The story
Auberge du Vert Mont sits at 1318 rue du Mont-Noir in Boeschepe, where the modern Cuisine menu follows the seasons of the Nord department. The Michelin guide awarded it one star in 2026 for high-quality cooking built on local produce.
The kitchen works with the growers and producers around Boeschepe, and the menus change with what they bring in. Guests order the blind format, so the chef chooses each plate from the day's produce. Menus stay fixed, and any allergy or intolerance must be flagged at the time of booking, because the kitchen cannot adjust dishes otherwise.
Le Fooding's lunch report describes a kohlrabi roll set on organic goat cheese from Uxem, roasted plaice with peas, onions and sunflowers, and fries with a Maroilles espuma and onion ash. The meal closes with rhubarb, dulce de leche and oxalis blossoms.
Recognition
Details
History
High quality cooking
Who would have thought that Boeschepe, a rural town in French Flanders, would harbor a hidden gem like Le Vert Mont? And yet that’s where Lille’s favorite chef, Florent Ladeyn, is taking us! He’s got a knack for making any ingredient from the Nord department seem appetizing. And this family inn (untreated hardwood floors, a white bar, golden chandeliers) simply proves it, as the ultra-locavore chef livens up cabbages, chicories & co. The day we went for lunch: a very sexy kohlrabi roll on a bed of organic goat cheese from Uxem; perfectly roasted plaice paired with peas, onions and sunflowers; a devilishly good cone of fries with a Maroilles cheese espuma and onion ash; before a hearty combo of rhubarb, dulce de leche and oxalis blossoms to round out the meal. // Léa Pellerin
Location