Food Philosophy

Why Your Food Matters To Us

Growing Naturally

We don't add anything artificial to our fruit and vegetables. We grow our food organically for ourselves and our guests without sprays or chemicals.
We compost extensively and work on improving the soil constantly. Anything that isn't eaten ends up in the compost - likewise, plant material and excess or overly ripe produce also ends up there too.
We care very much about the quality as well as the taste of our food.
We have dozens of chestnut trees around the property. They produce kilo upon kilo of good quality nuts, which we share with the red squirrels and store away for ourselves and our friends over winter.

Eating Seasonally

Because we believe that the food we grow fresh ourselves tastes better and is better for us, we prefer to primarily cook the produce that is currently in season. It is also the most economical way to eat and to live. It is better for the environment too, as our food doesn't have the added burden of being shipped around the globe.
We preserve and conserve those things we can, such as freezing chestnuts, storing root crops or making jams and conserves, but when the rest of the crops are gone, we don't go running to the supermarket.
We buy vegetables only when we absolutely need to and when the quality of the meals that we serve may suffer. Having said that, generally the garden is very productive and with the arrival of the polytunnel, our growing season is extended.

Our philosophy is very simple

Sample Menus

We try to vary the menu as much as possible, as our guests are with us generally for at least 3 nights. We have provided some sample menus here.

View Our Sample Menus

Provenance

is the foundation for everything

Breakfast Lunch Dinner

Fresh, elegant and healthy

Food Gallery

La Cour du Verger, Roussac 87140, Saint-Pardoux-le-Lac, France, 33(0)555681891

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