products from Haute-LoireProducts from Haute-Loire

Raspberries in the spotlight.

Much appreciated by those with a sweet tooth, the flavour and colour of the digestive raspberry liqueur come from authentic fresh raspberries used in its production. No flavourings, no colouring!

Today, we invite you to discover one of our producers, Bernard Grangeon, a lover of the great outdoors and a specialist in raspberries.

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Presentations

It was in the 1990s that Bernard settled in Haute-Loire as a farmer. He first began by growing vegetables, before diversifying into livestock farming. Always looking for new adventures, he and his wife also opened a Farm Inn, where they offer dishes prepared with products grown on their farm.

Raspberry cultivation.

Bernard has chosen to dedicate part of his farm to raspberry cultivation. Today, he has three plots devoted to it. The particularity of his raspberries is that they are grown directly in the soil, where the roots draw all the nutrients they need. To help his fruits and shrubs grow well, Bernard alternates each year between fertilisation with manure and a complete organic fertiliser.

To allow the shrubs to breathe, regular weeding is necessary. Bernard and his team do this work by hand. They do not use chemical products or mechanical methods to remove weeds.

The raspberry plants spend the summer under protective covers to shield them from bad weather but also from insects that could damage them. To ensure a sufficient water supply, they are watered by sprinkling directly at the base of the plants. This watering method mimics rainfall for a natural effect on the plants. The leaves are not watered to avoid causing the fruit to fall before it is ripe.

Bernard carefully tends his shrubs so that they continue to produce the best fruit for as long as possible. The lifespan of a raspberry plot is around 14 years.

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The harvest season.

Throughout the year, the farm is run by Bernard, his wife and two of their sons. But from July to August, when harvest time arrives, extra helping hands are more than welcome. No fewer than fifteen people join the team during this period. Students, but not only—Bernard and his wife welcome anyone who wants to lend a hand and enjoy working in the fresh air.

If you would like to meet Bernard and his wife, or sit down at their table:

Ferme Auberge La Cabriole

Paulhachon 43200 Tence

04 71 65 05 22

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