Les Clarines

Ferme-auberge" starts with "ferme"! La table des Clarines would be nothing without its garden, its farmyard, its rabbits, its chickens and, of course, its sheepfold. This is where most of the farming activity takes place.
Today, Thibault Barban raises some 200 merino ewes on the family estate as part of a conversion to organic farming. But the Barbans have been farming their estate in the commune of Saint-Jacques-en-Valgaudemar for generations, and have kept the know-how, traditional recipes and short circuits alive in the valley.
The products sold on site are well worth the detour: lamb meat, but also lamb terrine with genepi or thyme, lamb stew...