Discover gardens
A vegetable garden in the way of Ecocert conversion
Staying in this home also means taking time to walk through the gardens and listen to the birdsong. The hosts of the Bastide are commited to preserve simple gestures between earth and those who care for it. Fewer tools, better water management, a minimal approach to fertilizing the soil and humus.
In 2023, the decision was made to enrich the cultivation methods by integrating a bio-gardening specialist into the team. Drawing inspiration from Jean-Martin Fortier’s Quebec method of cultivation on living soil and permaculture, the vegetable garden was transformed. It now incoporates 65 beds of permanent crops. Goodbye to power tillers and Hello grelinettes.
This commitment is in the process of being certified by Ecocert as « in organic conversion ». Over the next 36 months, subject to compliance with current regulations, the approach initiated will be continued. We hope to be proud to classify our annual vegetable garden crops and perennial crops (fruit trees and lavender) under the European « Bio » label.
A sensory walk in « Le Jardin des simples »
Like a preamble to the vegetable garden, the simple garden covers 800m² and features 80 varieties. Devired from the Latin « herbularius », the simple garden cultivates not only officinal plants, but also condiments, herbs and dyes. Varieties of edible flowers are added : nasturtium, cornflower, tagetes, borage… a farandole of colors to delight our eyes and taste buds.
Conceived as a sensory journey to be discovered during a stay or following a lunch, guests are invited to visit this garden and chat with the cooks who stroll through it during each service for the needs of the day’s dishes. Every day, after a meal or to welcome guests, the team prepares infusion using the mint, verbena and lemon balm collections from this garden, where all the senses are awakened.
Through the seasons
During the winter, the soi lis amended according to its needs, with manure from the donkeys, compost from the house or (untreated) cardboard from deliveries.
From February, under the watchful eye of the donkeys Hermione and Gariguette, the team prepares the greenhouse for sowing the vegetables and simple herbs for the coming season. The selection of varieties is made by the Chef and the vegetable gardener in anticipation of future menus and according to seasonality and locality.
Between now and the end of May, around 15,000 pots of seedlings will be planted in our various gardens. It's a way for the La Bastide team to offer the best vegetables, which, if not used in their entirety, will be used for future plantings thanks to the compost.
Companion gardening, mulching and forest gardening with our fruit trees are all techniques used to minimise human intervention and preserve the water in the irrigation canal.
As you can see, the treasures of La Bastide are not only to be found in the house itself, but also in its 4-hectare park, which is an absolute must-see.