The Ferrandaise cow was the main bovine breed from the “Puy de Dôme départment” in the fifties, which declined afterwards for 20 years. From 1970s, the stockbreeders rally to safeguard this breed which amounted then to 200 head. Since 1990 the number of cows increases again and the stockbreeders produce just as much as they did. In 2005 Gil Lamiot opens the first restaurant named after the cow* and offers me a permanent exhibition of photos about this cow. Eversince, I have shared this passion with him, with his table becoming one of the best in Paris ; the stockbreeders use my pictures for their booklets and we regularly hang new portraits of this new star.

* La Ferrandaise Restaurant- 8, rue de Vaugirard 75006 Paris