LaFerme by Loire Valley Lodges

The “Farm to Fork” concept is at the heart of LaFerme’s concerns, offering 100% organic production

From the creation of Loire Valley Lodges, the notion of “eating well” has been at the heart of the reflections that have driven Anne-Caroline and Bertrand Frey. The “Farm to fork” concept (from farm to table) was a no-brainer, just like supplying their two restaurants with products grown locally and in respect of organic, sustainable, and seasonal agriculture. The vegetable garden located within the estate was thus added and the LaFerme project was launched in 2024. The 30 hectares of land from this former farm, situated just steps from the forest, have neither been treated nor plowed for over 70 years. The centuries-old hedges are still present and grid the green meadows.

Applying the teachings of Jean-Martin Fortier, pioneer of biologically intensive farming systems, the team of gardeners has set up cultivation in beds within the greenhouses to maximize space and promote soil biodiversity. As a result, in the main greenhouse, the hanging rows are overflowing with seasonal vegetables and aromatics spill over the aisles. In the nursery, the next plants are carefully prepared. Behind the greenhouses, the Noire du Berry hens roam freely outdoors and complete the picture. With production surpluses, LaFerme also opens up to restaurants in the region and offers baskets to individuals and businesses. Farm sales have also been established. This is the guarantee of eating good and well.