4 - Recognised
i
Le Cor de Chasse draws most of its produce from the immediate area and names its producers on the menu: lamb from the Ferme Tabreux, yoghurt from the ferme Paquet, trout from Ondenval, honey from Wéris, cheese from Cailloux de Morville, Ardenne chicken, and roebuck from the surrounding forests. Vegetables and tomatoes are grown in the restaurant's own garden and greenhouse.
The carte is rewritten every few weeks, so the dishes follow what the season gives: roebuck and chanterelles in July, pumpkin and spelt by late September. Mario Elias is a member of Génération W, a collective of chefs that promotes Walloon cooking and the region's producers.
The restaurant is listed in the We're Smart Green Guide, which recognises kitchens for their work with vegetables.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products
Named local suppliers across most categories: lamb and yoghurt from specific farms, roebuck from the surrounding forests, regional wines and lambic. Roughly two-thirds of the sourcing picture is demonstrably local or Belgian.
Vegetables and tomatoes come from the restaurant's own kitchen garden and greenhouse on the property. On the menu, lamb is named as 'Agneau de la Ferme Tabreux' and yoghurt as 'yaourt de la ferme Paquet'. Roebuck is listed as 'Brocard de nos forêts', taken from the forests around the restaurant.
Michelin independently names Ondenval salmon trout and Ardenne chicken; Gault&Millau names honey from Wéris, trout from Ondenval and Cailloux de Morville cheese. Belgian beverages are sourced regionally: lambic from 3 Fonteinen in Pajottenland, with a dedicated lambic page on the drinks list, and wines from Liège and Brabant Wallon.
Four distinct cartes between July and September 2026 show real rotation: main proteins shift from roebuck to pork to lamb, and garnishes move from chanterelles and figs to pumpkin and spelt.
The restaurant publishes dated cartes and the series shows real rotation. Four distinct versions exist between 17 July and 24 September 2026. The main protein changes from roebuck to Iberian pork to lamb, and the garnishes move from chanterelles, figs and sea aster in July to pumpkin, spelt and beetroot by late September. A langoustine dish is labelled 'Collection hiver 2026'.
The restaurant's own website states that it works from seasonal products of the region and that the menus adapt through the year. Both Gault&Millau and Michelin describe cooking built on seasonal regional produce.
Kitchen garden and greenhouse supply fresh vegetables; preservation and fermentation work includes kimchi, a pumpkin shrub and smoked and braised preparations.
The kitchen garden and greenhouse on the property supply the restaurant directly, confirmed by Michelin. The cartes show preservation and fermentation work: kimchi, a pumpkin shrub, a blackened apple, and smoked and braised preparations, all credited to in-house work.
Lamb from Ferme Tabreux, roebuck from the surrounding forests, Ardenne chicken and trout from Ondenval are named suppliers. Hamachi, Breton lobster and langoustines, which appear on every menu, carry no sustainability credential.
Terrestrial animal sourcing carries real named traceability: lamb from the Ferme Tabreux is named on the menu, roebuck is listed as taken from the restaurant's own surrounding forests, and Michelin and Gault&Millau independently name Ondenval trout and Ardenne chicken.
The score is held at 2 by high-impact seafood that carries no named sustainability qualification: hamachi, Breton lobster and langoustines appear on every menu checked. One carte also carried Iberian pork with no stated origin or welfare standard, and veal sweetbreads appear without a named supplier. Confirming the seafood supply chain is the single change that would lift this dimension.
Mario Elias is a member of Génération W, the Walloon chefs' collective that promotes regional gastronomy and producer networks. The restaurant is family run.
Mario Elias is a member of Génération W, the Walloon chefs' collective founded in 2013. The collective's stated purpose is to promote Walloon gastronomy through a network linking chefs with regional producers and artisans, and to detect and encourage young cooks.
The restaurant is family run: Mario Elias is chef owner, his wife runs the dining room and their son is sommelier. The published team list names thirteen people across kitchen, dining room, reception and maintenance.
Sourcing signals
✓
Direct named-farm sourcing
✓
Low-impact beverage program
A kitchen garden and greenhouse on the property supply the restaurant. The cartes name tomatoes directly on the plate as 'tomates du jardin' and 'collection de tomates du jardin'.
Producers are named on the menu: 'Agneau de la Ferme Tabreux' and 'yaourt de la ferme Paquet'. Gault&Millau independently names honey from Wéris, trout from Ondenval and Cailloux de Morville cheese; Michelin names Ardenne chicken. Roebuck is listed as 'Brocard de nos forêts'.
Michelin states that dishes are cooked from scratch. The cartes name specific components made in the kitchen: a fish biscuit, a pumpkin shrub, kimchi, smoked and braised preparations, and a blackened apple.
The drinks list is built on low intervention and biodynamic growers across France, Austria, Slovenia, Italy, Spain and Portugal. A dedicated lambic page names 3 Fonteinen references; the Belgian section includes wines from Liège and Brabant Wallon.
