SOLSTICE TABLE: A Wild Dining Experience by Woeste Goesting x Farmatuur

Christine Roelofs, Chef, Artist & Founder of Woeste Goesting

Christine Roelofs is a Dutch chef and artist, based in the Belgian Kempen, and the creative force behind Woeste Goesting, her culinary wild garden in Oud-Turnhout. For over fifteen years, she has been cooking exclusively with what the “cold soil” offers, local, seasonal, and often forgotten ingredients that she grows herself, forages, or sources directly from nature.

Her work does not start from recipes, but from observation, biodiversity, and the rhythm of the land. Through fermentation, preservation, and continuous experimentation, she has developed a distinctive culinary style defined by unexpected flavors and combinations. With her culinary photo book Woeste Goesting, she captures this world, a unique blend of gastronomy, art, and deep knowledge of our edible environment.

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There are moments in the year where nature stops holding back.

The summer solstice is one of them. Light stretches, flavors intensify, and everything that grows reaches a brief, unapologetic peak.

On June 20, Farmatuur hosts Solstice Table, a one-night dining experience where that exact moment is translated into taste.

Cooking Without Borders

At the center of the evening is Christine Roelofs, the mind behind Woeste Goesting. For more than fifteen years, she has been exploring what most kitchens ignore, the full spectrum of edible life that grows in our own environment.

Her work starts in the soil. In a wild experimental garden in the Kempen, she grows, forages, ferments, preserves, and rethinks ingredients most chefs never touch. Not out of limitation, but as a creative challenge. No imported flavors. No standard combinations.

Instead, expect plants at unexpected stages, forgotten varieties, wild herbs, and fermentations that bring depth, tension, and surprise.

Her cooking is instinctive, seasonal, and impossible to fully predict. Which is exactly the point.

A Menu That Doesn’t Exist Yet

For Solstice Table, Christine creates a 7-course menu that will only be known on the day itself.

The menu follows the rhythm of the land, not a fixed idea.
What is at its peak will decide what ends up on your plate.

Each course is paired with a refined selection of non-alcoholic drinks:

• kombucha by Natalie Schrauwen
• sparkling wines by Oddbird
• premium waters from Iceland and Portugal

Traditional sourdough by Desembruuke and exceptional olive oils by OlvLimits anchor the experience.

Live music moves quietly through the evening, never dominant, always present.

The Table

The setting is just as intentional. A restored old station structure, once part of a railway line near Paris, now rebuilt as an intimate covered terrace in the city.

One long table. Shared space. No separation between strangers.

You can arrive alone and leave connected.
Or come together and experience something different together.

Why This Matters

This is not about fine dining.

This is about trust. In the chef. In the season. In the moment.

You don’t choose the menu. You step into it.

PRACTICAL

Start: 16:00
End: ±22:00
€145 per person, all-in
Very limited seats

From Garden to Book : Woeste Goesting

Christine’s work doesn’t stop at the table.

In her culinary photo book Woeste Goesting, she documents more than fifteen years of research, experimentation, and cooking rooted entirely in what can grow in our own climate. What began as a self-imposed limitation, cooking only with ingredients from the “cold soil”, evolved into a deeply personal and expansive culinary language.

The book captures this journey from seed to plate. It reflects her process of growing, foraging, fermenting, and transforming ingredients that most kitchens overlook. Instead of relying on imported flavors like vanilla, ginger, or coconut, Christine works with magnolia, woodruff, spruce, fig leaf, and a wide range of plants that thrive locally, even those not traditionally used in European cuisine.

More than a cookbook, Woeste Goesting is a visual and sensory archive of her world, a blend of gastronomy, art, and ecological awareness. It reveals how working within natural limits can unlock an unexpected richness, resulting in a distinctive, highly personal style defined by depth, creativity, and a direct connection to the land.

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