LaFerme : A Culture of Goodness for Your Well-Being

• Less than 500 meters and a 10-minute bike ride from the lodges, we grow vegetables, herbs, and edible flowers, and raise heirloom poultry.
• Together with forest products, LaFerme is the primary source of ingredients used in our two restaurants.

Seasonal Vegetable Farming

• Permanent raised beds, organic amendments, crop rotation, and cover crops for healthy, living soil
  • A collection of heirloom tomatoes, squash, root vegetables, lettuces, cabbages, legumes, alliums, onions, peppers, and eggplants
  • Wide variety of herbs: basil, mint, verbena, tarragon, dill, fennel, shiso, marigolds, nasturtiums, borage, and calendula—picked fresh for oils, butters, and condiments, as well as for cocktails and infusions
• Harvested at peak ripeness in the morning to preserve crispness, sweetness, and flavor.

We raise heritage poultry breeds—not hybrids—using traditional, small-scale farming methods.

Here, time does its work to allow our poultry to reach full maturity. They are raised in open fields and fed local grains:

• La Noire du Berry: known since the 18th century but recognized as a “breed” in 1912, it is raised for 160 days.

• This bird has lean yet juicy meat with a slightly gamey, almost “woody” aroma and notes of toasted hazelnut.

• The Cou Nu du Forez: its origins also date back to the 18th century. This bird is raised for 100 to 120 days.

• It develops delicate, elegant aromas of fresh hazelnut and herbs, with a slight floral touch reminiscent of clover or alfalfa.

• Authenticity: products that reflect the soil and the season, without any artificial enhancements.

• Respect: for the cycles of life, for the Earth, for the work of our teams, and for the natural ripening process.

• Simplicity: minimal irrigation, no chemicals, short supply chains, few intermediaries, and thoughtful practices.