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The best for you to enjoy

La Ferme de mon Père pays particular attention to both the products it serves and to those the restaurant collaborates with.

We are happy to work with the best, which in our eyes is anyone who is passionate about their profession and who is committed to quality.


Julien Burlat

For this French chef from Saint-Etienne, the art of cooking is above all a matter of modesty and simplicity. Julien Burlat attended the catering school in Vienne and learned a lot by working alongside such great figures as Pierre Gagnaire, Bernard Pacaud and Alain Ducasse. He leads the F&B concepts at Zannier Hotels and has conceived the restaurant menu. His cuisine reflects our style – simple, pure, frank, modern, focused on freshness, definitively focused on the product, and based on rigorously selected ingredients, the farmers and producers of which he knows well.

Pascal Beillevaire

About 40 kilometres south-west of Nantes, on the border between the Pays de Retz and the Vendée, lies the small town of Machecoul. This small town takes pride not only in its church with two spires, but also its traditional butter. It is one of the last remaining places in France where butter is produced in wooden churns, and Pascal Beillevaire is indeed one of the last producers in the country to use these wooden churns. As with wine, wood gives butter inimitable flavour.



Butchery is more a passion than a profession in the Dierendonck family. In 1970, Father Raymond set up his farm in Saint Idesbald, a tourist village in West Flanders, where the polder grass, the sea breeze, and soil salinity give the meat a tender and special taste. Since then, Hendrik has taken up the torch, and perpetuates the family know-how, "from field to fork". His objective: to reconcile traditional values and modern methods to offer exceptional meats, while highlighting the terroirs and craftsmanship. To achieve this, the House has drawn up a very strict quality charter. From traceability to the animal's living environment, through hygiene, preservation of soil biodiversity, and slaughtering conditions, to make it at the finest quality.


The Tea Artisans

Established in 2018, The Tea Artisans was born out of a desire to share the taste of authenticity with modern connoisseurs. The House has selected teas from Yunnan, China, known for being the birthplace of ancestral tea culture. The brand has learned about local customs, communities, terroirs and processes – an approach that has proven to be the only guarantee of quality. The Tea Artisans provides a selection of organic teas and infusions, all from whole-leaves which have been hand-picked by true tea craftsmen. Tea Artisans also offers pu-erh tea cakes, hand-pressed according to ancestral know-how that have been passed down from generation to generation. By promoting local craftsmanship and traditional methods, The Tea Artisans strives to portray the standard, rigor and passion of the producers, while at the same time advocating responsible and dedicated consumption.


Alain Milliat

Alain Milliat, whose father and grandfather were farmers, took over the family farm in Orliénas (near Lyon) in 1983, with the same zeal as his elders. Militant for a reasoned, genuine and authentic development, he aims to perpetuate traditional craftsmanship and to deliver goods that are as little manufactured as possible. In 1997, he created his high-end fruit juice factory. Since then, it has been selling jams, juices and fruit nectars – with no additional sugar – for special tasting moments. To be noted, more than 50 per cent of the fruit comes from French orchards, and the House of Milliat has made 70 per cent recycled glass bottles.


Domaines Roger Zannier

Known for being a successful entrepreneur in the children's fashion business, Roger Zannier has also successfully entered the wine industry - almost 25 years ago. Owner of two vineyards – one in Provence in Cogolin, 10min from St Tropez, and the other in the Douro Valley in Portugal – he produces high-quality wines (three Côtes de Provence vintages, some grand crus and exceptional ports). The productions of Château Saint Maur and Quinta do Pessegueiro reflect exceptional terroirs and traditional know-how in winemaking, without mechanization. In addition to wines, our restaurant also supplies honey, tapenades and olive oil produced at the Domaines Roger Zannier.