Nature and farming

Domaine des Etangs

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Nature and farming

Preserved Nature

In a drive to preserve the ecosystems essential to our health, the Domaine des Etangs is engaged in numerous environmentally-friendly activities.

First, the vegetable garden that supplies the kitchens is certified organic and is cultivated according to the principles of permaculture. In the gardens and foremost in the Domaine, only organic produce and practices are favoured. The farm is therefore also organic and studies are conducted on animal welfare.

Furthermore, the forests of the Domaine are managed sustainably and are certified PEFC. Moreover, analyses of the quality of the soil are carried out by Claude and Lydia Bourguignon, microbiologists renowned for implementing techniques to naturally enrich the soil, in order to manage it sustainably and productively.

As regards the fauna on the estate, a collaboration with the National Museum of Natural History and OPIE (dedicated to entomological observation) has been set up to undertake the inventory and tally of numerous species of insects, including the odonata.

At the Domaine des Etangs, Harmony with Nature is the object of a constant appraisal and evolution, as the health of the Earth depends on our health.

The quiet wheat-coloured Limousin cattle

Every aspect of the Domaine des Etangs® relates to Nature. In the forest that surrounds you, in the stones and the wood panelling of the Château, in the dragonflies that skim the water of the ponds

But also in the gait of the wheat-coloured Limousin cattle, found here and there in the meadows dotted among the trees.

There are over 350, probably one of the largest herds in France… perhaps even in Europe.

Laurent Leservoisier has been breeding and selecting cattle at the Domaine for nearly 20 years. Despite an annual birth rate of hundreds of calves, he knows each cow by name (each animal is registered within 7 days of its birth, along with the names of its parents).

“Contrary to what is usually done, we have decided to focus on the females of the breed. They are the ones we are working on at the Domaine. And we do not raise our cattle for the meat but for the heritage.”

The Domaine is listed in the Herd Book, the breed registry first compiled in 1886, and has established a reputation as a high-quality breeder, exporting its animals worldwide.

You may wish to visit the many stalls at the Domaine, watch or even participate in the meticulous process of grooming—washing and brushing—the handsome animals chosen for competition.

Walk through the fields with Laurent, bucket of grain in hand, to find out more about these quiet animals, feel their warm coat and listen to him tell you how, in the summer, when the weather is warm, the young calves leave their enclosures to lie in the cool ferns. But beware. The slightest noise or hint of danger will trigger the mother’s protective instincts, sending her running across the field, young in tow.

Energy savings

  • Installation of a high capacity boiler using wood chips for heating and hot water to
    limit the consumption of fuel oil
  • Purchase of green electricity from renewable energy sources
  • Use of low-energy bulbs in as many areas as possible
  • Provision of 100% electric vehicles for guests and internal services
  • Cover for the outdoor swimming pool to avoid heat loss
  • Permaculture cultivation of the certified organic vegetable garden
  • Exclusive use of organic products and practices for all gardens and throughout the Domaine
  • Part-use of electric mower robots 
  • Partnership with Tesla for two charging stations
  • Transition to organic farming throughout the farm and study of animal welfare
  • Sustainable forest management with PEFC certification
  • Soil analyzes carried out by Claude and Lydia Bourguignon to optimize its natural management over time;
  • Collaboration with the National Museum of Natural History and OPIE in order to carry out the inventory and tally of all the species of odonata present on the estate.

Use of local resources

  • Supply from local producers in order to promote seasonal produce and direct distribution: Ferme de l’Arbre, Ferme de Javernac, Fromagerie Jousseaume, Pisciculture Bellet, Bourgoin Cognac among others.
  • Collaboration with local craftspeople for the renovation of the Domaine, furnishings and interior design: Charpentiers Maritimes de la Rochelle, Maison Pinton, Maison Hermès, Thierry Drevelle, Coutellerie de Nontron, Bernardaud…
  • Promotion of local artisans, custodians of ancestral know-how: Manon Clouzeau, Laurent Weymeels, Jean-Louis Puivif, Jaune de Chrome, Begonia d’Or, Art Image, Création Galant, Maison Turin, Françoise Fleuriet, JM Weston…
  • Installation of soap dispensers in bathrooms
  • Preferred use of glass bottles and water fountains
  • Elimination of plastic straws in favour of bamboo straws
  • Use of products from the Beauty Garden organic cosmetics range at the Moulin wellness centre
  • Eco-friendly signboards in bathrooms for guests to request linen changes
  • Use of eco-labelled paper for the office and cleaning products
  • Recycling of paper, plastic and oil
  • Sorting of waste
  • Transformation of organic waste into compost
  • Water treatment of the indoor pool with ozone