Just beyond the Chamaveau woodlands, in the village of Les Moulins, lies a quiet parcel of land. No cows graze here; instead, beds of rare heirloom vegetables stretch across the soil, bees flit among aromatic plants destined for herbal teas, and the first sound on arrival is the chorus of hens. This is Potag’Oex, the farm of Yaëlle and Bastien Rossier, where everything is cultivated by hand and with the conviction that nature is a partner, not an obstacle.

Some 250 hens roam freely, their eggs collected daily. Once their laying days are over, they are placed in caring homes for a gentle retirement. Ducks keep the crops slug-free, while black soap is used as a natural deterrent for insects. For the past five years, the couple, both in their thirties and now parents of two young children, have pursued market gardening (small-scale vegetable farming) in a region better known for cheese and meat. On their 2,500 m² estate, they cultivate over 40 varieties of vegetables, produce tisanes, sirops, eggs, honey, soaps, and have recently added cereals.
It is Yaëlle who greets us at the farm. Bastien, she explains, has been called away by an unexpected task, not unusual in farming life. When asked whether other farmers in the area have followed their lead, she laughs: “No, they’re not crazy.” It is a light remark, but also a window into the conviction and determination that underpin their work.

ON PERMACULTURE
How do you define your approach?
Permaculture is a buzzword these days, but to us it means something deeply grounded: learning from nature, as in a forest, where nothing goes to waste. Fallen leaves nourish the soil and perpetuate its vitality. Mirroring this, we recycle plant debris and layer hen droppings to enrich our soil.

We practice companion planting: like pairing tomatoes with basil, whose scent naturally deters flies, aiding the tomatoes’ wellbeing. Our focus is on extraordinary, seldom-seen varieties, alongside freerange hens, fragrant herbs for tisane, and olive-oil base soaps crafted without essential oils. We also tend nine beehives and, as of recently, cultivate grains. Our mission: a mosaic of biodiversity on our intimate 2,500 m² plot.

I also encourage everyone with a garden to make a little gesture to let local biodiversity breathe: leave a little wild patch and skip mowing part of the lawn.

HOW IT ALL BEGAN
How did Potag’Oex start?
In 2019, smack in the middle of the pandemic, I lost my job as a mountain herbalist. I could not picture myself going back to conventional farming. My husband Bastien, then a chimney sweep, and I decided to build a place where we could live happily and authentically.

Some people incubate such dreams for years, ours came to life in ten days. We had to make a decision very quickly because the land where the aromatic herbs of my previous job were being grown was about to be turned back into pasture for cows, and it was the perfect spot for our project. I knew the landowner, and he was convinced by our idea.

I have a degree in agriculture and herbalism. Bastien, on the other hand, comes from a completely different background, but he is a remarkable self-taught learner. He brings a fresh perspective, ideas, and curiosity that break free from conventional thinking.

BUILDING A CUSTOMER BASE
Did customers come easily?
In this region, cheese and meat dominate the table. People are willing to pay for locally rooted, ethical products, but when it comes to vegetables, they hesitate. Changing that mindset took time.
Now, our customers delight in choosing quality, flavour-forward produce. We work with local gems like Les Jardins de la Tour in Rossinière and Valrose in Rougemont, which have made the brave decision to place vegetables at the heart of the plate. An unusual but refreshing change.

We also deliver weekly vegetable baskets each Friday in winter, and host a thriving farm market from May to November.

THE “VALUE OF REAL FOOD”
How has your farm evolved?
During the pandemic, ventures like ours blossomed. But once life resumed, many customers returned to supermarkets. I struggle to understand why that shift didn’t hold. It may be cost-driven, but careful math shows shopping from small producers is a wise long-term investment, in health especially.

Our vintage vegetables were selected over generations for their nutritional richness; supermarket produce, in contrast, is chosen for transport, appearance, and shelf life. A tomato from Spain, for instance, might travel across Europe only to languish in a fridge weeks before being sold. Ours are harvested at their peak, locally, and chosen solely for their flavour.

Nowadays, you’d need a hundred commercial apples to get the vitamins found in one apple of a century ago.

SOIL, CLIMATE AND RESILIENCE
Is vegetable growing at 900 m altitude realistic?
The Chamaveau soil is extraordinarily generous. Millennia ago, it lay beneath the Sarine River’s bed. Today, the soil is still sandy, which makes a vegetable-perfect terrain.

Still, our ambitions aren’t simple. Without climate change, vegetable cultivation at 900 m altitude would have been unthinkable thirty years ago. Winters are shorter and frost is less enduring.

We expect lowland agriculture to struggle with future heatwaves. New pests will arrive, and perhaps mountain-adapted crops will help preserve agriculture’s future in our hills. It may remain small-scale, but it’s feasible.

Our idea might sound a little crazy, yes, but conviction counts. Especially when hail can destroy everything in minutes, then resolve matters.

A DAY ON THE FARM
How does a typical day look?
There is none. As a mother of two young daughters, my day is never set in stone; they decide a part of it too.

We are supported by two employees, and someone is also helping us transform aromatic herbs into herbal infusions. But first and foremost, we depend on the weather. Right now, mornings are for harvesting or gathering aromatic plants. Then comes unloading the dryer, caring for the hens, packing orders.
We live seasonally: soil and planting in spring, harvesting through summer, new sowings for autumn. By October, the gardens rest, giving us a reprieve before creating tisanes that we sell at winter markets.

And whenever time allows, we learn through books and the internet to deepen our permaculture skills. It is a constant process.

LOOKING AHEAD
What’s next for Potag’Oex?
We have amassed a rich palette of offerings. The next step will be refining, choosing what truly moves us. Having that freedom, coupled with deep passion, is a rare entrepreneurial joy, even if vacations are few and far between.

As the seasons turn, the gardens rest and return, following their own steady rhythm at Potag’Oex.

MARY MEYER

WHAT IS PERMACULTURE?

Permaculture is an approach to farming that draws inspiration from natural ecosystems. In forests, nothing is wasted: every fallen leaf nourishes the ground. In the same way, permaculture seeks balance – through companion planting, recycling organic matter, and protecting soil life. It is farming designed for resilience and abundance, with minimal waste.

VISIT POTAG’OEX

• Farm market: May to November
• Farm shop open daily all year round (serve yourself, cash payment/TWINT)
• Friday baskets: Weekly vegetable baskets for pick-up or subscription (Only in winter, from November to May)
• Herbal teas & products: Available year-round in the farm shop

www.lepotagoex.ch