Our local suppliers

Our local suppliers

From our gardens

Mr Vandaële Pierre Vegetables, fruits and herbs from our permaculture vegetable garden

Mr Hauville Simon Honey from our beehives

Meat, fish, seashell and eggs

Mr Boivin Laurent - Le Bon Cochon Farmed pigs, cured meats

Mr Le Charpentier Vincent Guinea fowl, chicken, pork and young stag farm

Mr Jardin François Squab farm

 Mrs Larcher Francesca Oyster farm

Hervé Blandin from La Chaiseronne Butcher of Norman breed beef

Mrs & Mr Hébert - La Basse Rivière farm Wagyu beef

Mr Ledot Jean-Marc - Le Saumonier-Bayeux Smoked fish

Port Marée Fishing at Port-en-Bessin and on our coast

   Mr Zygmaniak Jean-François - Les escargots de l’Odon Snail farm

Dairy and bread

Mr Godmet Xavier - La Boîte à Fromage Cow and goat’s milk and dairy farmer

Mrs Haelewyn Forquin Inès - Deux'main farm Cow’s milk and dairy farmer

Mr Gosset Nicolas - Les Longs Champs Cow milk and dairy producer

Mr Mauger Nicolas - Le Bajocasse Cheese refiner

Mr Ludovic Jeannette – La Huche à Pain Baker

Vegetables

Mr Haelewyn Guillaume - Deux'main garden Market gardener

Antoine Dupont & Henri Legrand - Le Cœur des Champs Pulse farm and legumes

Sandrine and Patrice Allais - GAEC de L’Oseraie Morel farm

Mr Dupin Guillaume - Terre et Nature Sunflower et rapeseed oils

Mr Petrich René – Domaine de la FlaguerieApple orchards

Mr Plomion Aurélien & Mrs Lay Noémie - Délices de Safran Norman saffron grower

 “Working with small local producers has always been incredibly important to me. My background is in agriculture. My parents were farmers here in Normandy, I therefore understand this profession and the struggles it comes with. They only worked with natural produce, and I have followed in their footsteps. They are the reason I started cooking as we never lacked ingredients. They taught me gardening as well as breeding.  

I am very lucky to be so close to the Bayeux farmers’ market where I met most of the local producers I’ve been working with for the past 20 years. I’ve been (more or less) going to it weekly and that’s how I’ve built such a strong relationship with each of them.

I also met Pierre Vandaële there, an organic vegetable farmer who now looks after Château la Chenevière’s permaculture vegetable garden, which I’m so grateful to have. It’s such an asset. It’s also an incredible source of inspiration. Pierre and I meet at least once a week to discuss the upcoming seasonal harvest. He’s full of ideas and innovation; and always samples my recipes. It’s real teamwork. Together, we find solutions, like keeping dried beans for the in between-seasons period.

In the kitchen, we also use the permaculture approach and try not to be wasteful by making full use of vegetables, for example. We keep the scraps, stalks, peels and leaves and incorporate them into our recipes.

Working with natural, delicious produce harvested in Normandy is a true honor. I always try to put myself in our suppliers’ shoes to fully understand the complexity of their profession. To use their produce is to undertake a big responsibility. We continue to learn at this level of quality. By using products that are always delicious and of the utmost freshness, we continue to innovate together. »

Didier Robin, Head Chef at Le Botaniste

For more information on our permaculture, please visit our website here.