Le Verger de Camille
Oostwegel Collection’ signature Le Verger de Camille products are created using ingredients from the estate’s bountiful gardens.
Château Neercanne has a vineyard and vegetable and herb garden. Executive Chef Hans Snijders and Junior Chef Gilbert von Berg and their teams use produce such as a special ‘coeur de boeuf’ tomatoes, herbs and other ‘forgotten vegetables’ from the kitchen garden in their dishes.
Chateau Neercanne also has 3 beehives and produces about 70 litre of own honey every year.
Winselerhof, Country Estate, comprises of 6 acres of which part is used for growing vegetables, fruit and herbs.
The Müller Thurgau grapes that grow in the vineyard produce a tasty sparkling wine we call ‘Bollicine di Pirandello’.
Seasonal vegetables, fruits and herbs from our onsite kitchen garden, herb garden and orchard are used by Chef Raoul Goovaerts and team to create wonderful dishes served in Restaurant Pirandello and Luigi’s Lunch Restaurant & Bar.
Château St. Gerlach
At Château St. Gerlach an area of the 12-acre estate is specifically cultivated to grow vegetables, fruits and herbs – all used when preparing dishes served at both Restaurant Château St. Gerlach and Bistrot de Liege.
Chef Otto Nijenhuis and team create an artisanal range of products, including chutneys, jams, fruit juices and dressings, as well as 150 litres of honey, collected from the six estate beehives.
The Pinot Noir grapes from the estate vineyard produce a lovely sparkling Clos St. Gerlach Brut Rosé. While the team at Bistrot de Liege grow Gerlach mushrooms using the kitchen’s organic waste.
Although city-based, Kruisherenhotel Maastricht still has its own herb garden that supplies Chef is Vincent van Vierzen and team with the fresh ingredients required for Restaurant Kruisheren.