Taking the Farm to Fork Movement to a Whole New Level

As the “farm-to-fork” movement continues to gain momentum in the restaurant scene, the owners of Girard Gourmet in San Diego dare to take the concept to the next level. Owners, Francois and Diane Goedhuys, own and operate their very own one acre farm in Julian, sourcing fresh produce to include stone fruit, banana squash and a variety of herbs, which they incorporate into their seasonal dishes and libations.


While many restaurants incorporate the “farm-to-table” approach by purchasing local ingredients, the restaurateurs of Girard Gourmet are actually growing their own, personalizing the process as they go. They also make better use of food waste by recycling all of their kitchen scraps back into the farm, furthering their specialized process.

Girard Gourmet has been featured in famed travel guide books, Lonely Planet and Frommer’s, as one of La Jolla’s “must-eat” destinations as well as publications to include National Geographic Traveler, San Diego Home and Garden and VIA Magazine. They have also been featured numerous times on local media and broadcast stations.

One Comment on “Taking the Farm to Fork Movement to a Whole New Level

  1. Hello !,

    I have people interested in the movie about seeds.

    Where do we get it?


    LMK when you can

    Keep up the good works!


    Mike Rogers

    Sent from my iPad


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