Mardi 13 décembre 2016
La fin de l’année scolaire approche à grand pas, et avec elle la fin de ma scolarité dans son ensemble. En ce moment, on fait nos derniers cours de ci et derniers cours de ça, dernier exposé en marketing, dernier devoir d’allemand… Et je viens de terminer ma dernière « rédac » d’anglais. La consigne, c’était de faire un article qui pourrait être publié dans une revue touristique ou dans le catalogue d’une agence de voyage ou d’un office de tourisme. Il fallait donc parler d’une destination, d’un restaurant, d’une activité… de notre choix !
Eh bien j’ai choisi la Ferme de la Puillière, et je vous présente ici le résultat de mon travail ! A noter qu’évidemment, c’est en anglais, et que c’est écrit sur un ton commercial puisque c’est censé correspondre à une brochure publicitaire ! C’est un essai marketing autant qu’un essai journalistique, voire plus.
Hit the bulls-eye of your holidays
Recharge your batteries and have fun while visiting a farm near Nantes in the Loire-Atlantique
Half-day activity | by … Papillon!
Actually, there is no bull, only cows to be found in the farm of Isabelle and Jean-Paul – you can also call him “Prof JP”. The couple has been hosting kids and adults alike for 15 years on their farm, thus allowing visitors to spend an enjoyable time in the nature, stroke the calves and learn a great deal about our food, the landscapes, a farmer’s life…
JP and Isabelle always greet the visitors upon arrival, before taking them for a walk in the nature of the surroundings. With a light breeze whispering in the trees, the grass invites you to lie down and enjoy the stroke of the sun on your skin. But you don’t come here only to reenergize, because the farmers have a full program prepared for you.
Next step depends on the season and the day thematic: you may go and pick up chestnuts, generously left on the earth by the tree. While you try to get them out of their thorny hull, that prevented the squirrels and wild boars to eat them all before you come, you understand how rich nature is, hearing the fatty birds laughing in the trees. Alternatively, you can make you own butter with the thick, mouth-watering local cream. Or sow wheat. Or even learn the recipe of the famous “Crêpes bretonnes” (the typical French pancakes from Brittany).
Once exercise and cooking have made your stomach impatient, Isabelle brings home-made cakes, hot milk, and anyone can discover how different plain, natural food feels on your palate, recalling happy childhood memories of afternoons at your grandmother’s or of your best friend’s birthdays.
Last but not least: the milking. The cows greet you in the milking parlour with a nice lowing, and let you come and try to get your own milk. JP or Isabelle explains the gesture, and after just a few tries you have the rewarding sight of the white liquid coming to the bucket underneath. You might be surprised at its temperature: “One day, a kid asked if the calves were sun-burnt when they were born. And his question was very logical: as the milk is warm when it comes out of the teats, it means it is hot in the cow’s belly, so there is sun, and the calf doesn’t have sun cream!” Isabelle tells with a smile.
Both she and JP enjoy the talks with their guests and the mutual learning these visits allow. “We have had visitors of all ages and from all over France, and actually even from Japan. We had young Germans doing internships in the farm. It is a perpetual learning for us too, and a great pleasure to see kid’s eyes illuminate, or an old, Alzheimer-sick woman’s hands remembering for her how to milk a cow.”
At the time of going back home, you will probably great JP and Isabelle like friends, and your kids will ask if they can come back soon. The head filled with smells, colors, emotions, you will drive slowly away, your kids purring and roaring to make the car sound like the farmer’s tractor.
In the meantime, Isabelle and Jean-Paul will keep growing healthy grass and raising happy cows to show you the best of agriculture when you visit them, and they will soon celebrate the 15th anniversary or the farm’s opening and their 60,000th visitor.