Discover Souastre

Several distinct themes come together in Souastre: sacred art in Saint-Vaast Church, rural life around an active farm, and regional cuisine and experiences centered on making cider and vinegar. If you are looking for a hotel in Souastre, it helps to decide what you want to focus on when planning your stay. Are you especially interested in a particular work of art, the connection with agriculture, or tastings and regional dishes? The following places and experiences offer some specific ideas.

Art and history at Saint-Vaast

Saint-Vaast Church in Souastre houses an 18th-century statue of Saint Nicholas. The figure is carved from wood and painted in polychrome; “polychrome” refers to its multicolored finish. Both the carved woodwork and the painted surface are therefore defining features of the work. On November 18, 1975, the statue was registered as a protected movable cultural object.

To understand the timeline, it is important to distinguish between the statue’s creation and its protected status: the statue dates from the 18th century, while 1975 is the date of its registration. Those interested in sacred art will find a clearly defined point of interest here, described through its subject, material and design. Its protected status adds a specific cultural and historical context to the artistic perspective.

Rural life and agriculture

The Musée vivant de la vie rurale was founded in 1993 and remains part of an active farm. This makes rural life directly connected to an agricultural setting. This focus differs from looking at a single work of art: here, the subject is rural everyday life and its connection to agriculture.

Another point of interest related to rural life is the Ferme pédagogique de Souastre, which has been operating since 1994. Along with the museum, it broadens the range of themes to explore in Souastre with a focus on agriculture. When planning your trip, you can therefore choose between the art-historical focus at Saint-Vaast and the connections with rural life and agriculture.

Production, tastings and regional cuisine

At the Ferme de Souastre, you can learn about how cider and vinegar are made and then sample them. This combines an insight into the production process with a tasting. Booking conditions may change, so check them in advance if you plan to include this experience in your itinerary.

Le Gourmet Champêtre serves local produce and regional specialties made on the farm in its farmhouse restaurant. Specialties include Picardy string and flamiches, pork with mustard butter, rabbit and chicken in cider, and coq à la bière. Liboulli tart and buckwheat and wheat pancakes are also mentioned. The menu may change, but the dishes offer a specific impression of the restaurant’s regional focus.

The two culinary experiences are distinct: the Ferme de Souastre focuses on producing and tasting cider and vinegar, while Le Gourmet Champêtre is a farmhouse restaurant serving regional dishes. This can help you decide whether you would prefer to learn about the production process or enjoy a restaurant meal featuring local specialties.

Planning your visit and getting there

Le Gourmet Champêtre welcomes groups of 10 to 90 people by reservation, and individual guests on Sundays. These arrangements distinguish between group visits and visits by individual guests. As access conditions may change, check which arrangement applies to your visit before setting off.

The directions provided for Le Gourmet Champêtre take you along the N25 between Arras and Doullens, then via L’Arbret, La Herlière, Humbercamps, Saint Amand and Souastre. Use this sequence as a guide and check the current route before travelling. It refers to the route to the restaurant.

Discover more destinations: Bruay-La-Buissière, Campagne Lès Boulonnais, Hames-Boucres, Étaples, Saint-Nicolas, Sains-Lès-Pernes, Campagne, Colembert

For the broader travel overview: Pas-De-Calais.