A piece of the land

Treat yourself to the golden sweetness of the honeys from our garrigues, add a pinch of fragrant Pélardon made from the milk of our goats, perfume the atmosphere with a wine with mineral and fruity notes... Season your getaway with an oil bursting with sunshine, Preheat your taste buds... All set!

A recipe to suit all tastes...

We all remember a culinary speciality created by our grandmother with her "secret ingredient", or by our "chef-cuistot" father, who was inventive and a little careless with the proportions... A precious heritage of local dishes! A craftsman of good food and dressed in period costume, I met Arnaud at the "Les Médiévales" festival in Assas.

This beekeeper from father to son, known as "Ruchers du Pic", passionately revealed the fruits of his labor and the assortment of delights that follow: I still remember the powerful aroma of mead wafting from the jars, and the tenderness of fresh pollen grains melting under the tongue... Real gustatory surprises with a certain "come-hither" quality!

Farmhouse goat cheeses, faisselles or brousses... The goats feed freely on the surrounding garrigue. In the pure pastoral tradition, the raw milk is ladled to produce goat cheeses that delight cheese lovers.

Pélardon, an exceptional PDO

Whether you prefer the freshness of a finely matured Pélardon or the rigor of a cheese matured for a few weeks, there's something for every taste and palate.

In 2017, La Ferme des Garrigues was awarded the "Prairie Fleuries" competition. An award of professional excellence for farmers who present a better agri-ecological balance in different categories of natural meadows.