Franck LetouseyBreeder and producer in Cérences

Franck Letousey

Passionate producer

Convinced by the importance of “eating well”, food autonomy and environmental preservation, Franck decided to open his farm ” Les chèvres du Clos aux moines ” in Cérences 4 years ago.

To meet

Franck

Can you introduce yourself in a few words?

My basic training was as a baker-pastry chef-caterer, and later I trained as a cheesemaker at the Ferme des Sabotiers on the Belgian border. I’ve always worked two jobs. I lived in Savoie where I developed a passion for sled dog racing. It was finally in Cérences, with around twenty goats, that my wife, children and I settled down. For the past 2 years, I’ve been working on the farm with my son Maël. I’m in charge of processing, sales and administration, and Maël is in charge of cultivation and breeding.

Short circuits, agroecology and

organic farming

Franck and his family opted forself-sufficiency in food production and short distribution channels several years ago. On their farm, they use agroecology methods, planting hedges to encourage biodiversity, and raising pigs and poultry to produce cheese whey. They also have fruit trees and beehives.Eating well” is of paramount importance to Franck. Respecting nature (and living things) is essential to him, “it’s the basis” to use his words.

I always taste what I make. I don’t make a cheese I don’t like. Of course, I respect my goats’ right to rest during the winter months, especially for expectant mothers.

Out of conviction, he turned to the Ecocert certification body to label his products as Agriculture Biologique.

Formats, yoghurts, desserts...

On sale at markets

As far as his production is concerned, Franck makes a wide range of cheeses: from classic fresh cheeses to ripened and flavored tommes. Of all these cheeses, he is the only one in the area to offer small Camembert-style cheeses and Reblochon made from goat’s milk. But cheeses aren’t Franck’s only products. He also offers plain and flavored yogurts and creams (coconut, pear, chocolate, coffee, pistachio, vanilla), plain and flavored rice p udding, fromage frais, milk, pork parcels (every month-end) and apple juice. Franck’s products are sold at markets in Bréhal on Tuesdays, Saint-Pair-sur-Mer on Thursdays, Jullouville on Fridays, Gavray on Saturdays and Saint-Martin-de-Bréhal on Sundays (in summer).

rich and varied

Meetings

Franck particularly appreciates human contact, and emphasizes the wealth of encounters he can make through his job.

I meet totally different people and I love that. That’s what makes it so rich. But I’m also driven by the diversity of what I do on a daily basis. Breeding is fascinating. Contact with nature is good for me. I like to say “no good milk, no good cheese”.

The restaurants

where you can taste Franck's products

Franck works with restaurateurs such as “Sème” in Saint-Pair-sur-Mer, where you’ll find his apple juice and cheeses. But also with “Le Rayon Vert” in Saint-Pair-sur-Mer and “La Cahute” in Bricqueville-sur-Mer (among others). His goat’s reblochon and tommes can also be found at the Granville Biocoop.

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