Roger Souvereyns, a collector and a man of sense converts an old farm dating back to 1742, an ancient dwelling of the Bailiff of Steevoort, into a peace haven where gastronomy and lifestyle inter-relate quite harmoniously. In the eleven-hectare estate with kitchen gardens, vineyards and herbariums, all of which provide directly the cooking with the first-quality products, the Scholteshof surrounds you, at any time, of superb art objects, which intermingle with the valuable precious antique furniture, the goal of which is to offer a varied and cosy setting. Let's discover his cooking all quality-based on specific products so as to find out the authentic tastes, while preserving the natural flavours and aromas, all this thanks to simple preparations, such as these fillets sautés, truffles and goose-liver in carpaccio, or these roe-buck undercuts, pear in red wine and beetroots.
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