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“Being able to pick your own lettuce for dinner, use wild herbs, dig up an onion or taste an old-style vegetable: these are things that have real value for people today”
"I'm a member of the 'Forme en Ferme' network, which is interested by the link between farming, food and well-being. It's a network supported by France's 'health nutrition' programme. The aim is to teach people about the importance of a balanced diet, as well as what fruit and vegetables are in season during the year. I regularly have visitors staying in my guestrooms, and I show them, for example, what foods grow in winter, because I think it's essential that we can enjoy what nature provides us all through the year.
I'm very much into my gardening. I love to prepare dishes that are tasty but use simple, traditional cuisine. The meals I cook are simple in terms of the ingredients used, but always complex when you hear the conversations we have around the table! From the aperitif to dessert, my cooking makes good use of the nature all around us: I make the aperitif by soaking wild herbs in the wine, I use vegetables, uncommon in France, such as pumpkin and poires de fusée, an ancient variety of pear that you can't find at the shops anymore. I like to introduce people to long forgotten flavours, flavours from their childhood. My dinners are sometimes quite emotional and stir up old memories! Being able to pick your own lettuce for dinner, use wild herbs, dig up an onion or taste an old-style vegetable: these are things that have real value for people today.”
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Farmer and owner of guestrooms awarded the Bienvenue à la Ferme label