La table fermière
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Le chef

Philippe Bodin, Head Chef

After 35 years of service to the high-end restaurant as a chef in a Companionship initiation, Philippe Bodin converts in raising dairy goats.

With BPREA (Professional Operating Officer Agricole Patent ) in his pocket, he moved into a mode of reasoning rustic farming, in a full cereal territory.
He raises his goats to milk production that he transforms itself in his laboratory at Domaine de la Leude Bram.

It is in "direct producer" in collaboration with his wife Fabienne, he markets its dairy products and farm products (cheese, butter...).

In continuation of this breeding activity (stopped at today), "La Table Fermière" is created for you to discover its culinary expertise and knowledge of local products.

© La table fermière 2014