4 - Recognised
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Five areas of responsible practice are confirmed at Bossimé, which places the kitchen at a four planet rating.
Sourcing leads: the vegetables used in the menus are grown in the restaurant's own 2.5 hectare garden, about 16 hectares of the family farm are certified organic, and the beef and lamb come from a named local farm working under the Belbeef welfare label. Producers are paid 30 to 40 percent above market rates. Seasonality follows from the garden rather than the other way round, with no fixed card and surplus tomatoes fermented to carry them through the year.
Waste is addressed by buying whole animals, keeping menus deliberately short, packing preparations in glass, reusing containers in the kitchen and composting residues. On the social side, the family created a cooperative that rents land, greenhouses and kitchen space to young growers and food makers, several of whom now supply the restaurant. Vegetables form the base of most dishes, with plant protein set at around seven parts in ten.
The restaurant is listed in the We're Smart Green Guide and holds a Michelin Green Star.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Multiple named, traceable suppliers across several categories, with direct producer relationships documented by an independent source.
Multiple named, traceable suppliers across several categories, with direct producer relationships documented by an independent source. Biowallonie records a network of roughly 70 regional producers of which about 15 are used regularly, with meat bought as half carcasses through a cooperative butchery. Named suppliers confirmed include the Geens brothers' cattle and sheep farm at Villers-lez-Heest and Emines, basil grower Bastien, and the drinks maker BeKombucha.
L'Avenir reports that producers are paid 30 to 40 percent above market rates, which evidences the directness of those relationships. The Michelin guide describes short supply chains and regional producer selection as defining. A named, independently verifiable supplier was not confirmed for every category, notably seafood, and Gault&Millau names an Ibérico pluma dish, which is outside the region.
Deeply seasonal kitchen, organised around garden availability rather than a fixed menu.
There is no fixed menu. The restaurant's own pages state that the menu is inspired by the season and the day's harvest. Biowallonie records explicitly that the garden determines what is offered rather than the menu determining what is grown. Around 45 vegetable varieties are grown across the year.
Surplus tomatoes are fermented so they carry through the off-season rather than being bought out of season. The Michelin guide describes the menu as following the region's seasonal availability and singles out creative vegetable work in the winter months. Gault&Millau describes a menu built on what the garden offers, visible from the dining room.
Several specific practices across food waste and packaging, with independent corroboration.
L'Avenir reports that whole carcasses are used across the group of venues, with prime cuts for the gastronomic restaurant, minced products for the brasserie, and remaining cuts jarred as blanquette and carbonade. Menus are kept deliberately short to limit food waste. Surplus tomatoes are fermented.
Preparations are packed in glass for a stated zero-waste approach, and reusable containers are used in the kitchen. Residual waste is composted, and the 2019 renovation is described as using recycled and durable materials. The Michelin Green Star is independent recognition of the overall approach.
Beef and lamb from the Geens brothers' farm under the Belbeef welfare label, with whole carcasses used across the group.
Beef and lamb come from the Geens brothers' farm at Villers-lez-Heest and Emines near Namur, reared under the Belbeef label with grass-based prairie management and feed from a Namur cooperative. Biowallonie records that half-carcasses are bought through a cooperative butchery, with every cut used across the group's venues: prime cuts for the gastronomic restaurant, minced products for the brasserie, and remaining cuts jarred as blanquette and carbonade.
The kitchen works towards a target of about 30 per cent animal protein. Seafood is the remaining gap: Gault&Millau names a mackerel dish and the We're Smart listing names pike and trout, but no named fishmonger and no MSC or ASC credential was found.
Producers paid above market rates, and a cooperative providing land and kitchens to young food makers and growers.
L'Avenir reports that producers are paid 30 to 40 percent above market rates to earn an equitable wage. Young entrepreneurs are supported through the Bossimé kitchens until they become independent suppliers or vendors.
The family created Les Artisans de Bossimé, a cooperative that rents 2 hectares of the family land, plus greenhouses and shared professional kitchen space, to young market gardeners and food makers. Named occupants include BeKombucha (fermented tea drinks) and a distillery working with Wépion strawberries. The group employs about 40 people year round.
Vegetables clearly dominant, structured as the foundation of dishes, with about 70 per cent plant protein and 30 per cent animal.
The restaurant is listed in the We're Smart Green Guide, the dedicated plant-forward guide, whose listing describes contemporary farmhouse cooking rooted on the family farm. The kitchen works towards a target of about 70 per cent plant protein to 30 per cent animal protein.
Vegetables form the base of most dishes, with around 45 varieties grown in the restaurant's own garden across the year supplying the menus. The Michelin guide independently describes vegetables taking centre stage, citing a dish of different cabbage textures with fermented vegetable sauce, peanuts and satay spices. Gault&Millau lists vegetarian options among the restaurant's cuisine types.
Sourcing signals
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Certified organic ingredients
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Direct named-farm sourcing
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Low-impact beverage program
The Walloon organic sector organisation Biowallonie reports that the arable land has been certified organic since early 2023. The market garden is described as grown by organic methods on living soil.
A 2.5 hectare market garden on the family farm grows around 45 vegetable varieties through the year and supplies the vegetables for the menus. The garden is visible from the dining room through large windows.
Beef and lamb come from the Geens brothers' farm at Villers-lez-Heest and Emines near Namur, reared under the Belbeef label with grass-based prairie management. Several other producers, including basil grower Bastien and drinks maker BeKombucha, operate from the Bossimé site itself.
Cooking is entirely made in house from local supply, including bread, stocks, pickles, preserves, tapenades, soups and fermented preparations. The group operates a shared preparation workshop for these components.
A Belgian wine selection and craft beers from Namur micro-brewers are on the drinks list. BeKombucha (fermented tea) and a gin distillery using Wépion strawberries both operate from the Bossimé site, and a non-alcoholic pairing is offered alongside menus.
