The Del Goutte farmhouse dates from 1611 and belonged to the Monks from the Abbey of Nizelles. It was here that the Monks collected the (XXX), sort of farming tax that the Monks collected from all the farmers in the area who used their land and which was based not only on the amount of land farmed but also and the quality of the harvest.

Special attention was given to the materials used in the renovation of the farm house so as to preserve it's soul and spirit while all the same allowing it to have a cosy side which is reinforced by it's state of the art equipment suited for all types of events.

The site's Hallmark

  
Toutes proches, les carrières de Feluy et d'Arquennes ont livré pendant des siècles (du15è au 19è) une excellente pierre bleue.

Carved in stone these marks allow you to date back the history of its provenance. Most of the stones that decorate Del Goutte came from the nearby quarries of Arquenne and Feluy. These unique carving are in fact the hallmark of the family of carvers telling from which quarry the stone came from, who carved it as well as the year in which it was carved.

Several of these are spread around the farmhouse. One of which is situated on the surround of the first window on the right-hand side of the door leading into the farm main living quarter. The carving belong to the Liss family owners of the Feluy quarries for more than 2 centuries.

So that history may not be lost or forgotten, this carving which was dated to 1611 was selected as logo for the Espace Del Goutte.

 
 
  Caption of rooms’ names
   
 
1. La Sellerie filing space of the saddles and the harnesses.
2. Le Manège place of raising of the horses and the teaching of horsemanship.
3. La Moisson work of the harvest of cereals.
4. Le Peson balances with kneelever.
5. La Dîme tax on the harvest taken by the Church.
6. Le fenil Attic where the hay is preserved.
7. Le Pailler Place where the straw is stored.
8. La Bouverie Ox cattle shed.
9. Le Licol bond around the neck of oxen.
10. Le Fumoir room where one smokes the meats and fish.
11. L’Atre paved part of the chimney where fire is lit.
12. La Minoterie place for the transformation of the grains into flour.
14. L’Etendoir place where is spread out what one wants to make dry.
15. Le Cellier place arranged to preserve wine and provisions at it.