The team of La Ruchotte Farm

La Ferme de la Ruchotte wouldn’t be anything without a passionate and dedicated team! While the restaurant brigade is the most visible, the gardening team is equally important to ensure the best seasonal products since La Ferme de la Ruchotte is largely self-sufficient with organic, eco-responsible production! With nearly 1,500 poultry raised permanently on the farm, black pigs from Bigorre, and a vegetable garden where lettuce, carrots, leeks, radishes, celery, beets, peppers, wild asparagus, chili peppers, wild garlic, etc. are cultivated, as well as the presence of pear trees, apple trees, peach trees, and other cherry trees on the land of La Ruchotte, the products served are guaranteed to be "authentic and organic".

An animated brigade fueled by passion and the work of beautiful products

The team at La Ruchotte Farm includes, for the restaurant, Frédéric Ménager, his second-in-command Nicolas who is also the pastry chef, Gaëlle, Justine, and Valérie. In the dining room, we have Soizïc, the sommelier, and Carole, Frédéric’s wife. For the farm, the team consists of Wolfgang for the breeding part and a new arrival from Château de Pommard, Flora, the head gardener.

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Deep dive

Heritage Chicken Breeds

20 years of know-how!

La Ferme de la Ruchotte is pleased to announce the launch of the reservation of its first cutting knife. A knife designed and studied based on more than 20 years of cooking expertise, exceptional grip and flawless sharpness. Frédéric Ménager has put all his know-how into the development of this kitchen “instrument” like no other. Many steps were necessary to achieve a result that fully met Frédéric Ménager’s expectations!