Hors- Champs

Local heroes

At Hors-Champs, the produce comes from real people and places, like the mushroom grower Benoit Roche or the snail farm L’ourchet, and vegetables are harvested on a daily basis from the restaurant’s own garden. Chef Stefan Jacobs – who also operates a bed and breakfast plus a French bakery at the same spot – works his magic with nature’s offerings for the season. Thus, the menu changes each five or six weeks. Unsustainable produce, or cling-wrap for that matter, are however blacklisted at s this exemplary establishment.