Vertes Feuilles

The story

Vertes Feuilles Ronse: Creative Regional Cuisine in the Pays de Collines

The Kitchen and Local Cooking

Pascal Martens leads the kitchen at Vertes Feuilles in Ronse, shaping a creative regional cuisine around locally sourced produce. The restaurant earned a Gault&Millau score of thirteen this year by balancing rustic warmth with precise plating. Guests encounter a structured three-course menu that shifts with the seasons. Fresh herbs from the on-site garden frequently appear alongside slow-cooked meats.

Standout Dishes and Techniques

The acclaimed deer pâté arrives paired with a bright green chutney that cuts through the richness. Martens favors traditional preservation methods while adjusting flavors for modern palates. Each plate reflects the broader principles of regional cooking practiced throughout the kitchen. Seasonal vegetables and foraged elements complete the progression without overwhelming the main proteins.

Farmhouse Interiors and Garden Views

The dining space occupies two renovated nineteenth-century farmhouses that retain their original timber frames. A central wood stove provides steady heat during cooler months and anchors the relaxed atmosphere. Large windows frame the surrounding valleys and allow natural light to fill the breakfast room. Guests can step outside to reach a private jacuzzi overlooking the cultivated herb beds.