Seraussaix Farm
Welcome to the Ferme de Séraussaix (4 km from the resort toward Morzine, also accessible by ski via the Séraussaix slope): a dairy farm offering farm visits and tastings.
Seraussaix Farm
Seraussaix Farm
A GAEC is an Agricultural Group for Joint Farming. The purpose of a GAEC is the joint development of the farms of the associated farmers.
The Ferme de Seraussaix is a husband-and-wife GAEC composed of Florie and Sébastien. While Florie manages the administrative tasks and the shop/restaurant, Sébastien takes care of the livestock. The team is completed by year-round employees, as well as seasonal reinforcements, mainly for the shop and small restaurant. With a herd of 60 dairy cows, the GAEC grazes the Seraussaix alpine pasture in the summer. In winter, the cows are kept in the barn and eat the hay harvested during the summer. Every day, we strive to combine development and modernity while maintaining a human-scale farm and respecting traditions. We are pleased to open our doors to share our daily life and pass on our values and passion!
La Ferme de Seraussaix welcomes you every day from 10 a.m. to 5:30 p.m.. Enjoy the farm shop with local products and a light snack area on site.
You’re also invited to watch the cows being milked, a great family experience, every day from 3:30 p.m. to 5 p.m. – free access, no reservation needed.
Automatic farm product dispenser: available 24/7 on-site.
Opening hours
From 12/12 to 19/04 on Tuesday, Wednesday, Thursday and Friday between 10 am and 12 pm and between 2 pm and 5 pm. On Saturday between 9 am and 12 pm and between 2 pm and 5 pm. On Monday between 2 pm and 5 pm.
Age
Rates
Languages
French
Tips
idée balade : visite libre de l'étable, chocolat chaud de la ferme, vente de produits de la ferme, goûter à la ferme le jeudi à h
Reservation
SeraussaixFarm
Seraussaix Farm is a . Florie handles the administrative tasks as well as the shop and catering, while Sébastien oversees the livestock.
The team is completed by permanent employees: Adrien, Gaétan, Sophie, and Morgane, and is reinforced seasonally, especially for the shop and small-scale catering. The farm has 60 dairy cows that graze on the Seraussaix . In winter, they are kept in the barn and fed hay produced during the summer. Every day, we strive to combine development and modernity while maintaining a human-scale farm and respecting traditions. We are delighted to open our doors to share our daily life, pass on our values, and share our passion!
Key figures about the farm:
- 2 partners: Sébastien and Florie. A team reinforced by 4 permanent employees (Adrien, Gaétan, Sophie, and Morgane) and seasonal workers in summer.
- Over 200 hectares of land, including 50 hectares of mowing meadows.
- Forage autonomy: .
- A diverse herd: 60 dairy cows, about 40 heifers/calves, and around twenty pigs per year.
- Milk production: an average of 1,000 liters of milk per day (varies by season), used to produce, for example, 10 Abondance cheeses, 20 raclette cheeses, 60 tommes, or 220 reblochons.
Our flagship products: Abondance cheese and Reblochon have . This distinction requires a strict set of rules: a , , local forage, and .
Summer access
Route Terroir et Savoir-Faire du Haut Chablais
Come and try our produce and find out about how we work, along with other producers, breeders, artisans and restaurateurs who’ve signed up to the “Route Terroir et Savoir-Faire du Haut-Chablais” charter.
