Balade ferme-auberge Forlet : Marcher face au plus beau cirque glaciaire

This old marcairie, rebuilt after the war, was acquired by the Lochert family in 1994. Danielle and Jean-Marc are now assisted by their son Nicolas and his wife Pauline. The Forlet farm has 40 hectares of meadows and moors, including a beautiful peat bog registered in the inventory of areas of ecological interest. The high altitude pastures are difficult to access for both animals and people. The farm of the valley counts 30 ha of meadows of which about twenty are mowed. The herd is composed of 25 dairy cows of the Montbeliarde breed and 20 heifers. The milk is transformed into cheese, Munster, Bargkass and tomes. Among the specialties, the traditional meal marcaire and its roïgebrageldis which also accompany the pot-au-feu or the fromage blanc. The cold cuts made from beef from the farm, such as gendarmes or beef jerky, are, along with the cheese, the snack of the hikers who come to Forlet in large numbers.