La Ferme des Cascades, a small ecological paradise to discover

Perched at an altitude of 1,000 m on the heights of Luz Saint-Sauveur, the Ferme des Cascades is an ecological farm focused on sustainable development and the preservation of ancestral know-how. Cheeses, organic fruits and vegetables, edible wild plants, meat and charcuterie… There is no shortage of products for direct sale ! By applying alternative techniques around agriculture, breeding and resource management, the production of the Ferme des Cascades remains above all guided by passion, love of animals and traditions attached to the Pyrenees mountains.

Eco-tourism, educational and agro-pastoral activities

Milking sheep and cows

It's early for vacationers... 6:15 a.m. precisely. At first light, there's no time to hang around for Théo, the shepherd of the high-mountain summer pasture at Ferme des Cascades, a 20-minute drive from the farm. The workday begins for him, accompanied by Mouche, the dog in charge of guarding the herd of around fifty sheep and two dairy cows.

Around the milking shed, there's a buzz of activity: the sheep are bleating and moving about in all directions. Like a well-oiled ritual, the daily routine is set in motion, and the animals are rushing towards Théo, who is sitting at the entrance to the pen to begin. Hand milking. Considered a painful and tedious operation by some breeders who have opted for mechanical milking, Théo does not see hand milking in the same light. He also displays a big smile at the sight of the ewes trying to force their way through to succeed one another in his skilled hands. He holds the udder firmly, squeezes the top, then gently squeezes it to release the milk which flows in a continuous jet into the bucket. It seems simple. Real moments of complicity with the animals that he guides to the sound of his voice, under the admiring gaze of the still asleep guests, who have come to spend the night in the summer pasture to live an authentic experience close to the pastoral traditions of the Hautes Pyrénées.

Discovering biodiversity

No theory here! We come to learn, to immerse ourselves in the life of a shepherd in the mountains, its atmosphere and its wonders. At an altitude of 1,600 meters in the heart of the Pyrenees, the magnificent natural setting of the summer pasture, a symbol of transhumant breeders, offers a unique opportunity for tourists from all over France to recharge their batteries, get back to basics and fully enjoy the beauty of the landscapes.

The day before, leaving the Ferme des Cascades below, they took part in a wild plant gathering by going up to the summer pasture. In the mountains, wild plants grow all around us and Théo takes visitors to meet this very special edible flora which they enjoy for lunch: spring rolls, green mouse samosas, monk's rhubarb, wild garlic pesto and asphodel nettle plantin or even coltsfoot pancakes for dessert... Some plants have surprising taste properties and unexpected virtues ! Through this initiatory, fun and botanical journey, the company of a good gatherer is very enriching. He knows how to recognize these plants and collect them while respecting their cycles to encourage their reappearance the following year. The Farm also offers discovery walks of edible wild plants along the banks of the Bernazaou without staying on site.

Delicious wild plant samosas - Photo from the Ferme des Cascades Facebook page

The day before, in the mountain hut, the participants were able to taste the fruit of their harvest accompanied by farm produce, after a very friendly collective preparation. On the menu: wild plants, Pyrenean fondue with potatoes and courgettes from the garden and a platter of homemade cheese...

After a rustic night in the mountain hut, the meeting is set for early morning to witness the milking and processing of the milk on site and to better understand the reality of the artisanal production of non-standardized sheep and cow cheese, which is becoming increasingly rare. The production of sheep cheese is done here exclusively in the summer period, from June to September, during the transhumance.

Optional: incredible biodiversity in the mountains!

Milking goats, market gardening and wwoofing!

Back at the Ferme des Cascades, I explore this timeless place and stroll through a complex complex. Splendid waterfalls, rural buildings that host a community of volunteers, a huge permaculture vegetable garden and a sheepfold for the herd of goats that roam freely in this green setting.

At 6 p.m., it's time for the goat milking, the old-fashioned way, open to the public for the greatest pleasure of young and old. Lucas also practices the gentle manual milking of the goats in this sheepfold. Very educational, he explains in detail to the many children who attend this life-size demonstration the process of making goat cheese. He shares his know-how and his passion for animals with generosity. A special moment.

After milking, I accompany Lucas to take the animals out to the pastures

During my wanderings, I meet many young people who have come to get involved in the farm for a few months on a voluntary basis: a warm and dynamic community who have come to lend a hand to Jean-Michel Gabriel, the charismatic founder of the Farm through Wwoofing (World Wide Opportunities on Organics Farms). Coming from diverse backgrounds, they are students, recent graduates, passionate about agriculture or simply curious people wanting to commit to the planet by immersing themselves in the daily life of organic farming. Housed and fed on site in exchange for their services, they have made this eco-responsible choice for nature, animals and isolation, far from the tumult of civilization and consumer society.

La Ferme des Cascades is above all a place of exchange, mutual aid and initiative where everyone works humbly in the service of the community with the aim of delighting the taste buds of customers who come to pick up exceptional products in the farm shop.

Products from Ferme des Cascades in short supply chains

On the farm, the good season really starts in spring for growing fruits and vegetables. Beets, zucchini, tomatoes, lettuce, peppers, eggplant, onions… They are harvested in abundance daily and offered for direct sale to customers concerned about a healthy diet without pesticides. Fruits, vegetables and edible wild plants are also transformed into a wide range of syrups, herbal teas, jams, jellies and drinks. They complement the sale of cheeses, meat and cooked dishes from the farm.

For over 40 years, the essence of the farm has been to be in perfect harmony with nature. Whether it is the way of living, working, raising animals or cultivating the land, Jean-Michel and his team strive every day to be as ecological and caring as possible. It is this benevolent and warm spirit that they share through walks, picking, organized tapas evenings, demonstrations and exciting evenings in the high mountains.

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Photos and Article prepared by Lesley Williamson for the Toulouse Pyrenees Guide