COLLABORATIVE PROJECTS

An ecosystem "from farm to fork"

in action

In Rosières, in the heart of Walloon Brabant, Foster Rosières brings together every day artisans, market gardeners, chefs, brewers, mixologists, and local agri-food actors passionate about product quality, short supply chains, and conviviality.

When these talents converge in the same place, synergies become natural: culinary innovation, exchange of best practices, experimentation with new products, co-creation of recipes, development of local ranges… Ideas take shape and arrive directly on the convivial tables of Foster.

Each collaboration values local producers and strengthens the territorial anchoring of Foster Rosières as a reference point for food craftsmanship in Walloon Brabant.

SOUTH-FACING AND SHELTERED FROM THE WIND

The South-facing orientation favours crop growing.

The domain is also sheltered from the wind thanks to its bowl-shape configuration.

SHARED FACILITIES

A market gardener lives on site to ensure surveillance.

Due to the presence of several farmers, the tools, machines, and protections can be shared on good terms.

AVAILABILITY OF NATURAL WATER

Foster is proud to have its own water sources and its own rainwater recovery system to supply both crops and farm residents.

Modern economical watering systems are available on site.

THE TERFOSSE BEER

Foster's beer, named "Terfosse" in homage to the former name of the farm, is the result of a true collective effort. A unique journey, from the land to the beer, where each step highlights the talents of the domain:

Verbena grown directly on the lands of Foster by Stéphanie de Bellefroid de Capucine à Table
Energised by Jean-Luc fromOSAN drinks, based in Foster
Mixology expertly orchestrated by Marcus fromBertinchamps
Proportions, dosages and pairings validated by Georges fromMàloma
Labeling, tasting and spotlighting carried out by the Foster team

CAPUCINE AT THE TABLE

AU CŒUR DES COLLABORATIONS LOCALES

Capucine at the table is at the centre of numerous collaborations developed at Foster Rosières. The edible and ornamental flowers cultivated by Stéphanie enrich the entire ecosystem:

in the plates of Maloma,
in the hydrosols and artisanal creations of liqueurs and spirits from theMaison Beylo,
in the herbal teas offered within the coworking space,
in the seasonal bouquets available at La Guinguette,
in the bottles of Osan,
in the flower vases that decorate the tablesde La Guinguette et de l’Écorce.

It is also through discovery breakfasts and team building workshopsthat Stéphanie helps to highlight her expertise and her story as an entrepreneur.

LA BIERE TERFOSSE La bière de Foster, baptisée "Terfosse", en hommage à l’ancien nom de la ferme, est le fruit d’un véritable travail collectif. Un parcours unique, de la terre à la bière, où chaque étape met en lumière les talents du domaine : Verveine cultivée directement sur les terres de Foster par Stéphanie de Capucine à Table Dynamisée par Jean-Luc de OSAN drinks, implanté à Foster Mixologie orchestrée de main de maître par Marcus de Bertinchamps Proportion, dosage et accords validés par Georges du Màloma Etiquette, dégustation et mise en lumière déployés par l'équipe de Foster

INNOVATE, CREATE, MARKET

Foster is a living laboratory of creation and marketing. At Foster, the pleasure of exchanging naturally transforms into the pleasure of creating, tasting, producing… and selling.

The Fosterrians test their products in real conditions, receive immediate feedback from an engaged community, and develop their clientele right within the location. Coworking becomes a showroom, the Guinguette becomes a showcase, and events become a commercial experimentation ground.

Foster Rosières is not just a shared workspace in Belgium: it is a collaborative ecosystem where local gastronomy, artisanal innovation, and sustainable economic development meet.

AGRILAND & FOSTER

Agriland & Foster: cultivating biodiversity, from the soil to the pollinators

At Foster, the land is not just a backdrop: it is a living ecosystem that we nurture with care andAgriland SAplays an essential role.

A resident company since the beginning of the project, Agriland supports farmers and landowners in Belgium and France with a clear mission: to promote sustainable, profitable, and serene agriculture.

On our plots of 5 to 7 hectares, their team cultivates the Foster land with the same philosophy: mustard, sunflower, clover legumes.

Organic or conventional? Both! The aim is to compare the effects on yield, soil health, and profitability.

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They are part of the Foster’s adventure.

FLORAL FARM

Stéphanie de Bellefroid, creator of Capucine à table, has settled in Foster to cultivate her range of aromatic herbs and edible flowers with delicate fragrances. She supplies the top chefs in Belgium, including the chef of Màloma based in Foster.

Her productions are for sale on the lands of Foster. She also organises visits and workshops for individuals. Her workshops are, of course, part of our "Made in Foster" team-building activities catalogue.S

LOOKING FOR HONEY AND BEES

We are looking for bees and loving beekeepers by the way to facilitate the pollination of Foster’s various flowers, herbs, and crops, we are looking for apiculturists willing to set up their hives and swarms in the middle of the domain.

We already have a resident beekeeper who takes care of the multicoloured hives and whose bees delight visitors with honey and mead.

We also offer in our "Made in Foster" activities brochure a guided tour of the beehives in complete safety.

DYE GARDEN

Gabriel Beaulieu cultivates a dye garden where the main plant is indigo persicaria - the natural pigment that forms the basis of that unique blue of jeans.

It is possible to come and visit or to take a course at the gardens to learn more about the cultivation of dye plants. Gabriel's plants are sometimes used for dyeing fabrics but also for making vegetable inks for drawing.

Gabriel's workshops are offered to companies that spend the day in a green setting in Foster.