3 - Endorsed
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Menus follow the seasons closely: autumn dishes are built on porcini, Jerusalem artichokes, quince and beetroot, spring menus on asparagus, morels and rhubarb, and the chef keeps no fixed repertoire.
Whole ingredient cooking runs through the kitchen. The smoked broth served with the scallops is drawn from the scallop trimmings, shallots are fermented in house, mackerel is made into garum and bone marrow is used alongside the beef. Vegetables are named alongside the proteins in every course, from sand grown carrots to corne de gatte potatoes.
The restaurant is listed in the We're Smart Green Guide, the specialist guide to vegetable led cooking.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Julien Hazard cheeses named; ingredients mostly from regions beyond Belgium.
Local sourcing is positioned as a kitchen value on the restaurant's own site, which states that each dish tells a story of the land and of a producer and that products are rigorously selected. A magazine profile reports that the chef makes it a point of honour to choose seasonal, locally produced ingredients.
The ingredients actually named across the current menu and independent reviews run long distance: scallops from Port en Bessin, Breton lobster, Aubrac beef, milk fed veal from Lozère, asparagus from Carpentras, prawns from Palamós and seriola from Japan. Belgian elements are present but limited: corne de gatte potatoes on the current menu, coucou de Malines poultry in an earlier review, and Julien Hazard, the single named supplier anywhere in the record. The share of key categories showing local or regional origin falls well below the 30 to 50 percent level 3 requires.
Strongest source Restaurant submission
Full menu rotation with the seasons; no signature dishes or repeated menus across years.
Most dishes change with the season and seasonality is communicated as the guiding principle of the kitchen. The We're Smart Green Guide listing describes creative, seasonal cuisine. In a May 2025 interview the chef states that he has no signature dish, never returns to past work and that his cooking is unstable.
Menus captured at three separate points corroborate full rotation: autumn 2026 on the current carte features porcini, Jerusalem artichokes, red beetroot, quince and corne de gatte potatoes; spring 2025 in an independent review shows Carpentras asparagus, yellow morels and white asparagus; earlier captures record venison, Chantenay carrots, golden turnips and white Alba truffle. The restaurant's own site states that the kitchen respects the rhythm of nature. Several long distance or year-round items sit alongside the seasonal core: seriola from Japan, Canadian lobster, goji berries and white Alba truffle.
Scallop trimmings into smoked broth, bone marrow used, fermented shallots, mackerel garum made in house.
Concrete whole ingredient and fermentation practices are named. On the current menu the scallop course is served with a smoked broth drawn from the bardes (the skirt trimmings of the scallop itself) and the beef course uses bone marrow; both are trim and offcut utilisation named on the restaurant's own carte.
A May 2025 press interview independently documents fermentation as standing kitchen practice: fermented shallots, a garum made from mackerel and ume vinegar, alongside confits and preserves. These are described as culinary technique rather than as a waste programme. Nothing is published on packaging or single use plastic, energy measures, or a waste partner, composting scheme or measured target.
Named regions and breeds; Bouchot mussels, Port en Bessin scallops, Aubrac beef. No named supplier or certification.
Named regions, breeds and methods are present but no supplier is named and no certification is held. The May 2025 interview records line caught fish dispatched by ikejime, a handling method chosen for flesh quality, and names langoustines from Normandy and Rouen duck. The current menu names Bouchot mussels, scallops from Port en Bessin, Breton lobster and Aubrac beef; other coverage adds milk fed veal from Lozère, Challans guinea fowl and coucou de Malines poultry.
Every one of these is a region, a breed or a method rather than a named, traceable butcher, fishmonger or farm, and no MSC, ASC, organic or animal welfare label is claimed for any animal category. Foie gras is documented on the menu across several years, most recently on the spring 2025 carte with pistachio-stuffed morels and foie gras.
Vegetables core to every course; all five courses centre an animal protein with no vegetarian alternative published.
Vegetables carry real compositional weight but the menu is structurally protein led. The We're Smart Green Guide listing describes unusual combinations with fish and shellfish in which vegetables are no less important. The menu bears that out: Jerusalem artichokes with the scallops, red beetroot with the lobster ravioli, sand grown carrots and corne de gatte potatoes with the beef, and green celery with the mussels.
All five courses of the current menu are built on an animal protein, and no vegetarian main, vegetarian menu or vegan option is published on the carte or mentioned in any of four independent reviews consulted.
Sourcing signals
Smoked broth from scallop trimmings, fermented shallots, mackerel garum and ume vinegar made in house; quince confit and caramel miso ice cream prepared daily.
