An Anglo-Norman style manor house, delicately set in the heart of a 20-hectare green haven, L’Hostellerie Lafarques reveals itself at the turn of a lush, intimate country lane, inviting you to enjoy an enchanting gourmet interlude.

At Domaine des Douys, time stands still to the song of birds and the gentle rustle of horses grazing in the shade of centuries-old trees. For a few hours or a few days, this former Relais & Châteaux—an iconic destination of Belgian Michelin-starred gastronomy—welcomes you with softness and kindness, for a pause shaped by the authentic gems of its culinary terroir. A rich, wild valley that has preserved its rugged relief, the Goffontaine valley borders the famous Herve plateau, whose flavours need no introduction.

Cheeses, farm butter, cream, artisanal Liège syrup from the orchards of Herve, organic and local market gardening in keeping with the seasons, traditional quality cattle farming… Chef Olivier Tucki brings them together beautifully, without altering the ancestral heritage of each product, and expresses their generosity and succulence through contemporary pairings and plating. Herve cheese becomes airy; the butter leaves on the palate only the herbaceous freshness of the dairy cows’ pastures on the neighbouring plateau.

It is his love for the region that Olivier Tucki shares in this way—a terroir he has explored for some fifteen years already, and whose new talents he never ceases to discover: wild ivy or sorrel, valerian and yarrow are gathered early in the morning by the chef himself to add a botanical touch to the plate.