Hotel Indigo | Restaurant Serra | Collaboration with the chef Sophie Ugeux-Remak

The restaurant Serra is proud to welcome Creative Food Consultant, Chef and Market Gardener Sophie Ugeux onboard, helping them bring the "good for you and the planet" concept to life, together with their very own Chef Etienne Mahieu.

Driven by curiosity and passion, Sophie, born in California in 1986, has developed a profound understanding and love for all aspects of food, through experience and observation. Being homeschooled on a chicken farm till age ten gave her the space to develop her creativity and learn through observing and questioning her environnement. Those skills along with determination and courage have allowed her to make radical career changes and take up great challenges such as working for Sang-Hoon Degeimbre at L’Aire du Temps in Belgium and Magnus Nilsson at Favïken in Sweden. Gaining solid technical skills and pushing her creativity, she was able to take on a Chef role very rapidly. Today, she is going back to the essentials and training as a market gardener to fully understand the production process and living conditions on small-scale organic farms. Sophie has a very unique and rich background with a willingness to share knowledge and positively impact others, by being the best version of herself.

By launching this new menu, Serra's intention is to evolve even further towards their concept of “good for you and for the planet”. They aim to ensure that that part of the vegetable, fruit or animal is used to its fullest potential, with a minimum amount of waste. Serra's focus will be on plants, as it’s not only the most sustainable food source, but also has a very wide range of varieties, flavours, textures, and colours, and with that we can achieve astonishing results!

Seasonality and local suppliers, along with organic processes, have always been an essential part of the SERRA kitchen. By accentuating collaborations with local producers and making the menu more “green”, they would not only be reducing their carbon footprint but also treat their guests with tasty, healthy and very unique dishes. Serra believes that values like these are worth investing in, and more people want to experience this when they go out to eat!

The new menu will be launched in mid-September.