Nadège Mahé

Established by Nadège’s grandparents, the farm has continued to evolve and has just celebrated its 50th anniversary. Today, there are three partners and two employees, including her husband and two children, working on a dairy and beef farm. The GAEC is committed to a low-carbon approach and has held the HVE (High Environmental Value) label for 3 years. “We were already following this approach without even knowing it,” explains Nadège. Maintaining permanent grassland, planting and preserving hedgerows, introducing crops such as alfalfa for animal feed, and reducing phytosanitary inputs are just some of the concrete measures that have been put in place over the years.

The farm also offers a fine selection of processed products, made from their own recipes: cooked dishes (bolognese, chilli con carne, sauté with chorizo), allergen-free rillettes, smoked meat,chorizo and pure beef sausages, which are very popular as an aperitif. Nadège uses an artisanal processing workshop to prepare and preserve her recipes, which she masters from A to Z. These products can also be found in a number of local delicatessens, and are a particular hit with passing visitors, especially motorhomers, who are warmly welcomed on site. The GAEC de Brédeville is also a member of the France Passion network, which allows motorhomes to park free of charge with producers. Situated on a stabilised courtyard, in a shady country setting, the farm welcomes several visitors every week, mainly in season. “People sometimes come to watch the milking, find out about the farm, ask questions and buy meat or dried products,” says Nadège. It’s a great way of reconnecting consumers with those who feed them, in a simple and sincere atmosphere.