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Anaïs et Thomas Hardy, Vincent Thomy, Jean-Luc Rallu et Estelle Passelande​​

La Chapelle-Glain (44)​​

En s’appuyant sur un modèle vertueux de polyculture, la Ferme du Moulin regroupe 5 associés et compte environ 120 ha de terres entièrement cultivées en agriculture biologique et une grande diversité de production : élevage d’agneaux solognots (race en voie de conservation) et de vaches jersiaises, produits laitiers de brebis, porcs en plein air de race Longué bayeux, pain au levain issu du blé de la ferme (variétés anciennes et panifiables) et la culture de myrtilles.
Leur production est vendue en direct, sur les marchés de Nantes et d’Angers, dans les magasins de producteurs et à travers les AMAPS.

Before the CAP Cuisine started I would talk about the unknown impact that being in a “foody” environment would have on what I would be capable of doing…..I imagined that certain things that seemed impossible / unattainable, or even that I would not have thought about, would suddenly become possible purely because I would find myself surrounded by new people, new ideas, shared aspirations and thus a new energy created by the “group” (that is, my fellow students, the teaching staff, the restaurant people, the staff who work in the gourmet bookshop, etc……)…and with this new energy completely new, incredible things would be possible. A bit like the famous “gagnant / gagnant” that Ségolène Royale talked about during the presidential campaign earlier this year.

Here I’m talking about a kind of energy that could not have existed when I was a computer consultant – of that I am sure.

Well, anyway, the first evidence of this new energy source is this blog ! I’ve never been able to keep a diary, never mind do the necessary to set up a blog and then start to plan how it looks and what content to put in it…..and when I say never for the diary, I mean never !

So, now into my 3rd week I’m very encouraged by this initial sign of new creativity appearing where there was none before – and where it would not have been possible before.

I signed my blog up to a “cookery blog directory” for blogs here in France – hopefully the start of creating links with this new world of cooks and fellow personnes passionnées par la cuisine. The only problem being that I write in English….I’m going to have to decided pretty sharpish if I want to continue in English / French or both. We’ll see / à voir……

In addition, my wife (who has been very much under the weather the last week or so) is back on the up. We had a rough time last week and I started to wonder what on earth I was doing changing careers and whether or not my wife was up to the challenge of letting her husband earn les money whilst spending more time at work !! Anyway, as happens with our couple, we are back on the up and things seem to make sense again.

2 réponses

  1. Dom,

    My vote is for you to keep your blog in english.

    Aside from the fact that I personally don’t understand french, english reaches a larger international audience and might enable you to build international relationships that might have seemed, as you say, “impossible/unattainable” before.

    It might also enable you to act as a bridge from the english language world to french culture and cuisine. This in itself could be valuable to both your english and french speaking network of contacts.


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