Les Pierres is slowly turning into the p’tit domaine berrichon I envisioned it to be, emphasizing p’tit. The smallest room at Les Pierres isn’t really a room (although we call it our cold room) but was turned into our Fermentation Station. This is where my cheeses are born and raised, my vinegars mature, my Vin de Noix ripens. And kimchi. And waterkefir. But also where the constant supply of dried herbs and greens from the garden are stored.
This is where my cheeses are born and raised
Trying to make ones life sustainable is more than a personal choice and almost automatically leads to a multitude of decisions you have never even thought of before. On this website we share what works for us, or woefully no longer works, obviously without claiming the same for you.
We hope that our journey towards a supplementary comprehensive celebration of nature’s beauty might just clear a pathway forward for you too, perhaps challenges a revealing reconsideration, or simply provides for an equally indispensable diversion.
Can we change the world through food? We believe we can and we support Slow Food, a global movement of local communities and activists across more than 160 countries. Together we defend cultural and biological diversity, promote food education and the transfer of traditional knowledge and skills.