Ferme de la Forêt

A museum farm or a farm museum?

A typical Bresse farmhouse, recognizable by its half-timbering and its cob and brick cladding, it houses a museum that opens the door to local traditions and a living heritage.

You’ll be transported back to the daily lives of Bresse farmers in the 19th century. How did they build? How did they ensure their food self-sufficiency? More than just a museum transmitting farming know-how and Bresse culture, between patois and vincuit, this is a window onto a life so different from our own, punctuated by the passing of the seasons.

The tour is full of fun, with smells, sounds and scenes to stimulate your imagination. The old trades association’s workshops (depending on the season) are captivating, but younger visitors will also enjoy stretching their legs in the vegetable garden and orchard…

French Wanderers 2 Min — ©A walk in Châtillon

In the main room, I took a leap back in time: I felt like I was back on my grandmother’s farm. The tour can be done independently, thanks to the app, which gives details of each room and includes audio extracts.The little extra: the beautifully tended vegetable garden!

A farm story!

The farm dates back to 1581, and was in operation until the 1970s. If you look closely, you’ll discover a number of unusual details that tell the story of its long history:

The Saracen chimney in the shape of a Romanesque bell tower.
The gallery decorated with cruciform motifs is reminiscent of a wealthy farmhouse with an eye for detail.
The well in the center of the courtyard, witness to a family misunderstanding…

And if, while observing the farmhouse, you have the feeling that something is missing, nothing could be more normal. You’re looking at the south wing of the original bourgeois house, whose north wing has been demolished. But to find out more, nothing beats a guided tour of the farmhouse.

16ecentury

A century of construction

4metric tons

Weight of main beam

1hour

Length of guided tour

7euros

Adult rate (<18 years: free)

GOOD TO KNOW

Vincuit: the recipe

Be careful, vincuit bressan has nothing to do with the mulled wine you drink on the slopes. Here, it’s a marmalade made from pears and apples. Alcohol-free, they are cooked for a long time in a cauldron. Vincuit is prepared in large quantities for sharing.

The recipe is simple:

Be patient and get the neighbors together!
“Pluck” the fruit (peel it in local dialect) in the evening while telling stories.
Put apples and pears in the cauldron to cook for 20 hours: ask the men to “vanler” (stir vigorously) the contents of the huge cauldron to prevent caramelization thanks to the “pétouillon”, a large wooden pole.
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Vincuit is all about old-fashioned festivities. To enjoy this festive experience, come to Ferme de la Forêt on the first Sunday in October.

La Ferme de la Forêt

Elevation : 206m

1210 route de la Ferme de la Forêt, 01560 Courtes