95% of the produce used is grown locally. “I work with two market gardeners: Dries Delanotte who practises biodynamic horticulture in Dikkebus, and Bertrand Devienne, an organic grower in Borre.” The cream from Benoît Morel’s farm in Sec-Bois is so good that Florent is often asked what is in it. “Nothing - just pure, organic cream straight from the farm - that’s what gives it its great taste! ” he smiles. For meat, Florent uses the best local producers: Beun’s goats from Sainte-Marie-Cappel, lamb from Esquelbecq, veal from Lestrem. The best cuts are chosen ‘on the animal’ by a butcher from Méteren. It’s a virtuous circle created by links of trust, knowledge and a common gourmet aim, all in the pursuit of pleasing guests.