farm
The farm
CATTLE
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Across the open pastures and beneath the orchard's old fruit trees, our Black Angus herd lives outdoors, year-round, moving field to field with the seasons. It's a hardy breed, well suited to this region's climate and its naturally nutrient-rich grass, which means the cattle don't need grain to thrive. They just need grass, space, and time.
100% grass-fed. Fully organic. No shortcuts, because there aren't any that keep the quality this high. This way of breeding produces meat with real depth and character, distributed in a way that respects the work it took to raise it.
Some of it never has to travel far. The beef is served in The Harvest, our farm restaurant, where what's on the plate was raised in the fields just outside the window.
Breeder
Meet Astrid
Astrid is the one out at dawn, moving fences for rotational grazing and keeping an eye on every cow, calf and bull on the estate. For her, good breeding isn't measured in output. It's measured in how well an animal lives. "The importance of giving my animals a superior quality of life."
Our Black Angus beef is available to order.
ORCHARD
A conservation orchard, one tree at a time
Planted in 2011, our high-stem orchard is a conservation orchard: the kind that keeps old, local fruit varieties alive instead of letting them quietly disappear. High-stem means the trees grow tall on their own trunks, the traditional way, before farming shifted toward shorter, more uniform trees bred to lean on pesticides. Ours grow untreated, in open meadow, with our Black Angus grazing underneath. The cattle get shade and rich grass, the orchard gets natural fertilizer and healthier soil. Neither one manages without the other.
Walk through and you'll find pear, apple, plum and walnut trees, alongside quince and cherry, close to 300 trees and dozens of varieties in total. Each one carries its own flavor, texture and history, some rare enough that this orchard is now one of the places keeping them from disappearing altogether. It's also why we've earned the Verger Vivant label: recognition that this orchard is untreated and actively restores biodiversity, hedgerows, habitat and all.
products
From orchard to jar
Nothing here goes to waste. Our plums become small-batch, single-variety jams. Our apples are pressed into organic juice, and this year, for the first time, into cider. Our walnuts are cold-pressed for oil, and what's left afterward becomes organic, gluten-free walnut flour, a by-product with a second life instead of a bin to fill.
Apple juice
Juice
Apple juice
Grape juice
Juice
Grape juice
Plum jam
Jam
Plum jam
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Walnut oil
Oil
Walnut oil
Tomatoes
Vegetable
Tomatoes
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biodiversity
The importance
of biodiversity
The diversity of trees in the orchard isn't just for us. It supports the pollinators and birds that keep the whole system working, bees and other insects pollinate the blossom that becomes our fruit, while birds provide natural pest control we'd otherwise have to manage another way. Nicolas, our ornithologist, keeps a close eye on this side of the orchard: tracking which species nest here, repairing nesting boxes each autumn, and helping us understand how the birds and the trees are quietly looking after each other. It's a reminder that a healthy orchard isn't just full of fruit. It's full of life.
The hands that help us get there
None of this happens alone.
We work with:
market
Market garden
On one hectare our market garden grows organic vegetables season by season, feeding The Harvest, our farm restaurant, as well as local shops and wholesale suppliers across Belgium. From cabbages to radishes, from zucchini to purslane. Moreover, our tomatoes have earned a well-deserved reputation. Ripened in real soil, on their own time, they taste like tomatoes are supposed to.
Working with nature, not around it
Nothing here relies on shortcuts. The soil is carefully taken care of, through mulching, compost and minerals that keep it fertile without depleting it. Hoverflies and other pollinators are welcomed, companion planting deters pests. Weeds get pulled mechanically.
Run by Armand and Justine
Armand and Justine are the two constants in the market garden. In high season, they're joined by interns learning the trade firsthand, and often by the rest of the Domaine's team as well, because a harvest doesn't wait for anyone's job title.
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The fields
Across the estate, our arable fields grow through the full arc of the seasons, winter barley giving way to summer wheat, never the same crop twice in the same place for long. Tillage happens rarely, once every ten years or so, letting the soil structure stay intact and its biology undisturbed. In between, rotational planting and cover crops keep the ground working even when it isn't producing a harvest, rebuilding fertility instead of drawing it down. Managed by Emilien, these fields are where the case for regenerative farming gets made in the plainest terms: strong, resilient crops, season after season, proof that healthy soil is the real yield.
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