Ferme de la Pitance takes company events, seminars and weddings in two reception halls: La Closerie for up to 130 seated or 400 standing guests, and La Grange for up to 350 seated or 800 standing. The farm, a family business in Pont-à-Celles in the Belgian province of Hainaut, cooks for every event in its own kitchen.
Seminars and company events
The farm lists team-building days, staff parties, seminars, work meetings and product presentations among its business formats. Catering follows the rhythm of the day: a breakfast on arrival, sandwiches for a working lunch or a seated dinner to close a seminar. Both halls come with audiovisual equipment, and private parking sits next to the buildings, which helps when a team arrives by car from Brussels or Charleroi. Small groups of about fifteen people are accepted as well as large gatherings.
Weddings and receptions
Weddings are the core of the house, together with christenings and birthdays. La Grange has an adjoining room that can hold the ceremony or the aperitif when the weather turns, so a day can run without moving guests to another site. La Closerie suits a smaller wedding dinner, and couples may decorate it as they wish. The team follows the preparation at each stage and draws up a quote for the menu and the service.
Rooms and capacities
La Grange is the larger hall, warmed by a big open fireplace and looking onto the garden. It seats up to 350 guests for a dinner and takes up to 800 for a standing reception. La Closerie mixes classic and contemporary decoration in neutral tones and seats 130, or 400 standing. Each hall includes its audiovisual equipment. Organisers can choose the hall that matches their headcount rather than filling a room that is too large.
Catering
The farm is first a caterer. Its cuisine, described as classic with inventive touches, relies on seasonal produce, and menus are built for each event, private or professional. Outside events, the house runs an artisanal sandwich shop and a monthly Sunday lunch where guests choose from three starters, two main courses and one dessert, which gives organisers a way to taste the kitchen before booking.
History and setting
The owner's parents founded the business in 1977. Since 2003 it has been run by their daughter, who trained at the Sea Grill in Brussels alongside chef Yves Mattagne, and her husband, who also runs restaurants in Brussels. The setting is rural, with a garden around the halls, yet the farm stays close to the main roads of the Charleroi area.
Getting there
Pont-à-Celles lies north of Charleroi, between Brussels and the Hainaut industrial towns. Brussels South Charleroi Airport is a short drive away, and the farm has its own private car park for guests.
