| Our farm is a smallholding which mostly uses its products to elaborate its menus (organic vegetable gardening, poultry, and fruits). This healthy food is used for its gustative interest, its colours and its thousand other qualities. |
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If you are a hiker, either passing through or living here, do come to our farm for a visit, a meal, an evening show or culinary workshops. |
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We welcome you in a 1648 farm:
the dining-room is a restored former hay barn with a view on
the volcano, Aizac pass, Antraïgues and our nice mountains. When the weather is nice, you will be able to eat outside in the arbour, near the vegetable gardens and the poultry. |
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We are farmers, stockbreeders, vegetable gardeners, restaurant owner and sometimes builders. We live, with both our children, in this house which is also our work place: a small family business. In these times of eating insecurity (supported with headlines on junk food) and of benefit race, we are absolutely convinced there is a place for our farm: do not see in it any takeover or any way to take advantage of the situation because it is first of all the result of long moment's thought on the meaning we wanted our life to reach and of the progression of training courses and experiences we absolutely needed to achieve this aim. We were dissatisfied with the life we led: an all planned city life we had not chosen. As soon as we could, we fled to the countryside, mainly in Ardèche and there, inspired by the country air, we dreamt of what our life could be: "Some day, we'll buy a farm…"Why not doing it now? Why longing for another life? Waiting for a maybe later? This is why we dropped everything: the university, the job, Avignon and we left for the great adventure in Ardèche! Since then, we've come a long way. We first had to acquire the knowledge we needed through training courses (CAP, BTS) and experiences in companies. To seek for a place to settle in is a real challenge for "foreigners", people like us who are not native. Fate allowed us to buy the house where Barbara spent a part of her childhood.
Meanwhile the renovations, we set up the farm work: poultry farming (chicken, duck, and guinea-fowl), vegetable garden, fruit transformation (syrups, juices, sorbets, etc…), and charcuterie (sausages, pâtés, cured ham, etc…)… Our farm activity gives us great
satisfactions: we can live in a marvellous setting with our beloved
children and we can express ourselves through a diversified and
exciting work. We are always happy to make people taste dishes
we realize with healthy ingredients, dishes composed thanks to
our research, our work and our passion.
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We've transformed the farm into an
restaurant, converting the former hay barn into a dining-room
with its local stones and its 1648 typical chestnut framework.
Its name La Feneïre was imposed upon us: the natives, when
visiting us during the building work suggested it to us. "Ho.
What a nice feneïre". Well fine, its name would be
La Feneïre.