Expertise by passionate people
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Meeting with 4 women
Those who “boil the pot” and who have the terroir deeply rooted in their souls
When we think of a farm inn, we think of good food and good food... We often forget that behind this image what makes the essence of a farm inn is first and foremost the farm. From the cliché of cordon bleu to the kitchen, let's move on to these rural "micro-entrepreneurs", these farm managers.
Colette has a real passion for cooking with plants that she picks in spring and which enhance the flavor of her dishes. To her cooking skills you will add accomplished training as a naturopath. For Colette there is no time to get up or go to bed.
It is nature that gives rhythm to his days.
At Colette, each dish, each plant has a story... which she never fails to tell around the tables.
Milking and feeding the animals at daybreak then processing farm products: cheese, cream, butter and meat. From there she passes without transition to the stoves of the inn, then joins the first visitors to whom she gives a welcome that we know is warm and lends a hand in the dining room for a very attentive service... Let's not forget the maintenance of the vegetable garden because at a farm inn it’s truly “from field to plate”. And as the day draws to a close... back to the stable for milking and feeding the animals.
And when there are births in the stable, we also get up at night. Sacred days!
Like her sisters, she is the embodiment of “multi-tasking” work: farmer, butcher, butcher, cook, accountant, innkeeper, housekeeper and... stay-at-home mother. His day begins at 5:00 a.m. with “paperwork” and ends some evenings when the last guests get up from the table.
And “when necessary”, the children come to lend a hand.
His days start “early” and often end when the last guests go to bed i.e. “at no time”…
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