The story
At Hors-Champs, chef Stefan Jacobs has turned an old farmhouse in Ernage into a place that feels both grounded and forward-looking. The Michelin guide calls it a “bel hommage à sa région” — and the recognition is earned. Not only is the restaurant Michelin Recommended, it also holds a Michelin Green Star for its commitment to sustainability.
The approach here is refreshingly simple: Jacobs looks first to what his kitchen garden and regional suppliers offer, then builds the menu around that. “We work in the opposite direction from the past,” he says. The result is a surprise menu that changes with the seasons — playful, subtle, and deeply connected to the land around Gembloux.
Inside, the dining room is modern with a raw, rustic edge. The same attention to detail extends beyond the plate: the restaurant has replaced plastic wrap with eco-friendly alternatives, and the kitchen’s philosophy runs through every operation.
Hors-Champs is more than a restaurant. The old farm now houses four guest rooms, a bakery selling bread and pastries, and a barn dedicated to private and professional events. There’s even a food truck that pops up at local festivals, serving a three-course menu under a convivial tent.
Jacobs’ modern cuisine shines in dishes like the duck tartare marinated in Marc de Bousval, partnered with the nearby Vignoble du Château de Bousval. The festive recipe, shared on the restaurant’s site, shows his knack for turning regional ingredients into something refined — and his willingness to let his cooking be shared.
Whether you come for dinner, a bakery run, or a weekend stay, Hors-Champs delivers a complete experience built on respect for place and product. The Green Star is no accident: it’s a promise kept, one plate at a time.
Recognition
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History
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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