Oxalis is the first school in Belgium entirely dedicated to plant-based cuisine.
Designed as a space for learning, sharing, and experimentation, it welcomes both passionate home cooks and food professionals seeking to refine their skills.
Through hands-on workshops, training programs, and culinary events, Oxalis invites you to (re)discover plant-based cuisine that is delicious, local, ethical, and accessible.
Our mission is to contribute to the plant-based shift in people’s plates and to the evolution of the Belgian gastronomic landscape through our various services.
The place
A space entirely dedicated to
plant-based cuisine
Designed to foster learning, exchange, and creativity, the school offers a warm, inspiring, and professional environment.
The space is fully equipped with all the necessary culinary tools and comfortably accommodates groups of 8 to 20 people.
Whether for workshops, longer training programs, private events, or team-building sessions, every detail has been carefully thought out to provide a smooth and welcoming experience.
Practical infos
Chaussée de Wavre, 1145
1160 Auderghem
info[@]oxaliscuisine.com
Access
Metro line 5 – “Hankar” stop (5 min walk)
Bus 34 – “Stratégie” stop (1 min walk)
Tram 7/25 – “Arsenal” stop (5 min walk)
Etterbeek train station – 15 min walk
Street parking is available in the neighborhood. It’s a blue zone, meaning parking is free for up to 2 hours with a parking disc, from Monday to Saturday, 9 a.m. to 6 p.m.
The ambassador of the school
Oxalis is supported by starred chef René Mathieu, a true international reference in plant-based gastronomy and patron of the school.
Chef of the restaurant Fields in Findel (Luxembourg), René Mathieu has been awarded both a Red Star and a Green Star by the Michelin Guide. His establishment was named Best Vegetable Restaurant in the World in 2020 and 2021 by the We’re Smart Green Guide. He was also crowned Chef of the Year by Gault&Millau in 2010.
« This initiative is much more than just a project: it embodies a vision of a nourishing and sustainable future. By sponsoring your school, I am highlighting the importance of healthy, environmentally respectful, and inclusive food for all.
I firmly believe that culinary education is a powerful tool to raise awareness among future generations about the benefits of plant-based cooking. It fosters creativity, values local products, and encourages conscious food choices. By supporting your school, I hope to contribute to building a true movement around plant-based cuisine, showing that everyone can have a positive impact through their food choices. »
René Mathieu
René Mathieu
René Mathieu is originally from Marche-en-Famenne.
He earned his first Michelin star at his restaurant Capucin Gourmand in Baillonville.
From 2002 to 2005, he was Executive Chef of the kitchens of the Grand Ducal Palace of Luxembourg.
In 2005, he became Executive Chef of the Restaurants of the Château de Bourglinster. He was named Chef of the Year in 2010; his restaurant has a Michelin star and a score of 18/20 in Gault&Millau.
In January 2025, he opened Fields, an establishment that represents a new phase in his quest for a resolutely plant-based cuisine.
Photo credit: Horeca Magazine
The instructors
A team of professionals dedicated to transmission
The Oxalis teaching team is made up of passionate professionals with diverse and complementary backgrounds: chefs specialized in plant-based cuisine, committed artisans, nutritionists, and experienced instructors.
Each of them shares their know-how, sensibility, and vision of a creative, ethical, and grounded plant-based cuisine with generosity.
Together, they make Oxalis a vibrant space where transmission goes far beyond recipes.
Corentin Crutzen
Chef and trainer with over 15 years of experience in plant-based cuisine.
Holding a CAP in cooking and a bachelor’s degree in teaching, he combines his skills to offer the best possible training at Oxalis.
He has been training individuals and professionals since 2016.
Luca Menichetti
Coming from the events industry, he trained as a chef in various Brussels restaurants.
He turned to plant-based cuisine in 2020 and launched his catering business in 2021 to offer gourmet plant-based cuisine. He has been a culinary instructor at Oxalis since 2024.
Kristina Daciolaite
A certified pastry chef, she has over 10 years of experience in fine pastry making, working in high-end boutiques, Michelin-starred restaurants, and luxury hotels. Specializing in plant-based pastry, she has also worked as a trainer at the École Ducasse. Today, she shares her expertise through a technical, creative, and committed approach to plant-based pastry.
Julienne Hugy & Ariane Roques
Nomadic plant-based chefs and co-founders of Pop-Up Végétal/Légumistes.
They both regularly teach professional plant-based cooking courses at the Vert La Table school near Marseille.
Justine Rist
Justine Rist has been passionate about cooking since childhood. Always curious about new flavors, her career has taken her around the world: Australia, Japan, Argentina, China, and Austria, where she quickly discovered the wonders of plant-based cuisine. This key moment in her career will lead her towards an ever more committed practice for the living and a fairer world. It is with great enthusiasm that she shares her knowledge and passion.
Pauline Steiner
A chef trained in major French establishments (Ducasse, Rostang, Sanderens, Rathgeber, etc.), she spent 10 years exploring Asian cuisine, where she discovered plants and their nutritional benefits. She developed a plant-based, healthy, and vibrant cuisine, enriched with artisanal baking expertise. Her motto: eat well to live well.
Angélique Henzel
Coming from a family of delicatessens, she made a radical shift towards plant-based cuisine after the shock of a documentary on the living conditions of poultry in the food industry. Trained in plant-based cuisine in Lyon and Nice, she also specializes in plant-based pastries. Committed, passionate, and bubbly, she travels across France with her Sea Shepherd-branded van to champion bold and joyful plant-based cuisine.
Geraldine Mariën
Passionate about culinary art, well-being, and our beautiful planet, Geraldine strives to ensure that what she puts on her plate is as sustainable as possible, both for her body and for the earth. Zero-waste, seasonal recipes cooked in a way that preserves all the benefits of food are her passion. She loves testing recipes in her kitchen, but what she loves most is sharing them with others and helping them discover them through delicious and inspiring workshops.
Margane Vargiu
Morgane est cheffe autodidacte et fondatrice de Lucifer Lives Coffee, un petit café végan niché dans le quartier des Marolles, à Bruxelles. Ouvert en 2020, ce café est devenu une adresse gourmande incontournable, où elle propose une carte courte mais faite avec cœur… et une bonne dose de personnalité ! Elle y propose de délicieuses pâtisseries végétales et des plats de bistro revisités.
Jolene
Jolene is a Malaysian-born vegan foodie, passionate about soulful cooking and meaningful travel. After over a decade in online media, she left the corporate world in 2017 to follow her heart into healing, food, and community. Her journey has taken her across 50+ countries, learning traditional recipes from grandmas, street vendors, and chefs—from Japan to Sicily, Mexico to Thailand. She has cooked on permaculture farms, explored vibrant markets, and shared meals with wonderful souls around the world.
Murielle Dasnoy
An architect by training and a lifelong food enthusiast, she decided in 2016 to complement her studies with a diploma in catering.
Facing an alcohol intolerance and not drawn to industrial sodas, she naturally turned to healthier alternatives to accompany festive moments. She then discovered that with a few simple ingredients, it was possible to create naturally sparkling drinks, without additives and much less sugar.
Juliette Hagelstein
A clinical psychologist by training, she has also trained in baking, including with Alice Crosby of Matières Premières. She is currently creating her own micro-bakery in the heart of Archennes, which exclusively offers naturally leavened breads.
She will be delighted to share her passion for responsible, high-quality, and delicious baking with you.