4 - Recognised
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La Gloriette has confirmed practice in three areas of responsible cooking: where its ingredients come from, how closely the menu follows the season, and what the kitchen does with its waste. The sourcing starts on the property. A potager supplies the vegetables, aromatic herbs and edible flowers used in the kitchen, hives on site produce the house honey, and hens lay its eggs. The rest comes largely from farmers in the region, with cheese matured by three regional farms and game from the Ardennes.
Seasonality runs through the whole of both menus rather than a few dishes. The spring menus are built on asparagus, the autumn ones on peach, raspberry, girolles and courgette, and the chef cooks Ardennes game when it is in season. On waste, food scraps are sorted and composted, kitchen trimmings go to the hens whose eggs return to the kitchen, rainwater is collected for the garden, and the potager and flower beds are kept without pesticides.
The restaurant is listed in the We're Smart Green Guide with two radishes, is a partner of the Famenne-Ardenne UNESCO Global Geopark on the strength of its use of local and seasonal products, and holds the Artisanat certifié label for producing everything in house.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products
Vegetables, herbs, edible flowers, honey and eggs come from the restaurant's own property; cheese is matured by three regional farms, and bread is made in house from flour from regional millers. Ardennes game appears when in season.
Vegetables, aromatic herbs and edible flowers come from the restaurant's own potager. Honey is produced on site by resident hives, and eggs come from hens kept on the property. These on-site sources are corroborated across multiple independent channels plus the restaurant's own positioning as 'La cuisine du potager', and a March 2026 editorial visit recorded that the chef was potting tomato seedlings in the greenhouse.
External sourcing is largely regional. Cheese is matured by three farms in the region. Bread is kneaded and baked in house from flour described as coming from regional millers. Trout and game come from a regional producer, and the chef cooks Ardennes game when it is in season. The restaurant carries the Famenne-Ardenne UNESCO Global Geopark partner label, awarded in part for its use of local products, and is listed in the Ville de Marche-en-Famenne short supply chain directory.
Both menus rotate seasonally with the kitchen garden and market; March asparagus has given way to autumn beetroot, plum, girolles and courgette, and Ardennes game appears when in season.
Seasonality is the kitchen's guiding principle. The restaurant's own positioning describes 'La cuisine du potager', 'Menus de saison' and 'Du jardin à l'assiette', and the menu page frames each menu around 'la générosité que nous offre la nature à chaque moment', the generosity nature offers at each moment.
Rotation across the whole menu is evidenced by observations six months apart. A March 2026 visit recorded a cold asparagus velouté on the three course menu, while the menus published at screening date are built on beetroot, plum, melon, cucumber, lentils, tomato, girolles, courgette, artichoke, peach and raspberry. Because the restaurant serves only fixed three course and five course set menus with no à la carte, a change of that scale turns over most dishes rather than a seasonal corner of a fixed list.
The kitchen cooks Ardennes game in season, and Gault&Millau describes cuisine that varies with the seasons. The restaurant holds the Famenne-Ardenne UNESCO Global Geopark partner label, awarded in part for the use of local and seasonal products.
Food waste is sorted and composted, kitchen scraps feed the hens whose eggs return to the kitchen, rainwater is collected for the garden, and the potager is managed without pesticides.
Food waste and sorting practices are documented. The restaurant states that 'we make sure all our waste is properly sorted and we compost any leftover food'. The ecotourism profile records a closed loop in which kitchen scraps feed the hens on the property and their eggs are used in the kitchen, a direct return of the residual nutrient to production.
Water and the kitchen garden are managed for low impact. Rainwater is collected for garden irrigation. The potager and flower beds are kept without pesticides. The breadth of in-house production, three breads daily, smoked salmon, pastries, jams, yoghurts and fermented drinks, also reduces packaged and pre-processed inputs.
Eggs come from hens on the property, and the menus name beef breeds (Charolais, Simmental) and Ardennes game when in season, but no external supplier is named and no welfare certification is documented.
Eggs are sourced on the property from resident hens. The menus name beef breeds, Charolais and Simmental are listed among the chef's signature dishes, and Ardennes game appears when in season. The Michelin guide entry independently notes game and a saddle of lamb.
Trout and game come from an unnamed regional producer, and cheese is matured by three unnamed regional farms. Against this, no butcher, fishmonger or external farm is named, and no welfare or fisheries certification (Beter Leven, organic, MSC, ASC or equivalent) is evidenced. The current menus also carry lobster, mussels, red mullet, ling and veal sweetbreads with no origin or catch method stated.
Owner-operated since 2002 by chef Olivier Bauche and sommelier Véronique Bauche-Fauvarque; participates in the Famenne-Ardenne UNESCO Global Geopark partner scheme and the Marche-en-Famenne short supply chain directory.
The restaurant is owner-operated by chef Olivier Bauche and sommelier Véronique Bauche-Fauvarque, who have run it together since 2002. It participates in the Famenne-Ardenne UNESCO Global Geopark partner scheme, where its stated motive is to 'play our part in a sustainable project that brings together local actors who share the same values'.
It is also listed in the Ville de Marche-en-Famenne short supply chain directory, which positions the kitchen as a buyer from small regional producers. Both partnerships emphasise local sourcing and regional development rather than formal commitments to fair employment, community engagement or cause support.
Vegetables, herbs and edible flowers are substantive components of most dishes; listed in the We're Smart Green Guide at two radishes. One vegetarian starter per menu, though mains are all fish, shellfish or meat.
Vegetables, herbs and edible flowers are substantive components of most dishes rather than garnish, sucrine and black garlic with ling, girolles and grelots with veal, grilled courgette and artichoke with Charolais beef, melon, lentils and cucumber with lobster. The restaurant is listed in the We're Smart Green Guide at two radishes, and its identity is built on the potager, 'La cuisine du potager'.
The menu is structurally animal protein centred. Across the three course and five course menus published at screening date, every main is fish, shellfish or meat. One vegetarian starter appears per menu cycle, beetroot with sheep's milk, mustard and plum in autumn, and asparagus in spring. No vegan dish is evidenced on either menu, and the two vegetarian starters both contain dairy.
Sourcing signals
A potager supplies the vegetables, aromatic herbs and edible flowers; on-site hives produce the house honey, and hens lay eggs. A March 2026 editorial visit recorded greenhouse growing and the chef potting tomato seedlings, a working production unit.
