3 - Endorsed
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Christophe Pauly sources key ingredients from named Walloon farms close to the restaurant: poultry, eggs and milk from the Ferme de Limet at Modave, cheese from the Ferme du Gros Chêne at Méan, vegetables and herbs from the Jardin des Templiers at Flémalle, and Jersey beef aged at the Ferme de la Belle Rose. Pauly buys directly from these producers and names several of them on the carte.
Menus are built around what each season offers and change through the year, with a weekly menu running alongside the seasonal one. Pauly cooks to the seasons of fish and cheese as well as fruit and vegetables, and preserves summer tomatoes for use months later. He is one of two North Sea Chefs in Wallonia, a collective that brings the full range of North Sea species onto Belgian menus and gives the fleet a market for less familiar fish. The Collège Culinaire de Belgique has recognised the restaurant as a Restaurant Quality Producer Artisan since 2025, and Pauly was among the founding chefs of Génération W, the Walloon collective that links chefs with regional producers and passes on know how.
The restaurant is listed in the We're Smart Green Guide, which selects kitchens for the place fruit and vegetables hold on their menus.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Named, traceable producers across multiple categories, with direct relationships; a mixed local and long-distance sourcing pattern.
Named, traceable producers across several categories, with direct producer relationships clearly evidenced. Vegetables and herbs come from the Jardin des Templiers at Flémalle, poultry, eggs and milk from the Ferme de Limet at Modave, cheese from the Ferme du Gros Chêne at Méan, and the autumn 2026 carte names Jersey beef aged at the Ferme de la Belle Rose. Game is listed as 'Chasseurs belges' and the weekly menu carries a 'poisson du jour Mer du Nord'. The 2026 Michelin Guide entry independently records the kitchen's preference for Condroz regional products.
Geographic proximity, which sets the level for this dimension, is mixed rather than dominant: the chef states openly that he buys butter in Normandy and tomatoes in Provence, and the current carte carries Dieppe scallops, Guilvinec langoustines, Amalfi lemon, Solliès figs, Comté and Jura vin jaune. Producer relationships are direct and named, and founding membership of Génération W, whose charter commits chefs to terroir products, supports that commitment.
Seasonal menus published as dated editions, with a weekly format rotating alongside the seasonal offer, visible in dish composition.
Seasonality is communicated as a guiding principle and is visible in the menu structure. The carte is published as dated seasonal editions, the current one titled 'Automne 2026 #1', alongside a 'Menu de la Semaine' served at lunch and dinner. Dish composition follows that calendar: autumn mushrooms, autumn truffle, fresh hazelnuts, 'fruits et légumes d'automne' as the garnish around game, hare and wild duck in season, and 'tomates de l'été dernier' preserved from the previous summer.
The chef's stated position is explicit: his cooking 'respecte les saisons des fruits et légumes, mais aussi des poissons et fromages'. The We're Smart Green Guide listing independently describes the kitchen as seeking regional products for its seasonal cooking, and the 2026 Michelin entry cites Condroz products and a summer beef tomato dish.
Biocompostable packaging used in takeaway service, with in-house preservation of tomatoes; no other waste practices documented.
A 2020 RTBF report on the restaurant's drive-in service states the chef and his wife chose 'emballages en papier bio' so that customers 'puissent réutiliser les barquettes'. That packaging choice is concrete but attaches to a takeaway format launched during the pandemic, and no current source confirms it continues. Preservation does appear in the kitchen's practice, with last summer's tomatoes carried into the autumn menu.
Traceable beef from named farm, wild game from Belgian hunters, line-caught fish from the North Sea; foie gras on the menu.
Beef is traceable to a named farm and breed, 'Filet de bœuf affiné de race Jersiaise, Ferme de la Belle Rose'. Poultry, eggs and milk come from the Ferme de Limet at Modave. Fishing method and origin are stated on several dishes: 'Bar de ligne' (line-caught sea bass), turbot, and oysters from Ostend in earlier coverage. Game is wild (venison from 'Chasseurs belges', hare, wild duck). The chef is one of only two North Sea Chefs in Wallonia, independently confirmed by La Libre in February 2024.
No animal-welfare standard is described anywhere, and no MSC, ASC or organic certification of the meat, fish or dairy was located. Foie gras appears on the current menu as 'Croûtons de foie gras rôti', which caps the score at 2 under the rubric's policy.
Member of Collège Culinaire de Belgique, one of two North Sea Chefs in Wallonia, founding member of Génération W collective.
The Collège Culinaire de Belgique registry lists the restaurant as a 'Restaurant Quality Producer Artisan' member since 2025; the Collège is an independent body organised around defending independent restaurants and artisanal producers. The chef is one of two North Sea Chefs in Wallonia, confirmed independently by La Libre in February 2024, a collective whose purpose is to give the North Sea fleet a market for its full catch rather than only the familiar species.
Independent coverage also records him as one of the ten founding chefs of Génération W, the Walloon collective created in 2013 that connects chefs with around 130 regional producers, artisans and makers, and whose charter commits members to terroir products, respectful technique and 'le souhait de la transmission du savoir'. Two further professional memberships are displayed: Master Cooks of Belgium and the Les Gets ambassadorship.
Vegetables are central to the cooking and garnish; no vegetarian mains on the published menu, no documented vegan option.
The We're Smart Green Guide lists the restaurant and its entry states that vegetables 'remain very important in the creations', bringing flavour and colour. La Libre's 2024 feature describes the local meat as 'au service des légumes qui sont travaillés en orfèvre', vegetables worked with goldsmith's care. Vegetable-led plates are documented, including a 'collection potagère' with asparagus, chestnut and truffle, and the Uhoda retail range carries a vegetable collection.
The published autumn 2026 carte lists no vegetarian main across either format: every starter and main is built on shellfish, fish, game, beef, poultry or foie gras, with vegetables as the surrounding structure. Gault&Millau records that vegetarian options are available, which indicates accommodation rather than menu design. No vegan option is documented anywhere.
Sourcing signals
✓
Direct named-farm sourcing
Multiple named producers: Jardin des Templiers (vegetables/herbs at Flémalle), Ferme de Limet (poultry/eggs/milk at Modave), Ferme du Gros Chêne (cheese at Méan), Ferme de la Belle Rose (beef), plus Lake Geneva féra from fisherman Éric Jacquier.
Homemade bread including walnut loaf with cheese course, preserved tomatoes from previous summer in autumn menus, stocks and sauces made in-house.
