3 - Endorsed
i
The kitchen has built confirmed practice across four areas of responsible cooking.
Sourcing is the strongest of them. About 80 percent of what the kitchen buys comes from local or neighbouring producers, and the restaurant names them one by one: Berugi for Belgian beef, Walter Dubois for seafood, Pascal Fauville and the goat cheese makers Delphine and Raphaël, Stéphane Longlune for asparagus and strawberries, Chant d'Eole for Walloon sparkling wine. Menus change through the year, and herbs and aromatic flowers are grown on the property. On waste, 90 percent of the kitchen's plastic has been replaced with compostable alternatives, water is filtered on site rather than bought in bottles, and koji, miso and other fermentation carry the parts of an ingredient that would otherwise be thrown away.
Vegetables hold a place of their own on the carte: a vegetable omakase of five to seven courses sits beside the main menus, and the We're Smart Green Guide lists the restaurant at four radishes, its rating for kitchens that put fruit and vegetables at the centre of the cooking.
The impact dimensions
Low waste & circular practices
Sustainable animal products✓
14 named suppliers across meat, dairy, vegetables and fruit, totalling about 80 per cent of ingredients sourced locally or from neighbouring Belgium.
The restaurant names 14 producers by specific category: Berugi for Belgian beef, Walter Dubois for seafood, Pascal Fauville for cheese, Delphine and Raphaël for goat cheese, the Sablon family for eggs, cream and butter, Claessens for produce, Stéphane Longlune for asparagus and strawberries, Fils du Boulanger in Lasne for bread, Piétrebais for honey, Rudy Smolarek for spices and Chant d'Eole for Walloon sparkling wine.
The restaurant states that 80 per cent of its ingredients come from local or neighbouring producers. A 2019 independent review corroborates the practice, naming Jardins de Dounia, Ferme de Longueville and goat cheese from Chaumont-Gistoux itself as suppliers.
Strongest source Restaurant submission
Seasonal vegetables shape the omakase course by course; the main menus change through the year with asparagus, wild garlic and first produce.
The restaurant grows its own aromatic herbs and edible flowers on the property and states that seasonal produce shapes the vegetable omakase as a sequence the guest follows through the year. Seasonal suppliers include Stéphane Longlune for asparagus and strawberries.
Independent reviews corroborate the practice. Gault&Millau describes turbot with asparagus and yuzu beurre blanc, and the April 2025 La Libre review cites wild garlic and first asparagus on the menu.
Strongest source Restaurant submission
Kitchen ferments koji and miso from off-cuts; 90 per cent of plastic replaced with compostable alternatives; water filtered on-site, not bought in bottles.
The kitchen works the less noble parts of its ingredients through fermentation: koji and miso are made in-house from off-cuts. On packaging, 90 per cent of the restaurant's single-use plastic has been replaced with compostable alternatives, and reusable glassware and cutlery are available on request. On water, the restaurant filters water on site rather than buying it in bottles.
Strongest source Restaurant submission
Named suppliers for meat, seafood and dairy without published welfare credentials; A5 wagyu and oscietra caviar on current menus; foie gras status unclear.
The restaurant names suppliers across meat and seafood: Berugi for Belgian beef, Walter Dubois for seafood, Pascal Fauville for cheese, Delphine and Raphaël for goat cheese, and BigH for smoked trout. The Sablon family supply eggs, cream and butter. However, no welfare standard, MSC, ASC, Beter Leven or organic credential is evidenced for any category.
The current menus feature luxury commodities without sustainability qualification: A5 wagyu grilled over binchotan and oscietra caviar are documented on recent tastings. Foie gras appeared in an independent 2019 review but is not visible on current published pages, so its present status requires confirmation.
Vegetable omakase of five to seven courses sits alongside main menus; the We're Smart Green Guide lists four radishes for plant-centred practice.
The restaurant runs a dedicated vegetable omakase at five, six or seven courses (100, 115 and 130 euros) alongside its main menus of the same length. The We're Smart Green Guide lists L'Horizon at four radishes and describes a pure plant menu with vegetables sourced from a neighbouring farmer. The restaurant was nominated Discovery of the Year 2025, recognising vegetables at the heart of the cooking.
The main menus remain animal-protein led, with langoustine, A5 wagyu, king crab, turbot, duck and lamb forming the structural centre of most courses. This balance reflects level 3: a meaningful plant presence on a mixed menu with plant-forward intent clearly acknowledged.
Sourcing signals
✓
Direct named-farm sourcing
✓
Low-impact beverage program
The restaurant names 14 individual producers against product categories, covering meat, seafood, dairy, vegetables, herbs, bread, spices and beverages. An independent 2019 review corroborates the practice, citing Jardins de Dounia, Ferme de Longueville and goat cheese from Chaumont-Gistoux.
Koji and miso are fermented in-house from off-cuts, and a non-alcoholic beverage pairing of house-prepared drinks is offered alongside each menu. An independent review describes a water and food pairing built from infusions prepared on site.
Wine comes from Chant d'Eole in Hainaut and apple juice from Verger de la Chise, both Belgian and under 750 km away. Water is filtered on-site and a dedicated sommelier builds non-alcoholic pairings from house preparations.
