Farm to Table

Living in this spectacular, pure, untouched, unpoluted and fertile part of the world, it would be a shame not to use these natural resources in our kitchen. In our aim to serve gourmet meals made from organic and local produce to our guests, at any given time, our farm has about 50 sheep or lambs, 200 chickens, 30 turkeys, 3 female pigs (resulting in about 25 piglets per season), and 4 calves (beef for the season). We also hunt or barter for meat from our neighbors. Guests frequently enjoy fresh wild hare and venison (red stag). We fish for chinook salmon throughout the season. A neighboring farmer provides our daily milk from which we make our own yoghurts and cottage cheeses. An other neighboring farm produces different kinds of cheeses for us. All 100% organic.

And it’s not just the meat that’s home grown or local. Our gardens provide organic vegetables including lettuce, spinach, kale, snap peas, green beans, pumpkins, zucchini, tomatoes, peppers, bell peppers, cucumbers, potatoes, and beets; and fresh fruit including apples, strawberries, blackberries, raspberries, plums, and cherries, which are used for fresh table fruit as well as juices, marmalades, sauces, and dressings. Most of the herbs come are from the farm as well: mint, fennel, cilantro, and parsley.

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