Le Monde des Mille Couleurs

Vegetables

1 story

2 connections

Products: Flowers, Herbs, Leafy greens, Other roots (e.g., ginger), Roots, Sprouts

Core concept and our values

Le Monde des Mille Couleurs is een pionier in regeneratieve landbouw in Ieper. Le Monde werkt volgens het ritme van de microseizoenen via wildfarming, permacultuur, syntropische landbouw en foodforestry – duurzame methodes die naast de bodem, ook biodiversiteit en ecosystemen voeden en herstellen. Al meer dan twintig jaar telen ze lokale seizoensgroenten, historische kruiden en eetbare bloemen voor gastronomische chefs en eco-bourgondiërs. Via de wekelijkse biomarkt, rondleidingen en workshops delen ze hun ecologisch engagement en circulaire inspiratie. There is no earth like this, so this must be the earth.

Special offering and specialities

Wij telen unieke groenten zoals wilde radijs, bloemenrucola, cavolo nero en spitskool. Onze oogst, geliefd bij toprestaurants en biomarkten in België en Frankrijk, staat voor pure smaak en kwaliteit. Met wildfarmmethoden bevorderen we biodiversiteit en natuurlijke groei. Ontdek onze markt en proef de echte smaak van de natuur.

Impact on the gastronomic ecosystem

Le Monde, des Mille Couleurs is meer dan een boerderij—het is een motor voor positieve verandering in de lokale gastronomie. Met onze teelt van historische en botanische variëteiten behouden we tradities en versterken we culinaire erfgoed. Onze regeneratieve aanpak verbetert de bodem en verbindt chefs, ambachtslieden en eco-bourgondiërs met de seizoenen.

Partnerships and collaborations

Via evenementen zoals SOILMATES stimuleren we bewustwording en samenwerking rond duurzame voedselsystemen. Onze aanwezigheid in markten en keukens benadrukt het belang van kleinschalige, ethische productie en verantwoord consumeren. Zo bouwen we aan een veerkrachtige en duurzame voedselcultuur.

Recent pictures

You wouldn’t expect to find a jungle in the middle of Flanders, but that’s exactly what it feels like walking into Le Monde des Mille Couleurs.

Across 17 hectares, Dries Delanote and his team have pioneered wild farming, permaculture and foodforestry, an approach that trusts the deep wisdom of the natural world.

Here, it’s hard to tell where one crop ends and another begins. Everything overlaps in a green tapestry forming a world of a thousand colors where each microseason offers a bounty of wonders.

Every harvest is a reminder: when we give life to the land, the land gives back a thousandfold, in colors, in tastes, and in inspiration for a more regenerative future.

For chefs, this generosity translates into something truly unique: unexpected flavors, textures, and edible flowers that simply can’t be found in conventional supply chains. Instead of uniform ingredients, they receive living expressions of plants at different stages, each unlocking new culinary possibilities.

🔗 Follow the link in @top50farmers bio for the full story of how Le Monde des Mille Couleurs connects chefs to the bounty of nature through wild farming.

#t50f2025 #T50F #top50farmers #regenag #regenerativeagriculture #regenerativefarming #mondedesmillecouleurs #ceciestpassata #foodforestry #wildfarming #permaculture #soilmates #soilhealth #knowyourfarmerknowyourfood #landstewardship #futureoffarming

👉 Meet Dries Delanote / @mondedesmillecouleurs /📍Belgium

Raised on his parents’ conventional vegetable farm in Flanders, Dries Delanote could have followed the industrial path.

But early on, he began questioning a system that valued yield over life.

While traveling and spending time in Bolivia, Peru, and Senegal 25 years ago, Dries was exposed to another way of farming, one that put food production first.

He took these learnings back to Belgium and started Le Monde des Mille Couleurs, a wild farm where plants and edible flowers could grow rebelliously.

Dries and his team’s approach trusts the deep wisdom of the natural world, letting the plants lead the way and respecting all forms of life knowing they have an important role to play.

By viewing plants as living organisms, not products, Dries and his team unlock thousands of tastes, colors, and lives, which they share with leading chefs in France and Belgium.

🔗 Follow the link in @top50farmers bio for the full story on how Le Monde des Mille Couleurs let’s nature lead the way through wild farming.

