The story
Hors-Champs is a modern cuisine restaurant at Chaussée de Wavre 170, 5030 Gembloux, in Ernage, Belgium. Gault&Millau gave it 16 points in 2026, and the kitchen builds its menus around a vegetable garden and regional suppliers.
Stefan Jacobs cooks here with his partner Aurélie Leempoel, after earlier work at Va Doux Vent in Uccle. The menu follows what the garden and local producers have on a given week, not the other way round. The Michelin Guide lists the restaurant as Recommended and also awards it a Green Star for sustainable cooking.
Le Fooding described one meal in detail. Asparagus came two ways, first as a ganache-like cream with crispy seaweed and achiote, then raw with fresh seaweed and a foam made from asparagus peel. A bison pot-au-feu arrived with lacto-fermented parsnip and celery and a jus flavoured with curry plant and wild garlic. The meal ended on a plant-based dessert of hemp seeds, dandelion greens and chervil.
The restaurant occupies a 19th-century farm in Ernage that also houses a bakery, a bed and breakfast and an events barn. Gault&Millau calls the square farmhouse stylishly renovated, and the furniture and tableware were made specially for the space. Michelin describes the decor as rather raw in character. Le Fooding also notes Sunday picnic baskets and food-based events held on the property.
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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
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