A ECO-RESPONSIBLE CRAFT PROJECT
In a world where a return to nature and respect for the environment are of utmost importance, Capucine à table stands out as an invitation to discover the richness of edible herbs and flowers. Driven by the passion and desire to share of Stéphanie de Bellefroid, this eco-responsible artisanal project is rooted in an approach that respects the earth and its natural cycles..
Located in Foster, Stéphanie grows a wide variety of herbs and flowers, exclusively by hand and without any chemical inputs. From sowing to harvesting, everything is done with care and patience to ensure optimal quality and freshness. She works the land gently, using only hand tools, thus promoting a sustainable and virtuous method of cultivation..
UNE GAMME VARIÉE D’HERBES ET DE FLEURS COMESTIBLES
In addition to selling fresh herbs and flowers, Stéphanie offers a range of processed products in the form of dried petals and herbs, carefully prepared on-site. Her gentle and passive drying method helps to preserve the colours, aromas, and properties of the plants intact. Well-known herbs such as thyme, sage, summer savoury, and rosemary can be found, as well as more original varieties like agastache, oxalis, ice plant, perilla, and tagetes. The products come in various forms: individual dried herbs and flowers or mixes, herbal teas, flower vinegars, and herb and flower salts..
🌿 Envie d’en savoir plus ?
Participez à un teambuilding Foster pour visiter son lieu de production et explorer l’univers des fleurs comestibles et herbes aromatiques.
CAPUCINE A TABLE ET FOSTER, UNE COLLABORATION QUI A DU SENS
Louis du Bois met Stéphanie at the very beginning of the Foster project. In search of an accessible location to develop her business, she immediately saw Foster as an ideal environment. Since 2020, her floral farm Capucine à table has been established there, cultivating up to 350,000 flowers per year. Strategically located near the pond, it is entirely supplied by this natural water resource. The farm has recently been certified organic.
For several years, Stéphanie has also been collaborating with chef Georges Athanassopoulos, to whom she supplies edible flowers and aromatic herbs for his restaurant Màloma, which is now also established in Foster.
UNE OFFRE PERSONNALISÉE POUR TOUS
Whether you are a chef looking for new flavours to enhance your dishes, or an individual in search of originality for your desserts, salads, and homemade preparations, Capucine à table offers personalised blends made to order.
🌿 Want to know more? Join a Foster teambuilding event to visit its production site and explore the world of edible flowers and aromatic herbs.
You will be able to savour its expertise directly on your plate by enjoying a meal at Maloma.
📅 Join us on Thursday, 26th June 2025 from 8:30 am at Foster for a nature and floral immersion with Capucine à Table!