The market garden farm

The roots of the project

In spring 2023, we planted the first seeds of a project close to our hearts: a market garden farm dedicated to supplying the Lumami restaurant with fresh, local produce.

Today, we grow more than 40 varieties of vegetables, herbs, and small fruits, as well as a diverse orchard and flowers, guided by the chef’s needs and the rhythm of the seasons. Our farming practices prioritize biodiversity, intensive small-scale cultivation, minimal soil disturbance, and low mechanization, for a mindful and sustainable approach to agriculture.

Le goût de la proximité

The greenhouse

Fresh produce year-round thanks to our minimally heated greenhouse, kept just above freezing using a geothermal system (thermal battery). It enables continuous harvests in both summer and winter, ensuring a steady local production that follows the seasons and supports our cuisine.

The gardens

Our gardens include more than forty varieties of vegetables, cut flower production for bouquet making, as well as a diverse orchard. The entire area covers approximately 1.25 acres under cultivation, or 55,000 square feet, carefully tended in line with our sustainable and local farming practices.

The farm stand

To make use of our surplus, we have set up a small self-serve farm stand, restocked daily. It offers vegetables, berries, cut flower bouquets, and products prepared by our chef, providing simple and direct access to our fresh, seasonal harvests.

Farm to table

A farm-to-table menu showcasing local, fresh, and seasonal ingredients. Each dish is designed in collaboration with our farm and partner producers, based on what is being harvested at the moment. A living cuisine, rooted in the land, celebrating freshness, simplicity, and creativity.

Discover the menu