• Farm built by the Brandt family, the great-grandparents of Pascal Fassin (head chef). It was sold, as none of the seven children wanted to take it over.

• Mr Destordeur bought it and converted it into a hunting lodge.

• In 1993 : it caught fire while being renovated by Mr Bervoets

• 1993-1998 : the gutted farm was abandoned for five years

• In 1998 : we bought it and fitted out the house

• In 2003 : Pascal, who had originally studied theology, embarked upon a new career by training to become a restaurant manager – caterer - banquet organiser.

• October 2003 to April 2004 : Pascal was a trainee at the Postay in Wegnez, which won a Michelin star in 2006. He was trained by Anthony Delhasse (head chef) and Mickaël Dedoyard (his second in command).

• In 2005 : we established the company ‘Le Soyeuru’. Work began on converting the barn into a restaurant and hotel with six rooms

• March 2005 : Pascal went to France, to Alain Chapel in Mionnay

• January 2005 – March 2006 : Pascal worked at the restaurant “Entre terre et mer” in Spa Balmoral, under Olivier Tucky.

• 23 june 2006 : we inaugurated the restaurant and hotel opened

• 30 june 2006 : Pascal qualified with 88%

• 1er juli 2006 : the restaurant opened.

• 28 septembre 2007 : articles dans le vif l’Express supplément Week end Rubrique check in Tables

• 5 octobre 2007 : articles dans le vif l’Express supplément Week end Rubrique la chasse des grands chefs

• 13 and 14 octobre 2007 : exposition d’art floral : « les fées fleurs » par Francine Loozen.

• 15 and 16 mars 2008 : Wallonie week end bienvenue

• summer 2009 : articles Steps brabant Wallon : le pétillant été de Spa