Marie Baillie and her brother Pierre run the family farm Hôpitaux in Bolone, raising Limousin cattle. Their mission goes far beyond traditional livestock farming – they are dedicated to the concept of “farm to table,” striving to connect consumers with the origins of the food they eat. Their meat, sold directly from the farm, symbolizes the link between quality, respect for animals, and sustainable farming.
Young People Leading the New Wave of French Farming
Marie, who previously worked in livestock trade, now fully manages the farm alongside her brother. They have revived their family tradition, improved infrastructure, and expanded their lands. “Our herd of Limousin cattle is the heart of the farm,” says Marie, emphasizing how crucial it is to pay attention to every step of the production process.
For Marie and Pierre, the farm is more than just a place to raise livestock. It’s a way of life and a platform for direct communication with customers. “Through direct sales, we connect with people who appreciate our effort, our values, and who are willing to support us,” Marie explains.
Nature and Ethics First
One of the most important aspects of their production is complete autonomy in feeding the livestock. Marie and Pierre ensure that their cattle receive only natural feed produced on their farm. This approach guarantees top-quality meat and production sustainability. “Our herd is fed with natural, uncompromised food, and that’s something our customers increasingly value,” adds Marie.
Moreover, Hôpitaux farm strives to maintain a balance between modern business practices and nature conservation. “It’s important that our animals live in harmony with nature because it’s the key to quality and our future as farmers,” she says.
The Future in the Hands of a New Generation
Marie and Pierre represent a young generation of French farmers who combine traditional values with a modern approach. Their work inspires many who want to remain true to their roots while meeting the demands of contemporary consumers. “Our goal is to show that it’s possible to produce high-quality meat while protecting nature and respecting the environment,” concludes Marie.
Hors-séries Massif Central