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Green awakening: silence, it's growing!
A project committed to ecology, environmental education and the local economy
At the heart of the 16 hectares that make up the grounds of the Bassilour estate lies an exceptional initiative: the creation of an edible forest covering 0.8 hectares.
This visionary project, co-financed by the French Environment and Energy Management Agency (ADEME), aims to make the estate a part of the sustainable development of the local economy, while promoting the richness of the region.
This edible forest will be an ode to biodiversity, with a carefully selected variety of fruit trees, shrubs, small fruit bushes, perennials, ground covers and support trees.
Sharing and environmental education
Passionate spirits and guardians of nature
Charlotte, the owner, embodies the ecological spirit and passion that drive this project.
Committed and passionate, she sees this forest as a concrete way of reducing the impact of her business while raising visitors’ awareness of respect for the environment.
With the support of her husband, Jean-Marc, who has a passion for large trees and whose park of remarkable species borders the project, Charlotte aspires to create an edible forest to generate near self-sufficiency in food, while providing an additional attraction for visitors to the hotel, who are already sensitive to the eco-label.
In this way, the Bassilour edible forest becomes much more than a tree-planting project; it embodies a vision of sustainability and education.
A source of flavour and culinary creativity
At the heart of our commitment to sustainability and permaculture, the Bassilour edible forest will not only be an oasis of biodiversity, but also an abundant source of gastronomic delights.
The fruit, vegetables and aromatic herbs that will emerge from this plant paradise will not only adorn our paths, but also delight our customers’ taste buds.
Eventually, the carefully cultivated harvests of the edible forest will form the backbone of our breakfasts and meal trays at the farm.
Homemade jams, richly flavoured vegetable soups, herbal teas and herbs from our dried plants, and even liqueurs made from the forest’s harvests will complete the culinary experience for our visitors.
Cooking parties for seminars will offer a unique team-building experience, where participants can take part in creating recipes, from picking to tasting.