How long have you been doing this activity?

Pascale : Between the two of us, we represent the 11th and 12th generations! When my husband and I settled in 1982, it was his parents' farm. Each generation has done different things. Before, they were small, self-sufficient mountain farms. My in-laws developed livestock farming but also started tourism in 1975, with the opening of Camping à la Ferme. One day, it was no longer possible for our milk to be collected organically, so we changed the direction of production, in order to use our milk as veal from 2003.

Mathilde : I returned to the farm in 2021. I started like my parents, as a monitor in a rural family home in education. The welcome here is all the more important when you have done teaching: we have this desire to transmit, to promote and to raise awareness. We have a duty of education towards the consumer.

How do you reconcile agricultural activity and welcoming the public?

We are first and foremost a farm, you can't enter the livestock buildings like you would a mill. There are animals and rules to follow, it's not like a zoo farm. Today, not everyone can tell the difference and it's important to set limits.

This is why we welcome the public: to raise awareness and educate people about what is and is not done in the presence of animals. It's like farms in the mountains, when hiking trails pass through parks, which put up signs around the plots to explain what attitude to adopt. For example, opening a door and closing it behind you.

Do you have a recipe idea to share with your products?

Pascale : I use the pieces of veal sauté to cook them in coconut-lemon veal sauté with lemons that I preserve in salt. The recipe is in the small document that we created to give recipe ideas with the pieces of veal that did not come out as well as others. Once again, it is with a view to pedagogy and consumer education, in order to promote the entire animal. It is true that some pieces, we do not always know how to cook them.

We also have a partnership with the Daily des Saveurs in Remiremont, precisely to use these famous pieces. The Chef uses them in a pie, because it is a flagship product that works very well. With a pie and a salad, the evening meal is done!

– Mathilde and Pascale Miclo

Visit possible for established groups, on request.

On-site sales, on request, and delivery possible in a nearby area.