«Sirop d’érable» (Maple Syrup), «Grande Ourse» (The Great Bear), and «Clémentine» (Clementine) are a few of the names given to the rooms in this hotel, and they tell a story that sets the hotel apart from others. The adventure started a little over 25 years ago, when two friends, one a farmer's son and the other a physicist, decided to rework a farm and practice biodynamic agriculture. Soon after, they took over the neighbouring inn that had been closed for a long time and turned it into a restaurant. A new farm and hotel were built, thanks to a call for funding among their friends and clients.

One common point among all these realizations became clear: sustainable development. The rain water is collected and used in the farm building and WCs, the sun dries the hay, the heating system runs on waste wood, and even the farming is designed to circulate energy. The restaurant is obviously «100% organic» and serves mainly products straight from the farm. It's a small world built on the idea of self-sufficiency developed by Rudolf Steiner, and it attracts a clientele from both the private sector on vacation and businesses attending seminars.

Contact and information: www.aubier.ch
Photo: CCA