Some of them raise only Vosges breed cows whose milk is transformed into various cheeses, butter, yoghurt or flan. The meat is offered in daube, Burgundian style, in pot au feu or in fleischschnackas.
Others, far fewer in number, cultivate their passion for the Tarentaise, Abondance, Montbéliarde or Holstein breeds. You can even experience the delicious sensation of a rib of beef from a Salers heifer, appreciate the marbling of a Charolais entrecote, remember for a long time the tenderness of a Vosges milk-fed veal roast, the succulence of a cabri confit or an Alsatian hen leg.
More than ever, the inn is an extension of the agricultural activity. The dishes are always seasonal and relate to the land and t that lives to the rhythm of the calendar festivals. Some farms only offer a menu composed according to the availability of fresh produce and meat. In most farmhouses, you will find a menu based on the market.
The pork dishes : „les cochonailles“
This tradition is still celebrated as it should be, especially in the valleys of Masevaux and Thann. It extends the activity of the inn until the end of november.
The cheeses of our farmhouse inns
Munster, Barkass, Tomme of the Vosges and what they are all called…
The meats
Each farm has its own specialities: beef, veal, pork, goat, rabbit, etc. – enough make one’s mouth water!
Snacks and take-away specialities
Have you ever tasted an omelette made of eggs that were found and broken at the moment?
Dictionary of specialties of our farmhouse inns
Lawerwurst, roïgabrageldi, siesskass… A mini dictionary to venture on the road of our traditions and typical gastronomic specialities of our farmhouses inn.
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