Ferme Ma Zadoù

Description

In my world, all living things are sacred. Interacting with them on a human scale—and primarily through physical labor—is both an honor and a luxury to be savored every day, both on the plate and in the mind. Working the land by hand and with horses—even in the cold of winter—is not menial labor reserved for the poor; rather, it is precisely the unpleasant moments that give the pleasant ones their full value. Especially in today’s world, it is a privilege to have access to such a connection and an honor to play one’s part in the ecosystem.

This place, the way of life that animates it, and the spirituality that inhabits it are the culmination of a personal journey. I began as a sailing instructor, which allowed me to cross many seas and oceans under sail, then a Ph.D. in pharmacy with a practice in metropolitan France for many years—all while learning to work the land with a BPREA certification, mastering the art of baking with a CAP in baking, and handling draft horses with an FFE MATE diploma— The accumulation of these experiences led me to the conclusion that my place was on the land of my ancestors, reviving the granite cottage they once inhabited through a resilient and forward-thinking way of life, one that draws heavily on the teachings and know-how of the past, while embracing the so-called “modern” technological advances of the present with great caution.

Here in central Brittany, the land of my ancestors, my goal is not to feed the planet but, more humbly, to feed myself as “cleanly” as possible by keeping alive and joyfully sharing ancient genetic varieties and traditional skills that are fading away but which, in my view, will sooner or later return to the forefront, for such is the nature of life, regardless of the vanity and fads of the present.

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