I don't want to bluff you with a seller title but which actually hides industrial products disconnected from their land. My shopping is done in nature and not at metro or pomona. The products on the menu are simple, raw and linked to their terroir. They are handmade and baked over a wood fire in a bread oven.

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At the moment, it is rare to go a day without hearing about the following fashions: reducing our consumption of meat, veganism, food sovereignty, animal welfare, Brigitte Bardot, fake meat…. Do these modes have a real impact on the animals or is it a way to attract the spotlight and make money in the process?

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Can you dye with vine? In the books, there is no writing about this tincture. It is the anthocyanins contained in the grape that attract the eye of colorists, for the gourmet red they contain, while they have a very low resistance to light on the fabric. Experimentation and creation from the leaves of the vine.

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In a very short time, Burgundy wines have become overpriced. 40 years ago, the winegrowers had wine to sell, stocks in the cellar and received for a tasting. Today it is sometimes impossible to have an appointment and very often complicated to have wine. What happened ?

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For several years, France has relied on quantity to the detriment of quality. Our exports have gone down and our imports have gone up. The consumer is therefore an important actor in the improvement of production conditions. Accepting to buy French, local and in short circuit and more expensive than in supermarkets is a militant act in favor of your health, the peasant world and the planet.

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What struck me when I met Armand Heitz was the conviction with which he highlighted nature and not his know-how. The one with which he defended a philosophy of "non-action", in his construction of what has all the traits of a luxury brand.

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This year was marked by the start of the health crisis and the first confinement from March to May. Beyond this singular aspect to manage, we had to deal with excessive meteorological factors. Journalists echo an “exceptional” vintage for Burgundy wines, but how long will our vines be able to produce under these conditions?

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In 2017, I realized that a wine estate, even covered with all the labels, is neither autonomous nor sustainable. This is how I wanted to diversify my activity with breeding in order to move towards a more virtuous agronomic model. With this farm project, I very quickly realized that the agronomic issues of the meat sector were the same as those of the wine sector. This is how I became a cattle and sheep farmer.

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With all due respect to the metaverse, local products and heritage are very real and are made to be shared! Château de Mimande is a real link between the wines, meats and vegetables that I produce. My wish being to have the most virtuous activity possible, here are the experiences that I propose to you to live if you decide to visit me.

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