Les graines plantées par Priscillia et Sébastien donneront la farine pour faire des pains et des pâtes. A.M. – ALAIN MENDEZ
La cheffe de l’Ogustin à La Vacquerie a planté ses semences en bio sur une parcelle d’1,1hectare mise à disposition par le vigneron Sébastien Vaissade à Liausson au bord du lac.
They had been thinking about it for several years already, their project is becoming a reality at the heart of the Grand site de France Salagou/cirque de Mourèze. At the end of last year, the chef of the restaurant l’Ogustin in La Vacquerie, Pricillia Lebon and her partner and head waiter Justine Machi planted their wheat on a 1.1 hectare field, an old vineyard uprooted and made available by the winemaker Sébastien Vaissade in Liausson.
The day after Christmas, they returned to install their fences to protect against wild boars, while waiting for a first harvest planned for the end of the summer.
Respecting nutrition, nature and the environment
“We were looking for land to sow our ancient wheat organically, we talked about it and finally we met Sébastien. We already knew each other and when he suggested this heavenly place on the edge of the lake, on our territory, it seemed obvious” says Pricillia Lebon. The restaurateur has chosen to set up higher up, on the southern Larzac, a stone's throw from another Grand Site de France, the Navacelles cirque.
200% Deposit Bonus up to €3,000 180% First Deposit Bonus up to $20,000Sébastien Vaissade: “Promoting agriculture”
“This partnership makes it possible to promote agriculture, to be as close as possible to economic reality and to respond to a consumer's desire, says the winemaker from Liausson. “For it to be viable, agriculture must be transferable, must provide added value, to continue to develop the region and preserve our jobs. The link between a restaurant highlighted for its excellence and its values by the Michelin Guide must help us in this approach, continues Sébastien Vaissade, local elected official involved with the Pays Cœur d’Hérault. Work is being carried out at the national level with the territorial food programme. There is a desire to develop these initiatives, these experiments, some of which are also being carried out in the Hérault valley around ancient wheat, without pesticides and without water, adapted to our territory, which can be a solution to the uprooting of vines for example."
“It's a lot of dreams that come true”
“These are old varieties, with the particularity of making breads and pastas low in gluten, with lots of nutrients and mineral salts. The idea is to respect nature and return to wheat origins that respect the environment and nutrition.”
In the spirit of what the young chef from Hérault does in her establishment on a daily basis.“Planting organic seeds, in our territory in partnership with local stakeholders, makes sense. We are fully in the environmental approach, autonomy and promotion of local products”.
Between Larzac, Lodévois and Salagou, where cereals will now grow that will then produce flour for bread that will end up on the tables of Ogustin.
“We hope for a harvest in September or October, if the weather is with us, because the plot will only be watered with the water that the rain gives us. It is the climate that will decide.”
With the entry into the selection of the famous Michelin Guide, the year 2025 marks a turning point important for Pricillia Lebon and Ogustin: “Justine and I are very happy to sow our wheat, to plant our vegetables in permaculture gardens, our aromatic plants, to make our syrups, to support local agriculture. And today, our paths cross with the Michelin and we are very happy. It's a lot of dreams that come true and reward our work and our commitment.”
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