The Farmiers
From Market Stalls to Michelin-Starred kitchen
As a third-generation maraîcher (market gardener), with the fourth generation already in training, Audrey and Benoit Deloffre have built a thriving vegetable farm in the countryside of Reims, France. Benoit’s journey began in the bustling markets where his grandparents and parents sold their fresh produce while Audrey enjoyed outdoor work at her grandparents’ garden. Together, they transformed the family trade. Today, their farm supplies France’s most celebrated restaurants, crafting top-quality vegetables designed like haute-couture. With strict sowing discipline, they produce crops, sold by the unit, of the desired size with clockwork precision.
"With climate change, chefs must accept that their ingredients depend entirely on the weather WE get. It's a lesson in resignation—letting go of what we can’t control”.
Benoit Deloffre.
From Reims to Kamphaeng Phet
Yet, despite their flourishing farm, they weren't ready to let boredom take root.
Enter serendipity: a winter escape to sunny Thailand visiting friends. It wasn’t long before top chefs in Bangkok figured out the vegetable artists were in town. They inquired to import their premium products to Thailand and get an edge in the competitive fine-dining scene. They quickly declined the request, not keen to encourage carbon-greedy frets between Europe and Thailand. But a simple question lingered like a stubborn vine: Why not grow it here? Thailand had fertile land, water and willing hands. With their mind as fertile as their fields, they seized the opportunity.
After months of trials and errors, they launched Les Farmiers—a nod to the French word for “farmers.” Their team secured land in Kamphaeng Phet, near the Myanmar border. The location was ideal: pristine river water, 135 hectare clay-rich soil and pollution-free air with the serine Burmese mountains in the backdrop. Powered by 100 solar panels and hydro turbines, the farm operates entirely off-grid with a zero carbon footprint.
While the farm produces all year long, Thailand’s April-to-September high humidity season brings unique challenges, with the constant threat of disease. The Thai team employs cutting-edge techniques honed in Europe, embracing natural solutions that avoid any pesticides.
In Bangkok, 85% of fine-dining ingredients are imported. However, Audrey and Benoit advocate for limiting imports to only vegetables that cannot grow in Thailand's climate—a philosophy that aligns with Chefs Yoan and Amerigo's commitment to using exclusively local produce.
Electric Sheep takes sustainability a step further by composting waste on-site, sending the nutrient-rich compost back to the farm every Friday with the delivery of fruits and vegetables. This closed-loop approach enriches the soil, supports a sustainable, circular economy, and educates the team in waste management practices, raising awareness of ingredient life cycles, and reconnecting them with nature.
But that’s not all—just take a step upstairs! Here, herbs —originally cultivated in Kamphaeng Phet—now grow under the protection of solar panels. Soon eggplants, zucchini, and tomatoes will join them and bring the farm closer to the kitchen.
“Aromatic herbs are especially delicate and tend to wilt quickly during transport, so we decided to grow them directly on-site. This approach also helps reduce the need for plastic packaging, aligning with our goal to minimise waste in our restaurant.” Chef Yoan
This urban oasis serves as both an experimental extension of the farm and a bold test of urban agriculture, adapting to Bangkok's unique humidity. For chefs Yoan and Amerigo, the rooftop garden is more than a source of fresh ingredients; it’s a living connection to the farm, a wellspring of inspiration, and a testament to quality that diners can taste.
Audrey and Benoit dream of a future where Bangkok's rooftops transform into blooming green spaces—each a sustainable oasis.They hope Electric Sheep will spark a movement, inspiring a wave of rooftop farms that add beauty, biodiversity, and sustainability to the city's skyline.
