3 - Endorsed
i
Le Château du Mylord builds its kitchen around named growers in Hainaut. Vegetables come from the organic market garden Ferme de la Rigaudière, between Tournai and Frasnes, and cheese from Fromagerie des Cleugnottes in Mouscron. Pigeon comes from Jérôme Demeyer, river fish from a single local fisherman, and game from shoots in the surrounding Collines. Four menus change every five to six weeks, so the carte follows what the region is growing, and the kitchen preserves and ferments produce in house.
The restaurant is listed in the We're Smart Green Guide, the international guide to vegetable led cooking.
The impact dimensions
Sustainable animal products
Multiple named Hainaut producers including Ferme de la Rigaudière for vegetables, Jérôme Demeyer for pigeon, and cheese from Mouscron.
Multiple named, traceable producers across several categories, documented in recent regional press with direct chef quotes: Ferme de la Rigaudière for vegetables (between Tournai and Frasnes), Jérôme Demeyer for pigeon, Ferme des quatre pavés for wagyu beef, Fromagerie des Cleugnottes in Mouscron for cheese, and a single small fisherman for sandre. All sit within Hainaut, roughly 15 to 30 km from the restaurant.
The restaurant's website positions the kitchen around local products, and six of the eight key categories on the menu show local or regional origin. Sea fish, shellfish and caviar are imported (turbot, lobster, langoustine and Royal Belgian Caviar appear on the carte), so complete local sourcing is not claimed.
Four tasting menus change every five to six weeks, built on seasonal ingredients from Brussels sprouts and game in winter to garden peas and apricots in summer.
Seasonality is a stated guiding principle with documented rotation. Four menus vary every five to six weeks, a cadence well above quarterly, and coverage describes the kitchen's approach as contemporary French and seasonal, with the chef respecting vegetables' seasonality.
The autumn and winter menu published at screening is built on Brussels sprouts, chicon, fire roasted beetroot, wild mushrooms, blackcurrant, juniper and game, while earlier coverage records garden peas and apricots in summer menus, confirming genuine rotation.
Foie gras is served; named suppliers exist for pigeon, wagyu, cheese and fish, but no welfare certifications are documented.
Foie gras is served as a named course on the Intuition tasting menu (Foie Gras / Champignons sauvages / Tomate fermentée / Argan) and as an à la carte item. This practice places the dimension at level 2 under the eligibility rules.
Named animal product suppliers are documented: Jérôme Demeyer for pigeon, Ferme des quatre pavés for wagyu beef, Fromagerie des Cleugnottes in Mouscron for cheese and a single small fisherman for sandre. No welfare label or fishery certification was found for any category.
Long serving team, including a cheese sommelier of 22 years and a cheese service leader of 26 years; an under-28 Initiation menu at €85 all-in widens access for younger diners.
The front of house is unusually long serving. The cheese sommelier Carlo Cempi has held the role for 22 years, and Ann Monart runs the cheese service with 26 years in post. The incoming owners deliberately retained these and other team members when taking over in January 2024.
The restaurant offers an Initiation menu at €85 all-in, served Wednesdays and Saturday lunch, for diners aged 28 and under, which widens access to the house for younger guests.
Vegetables carry real compositional weight; the restaurant is listed in the We're Smart Green Guide. Every course on the published tasting menus carries animal protein; no vegetarian or vegan option is published.
The restaurant is listed in the We're Smart Green Guide, a partner validation of plant forward intent. The chef states he likes working with vegetables, playing on their freshness, fermentation and transformation while respecting their seasonality. The vegetable supply comes from a certified organic market garden.
Vegetables carry real compositional weight in some dish titles, such as Chou de Bruxelles / Amande / Anchois / Épicéa and Betterave au feu (beetroot). However, every course on the four published tasting menus carries an animal protein, and no vegetarian main, vegetarian menu or vegan option is published. Dietary adaptation is handled on request at booking.
Sourcing signals
✓
Certified organic ingredients
✓
Direct named-farm sourcing
✓
Low-impact beverage program
The kitchen's vegetables come from Ferme de la Rigaudière, a market garden that states all vegetables are organic with regular certification inspections, though the certifier is not named.
Five producers are named in recent regional press with chef quotes: Ferme de la Rigaudière for organic vegetables, Jérôme Demeyer for pigeon, Ferme des quatre pavés for wagyu beef, Fromagerie des Cleugnottes for cheese, and a small local fisherman for sandre.
Fermented fennel, fermented tomato and fermented rhubarb appear as named components on the restaurant's menu and in editorial coverage, presented as flavour techniques and garnish play rather than a stated share.
A Belgian wine selection (local sourcing within 750 km) and a dedicated menu of special beers are documented; the sommelier also curates an alcohol-free range.
