During Culinary Innovators 2025, the Jolly Family of Domaine des Terres du Val proudly received the prestigious Entrepreneur of the Year Award. The accolade recognises their exceptional way of uniting agriculture, gastronomy, wellness and sustainability into one coherent, future-oriented vision.
We spoke with Olivier Gridelet, commercial director of Terres du Val, to gain a deeper insight into Jolly family’s ambitions.
Since its beginnings, the Jolly family has aspired to more than simply creating a welcoming fine-dining location. From the outset, their ambition was clear: to cultivate a living ecosystem in which agriculture, gastronomy, hospitality and wellness enrich one another, always with respect for nature and for future generations.
For them, sustainability is not a label but a daily reality, expressed through:
This vision has earned them, among other distinctions, the Green Key label, a recognition of their strong ecological commitment.
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The heart of the project lies at the Terres du Val, where regenerative agriculture forms the foundation for everything. Vegetables, grains, herbs and eggs from the estate go directly to the plate at Restaurant POLLEN, where Chef François Durand transforms them into culinary experiences that follow the rhythm of the seasons and express the voice of the terroir.
POLLEN is more than a restaurant. It is a culinary manifesto, where creativity, simplicity and respect for nature come together. From homemade bread to locally sourced meat and fish from the North Sea: every dish bears the stamp of authenticity and regenerative farming.
Wellbeing, too, is understood in the broadest sense: to recharge at the Terres du Val is to eat healthily, enjoy peace and nature, and care for both body and mind.
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The greatest challenge for the Jolly family was to reconnect worlds that no longer spoke to one another: agriculture, gastronomy, hospitality and sustainability. It required courage, constant adjustment and, above all, a deep coherence between vision and action.
Despite the growth and recognition, the family spirit remains unchanged. “We have not become a group,” says Françoise Jolly, “we have remained a family, with a clear mission: to care for life.”
Their children play an active role, each bringing their own perspective. They challenge their parents, contribute fresh, youthful insights, and co-create the future of the estate. In this way, the project remains dynamic, alive and firmly oriented towards the next generations.
Receiving the Entrepreneur of the Year Award at Culinary Innovators 2025 was a deeply meaningful moment for the Jolly family. It symbolises recognition for a model they have often defended against the tide: a gastronomy that combines excellence with responsibility.
For the family, the award is not only a personal achievement, but above all a recognition of the efforts of their teams, and an inspiration to take their mission even further.
Looking ahead, Domaine des Terres du Val remains determined to strengthen its role as a pioneer in sustainable gastronomy. Their ambition is to establish POLLEN as a benchmark for regenerative cuisine in Belgium, to develop their vineyard along agro-ecological and biodynamic principles, and to revive ancient grain varieties and sustainable livestock farming. Whatever steps lie ahead, the family remains true to its core values, a familial, people-centred and future-proof way of doing business.
