The dining and local produce of Groupe Moulin de la Forge
Meals in the three houses of Groupe Moulin de la Forge start from the Moulin’s kitchen garden and neighbouring producers. Terrines, ciders, apple juices and jams are produced on site, from the orchards.
Everything begins in the kitchen garden, where seasonal vegetables grow, and continues in our kitchens, where the chefs transform these treasures into generous dishes. Our terrines, our ciders and apple juices, our jams… Every bite celebrates our region.
For a seminar, this changes two things. Meals are not a logistical interlude but a real experience. And the team can cook what they harvested in the morning themselves, which leaves everyone in agreement on the high standards.
A cuisine that celebrates our terroir
Here, every meal is a feast for the senses. Our chefs transform vegetables from the organic kitchen garden, apples from our heritage orchard and local products into generous and creative dishes. Taste our homemade terrines, our award-winning cider, our apple juice pressed on site, and our artisanal fruit jellies. Lunch buffets or shared tables combine practicality and indulgence, while dinners take a more gastronomic turn, with fresh and seasonal products.
73% of our suppliers are local: mature cheeses, crusty breads, tasty charcuterie, and desserts that smell like home. Cuisine that has taste, and meaning.
The table in three numbers
80%
sourced through short supply chains.
73%
of our suppliers are local
99%
of our suppliers selected according to strict CSR criteria.
What arrives on the table
- Vegetables from the estate's permaculture kitchen garden
- Apples from the heritage variety orchards
- Ciders and apple juices produced on site
- Homemade terrines and jams
- Producers and artisans from the local area
- Vegetarian menus on request
The other pages in this section
Compose your table
Diets, allergies, vegetarian menus: we take everything into account.