. However, the majority of chefs are eager to learn, recognising that vegetable and plant-based cooking represent the future of culinary arts.
In fact, that future has already arrived. This is why we offer our '66 culinary techniques' to assist people in getting started. It quickly helps them grasp the vast possibilities with vegetables and fruit. This is crucial because most people tend to follow the same routine, making food monotonous. It's the diversity in products, techniques, and seasons that allows you to create something remarkable. This is when a vegetable-focused kitchen becomes endlessly fascinating and inventive.
"It's the diversity in products, techniques, and seasons that allows you to create something remarkable. This is when a vegetable-focused kitchen becomes endlessly fascinating and inventive."
Chef Fol, in conclusion: Are our views on what makes a great dish changing?
Absolutely. There's a lot happening right now. A transformation is taking place, with individuals starting to reconsider their relationship with food. We're becoming more aware of the importance of sustainability, health, and ecology. It seems like we've entered a new era, where about 30% of the population is open to eating more plant-based foods and frequenting such restaurants.
These developments are also evident. Take the menus available on Eurostar train services. We are seeing here that more and more passengers are choosing a completely plant-based menu. These statistics are quite revealing.
Essentially, vegetables have taken centre stage, and an increasing number of people are adding plant-based foods to their weekly diets. Plant-based cooking is on the rise, and there's truly no going back.
Thank you, Chef Fol, for sharing your insights into vegetable and green cuisine!
About Frank Fol
Frank Fol, known as The Vegetable Chef®, is the founder of the We're Smart® World initiative. As a former chef and owner of the Michelin-starred restaurant Sire Pynnock in Belgium, he has been deeply passionate about vegetables and all earth-grown produce for over thirty years, with his culinary focus heavily centered on the use of vegetables and fruit.
The Discovery Awards
Every year, the We’re Smart® Green Guide recognises the efforts of new or recently opened plant-based restaurants in the Discovery Awards. For this year's award ceremony, in London, the most promising culinary restaurants have been selected from 12 countries. Together, they showcase the future of conscious, pure plant gastronomy. This year's nominees range from Belgium to Peru, and from Indonesia to Spain. You can discover the Nominees for the Discovery Awards 2025 here.
