Auberge du VertMont

Holiable's Review of Auberge du Vert Mont

Getting there

At the top of a hill with a 360° view overlooking the hills of Flanders, Auberge du Vert Mont is in the heart of West Flanders right next to the Belgian border.

The journey to get there sets the tone. We criss-cross the roads through the Flemish countryside, dazzled by the fields as far as the eye can see and passing through small quiet villages.

Philosophy

Inviting yourself to Le Vert Mont is entering the family inn, where Florent Ladeyn perpetuates the culinary art initiated by his grandfather.

Before entering the long, red brick house, typical of the Hauts-de-France region, you’ll meet bee hives producing honey for the local “terres et monts de Flandres” honey house, the sheep in eco-pasture and some chickens pecking in the garden.

Stepping inside, you’ll find a dining room with a refined, modern, and raw design, offering a panoramic view of the surrounding countryside.

In sunny weather, the aperitif can be enjoyed in the garden while admiring the premises of the sunset.

What’s in my plate

Chef Florent Ladeyn's philosophy takes on its full dimension in this house.

The chef, who is committed to a 100% locavore cuisine, offers a raw and wild culinary experience that remains affordable for a starred restaurant.

Two formulas, in 6 or 9 courses, where you’ll trust the chef and discover the menu as it arrives but will match the food preferences that you will mention at the beginning of the meal.

The dishes, which give pride to vegetables, are a succession of surprising flavors, unexpected combinations inspired by the daily arrivals in the cuisine.

Committed to sustainable cuisine, the chef makes it a point of honor to work only with local products coming from a minimum distance radius.

As in his two other restaurants in Lille (the Bloempot and the Bierbuik-Bloemeke), all the dishes are built around local produce, 100% originating from organic or sustainable agriculture.

The dishes all pair with natural or biodynamic wines or locally brewed beers; presented with passion by the sommelier.

Lucky ones will extend the experience by sleeping in one of the Auberge's B&B rooms. Entirely renovated at the end of 2018, in a natural, modern, and warm spirit, the rooms reflect the atmosphere of the rest of the house.

Our opinion

Discovering the locavore cuisine and Chef Florent Ladeyn's philosophy on his native land is a tasty, authentic experience that exalts the taste buds and fills the eyes with stars.

The atmosphere is friendly and relaxed thanks to all the team members who brilliantly share the spirit of the house.

Our tip:

• • Plan your experience by booking online at least two months in advance; the house is very popular.
  • Only one minor caveat to give for the soundproofing of guest rooms: if you are sensitive to noise, take your favorite earplugs with you.