Paul is not an influencer, he is basically one of the best chefs of Brussels, probably the most creative.
We did a torture test together two years ago, at the very beginning of SWET (when it was not yet legal and long before Paul exploded on instagram), when his restaurant (La Guingette en ville) was closed like all the others during the lockdown.
At that time he was just starting to film his daily recipes, to pass the time, and the project piqued his curiosity; he wanted to taste everything, try everything.
So since then we became friends and we often talked about a collaboration without ever finding the time, of course.
At the beginning of January he came to see us to make a sauce together, well, with the fruits we had on hand: Pomelos, grapefruits, pomegranates, local apples and carolina reapers from the last harvest of 2022.
The result is a very fresh, tangy sauce that plays with a well-framed bitterness, powerful but not excessive: a balanced sauce that resembles his cuisine and at the same time perfectly embodies our relationship with the seasons.
As limited as warm sun rays during a Belgian winter: 546 bottles