I've been farming organically in Mesvres since 2020, and I'm passionate about gastronomy, oenology and my home region, the Morvan. I produce 100% grass-fed Angus and Wagyu (Kobe beef), as well as pink veal reared on pasture under the mother's milk, and suckling lambs of old, hardy breeds (Solognote and Kerry Hill).

I see the production and tasting of meat as the creation and tasting of a good bottle of wine. Just like a wine, whose soul and characteristics when tasted are the result of the characteristics of its terroir and grape variety, but also of the winemaker's choices regarding harvesting, vinification and ageing, each piece of meat tasted must reveal the soul of its terroir as well as the producer's interpretation of that terroir.

By starting with my Morvan terroir, by working on the endemic species of grass in the natural Morvan meadows that my cows will eat, by working on the breeds of cow, the finishing touches, the age of slaughter and the maturing of the meat, my aim is to give a soul and specific flavours to my products.

Farm sales - private and professional - Chronofresh deliveries throughout France

Sale of boxes of matured Angus, Wagyu and Wagyu-gus beef and pink veal reared on pasture, from 2.5 to 7 kg.
Retail sales of minced paving stone (Angus and Wagyu), matured pure Angus and Wagyu beef sausage and chorizo, matured dried meat, beef terrines and rillettes, prepared dishes...

Farm with the "Valeurs Parc du Morvan" label.

Tours of the farm available by appointment. Accommodation also available at Karadok'Inn.

To be informed of sales, send me your e-mail address or give me a call.

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