4 - Recognised
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Sophie & Nicolas holds a Michelin Green Star, awarded in 2025 for its environmental practice, and is listed in the We're Smart Green Guide. It also carries the Walloon Table de Terroir label and is a member of the Collège Culinaire de Belgique.
Sourcing is local and direct: suckling pig comes from the Ferme de Tabreux, trout from Ondenval, pigeon from the Pays des Collines, and the full list of growers is published as a map and reprinted on a card at each table. The menus follow the seasons closely, changing every one to two weeks around what those producers send, and the two tasting menus take their names from the micro seasons of the Japanese solar calendar.
Waste reduction runs through the cooking rather than beside it: animals are used from nose to tail, lobster shells and chicken wings are fermented into garum, spent grain from a nearby brewery becomes a cocoa substitute, and potato peelings are turned into ice cream. Animal products are bought from named nearby farms whose rearing the kitchen describes as respectful of the environment. Vegetables are the foundation of most dishes, grown partly in the restaurant's own beds and supplemented by foraged plants.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Named suppliers across multiple categories; producers published on a map and credited on each service's card.
The Ferme de Tabreux supplies suckling pig, Ondenval supplies trout, and the Pays des Collines supplies pigeon. Spent grain from a nearby brewery becomes a cocoa substitute. The kitchen states it buys exclusively from surrounding producers who rear their animals with respect for the environment.
The restaurant publishes a producer map on its website and names the producers of each service on a card placed on every table, making the sourcing pattern transparent to every diner. The Michelin Green Star awarded in 2025 recognises this local sourcing at the level of the whole kitchen.
Menus named Kô and Sekki after Japanese micro seasons, rebuilt every one to two weeks according to producer deliveries.
The two tasting menus are named Kô and Sekki after the micro seasons and solar terms of the Japanese calendar. The menus rebuild every one to two weeks according to what producers deliver, with Nicolas Septon and Sophie Gigot describing themselves as obsessed with micro seasons and short supply chains.
Seasonal foraging supplements the garden harvest: the kitchen gathers yarrow, plantain, sorrel and fir buds through the year, with fir buds preserved as syrups and vinegars for use across the seasons. The Michelin Guide records that the chef changes the menu weekly based on fresh arrivals from local producers.
Animals used whole; lobster shells and chicken wings fermented into garum; brewery spent grain turned into cocoa substitute; potato peelings made into ice cream.
A suckling pig from the Ferme de Tabreux is used whole, with back, shoulders and head each prepared separately. Lobster shells and chicken wings are salted and fermented over long periods into garum. Brewery spent grain becomes a cocoa substitute, and potato peelings are turned into ice cream.
The kitchen states it uses every product it receives in its entirety and revalues all excess. Fermented vegetables, misos and garums are made on site, and fir buds are preserved as syrups, vinegars, salts and liqueurs for use through the year. The Michelin Green Star awarded in 2025 independently recognises this waste-reduction practice.
Suckling pig traced to the Ferme de Tabreux; trout and pigeon identified by origin; all meat from named farms with stated environmental respect.
The Ferme de Tabreux supplies whole suckling pigs used in the kitchen. Trout comes from Ondenval and pigeon from the Pays des Collines, narrowing the sourcing picture to identified origins. Nicolas Septon states the kitchen buys exclusively from surrounding producers who rear their animals with respect for the environment.
The Michelin Green Star awarded in 2025 recognises the sourcing approach across the whole kitchen. No named welfare or fisheries certification was evidenced, nor specifically for dairy, so the assessment sits at level 3 rather than level 4.
Producers credited publicly through a map and named on each service's card; membership of the Collège Culinaire de Belgique.
The restaurant publishes a producer map and credits its suppliers on a card left on every table, making its sourcing transparent to diners. The couple also list neighbouring guest houses and local tourism operators on their website, connecting the kitchen to its regional context.
Membership of the Collège Culinaire de Belgique, an association of chefs and craft producers, is displayed. No named charity, community project, employment initiative or fair employment commitment was found in the sources consulted.
Vegetables are the structural foundation of most dishes; five-course menu with full vegetarian version available on advance request.
Vegetables are described as the foundation of the menu and are framed that way across sources. Named vegetable-led dishes include celeriac baked in a salt crust with dark honey glaze, courgettes in several textures with salsa verde and tagetes, roasted beetroot with fermented cherry, roasted oyster mushrooms with wild garlic pesto, spring onion and nettle tempura, and Brussels sprouts.
A complete five-course vegetarian version of the tasting menu is available when requested in advance. Animal proteins remain prominent on the standard menu, and no vegan provision was evidenced, so the assessment sits at level 4 rather than level 5.
Sourcing signals
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Direct named-farm sourcing
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Low-impact beverage program
The couple tend beds of aromatic plants and edible flowers beside the restaurant for the kitchen. Regional press describes the menu as dictated by the vegetable garden, supplemented by seasonal foraging of yarrow, plantain, sorrel and fir buds, the last preserved for year-round use.
Named producers include the Ferme de Tabreux for suckling pig, Ondenval for trout, and the Pays des Collines for pigeon. The restaurant publishes a producer map on its website and names the producers of each service on a card placed at every table.
On-site preparations include fermented vegetables, misos and garums made from lobster shells and chicken wings, fir bud syrup, vinegar, salt and liqueur, ice cream, a cocoa substitute made from brewery spent grain, and macerated flower extracts from the garden's cherry tree.
Sophie Gigot builds the wine list from small organic and natural producers, including local ones, and the beer list won the Gault&Millau Belgium beer menu of the year in 2024. Non-alcoholic pairings are made in house from aromatic infusions such as forsythia and chamomile.
