If you had told them a few years ago that they would start breeding, and more ostrich, they would never have believed you! However, Marine Guillot-Carcy and Alexis Laurendeau, arriving from Frozes (Vienna), set down their suitcases on Monday December 9, 2024 in La Peyratte, where they are now at the head of the Ostrich Walk. They take over from Élodie Gauthier.
In the spring, the ambition to reopen the inn and relaunch visits
“Ostriches were really not planned, I wanted to make sheepsmiles this former salesman in the sale of diagnostic cases for heavy goods vehicles who followed training to retrain in agriculture. It was an opportunity, we came here last spring and we fell in love with it. »
“We saw the male dancing for the females”remembers his partner, with sparkling eyes, who continues her dog and cat breeding in La Peyratte while resuming the adventure of creating jewelry, from eggshells, under the Créa-Truche banner. The feathers are dyed and sold.
Add to the desire to reconnect with your family roots – “I spent my first twenty years in La Peyratte”underlines Alexis Laurendeau – the project then came to fruition. He already praises ostrich meat. “It is very tender, low in calories and with strong nutritional qualitieshe assures. We only have 2% fat on our ostriches, which are slaughtered between 14 and 18 months for 100 to 130 kg, because they are almost 100% pasture-fed. »
Alexis Laurendeau, who currently only offers direct sales to order, brushes aside the idea that ostrich meat would be unaffordable for people's wallets. “We are at the same price per kilo as an organic parthenaisehe argues. There are a lot of good cuts, 30% of the meat is fillet. But ostrich bourguignon is not highlighted enough, it must be said that there is something other than the pavement. »
Heading towards autonomy
Winter will be studious and DIY on the Route de la Forge to create new buildings and enlarge the parks for the hundred ostriches, who will be able to graze on eleven hectares compared to only six today. “I will also mechanize the operationspecifies the breeder. I would also like, in the longer term, to be more independent in the slaughtering and processing of products. »
Heading, initially, towards spring 2025, during which the couple in their thirties intend to reopen the inn with around thirty places, attracting families and groups, as well as visits. “The Ostrich Walk is well known in Vienne but we now want to make ourselves known in Parthenay and the surrounding area”concludes Alexis Laurendeau.
Orders by phone. 06.72.22.29.43. Contact: email [email protected]
