1918 : the Daydé family settled at the bottom of the village of Lautrec in a polyculture-breeding farm. The generations have succeeded one another and the family has lived there for almost 100 years in the so-called “Les Nauzes”.

1963 : Edmond Daydé (father of Daniel Daydé) introduced the Blonde d’Aquitaine breed at the heart of the farm after many years of unconvincing results with the Charolaise and Limousine breeds.

For 30 years, it’s with the Blonde d’Aquitaine breed that Nicole and Daniel Daydé have continued improving the genetics in order to increase the performance of their herd as well as the surrounding herd thanks to their bulls.

1970 : First appearance at the departmental and regional contest

1992 : First appearance at the Concours Général Agricole de Paris

2006 : Nicolas Daydé (Daniel and Nicole’s son) joins the farm

2015 : first place and male champion with Gaillard at the Paris International Agricultural Show.


Daniel, Nicole and Nicolas work on the farm Les Nauzes as a GAEC. The farm does polyculture and livestock farming and is based essentially on the selling and reproduction of Blonde d’Aquitaine beef cattle.

The farm also has 2 hectares of Lautrec Pink Garlic. The garlic is certified “Label Rouge” and Protected Geographical Indication (PGI).

Les débouchés économiques

Cull cows : fattened up on the farm and valorisées at a local butchery. On average 35 cull cows per year.

Breeding : 15 to 20 males are sold for breeding each year in France and abroad as well as some of the females.

Our genetics

For memory…

DEPAREE produced a large quantity of embryos ( a hundred) among others with HIBERNATUS, LEO, BAZOOKA and RAMO… Still today, females from the embryos are present on the farm.

90% of the animals on the farm are from the descendants of the DEPAREE’s lineage.

Our bulls

EXODUS, fils de Barbes par Volga par Serin born at the breeder Joël Darricau, is a « super racé » bull, that represents elegance and class. He transfers his qualities to his products descendance. He was present at the CGA de Paris in 2011 and 2013 and won first place in his section at the National Blonde d’Aquitaine contest at Cournon in 2012.

GAILLARD, son of fils de Voltaire par Blonde par Nectar was born on the farm. A well-rounded bull with good muscle mass and a wide, long and well positioned basin. GAILLARD, Champion jeune au Concours National de Barraqueville en 2013, Champion Espoir au Concours National de Biarritz 2014, Champion au CGA Paris 2015.

LEROI, • son of GAILLARD by COCAINE, born on the farm. A bull with exceptional qualities of his breed, extreme finesse, and a long, large basin.
1st place at the National Blonde d’Aquitaine contest in Mayenn in 2016. He was also present at the International Agricultural Show of Paris in 2017 when he was only 2 years old.

The products of these bulls can be seen at the farm :

  • Horfe (Ete par Eurasienne par ,
  • Guernica,
  • Glallieul (Ramo par Déparéee par Ulysse),
  • First (Canon par Toutatis).


Each cow is accompanied individually which allows us to optimise performance and improve genetics to a maximum.

Nous utilisons 3 techniques de reproduction :

  • Artificial insemination: mainly collected from bulls on the farm, born or not on our farm.
  • Natural service breeding
  • Embryonic transplantation: increasingly used as it allows rapid optimization of the herd by enhancing the genetic potential of the best animals

NWe are attentive to your requests: embryos, …

Genetic improvement of the herd is one of our main concerns.

Our herd

In 1963, Edmmond Daydé bought his two first cows of the Blonde d’Aquitaine breed, Tirette and Tonelle, both registered in the breed registry.

In 1970, three other Blondes d’Aquitaine from the Lot et Garonne are bought. One of them being the grandmother of DEPAREE, an emblematic cow of our breeding/farm.

To date, the herd consists of about 300 heads, including 130 mothers, present on the main part of the farm, as well as 160 hectares of land mainly intended for animal feed.

Management of ou livestock

Our dry weather conditions in summer (40C) combined with clay and limestone soil which have a poor resistance to the animals’ trampling require us to drive our animals rather intensively.

Animal feed

Most of the animal feed is produced on the farm: 30 hectares of straw cereals, 20 hectares of grain corn and silage, 40 hectares of alfalfa, 25 hectares of grass, 35 hectares of grass and Meadows.

Pink garlic of lautrec

The family farm of Gaec les Nauzes (Daydé family) has been growing pink garlic from Lautrec from father to son for more than 100 years.

It is a specialty of the Tarn. Lautrec’s pink garlic was awarded the “Label Rouge” in 1966 and the PGI (Protected Geographical Indication) in 2006. It is the only garlic to have obtained these labels which makes it possible to protect this obvious know-how.

The production of pink garlic is managed by strict specifications and thus allows to keep a traceability and a very important quality of the product.

Two types of seed are used on the farm :

  • Certified seed labels purchased each year from the “Lautrec Red Label Defense Trade Union”
  • And farmed seeds, which come from the previous crop. These pods are themselves derived from certified seed.

We use 3 varieties of garlic :

  • The forain, the historical variety of Lautrec.
  • the Ibérose.
  • the Edenrose.

Two hectares are devoted to the garlic.

Here are the 3 important stages of the crop cycle

  • In December, garlic is planted.
  • In May the garlic is castrated (the flower is cut).
  • At the end of June it is harvested.

Then from July to the end of October it is dried, peeled and packaged for sale. 1 to 2 people are specifically employed for this task.

The know-how to cultivate this product is very important and we always work with the respect of this tradition.

The garlic is cultivated in a traditional manner, it is dried on bars, sorted and packed manually by us in bunches or tray.

There is no anti-germ treatment and a maximum of the process in the cultivation of pink garlic is manual: such as the castration of garlic (which allows a better development of the bulb), the drying of garlic or the braiding.

On the farm the garlic is worked in a traditional way, that is to say it is put in braid or more precisely in Manouille. Fewer producers are practicing this braiding because it takes a lot of time and requires the ancestral know-how that we cultivate.

The pink garlic is recognizable thanks to its light pink colour, its regular heads and its Manouille. It is a sweet and subtle garlic that reveals the flavours of dishes even in small quantities.


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