3 - Endorsed
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Local and direct sourcing rests on the restaurant's own vegetable garden, laid out in 2015 with landscape architect Erik Dhont and the horticultural cooperative Vert d'Iris. Roughly 1,500 square metres of raised beds and cold frames supply all the herbs and edible flowers the kitchen uses and part of its vegetables, with plum, mirabelle and apple trees of local varieties around the plots. The restaurant states that the rest of its produce comes from organic agriculture, small producers, controlled appellations and small scale craft fishing.
Seasonal cooking follows from the same garden, and the current carte turns on what is ready: figs and corn in autumn, tomatoes, basil and artichoke through the warmer months. Vegetable and herb work from the garden runs through the cooking.
The restaurant is listed in the We're Smart Green Guide, which records the kitchen garden behind the dining room.
The impact dimensions
Low waste & circular practices
Sustainable animal products
The restaurant's own vegetable garden supplies all herbs and edible flowers and part of the vegetables; other produce comes from organic agriculture and small producers.
The restaurant's own vegetable garden, established in 2015, was laid out by landscape architect Erik Dhont in collaboration with the horticultural cooperative Vert d'Iris asbl. The garden occupies roughly 1,500 square metres of raised beds and cold frames, with plum, mirabelle and apple trees of local varieties. It supplies all the herbs and edible flowers the kitchen uses and part of its vegetables.
The restaurant's published sourcing statement cites organic agriculture, small producers, controlled appellations and small scale craft fishing for other produce. Long-distance sourcing includes Brittany lobster, Paimpol coco beans, Cantabrian anchovies, Aveyron lamb and Tahitian vanilla, which places the core assortment outside Brussels and Belgium.
Strongest source Restaurant submission
The seasonal availability of the kitchen garden shapes the menu, with current dishes featuring figs and corn in autumn, tomatoes and basil in warmer months, and artichoke and other vegetables throughout.
Seasonality is built into the kitchen's operations through its reliance on the on-site garden, which supplies all herbs and edible flowers and part of vegetables. The current menu explicitly marks seasonal produce: pigeon with fresh figs in autumn, lobster with tomatoes and basil in warmer months, and artichoke with John Dory.
The restaurant's sourcing statement emphasises organic agriculture and small producers, implying a commitment to the seasons of available supply. The carte's explicit seasonal markers suggest regular menu adaptation, though no published change cadence was found.
Strongest source Restaurant submission
The vegetable garden uses a compost rotation system for soil amendment and operates using cold frames.
The vegetable garden is maintained with a rotation system of compost for soil amendment and operates using cold frames. Secondary sources note the use of recycled plastic beds. Beyond this documented garden practice, no kitchen food waste programme, waste reduction partnership or waste-reduction measurement was evidenced from published sources.
The menu includes duck foie gras, which limits the sustainable sourcing assessment. Named proteins are sourced from Brittany, Aveyron and Cantabria, but no welfare certifications or catch methods are specified.
The menu includes duck foie gras at €72, which automatically caps this dimension. The carte names Brittany lobster, Aveyron lamb, Cantabrian anchovies, pigeon and John Dory, but provides no welfare certification, catch method, or sourcing traceability beyond regional origin. The restaurant's stated sourcing commitment to 'small scale craft fishing' is a craft signal rather than a named fishery standard or certification.
Strongest source Restaurant submission
The restaurant collaborated with Vert d'Iris asbl, a horticultural cooperative with a social mission to create jobs in sustainable food professions, on the establishment of its kitchen garden in 2015.
The vegetable garden was established in 2015 in collaboration with Vert d'Iris asbl, a Brussels-based horticultural cooperative with limited liability and social purpose. Vert d'Iris's stated mission is creating jobs in emerging sustainable food professions through horticulture training and an entrepreneurship emphasis. No other published social commitments, community programmes or employment statements were found from the restaurant itself.
The restaurant is listed in the We're Smart Green Guide for its kitchen garden. The current carte is protein led, with vegetables and herbs appearing as components rather than as centrepieces.
The restaurant is recognised in the We're Smart Green Guide, which documents its kitchen garden as central to the operation. The current carte is protein led, with every starter and main built on fish, shellfish, foie gras, pigeon or beef. Garden-grown herbs and edible flowers and vegetables appear as components and accompaniments rather than as centrepiece dishes. Vegetarian options are offered per Relais & Châteaux sourcing.
Sourcing signals
On-site kitchen garden established 2015 with landscape architect Erik Dhont and horticultural cooperative Vert d'Iris asbl supplies all herbs, edible flowers and part of vegetables to the kitchen.
