LA FERME DE LA MORINAIS

Farm to Table is the latest fooding trend. Samia Gharet and Pierre-Louis Guérin apply this concept to their organic farm in the Pays de Redon in southern Brittany. Their restaurant, La Morinais, which has just been awarded the Ecotable label, serves four days a week a unique menu freshly prepared by chef Calixte Martinière from their own exploitation or supplied from neighboring farms.

The small family farm in La Morinais has been offering traditional cuisine for thirty years. The new generation is adapting to the times, and bringing its agriculture and restaurant into the organic era. They have just been labeled Ecotable (3 macaroons), a guarantee of eco-responsible practices and sustainable food. At the head of this initiative, Pierre-Louis Guérin, the heir to the farm, and his wife Samia Gharet, work to offer almost all the dishes on the menu with all their hearts and arms. From the management of the herd of Landes de Bretagne ewes and rustic poultry, to the upkeep of the vegetable garden, herbs and orchard, they offer top quality products to the chef for the preparation of the menu. And to complete the cook's needs, they get their supplies from around thirty local certified organic producers: meat, dairy products, drinks...

" For us, being a farmer means, on our small scale, being an actor in biodiversity. This is why we have chosen organic farming.."

Poached egg, fresh grass jus and savory puff pastry, Vegetable pie with basil gribiche sauce, Breton black pie veal breast with baby vegetables or tortea de blea, hay ice cream... The chef, Calixte Martinière, dedicates his creativity to offer a unique menu from the harvest of the day. A succulent and refined starter-main course-dessert praised by customers on the web. La Morinais keeps the promise of a treat and a charming evening in a bucolic setting, and also offers the possibility of prolonging the rural magic by spending the night in the gîte or in one of the small wooden cabins set up in a meadow surrounded by trees.