From the field and the kitchen
Hokkaido pumpkin soup with ginger and turmeric
A velvety autumn soup with roasted pumpkin, fresh ginger and turmeric — straight from our field.
Michelin-starred restaurant Eliane lands at Bree-Eik this summer
In July and August, chef Kobe Desramaults is temporarily moving his Michelin-starred Brussels restaurant Eliane to Hof ter Bree-Eik, for a gastronomic pop-up amid the nature of the Pajottenland.
More time for the skylark
The skylark still breeds in the fields of Bree-Eik. To give it room to do so, we even adjust our mowing schedule on some plots.
Biodiversity at Bree-Eik
Organic farming is our foundation. But farmland is also a habitat. That's why, at Bree-Eik, we deliberately make room for plants, insects, birds and other animals.
A field that yields more than a harvest
On one of our grain fields, maximum yield is not the priority. Here, old arable plants are given the chance to find a place again.
The blue veins of Bree-Eik
Some streams around Bree-Eik once disappeared underground. Today, wherever possible, we try to let the water flow visibly through the landscape again.