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5 good reasons to eat on the farm

The pleasure of eating flavourful fresh products that will delight all palates and help to reconnect with nature and the cycle of the seasons through meaningful dishes. There are only good reasons for eating in Fermes Auberges labelled Bienvenue à la Ferme. So, are you coming?

Because it’s just good

The pleasure of taste means enjoying dishes which have flavour. After all, it is the first thing we’re looking for when we try a new table! In the Bienvenue à la Ferme-labelled Fermes-Auberges the contract is always fulfilled – for the simplest of reasons. On the menu, you’ll only find lovingly-madeultra-freshproducts: they were harvested for you, on the spot and the same day. That’s a top requirement for a tasty meal! To sublimer these quality foodstuffs, the fermiers-aubergistes dream up recipes and seasonings to help you reconnect with the simple pleasure of eating. And at any time of day: you can have breakfast, lunch and dinner on the farm, and aperitif and tea too.

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Eating mindfully

Vegetables, fruit, cheese and meat from the farm, in terms of traceability, it’s difficult – even impossible – to do better. Everything you eat was produced here, before your eyes, in a manner respectful of nature. The result: no packaging, no transport, nothing harvested or packaged at the other end of the world. The carbon footprint of the contents of your plate is considerably reduced. In these times of climate challenge, the ferme-auberge also embodies a return to plain common sense. And it’s also true from the human and ecological point of view. You know who you are paying, and fairly: the farmer. So in addition to supporting the local economy, you are resolutely pursuing a sustainable tourism approach.

Because Top chef is a bit over the top

In terms of cuisine, there are new fashions all the time (gluten-free, poké bowl, food porn or cheddar french fries…). But the true fundamental trend is for the authentic; the search for a humble, sincere cuisine which makes us just a bit nostalgic. Good news – fermes-auberges have specialities based on local and regional recipes on their menus. In this way, they enhance the fermier-aubergiste’s creativity and capacity for innovation. It’s an opportunity for new taste experiences, off the beaten track and well away from cookery programmes (where we know in advance that it’s going to end in tears).

Fruits Et Legumes Ferme Auberge Hfabre Photography

To follow a good rhythm

Finding yourself face-to-face with tomatoes or a bowl of strawberries in mid-winter is something that happens all too often. But it’s in total contradiction with the rhythm of nature and the seasons. The earth gives us asparagus in the spring and clementines in winter. The cycle must be respected to eat real, sincere products. In fermes-auberges, the menus are changed each season, sometimes every month, to be in tune with the tempo of nature – the only thing which is really important.

The setting for a digestive stroll

The pleasure of a lunch or dinner in a ferme-auberge is not just limited to meals; It’s a whole experience. Their privileged natural setting is an invitation to contemplate and switch off. After a good meal, have a good time with family and friends. A walk or a bike ride in the mountains or the forest, on the hiking trails of Provence-Alpes-Côte d’Azur. There’s nothing better to break your routine, recharge your batteries and take home lovely lasting memories of these shared moments.