Hors-Champs restaurant (Gembloux)

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If you zoom out on this 19th-century Gembloux farm, you’ll see a bakery, a B&B and an impressive restaurant. The duo behind this flawless concept? Stefan Jacobs (ex-Va Doux Vent in Uccle) and his partner Aurélie Leempoel, who play the roles of a lifetime, featuring close-ups on local ingredients (they maintain two garden beds), from the decor (custom-made furniture and tableware) to the cuisine. The night we went, it included all of the following: glamorous asparagus prepared two ways, as a ganache-like cream with crispy seaweed and achiote, then raw with fresh seaweed and an asparagus peel foam; a lovely bison pot-au-feu with lacto-fermented parsnip and celery, plus a curry plant and wild garlic jus; incredible dispouye di Nameur (pork tripe fricassée), grilled mackerel and flame-charred onion; a stunning poultry trio, prepared as a pie with grey knight mushrooms, roasted, and in a spinach salad; before ending the meal with a plant-based dessert made from hemp seeds, dandelion greens and chervil. FYI, fans: they also make Sunday picnic baskets and host other food-based events. // Ambre Oisy

FEELING THIRSTY? A wine list that is still finding its footing, but which already includes a few beautiful natural labels: Les Agudes, a Lot white from Fabien Jouves (€7 a glass), Quintessence, a Savoie Mondeuse red from the Domaine des Orchis (€50 a bottle), Ontario County Chardonnay Unfiltered, a white produced by Norman Hardie (€80)…
PRICE: Menus €45 (Friday lunch) and from €70 to €90.

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