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Our soils have their specialties


The major specialties of French gastronomy.
France will put in 4 .
North - South - West - East


Bergues cheese Carbonade Flemish § § § Pot'che Vleesch Welsh Welsh Rarebit § § § Nonsense Cambrai Maroilles § The Herrings Lieurey § cheese pie the little Swiss § § Mouton de Soissons Bean pie § § maroille twine Picardy § § Caghuse The Sauce Honey Gingerbread § § § Camembert Calvados § § Sand Normand tripe Caen style § Poppies de Nemours the coulommiers § § § Brie de Melun Brie de Meaux § Rose petal jam § Sugars barley Moret sur Loing Salad Argenteuil § § § The Teurgoule



whipped cream to § Flamique Porion § § A pie Picardy The pretzel spaetzle § § Catherine Bonnet § § Hearts Chocolate Cupcakes Cake Alsatian white wine § § § Cherry Pie Cake Apple Fritters Health § § Coq au Riesling § § Champagne Langres (cheese ) § Sole Joinville Andouillette § § § Cookies Pink Pig Foot Ménéhould St. § § The white pudding Catherine Bonnet § The Gavottes Crousticrac § § § Plougastel Liqueur Toffee Crackers Salted § § § Kouign Artichokes Brittany Amann § Hearts Chocolate Cupcakes § § Cake Alsatian white wine

Tart cherries § § health Cake Apple Fritters § § Coq au Riesling Berlingot Nantes § § The fouées The pot Sarthe § § The Rillettes du Mans mougette cream § § cointreau Quernons the slate § § The mash Nantes Pike beurre blanc § § The pithiviers Pears typed Rivarennes § cheese Selles sur Cher § The Cochelin Chartres § § Valencay cheese The greaves The towers § § Forestines Bourges The Cotignac Orleans Pralines § § Montargis tart Tatin Dijon mustard § § Kir bourgignon § § The Negus of Nevers Flavigny Anise Beef bourguignon § §






Pears in Wine Burgundy snails § § § County Chicken Vésulienne Belflore § § The sausage crepes cake Morteau § § § The Grind stuffed Poitou Poitou Poitou chabichou the § § § the cheese cake Cognac § Bouchut § § Pate Tourtou cake potato § The Creuse § § Nails The Puy lentils § § Neris Pate potato pellet gingham § § § Cornets de Murat Potatoes in Auvergne § "jam dry" Brioche § § St. Genix Saillans Crispy Dumpling § § Crozets Lyon § Sarments Beaujolais § § The Bresse chicken Roussette § § Chartreuse liqueur The walnuts Fourme Montbrison § § § Toulouse sausage Laguiole AOC Marcillac § § § stuffed cabbage The Violets of Toulouse Montauban pellets § § The Galinail

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Daily

Since ancient time immemorial, the sun rises, and since time immemorial, we still hear a rooster crowing in the early morning sun.
is a sign for some men, men of the earth to act as has always been the duty of man is having to feed demand as well organization and hard work.

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the tableware


The art of the table.
The art of eating well is in the good things that we find the right elements for a balanced health.

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Gastronomy

The pleasures of the table.
Our producers have talent.
To find the pleasure to enjoy quality food,

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A & A Farm History





Agnes and Arnaud.
Those who know the two founders of "Farm of My Grandmother" can count the few hours they agree to strut or combing the giraffe (here, one might say lazy) that are virtually nonexistent .
For sure the management and organization of such operations requires no less nearly 16 hours of daily work, so for up late, as they say OOPS!

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Like many survivors,
behind this farm has a history, that of Marcel and Helen