Atelier de Bossimé

The story

Atelier de Bossimé in Namur: Modern French fine dining from farm to table

Atelier de Bossimé, Namur: a farm-to-table restaurant growing its own future

In the hamlet of Bossimé, just outside Namur, chef Ludovic Vanackere runs a restaurant that grows its own ingredients. Founded in 2011, Atelier de Bossimé occupies a centuries-old building that once supplied the local nobility. After a careful renovation that preserved the original materials, the space became a 40-seat restaurant with an open kitchen and views over the gardens.

Vanackere was named Young Chef of the Year by Gault&Millau in 2017. The restaurant is also recognised by the Michelin guide, which awarded it a Green Star for its comprehensive approach to sustainable gastronomy. That recognition is woven into every detail here.

The cuisine is modern French, but the ethos is firmly local. The team cultivates around 45 varieties of vegetables on site using organic, living-soil methods. Heirloom seeds are chosen to preserve biodiversity. The restaurant works with a network of 40 local producers – fromagers, breeders, vintners and microbrewers – to source meat, dairy and wine. The result is a menu that changes daily, based on what is ripe and ready.

There is no fixed carte. Guests choose from surprise menus of three, four or five moments, priced at €65, €79 and €89 respectively. The dishes are revealed course by course: a vegetable starter, a fish course, a meat main, cheese or pre-dessert, and a finale. A young gastronome menu is available for children up to 14 at half price. Wine pairings and non-alcoholic options are offered. Allergies and dietary restrictions are accommodated when noted at booking.

The restaurant is open for lunch on Fridays and for dinner Tuesday through Saturday from 19:00. The dining room can seat up to 60 guests, or 120 for standing cocktail-style events. Private dining is available for groups of ten or more, by arrangement.

In 2019, the former hayloft was transformed into a bright, contemporary space using sustainable materials. The structure and atmosphere remain true to the original building. The team includes Maxime, Léna, Florian, Céline, François, Edouard, Pierre, Hugo, Victoria, Cyprien and Stéphanie – each contributing to the restaurant’s collaborative spirit.

Beyond the kitchen, the 100-hectare property hosts a coworking farm called Les Artisans de Bossimé, supporting new sustainable entrepreneurs with shared land and infrastructure. A recent collaboration with the historic Moulin du Samson mill produces stone-ground flour from the restaurant’s own ancient grains, used for bread and pastries.

The restaurant’s philosophy is summed up in two phrases: “Putting the farm back in the middle of the village” and “The rigour of cuisine, the simplicity of nature.” That rigour is evident in every plate.