Orane VANHEULE
Head sommelier : Auberge du Vert Mont A self-taught winemaker who returned from London to her native Flanders, Orane Vanheule crafts the wine pairings at the Auberge du Vert Mont (3 toques) in Boeschepe, combining natural wines with house-fermented beverages.
Presentation
Orane Vanheule is anything but an intimidating sommelier. Originally from Flanders, she taught herself the trade, particularly during the several years she spent in London. Upon returning to the North, she joined Florent Ladeyn atthe Auberge du Vert Mont (3 toques), the chef’s family-run inn in Boeschepe, where she became the sommelier.
Vibrant wines, closely tied to the Flemish terroir
At Vert Mont, she curates a wine list featuring organic, natural, and biodynamic wines, with a focus on off-the-beaten-path estates, complemented by beers brewed on-site by the chef. Taste comes first; the label comes second.
Fermentation as a Signature
Above all, she oversees the restaurant’s liquid fermentations: apple-hop kefir, bread-based kvass, and kombucha made with brewing spent grain or blackcurrant sprigs. Florent Ladeyn acknowledges this himself: “Orane has mastered liquid fermentation,” to the point where it inspires him in the kitchen, such as with this seaweed broth paired with veal. This allows for complete pairings—with or without alcohol—in step with menus that change with the seasons.
