4 - Recognised
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The kitchen has confirmed strong practice across five areas of responsible cooking, which earns it a four planet rating.
Around three quarters of what it serves is grown on the restaurant's own four hectares, less than 150 metres from the stoves, and the remainder comes from local organic and low input growers, with every ingredient on the plate sourced in Belgium. The carte is dated by month and rewritten as the garden turns, so the seasons set the menu rather than decorate it. Kitchen compost returns to the beds, dishwashing water and the building's heat are produced by a biomass and geothermal plant instead of electricity, and heat is recovered from the kitchen's own ventilation. The lodge co-founded GreenDyle, a cooperative run without profit that now carries that heat to 39 neighbouring properties including the village school. Vegetables are the foundation of nearly every plate, and vegan and vegetarian cooking is the kitchen's first language rather than an accommodation.
The restaurant is listed in the We're Smart Green Guide and in the 360 Eat Guide, and Gault&Millau awarded its kitchen the prize for best vegetable dish in 2022.
The impact dimensions
Low waste & circular practices
Sustainable animal products
Strong local sourcing resting principally on the restaurant's own production. About 75 per cent of the food served is grown on the property's almost four hectare permaculture farm.
Around 75 per cent of what is served is grown on the property's almost four hectare permaculture farm and travels less than 150 metres to the plate. The remainder comes from local organic and low input agriculture, with every ingredient on the plate sourced from within Belgium.
Two named outside suppliers were found: the coffee roaster Le Lieu and the village bakery named on the menu for bread. The bought-in share is described as coming from excellent local suppliers without further names; this is why the dimension is held at 4 rather than 5 despite the near-complete locality claim.
Menu is rewritten monthly around the garden's harvest; cuisine deeply reflects the season in every preparation.
The kitchen is deeply seasonal in its founding principle. Gault&Millau notes that inspiration is drawn from what the permaculture kitchen garden offers, and every creation clearly reflects the season. The We're Smart Green Guide records that the seasons dictate the creations.
The published carte is dated by month, the version retrieved was headed Petits Éléments@Nov 2025, and is built on produce in season at that point: Jerusalem artichoke, leek whites, golden turnip, parsnip, chestnut and apple. The menu carries no out-of-season staples.
Multiple named practices across waste and energy: kitchen compost returns to the farm, fermentation and preservation reduce food waste, biomass plant heats the kitchen and 39 neighbouring properties, ventilation heat is recovered.
Food waste is composted and returned to the farm that supplies the kitchen. Waste reduction also happens through preservation and fermentation: the kitchen makes its own kimchi, cold-pressed juice from the heritage orchard, honey, kombucha and kefir.
Energy infrastructure is built around the property's biomass and geothermal plant rather than grid electricity. Heat recovery is installed on the kitchen's own ventilation. Solar panels with battery storage cover much of the property's power. The lodge co-founded GreenDyle, a non-profit cooperative that now carries that heat to 39 neighbouring properties including the village school, avoiding around 260 tonnes of carbon annually.
Strongest source Restaurant submission
Animal products are minor and optional; sourcing is only partially described. Named species on the menu (scallop, cuttlefish, rope-grown mussels, chicken) are each offered with a vegetarian alternative.
Animal products are deliberately minor, offered as an optional addition to predominantly plant-based plates rather than as centrepieces. The menu names a few species: scallop tartare, cuttlefish, rope-grown mussels (bouchot) and shredded barbecued chicken.
No named butcher, fishmonger or farm was found for any animal category, and no welfare or fishery certification is stated for them. The general claim of local and organic sourcing for the bought-in ingredients does not extend specifically to the animal products.
Strongest source Restaurant submission
The business co-founded GreenDyle, a non-profit district heat network now serving 39 neighbouring properties including the village school. The restaurant also runs garden tours and children's workshops.
The business that runs the restaurant co-founded GreenDyle, a non-profit cooperative that produces and manages a district heating network fed by local organic wood waste. That network now serves 39 neighbouring properties, including the village school. The kitchen draws its own heat from the same plant.
Guest-facing community engagement includes garden tours, children's workshops and a seasonal guinguette. The property is framed in local reporting as an eco-responsible lodge open to its neighbourhood. Employment practices and supplier-level social commitment are not documented.
Nearly three-quarters of the menu is built on vegetables from the kitchen's own garden. The two plates carrying animal protein are each offered in a vegetarian version, and vegan cooking is the kitchen's stated first language.
Vegetables are clearly dominant and the stated priority of the kitchen. The We're Smart Green Guide lists the restaurant on the strength of the chef's own organic vegetable garden and the vegetable-led creations it drives. Gault&Millau calls it an ode to plant-based cooking and notes a lot of vegan cooking on the carte.
On the retrieved menu, five of the eight savoury plates are built on vegetables: house kimchi, Jerusalem artichoke velouté, leek whites, golden turnip and parsnip. The two plates carrying animal protein (cuttlefish and barbecue chicken) are each offered in a vegetarian version. The 360 Eat Guide records that roughly three-quarters of vegetables served are grown on site.
Sourcing signals
✓
Low-impact beverage program
Approximately 75 per cent of the food served is produced on the restaurant's own farm, travelling less than 150 metres to the plate. Almost four hectares under permaculture, including an orchard, two greenhouses, medicinal garden and unusual herbs.
Named in-house categories include fermented items (house kimchi and other fermentations), cold-pressed apple juice from the property's historic orchard, honey, kombucha, kefir and herbal infusions.
Three of the named commitments are documented: a wine list built on natural wines from small producers, local organic beers, and house-made craft drinks including kombucha, kefir, cold-pressed apple juice and garden infusions. Coffee comes from the named roaster Le Lieu.
