Émilie and Pascal MarinChoosing a form of farming that makes sense

Émilie and Pascal Marin

At the Ferme du Manoir d’Anctoville, a commitment to meaningful farming

When you take the little path leading to the Ferme du Manoir d’Anctoville in Anctoville-sur-Boscq, the setting immediately sets the tone. Apple trees laden with fruit, meadows where Normandy cows graze, the song of birds… Here, behind this farm, lies the story of a couple who chose to change their lives.

To meet

Émilie and Pascal

He ran a restaurant in Caen. She worked in the hospital sector. Two demanding jobs, until the day they realised that time was slipping away from them.

“We wanted to set up a business together, one that reflected our values: nature, animals and healthy eating. We were keen to take over a farm and keep traditional methods alive.”

The turning point? Their daughter.

“One day, a customer took my daughter by the hand… that’s when she took her first steps. I thought to myself: we’re missing out on something here; it’s up to us to teach her that.”

A few months later, they decided to change everything.

“You only live once. You’ve got to do what you love.”

Pascal Marin

Normandy cows

and organic farming

After attending training courses, work placements and numerous farm visits, they discovered the Ferme du Manoir d’Anctoville.

“ When we arrived, the orchard was in full bloom and there were cows grazing beneath the trees. We looked at each other and thought: ‘Wow… there’s something to be done here.’”

Today, they rear around sixty Normande cows using organic farming methods.

Their decision to adopt single-milking – just one milking a day – still surprises many of their colleagues.

“ The cows are less tired. Their fertility recovers better… and we get our evenings back.”

Milk, cheese, cider

and guest rooms

At the Ferme du Manoir d’Anctoville, every cow is known by name. Pascal speaks fondly of Mésange, the oldest member of the herd.

“ In the morning, she’s always the one who comes over for a stroke. That’s the signal: that’s it, everyone can carry on.”

The farm isn’t just about livestock. Some of the milk is turned into farmhouse tomme cheese. The apples are made into apple juice, cider, pommeau and calvados. The couple also welcome guests to their B&B and motorhome travellers from the France Passion network.

“ We have four activities on the site: milk, cheese, cider… and the guest rooms.”

As the tour progresses, one thing becomes clear: the Ferme du Manoir d’Anctoville is, above all, a family venture, built on a respect for life, sharing and quality of life.

You can find products from the Ferme du Manoir d’Anctoville on sale directly at the farm, as well as at Granville market on Saturday mornings.

To find out more

La ferme du manoir d'Anctoville