FERME DE LA CHENEVIÈRE
Go there and contact
Jean-Pierre Mignot, leader of the GAEC of the Chenevière and the Corbeille aux Saveurs in Chevigny-Saint-Sauveur, is an ardent advocate of direct selling. A member of the Network Welcome to the Farm, it is very attached to the quality of the reception of both customers and the products he prepares or selects. Breeder of 150 cattle and 180 pigs, he is also a farmer to feed his beasts, he produces his electricity, the organic spirit is very present in the products that we come to look for at the Chenevière. In Aubigny-la-Ronce, it is Nadine Mignot who welcomes you on Friday and Saturday. The Processing Laboratory is right behind the shop where a perfume perfume and good charcuterie die. It comes directly from the hands of the butcher who prepares, perverts, ham, head cheeses, crackers and other sausages in summer. The meat or poultry parts of the Bel Air Farm are packed in vacuum. It's small, but it's great. The bonaventure bonus at La Chassagne is the beauty of the dominant landscapes Nolay. GPS leads you straight. If not for the Dijonnais, the Corbeille Aux Saveurs in Chevigny is even richer with local products.
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