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He serves his potato nest with chile morita and champignon de Paris puree with shiitake broth and cured egg yolk, which the judges note as being exponentially spicy but also very delicious, as well as having some texture, while many of the other dishes don't.

When they started “Le Champignon de Bruxelles” in 2014, founding members Hadrien Velge and Sevan Holemans first tried to grow their Shiitake, Maitake and Nameko varieties using coffee grounds as a substrate.

Once the mushroom harvest is done, the substrates can be used yet again, as fodder or organic fertilizer that Le Champignon gives for free to local farmers.

Some have been there throughout: Le Champignon Sauvage in Cheltenham was where I ate on my own dime as a young man, long before landing my job.

Despite the sweltering, arid climate, farmers have found ways to grow organic produce like tomatoes, cucumbers, zucchini, eggplant and champignon mushrooms inside greenhouses.