Seppe Nobels harvests a picture-perfect salad from his rooftop garden. Photo provided to China Daily

His respect for what's in season－he wouldn't dream of serving fresh tomatoes in the winter－can be seen on the rooftop of his restaurant, Antwerp-Graanmarkt 13. There, he cultivates about 120 different herbs and two hives of honeybees. He has four more hives on top of the nearby Flemish Opera House.

"We use our honey to make very good madeleines," he says, "as well as a honey-tarragon sauce for shellfish. I also make another sauce that would very much suit Asian tastes: A soya and honey sauce, like Peking duck sauce but used for roasting vegetables".

Diners new to Belgian food would find it similar to French, he says, especially in his home region of Flanders.

"But we use less butter and cream－the heavy stuff," he says. "It's kind of between France and Scandinavia, where they use flavors like lime and sour apple in interesting ways.

"We also have a new wave of chefs in Belgium, young professionals who are like a team or a community instead of a competition. We like to get together and exchange ideas and techniques at culinary events."

Vegetables and fruits are prized in Flanders, he says, and chefs take full advantage of young Brussels sprouts, the area's famous strawberries and another seasonal treat: the white asparagus grown near Antwerp.

"We also like to make stews like carbonnade with local beers. You've probably heard of our rich Belgian beers," he says, pausing to grin again.

"But did you know that 'French fries' were actually first made in Belgium?"

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