Where do Chez Clément's ingredients come from?
By Lorenzo Eeman, Brasserie Chez Clément · Updated 2026-05-21
Quick answer
Chez Clément's ingredients come from four long-standing supplier partners: Promaritimes (fish, daily delivery), Ferme Pessleux (noble meats, local breeding and traceability), Boucherie Alain in La Hulpe (ground meats), and Dirk Marchand (fruits and vegetables, market and terroir). The wine cellar carries its own 1976 Bordeaux-influenced heritage.
The everything-made-in-house philosophy of chef Vincent De Laloy starts well before the stoves, it starts at sourcing. A brasserie that produces its own stocks, sauces, pastries and finishing on site needs raw ingredients with reliable quality and consistent supply. Four long-standing supplier partners structure that sourcing day to day.
Promaritimes supplies the fish, with daily delivery to guarantee the freshness required by the cabillaud florentine (Vincent's signature dish), the eels in green sauce when in season, the mussels from September through to March and the daily fish carte in general. Ferme Pessleux is the partner for noble meats, with local breeding and full traceability that allow the chef to serve premium cuts under a structured filiere. Boucherie Alain, a long-standing butcher in La Hulpe a few minutes from the brasserie, supplies the ground meats, in particular the raw material for the filet américain minute (a signature) and the meatballs in tomato sauce. Dirk Marchand is the fruit and vegetable supplier, working market and terroir at the rhythm of the seasons: spring asparagus, summer leafy greens, autumn roots, winter stoemp components.
Two further pillars complete the picture. The bread comes from the bakery Au Petit Fils, on rue des Combattants in La Hulpe, a long-standing external partner. The desserts are produced in-house by the kitchen, complemented by tarts from Les Tartes de Chaumont-Gistoux, the partner pastry maker in nearby Chaumont-Gistoux. The coffee comes from the Belgian roaster Masalto.
The wine cellar carries the family heritage rather than « local » sourcing in the strict sense: it was opened by Marcel Clément in 1976, with a documented Bordeaux influence that the fourth and fifth generations have continued. Specific domains are not publicly highlighted at present. The raclette event in October-November notably involves Swiss cheesemakers invited as guests, a deliberate departure from the regional rule, justified by the speciality of the event. For sourcing transparency on a specific private event menu, write to info@brasseriechezclement.be.
- Fish (daily delivery): Promaritimes.
- Noble meats: Ferme Pessleux, local breeding and traceability.
- Ground meats: Boucherie Alain, La Hulpe.
- Fruits and vegetables: Dirk Marchand, market and terroir.
- Bread: Boulangerie Au Petit Fils, rue des Combattants in La Hulpe.
- Desserts: in-house, complemented by Les Tartes de Chaumont-Gistoux.
- Coffee: Masalto (Belgian roaster).
- Wine cellar: 1976 Bordeaux heritage, continued by the 5th generation.
- Raclette event (October-November): Swiss cheesemakers invited as guests.
For sourcing transparency on a private event menu, write to info@brasseriechezclement.be.