Title - Name
La Ferme de la Ruchotte
Scope / Sector / Industry
Gastronomy
Country / Region
France, Burgundy
Why is it good practice?
La Ferme de la Ruchotte is a unique gastronomic destination in the Burgundy region, renowned for its organic farm, vegetable garden, orchard and livestock. Offering fine dining rooted in French tradition and emphasising the “farm-to-table” philosophy, it is a prime example of a rural restaurant that operates in harmony with the environment and the local community.
How is it applied?
Ferme de La Ruchotte is a restaurant situated on a plateau at an altitude of 1,738 feet, about nine miles from Beaune, Burgundy. It is housed in a French farmhouse that includes a farm, a vegetable garden and an orchard, and is run by the renowned Michelin-starred chef Fred Ménager. The restaurant has been open since 2001 and is renowned for its 100% organic French cuisine. The restaurant’s main aim is to use local ingredients of the highest quality in its dishes, focusing on seasonal organic cuisine and creating a unique gastronomic experience based on the “farm-to-table” philosophy.
The restaurant emphasises and promotes what is known as “French Cuisine Bourgeoise”, a traditional style of middle-class home cooking. Combined with fine dining French cuisine, this creates a unique dining experience inspired by local tradition. The restaurant’s menu is characterised by its high quality and environmental sustainability; as a result, it changes daily, following the ever-changing seasons and the life cycle of the animals. Specifically, once the day’s harvest has been gathered, the chef creates unique dishes whilst showing the utmost respect for animal and plant biodiversity. Produce not sourced from the farm is obtained from selected local suppliers.
The restaurant’s vegetable garden provides all the produce needed for the daily menu. It is almost entirely self-sufficient and grows lettuce, carrots, leeks, radishes, celery, beetroot, peppers, wild asparagus, wild bear’s garlic and much more. The orchard, on the other hand, is planted with pear, apple, peach and cherry trees.
As for the restaurant’s farm, it is home to over 1,500 animals, including rare breeds of poultry and Noir de Bigorre pigs. One of the restaurant’s main aims is to revive forgotten, endangered or almost extinct breeds and to manage the farm and its gardens in a way that promotes biodiversity. Its aim is to provide the best possible living conditions for its animals to ensure their overall wellbeing, feeding them only organic food and giving them space to roam. Homeopathic treatments are used to treat any illnesses that arise. Permaculture techniques are employed in poultry production.
The Ferme de La Ruchotte restaurant offers its guests special culinary experiences. Its daily menu features a unique five-course gourmet meal and a selection of seasonal specialities inspired by the chef’s discoveries. In addition, special tasting menus have been created, which are served on specific days throughout the year. These tasting experiences are:
“Vol-au-Vent”: The tasting menu consists of nine courses and is served only 12 times a year on pre-determined dates, which are published on the restaurant’s official website. This particular menu pays homage to the style of 18th-century French home cooking enjoyed by the middle classes, enhancing it with elements of fine dining and seasonal produce. Ethically sourced meat and a range of organic produce form the basis of the dishes on the menu.
“Ragout de Homard de l’Île de Sein”: This tasting menu consists of four courses and is only served seven times a year on pre-determined dates published on the restaurant’s official website. This particular menu celebrates the lobster from the Île de Sein.
“La Table Secrète du Chef”: This is a special gastronomic experience available by reservation only. Specifically, next to the restaurant’s kitchen, a special space has been created where the chef’s future dishes are conceived, created and tasted with his team. It is also the space where new vintages of Burgundy wines are selected to enrich the restaurant’s wine cellar. This private lounge within the restaurant serves as a meeting place for many political and artistic figures, as well as numerous international musicians who appreciate not only the discretion but also the relaxed atmosphere and the quality of the food and wine on offer. This space is now open to the public (for a fee), where guests can enjoy a series of gastronomic “surprises” and various gifts (an apron, a book, a knife, etc.) throughout their meal.
In addition to the above, we can provide personalised dishes tailored to dietary requirements (e.g. vegetarian and vegan dishes, gluten-free or lactose-free options, etc.), subject to prior notification.
As the restaurant is situated in one of the world’s most popular wine destinations, along the famous “Wine Trail” near Beaune, it boasts a well-stocked cellar containing renowned wines. Its cellar houses more than 2,000 bottles from 350 vineyards, with a strong emphasis on selected organic or biodynamic vineyards. The labels of all the wines in the cellar are displayed on the restaurant’s official website.
It is worth noting that, as part of its efforts to promote local cuisine, the restaurant also highlights other restaurants in the wider area that visitors can try, whilst recommendations for local accommodation are also provided.
Furthermore, due to the high demand for the farm’s organic produce, the restaurant has set up an online shop where anyone can buy it. In fact, some of the best restaurants in France source produce from the restaurant’s organic farm. At the same time, the online shop features products that are not produced by the farm itself, but which are in keeping with the restaurant’s founding principles. These are often small batches of artisanal items made by local craftspeople. Finally, set menus can be booked via the online shop, whilst gift vouchers can be purchased, allowing customers to give the gift of a gastronomic experience.
Where is it applied?
The Ferme de La Ruchotte restaurant is aimed at those who wish to enjoy an authentic gastronomic experience, rooted in French tradition and incorporating elements of fine dining. However, it is particularly aimed at those who wish to experience a restaurant that operates in accordance with the principles of sustainable management, respecting the life cycle of animals and the seasonality of food.
When did it apply?
La Ferme de la Ruchotte began operating in 2001.
Results
The Ferme de La Ruchotte restaurant has been awarded a Michelin star and is certified for the organic farming practised on its farm. It has also received recognition from the press, as well as from specialist restaurant and tourist guides.
Other information
The official website of La Ferme de la Ruchotte is: https://www.lafermedelaruchotte.com/en/