Seasonal cooking is the area where Cuvee's practice is clearest. The card turns over frequently and follows what the season gives, so in autumn it reads as game, endive, apple and cauliflower, with dishes arriving and leaving as produce comes and goes.
Two habits support it. Producers are named on the menu, among them Ostra Regal oysters, Le Coste olive oil and Baldauf mountain cheese, and a large share of the kitchen's output is made on site rather than bought in: the bread, the paté, the dry sausage, the lemonades and the liqueurs.
The drinks list is built on small producers. Cuvee imports natural wine directly and pours nothing else, alongside Belgian farmhouse and lambic beers and house made lemonades and fruit juices.
The impact dimensions
Sustainable animal products
North Sea and Belgian products are clearly present in the cooking, including plaice, grey shrimp croquettes, smoked eel and pork cheek; the beer list focuses on Belgian and West Flemish breweries.
Local sourcing is positioned as part of the kitchen's character in third party listings, which describe an ever changing menu built on fresh ingredients. The producers named on the menu are specialty and imported goods: Ostra Regal and Sentinelle n°3 oysters from France, Le Coste olive oil from Italy, Baldauf mountain cheese, and capocollo in the Maremma tradition.
North Sea and Belgian products are clearly present in the cooking, including plaice, grey shrimp croquettes, smoked eel and pork cheek. The beer list focuses on Belgian and West Flemish breweries: Bockor, Watou, Dupont and Moriau.
The menu is distinctly seasonal and game-led, changing very regularly according to what the chef finds freshest.
The published menu is distinctly autumnal and game-led, with dishes such as hare paté, pheasant with baked endive and apple, roasted cauliflower, and boulangère potatoes. Belgian game season timing aligns with what appears on the card, indicating concrete seasonal practice rather than seasonal decoration.
Third party listings consistently describe a constantly evolving menu that changes very regularly according to what the chef finds freshest. This suggests rotation well beyond quarterly, though the exact cadence is not independently confirmed.
Ostra Regal and Sentinelle n°3 oysters are named by producer; capocollo is identified by style and Maremma tradition; several North Sea and Belgian species appear in the cooking.
Ostra Regal Amulette and Sentinelle n°3 oysters are named by producer, and the charcuterie is identified by style and Maremma tradition. Several species in the cooking are North Sea or Belgian in character: plaice, grey shrimp, smoked eel and pork cheek.
Marinated salmon and grilled gambas appear on the menu with no origin or farming qualification. Smoked eel, a critically endangered species, and a paté described as containing foie both warrant sourcing clarification.
Roughly a quarter to a third of the menu comprises vegetarian or vegetable-centred plates such as muhammara, roasted cauliflower with beurre blanc and hazelnuts, and crisp courgette with feta cream.
Roughly a quarter to a third of the menu comprises vegetarian or vegetable-centred plates, including muhammara, roasted cauliflower with beurre blanc and hazelnuts, crisp courgette with feta cream, and boulangère potatoes. These are composed and named as plates rather than listed as sides.
Genuinely plant-forward plates, those centred on vegetables with no animal products, account for below one-fifth of the menu. Most vegetable dishes carry dairy, and vegan options are not stated anywhere on the menu or website.
Sourcing signals
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Direct named-farm sourcing
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Low-impact beverage program
The published menu names specific producers: Ostra Regal and Sentinelle n°3 oysters, Le Coste olive oil, Baldauf mountain cheese, Maremma capocollo, and Belgian breweries including Dupont, Watou, Bockor and Moriau.
Six items are explicitly labeled as house-made: sourdough bread, pork cheek paté, dry sausage, lemonades and limoncello, with third-party listings confirming the plates are home-prepared.
The cellar stocks exclusively natural wine imported directly since 2011, the beer list features Belgian craft and farmhouse brewing, and soft drinks are house-made lemonades and botanical juices.
