Les Grains d’hauteur
There is an ancestral gesture that has been repeated over the centuries: sowing, cultivating, harvesting. An essential, primordial movement that binds man to the earth and its deepest truth. Les Grains d’Hauteur was born from this initial impulse, from the desire to bring back to life the cultivation of cereals at high altitudes, where time and hard work sculpt the material, where every grain contains the essence of the mountain.
Three men, Andrea, Samuel and Michel, have picked up a forgotten legacy and given it a new lease of life: cultivating wheat and rye above 1,000 metres, on abandoned land, with ancient and modern seeds, giving the mountain back its role as guardian and creator.
Mountain Cereals - A Rediscovered Heritage
Not only rye, the most rustic and resistant, but also wheat, fragile and precious, cultivated with patience and without the use of chemicals. Each field is a small ecosystem, where crop rotation regenerates the soil naturally: one year potatoes, the next year wheat, in a spontaneous balance that enhances the vitality of the land.
Rediscovering the cultivation of cereals at high altitudes means restoring value to a forgotten knowledge and reviving land wrested from the rock by our ancestors, then abandoned because it was too small even for grazing. It also means preserving the land: fields that are brought back to life, dry stone walls restored and cared for, an Alpine landscape that regains its natural balance, contributing to the prevention of hydrogeological instability. It is an act of resistance, a return to the origins, a tribute to the mountain that sculpts its fruits with character and uniqueness.
All the Work
From the Land to the Mill, from the Mill to the Table
The supply chain is complete, like a natural cycle that is not interrupted: the wheat grown at altitude is milled using a stone and wood mill, purchased in Austria, which preserves the structure and authentic flavour of the flours. Every stage of processing is taken care of with artisanal attention: from cultivation to milling, right up to packaging.
Some of the flours obtained in this way find their expression in local products: the bread served at the Brasserie du Breithorn, at Les Coupoles, at the Osteria Il Balivo (which also prepares its delicious fresh pasta with these flours) and the pizzas of Luppolo e Grano. A direct link between land and table, past and present, which makes the flours of Les Grains d’Hauteur not just an ingredient, but a story to be told and enjoyed.
