Bancarel’ salers farm

Hotelier, restaurateur and farmer

Antoine has two passions and has made the choice… not to choose!

In parallel to the Bailliage, we have a breeding of cows of Salers breed in suckling system pure race (40 mothers or approximately 100 animals in total). The herd is listed in the Salers Herd book to promote the work of genetic selection. The animals are then sold as breeders or valued via the Salers Label Rouge chain.

Passionate about our animals

And committed to an environmental approach, our cows are exclusively fed with grass in summer and hay in winter. Indeed, the harshness of our beautiful mountain imposes a wintering in stable 5 months a year.

Committed producers

In the continuity of our approach of committed producers and reasoned restaurant, we have rethought our menu in order to value all the pieces of meat of a carcass. In addition to the famous fillets, prime rib, rib-nets and other cobblestones, you will find the famous coufidou, dish in sauce of our grandmothers, who had already understand the reasoned and committed consumption system of tomorrow.

Our animals

In season, you can see our herd at the western entrance of the old village or below the hotel. On occasion you can also meet our faithful Macha, sometimes as a herd dog sometimes as guardian of the hotel.

Marius'Jars

WHY JARS?

Antoine has two passions and has made the choice… not to choose!

Les Bocaux (jars in French) is Salers meat from our own farm! In a carcass there are the pieces that make everyone’s mouth water: ribs, fillets, etc... but there are also lesser-known pieces that need to be prepared to appreciate all their flavour. In order to make the most of all the meat from our farm, we have created Marius’s jars to allow you to enjoy all the flavours of Salers at home!

Salers meat 100 % CANTAL
Raised
Nourished
Transformed