4 - Recognised
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Odille has confirmed practice across three areas of responsible cooking.
Sourcing is built around the Meierij region: Casimir Evens works with local gardeners, farmers, fishermen, hunters and affineurs, with named regional items reaching the menu such as venison from the Maashorst and butter and bread produced in Sint-Oedenrode itself.
Seasonality is the organising principle of both tasting menus. Menu Momentum follows the seasons course by course, and the parallel Garden Roots menu draws each week on whatever is being harvested from the restaurant's own kitchen garden, with herbs and flowers also used in non-alcoholic pairings.
For animal sourcing, the kitchen leans on regional game such as Maashorst-shot venison and works with regional hunters and affineurs as part of its supply chain.
The restaurant is listed in the We're Smart Green Guide as a new entry recognising its local and seasonal commitment.
The impact dimensions
Low waste & circular practices
Sustainable animal products✓
Sourcing is anchored to the Meierij region, with named items including Maashorst venison and locally produced bread and butter from Sint-Oedenrode.
Casimir Evens centres sourcing on the Meierij region of Noord-Brabant, working with gardeners, farmers, growers, fishermen, hunters and affineurs. Named regional items confirmed in editorial coverage include venison shot in the Maashorst and bread and butter produced in Sint-Oedenrode itself.
The chef contrasts local butter against butter from Zeeland to emphasise locality. The We're Smart Green Guide lists local sourcing as a key sustainability element at Odille.
Both tasting menus are explicitly seasonal: Menu Momentum follows seasonal succession of courses, and Garden Roots draws weekly on current kitchen-garden harvests.
Odille operates two parallel tasting menus, both explicitly seasonal. Menu Momentum is a succession of dishes determined by what the season offers, with the number of courses kept undisclosed until service. Garden Roots draws each week on what is being harvested from the on-site kitchen garden.
Independent opening coverage (Entreemagazine, March 2023) named season-specific herbs and produce in the early menu cycle (young pine, magnolia, elderflower; artichokes, pumpkin, tomato), which corroborates a true seasonal cadence. The We're Smart Green Guide identifies 'following the season' as a key sustainability element at Odille.
A non-alcoholic pairing made in-house from kitchen-garden flowers, herbs and ferments suggests daily use of garden surplus and preservation.
Positive signals for circular practice are limited to evidence of in-house preparation. A non-alcoholic pairing made from kitchen-garden flowers, herbs and ferments suggests use of garden surplus and preservation as a daily practice. The on-site garden naturally narrows the cold chain for vegetables and herbs.
Regional game sourcing (Maashorst-shot venison) and artisanal cheese partnerships are evidenced; fish sourcing lacks documented catch method or certification.
The supply chain explicitly includes hunters as a category, with Maashorst-shot venison named as a regular menu item in independent coverage. Wild game from a clearly identified Dutch national park sits at the more responsible end of the meat spectrum. The kitchen also works with affineurs (cheese ripeners), which suggests artisanal cheese sourcing rather than wholesale.
On fish, turbot is named on the menu in published coverage, but no catch method, fishing technique, or MSC/ASC sourcing claim is documented, and 'fishermen' is referenced as a category without specific identification. Foie gras has not been found on any published menu.
Staff development and continuous learning culture are emphasised, with all opening-team contracts renewed and a direct leadership approach described.
The chef's profile in Entreemagazine emphasises staff development, with all opening contracts renewed, and a culture of continuous learning for sous-chefs and apprentices. The chef describes himself as a direct leader who gives 'a lot of compliments'.
A dedicated plant-led tasting menu (Garden Roots) places garden vegetables and herbs at the centre of the plate; vegetables remain secondary on the default Momentum menu.
Odille operates a dedicated plant-led tasting menu, Garden Roots, in which vegetables, herbs and fruits from the restaurant's own kitchen garden take the centre of the plate, complemented by international flavours and techniques. Garden Roots runs in parallel to Menu Momentum and can be ordered alongside it at the same table. Vegetarian alternatives are also offered within Menu Momentum.
The We're Smart Green Guide, however, explicitly challenged the chef to 'pour as much love in his plantbased creations as he demonstrated with the poultry' and noted that vegetables 'deserve to be more vocal in the menu' since they are currently mainly found in garnishes and sauces on the default Momentum menu.
Sourcing signals
Odille operates an on-site kitchen garden that supplies vegetables, herbs, fruits and flowers used in both menus and in the in-house non-alcoholic pairing. Independent opening coverage (Entreemagazine, March 2023) confirms the garden was operational from opening with specific produce named (artichokes, pumpkin, tomato, young pine, magnolia, elderflower).
The non-alcoholic pairing is made in-house from kitchen-garden flowers, herbs and ferments. The fine-dining French foundation implies extensive scratch preparation of sauces, stocks and pairings, although specific in-house categories are not itemised on the website.
