Celebrating bountiful farms, gardens and the joys of the table are the hallmarks of culinary experiences found at Le Champ De Fleurs by Stone Soup Cottage – a unique 33-acre preserve of vegetables and flower fields located minutes from downtown Cottleville, Missouri, in St. Charles County.
Counted as a premier destination for gourmets and gourmands, Le Champ De Fleurs celebrates fine dining and its connection to the surrounding gardens and floral fields. It’s best described as a loving marriage that merged the rebranding of Stone Soup Cottage and its agricultural setting into the creation of Le Champ De Fleurs, a concept that began 15 years ago when chef Carl McConnell and his wife, Nancy, a certified sommelier, opened Stone Soup Cottage at its original location.
“Our first location was in Old Town Cottleville before we made the move here, dismantled this old barn and made it into a restaurant, “ said Nancy McConnell, referring to the property’s main building, Stone Soup Cottage.
Stone Soup Cottage quickly gained a reputation, garnering honors as a James Beard semi-finalist for its classically prepared and lavishly served French- and Italian-inspired tasting dinners. Then came the pandemic – a turning point that allowed the McConnells to pause and move forward on their vision to expand and rebrand the property as Le Champ De Fleurs.
Once the McConnells made the decision to expand, they hired a full-time farmer, in addition to a full-time intern from University of Missouri’s Agriculture department. Together, they worked in concert to focus on garden-centric events utilizing the farm’s own seasonal crops and flowers – make that lots of flowers. Last year alone, over 6,000 flower bulbs were added to the fields, blanketing them in color. Many of the flowers are vintage varieties, reflecting the days when dining was viewed as an event to be celebrated.
With a passion for connecting the past and preservation to the present, Le Champ De Fleurs has established itself as an agricultural cortex for education and community food outreach, including establishing Community-Supported Agriculture (CSA) programs. CSA provides a subscription to share farm products with individuals, families and other groups.
Le Champ De Fleurs’ floral abundance allows subscribers to enjoy its multiple flower bouquets through its CSA. These same blooms are, in turn, worked into bouquets and centerpieces that grace Stone Soup Cottage tables and used for weddings and other special events held in the fields.
Today, Le Champ De Fleurs by Stone Soup Cottage’s focus is immersive experiences springing from its flower, herb and produce fields, each enhanced by the culinary expertise of the McConnells whose creativity fuels their commitment to presenting elevated dining featuring beautifully appointed tabletops of fine china, sliver, crystal and of course, fresh flowers.
Since 2022, the tasting menu has shifted from a traditional restaurant to a series of ticketed specialty dinners and culinary events – a concept that produced last fall’s successful Italian Truffle Dinner Series and the annual Wild Boar and Châteauneuf-du-Pape Wild Game Dinner.
Those signed up for Le Champ De Fleurs’ newsletter anxiously wait for announcements on the seasonal five-course feasts Chef Carl produces monthly throughout the year. Usually held on select weekend evenings, each menu offers dishes based on the current harvest and classic seasonal flavors. July’s menu will feature Chilled Cucumber Bisque with Fresh Dill and Toasted Farm Cheese, Coq Au Vin with Chanterelles and Garden Herb Risotto, and Peach Gateaux with Buttermilk Gelato.
“Guests who only knew the us for tasting dinners at Stone Soup Cottage before we rebranded can discover we’re offering more,” Nancy McConnell said. “Brunches, cooking classes out in the field and fresh French picnics, which is something I’ve been wanting to do for a long time.”
Since the rebranding to Le Champ De Fleurs, Chef Carl has staged immersive field-to-farm-to-fork dinners within the fields, along with special events and seasonal pop-ups. Among the favorites for both guests and the McConnells are cooking classes held outdoors, an inspired idea creating the ultimate farm-to-fork experience.
Those same fields become the backdrop for the Parisian Picnics, one of Le Champ De Fleurs’ signature series that redefines dining al fresco. Here, baskets are packed with gourmet fare and can feature a variety of specialties such as the chef’s house-made charcuterie. The picnics provide everything needed to set a lovely relaxed outdoor table, including the table set with fresh flowers, pottery and stemware for wine.
As an added treat for picnickers, Nancy offers pre-picnic wine tastings – just plan to arrive early to take advantage of the opportunity to choose a wine to suit the evening’s basket supper and your personal taste.
At Le Champ De Fleurs, creating experiences where the art of fine dining is embraced, nurtured and preserved is paramount.
“We want dining to be an experience just not a meal,” according to Nancy.
To experience any of the dinners, classes and culinary events at Le Champ De Fleurs, reservations are required.
