The herb oil you would have made yourself

The house

Grønn began with a complaint every chef recognises. Herb oil is essential, most kitchens make their own, and nobody sells a ready-made version worth using. In 2024, Michelin-starred chef Benoit Dewitte and his business partner Jeremy Meirte stopped complaining and made one.

The brief they set themselves was strict: match the quality and purity of the oil a chef makes in-house. No preservatives, no colourings, no flavour enhancers. Local, fresh, high-grade ingredients, at a price a kitchen can justify.

There is a second idea running underneath it. Grønn buys from local farms and goes looking for what those farms cannot sell — leek greens, for instance, which usually go in the bin and instead come back as an oil with a flavour you cannot buy anywhere else.