The Farm with Four Stars - Auffargis

Auffargis

The Farm with Four Stars

The four-star farm is the result of a friendship and a common passion for cattle breeding of the two partners Jean Baptiste GALLOO and Pascal MILON, we studied together at the Bergerie Nationale de Rambouillet and we have decided to invest together in dairy cattle animals of the Prim'Holstein breed of high genetic level. Today, only Jean Baptiste is a breeder and works in collaboration with an employee and 1 young apprentice, to breed, transform and market the production 60 dairy cows, 20 Limousin cows, 30 pigs and 500 chickens available on the farm. offer direct from the farm all production.
Transported to slaughterhouses in the nearby region, the carcasses are then prepared in an approved premises in Rambouillet, by professionals.
Thus each piece of your package has been the subject of all the necessary care, to preserve all of its taste qualities (respect of the maturation time, careful cutting, vacuum packaging) in order to allow you to savor this meat produced in closer to home, in the best conditions.
Your order, which has been confirmed to you by telephone or email, is available during the scheduled weekend under the following conditions:
- If you live in the towns or those neighboring Montfort l'Amaury, Thoiry, Saulx marched, Beynes, Jouars Pontchartrain, it is possible to deliver to you on Saturdays generally in the late afternoon between 17 p.m. and 20 p.m.
- If you do not live in these municipalities or if you wish to go to the farm, it will be on Sunday in the courtyard of the farm located opposite the Chèvrerie des 3 ponts. The entrance to the yard where the cold meat storage room is located is the 1st entrance on the left on the route de la petite hogue. A panel of the farm indicates the entrance to you.
The hours of this reception are therefore on Sundays from 11 a.m. to 12:30 p.m. and from 15 p.m. to 18 p.m.
Since 2016, the Farm has opened a shop-bar within the farm with a single ambition: to give everyone access to the best productions of Ile-de-France. The shop-bar is therefore now open continuously from Friday to Sunday from 10 a.m. to 18 p.m. In his shop, Jean-Baptiste Galloo has bet on the diversity of products, sometimes from conventional agriculture, sometimes organic: fruits and vegetables, bread made on the farm, pasta, honey, cheese, yoghurts , eggs, jams, beers and even wine, without forgetting the parcels of meat from his farm and that neighboring his farm, but also processed products (rillettes, blood sausages, etc.).