The hut

Unfortunately, there is very little information available about the group of railwaymen who built this hut in the 1970s.
It has running water but no mains electricity, although it could be easily connected.
This L-shaped building, with a floor area of approx. 35 m², is roofed with corrugated fibre cement sheets. The outer walls have single-glazed small-paned windows with shutters.
The entrance door leads into the kitchen. Simply appointed in the spirit of camping, it opens onto the living room, which has an open fireplace, currently the only heating system in the hut.
The lavatory adjoins the kitchen and precedes the only bedroom.
This bedroom connects to another room used as a storeroom.
It will be possible to increase the floor area by 50% or to add an upper storey.

The bunkers and the garden shed

The first bunker is next to the hut and measures around 11 m². It is partly lit by a glass ceiling and is used as a cooling facility.
The second bunker, identical in size to the first, is on the steeper part of the terrain below.
A garden shed of around 9.5 m² near the meadow provides storage space for tools used to maintain the property.

The woodland and the orchard

The owners have counted a thousand trees, including oaks, beeches, spruces, hornbeams, Japanese and black pines, sycamore maples and dogwoods. A great diversity, with magnificent specimens such as a large oak, a large pine with a bark similar to elephant skin and two beech trees.
In spring, flowers abound amidst the fruit trees, such as lilies of the valley, seringas, bluebells, numerous wild orchids, wildflowers and sweet peas.
The perfect ingredients for beautiful, generous pastoral bouquets.
The fruit trees include cornels, seven apple trees, two plum trees, plum trees, three mirabelle plum trees, two pear trees, three cherry trees, one walnut tree and many wild strawberries.

The precious mushroom

There is a wide variety of mushrooms, including ceps, delicious milk caps and grey knights, to name but a few. But above all, there are truffles. First of all the Uncimatum, also known as the grey, Burgundy or Champagne truffle, highly prized because of its rarity. It differs from the others in that its aroma and flavour are much more intense. On the palate, it brings to mind porcini mushrooms, hazelnuts, butter and spices. The fact that it is a wild truffle determines its availability and impacts its price, which fluctuates from €500 to €1000 per kilo.
There are a few Tuber mesentericum, a truffle that develops very powerful aromas of bitter almond and liquorice that hold up well to cooking. Very black and small in size, it has a fairly pronounced dimple and a smoother surface than the Uncimatum. Its dark brown flesh is criss-crossed with white veins forming a genuine labyrinth. It sells for around €450 per kilo.
Finally, the Mélanosporum is the very noblest of all truffles. It can be recognised by its black pyramid-shaped scales. Its subtle, complex fragrance blends the scents of undergrowth, earth and humus, with a hint of roasted dried fruit. Its bewitching aromas and its capacity to boost any food it is associated with make it the finest jewel in the crown of French gastronomy. Its price varies between €1,200 and €1,350 per kilo.