#t50f2025 #T50F #top50farmers #regenag #regenerativeagriculture #regenerativefarming #mondedesmillecouleurs #ceciestpassata #foodforestry #wildfarming #permaculture #soilmates #soilhealth #knowyourfarmerknowyourfood #landstewardship #futureoffarming

There is no earth like this So this must be the earth ♥️

Soilmates 24.08.25 🤍 Thx to all soilmates, sunny smiles, muddy hands and open hearts who joined this festival. A journey of wonder, earth talks, climate poetry, regenerative architecture, collective artistry, permaculture, wildfarming workshops, dirty dancing, local pizza, ceci est passata and juicy affairs. 🤍 There is no earth like this. So this must be the earth.

📷 @elvire_delanote

#design #mondedesmillecouleurs #ceciestpassata #foodforestry #wildfarming #permaculture #soilmates

There is no tree like this. So this must be the tree. Our hearts are still glowing after last summer sunday of Soilmates. On 24.08.25 we gathered with 200 soilmates at Le Monde des Mille Couleurs — a day full of wonder, earth talks, climate poetry, regenerative architecture, collective artistry, permaculture, wildfarming workshops, dirty dancing, local pizza, ceci est passata and juicy affairs. A festival with roots, rhythm, feet in the ground and hearts wide open. See you next edition ’26, with muddy hands & sunny smiles.

📸 @elvire_delanote

Thanks from the earth of our heart 🤍

@eatmosphere_
@steven_desair
@soilmates.movement
@bc_asm @leem.works
@tooparchitectuur
@hellehraqs
@erik.eloy
@natural.cocooning
@mrslove_valentinagatti
@wimopbrouck
@ik_maak_anders_iets
@entrenousbxl
@plant.a.pizza
@eatlove_gent @elmo.gent
@elvire_delanote
@liesengelenphotography
@f3.b0ta
@vzwdeweij
@koffiehoorens
@glace_cremoir
@gerumdujardin
Claron McFadden
Leader Westhoek
& ALL volunteers 🧡

🌱 A day rooted in soil, stories & togetherness.
Here’s a glimpse of the many hands, hearts and voices that made Soilmates come alive.

Infinite gratitude to everyone who joined, created, cooked, danced, shared, built, dreamed, rooted & grew with us. 🌍💚

This is more than an event — it’s a movement carried by soilmates of all kinds.

📸 @liesengelenphotography

@mondedesmillecouleurs
@hellehraqs
@soilmates.movement
@erik.eloy
@natural.cocooning
@eatmosphere_
@mrslove_valentinagatti
@wimopbrouck
@ik_maak_anders_iets
@entrenousbxl
@plant.a.pizza
@eatlove_gent @elmo.gent
@elvire_delanote
@liesengelenphotography
@bc_asm @leem.works
@tooparchitectuur
@vzwdeweij
@koffiehoorens
@glace_cremoir
@gerumdujardin
@steven_desair
Claron McFadden
Leader Westhoek
And all volunteers ♥️

Meet Dries, our beloved Tagète farmer at @mondedesmillecouleurs 🌼

Just like us at Rish, Dries believes in the alive, growing, creating, and producing with nature at the center.

Tucked away in @mondedesmillecouleurs a true Eden garden where nature takes back its power. Dries cultivates in harmony with the seasons, letting every living thing play its part in the circle of life.

We visited him to see the magic up close: the colors, the soil, the butterflies and the rhythm of nature at work.

SOILMATES 🌞 Sunday, August 24, 10:00–16:00 @ Le Monde des Mille Couleurs. There is no earth like this. So this must be the earth. 🌞 A program rooted with wonder, earth talks, climate poetry, collective artistry, permaculture, wildfarming workshops, dirty dancing, local pizza & juicy affairs. 🌞 With Wim Opbrouck, Marjan De Ridder, Helleh Raqs, Entre Nous, ceci est passata, Plant a pizza, Natural Cocooning, BC Materials, TOOP Architecture, ….. 🌞 A festival with feet in the ground & hearts wide open. Wildly organised by @mondedesmillecouleurs & @ceciestpassata 🌞 Limited spots – reserve now – passata.be/soilmates

design @elvire_delanote
photo @carolineh_photographie
#mondedesmillecouleurs #ceciestpassata #foodforestry #wildfarming #permaculture #soilmates

Core concept and our values

Special offering and specialities

Impact on the gastronomic ecosystem