The richness of the soil, the quality of local products and a great culinary tradition allow the Vosges Massif to offer succulent dishes prepared according to recipes that are more than centuries old.
The farm inns play a major role in this area.
from the marcairie to today’s farmhouse inn
In the past, and at least since the 9th century, some peasants from the valleys used to take their herds up to the summer pasture farms on the high stubble fields of the Vosges ridges to find virgin pastures with fragrant herbs…
Tradition on the move
In addition to their culinary specialities, when we talk about the farm inns, we can’t help but talk about traditions: the vosges breed, the transhumance, the marcaire…
The farmhouse inn association
The Association des Fermes-Auberges du Haut-Rhin is a non-profit association which was created in 1971 on the initiative of the farmers-aubergists themselves, in particular by a small nucleus from the Petit-Ballon massif, under the impulse of the Chamber of Agriculture
Farmers and innkeepers: an essential place
The farmer and innkeepers, successors to the marcaires and guarantors of their traditions and know-how. They continue to maintain the green and open spaces of the hautes-Vosges.
