In 2011, Ludovic Moulin, former Chef of the French Ambassador to Cambodia, decided to turn his passion into a vocation. Observing the lack of quality meat on the local market, he founded La Ferme de Bassac — named after the river that flows through Phnom Penh.
What began as a small artisanal butcher shop on Street 178 quickly became a unique model: organic farming 45 minutes from the capital, a butcher shop with street frontage, a bistro that fills up every night, and a Steak House in Siem Reap. Each step is guided by the same conviction: respect for the animal, demand for taste and the transmission of French craftsmanship to Cambodian teams.
Founded by Ludovic Moulin, former Chef of the French Ambassador to Cambodia. Opening of the first artisanal butcher shop, Street 178.
Model overhaul: launch of organic farming and transition to an integrated farm-to-table model.
Expansion to Siem Reap with the opening of the Steak House, Street 24, Wat Bo Village — the carnivore destination for Angkor travelers.
Exclusive supplier to Cambodia's leading establishments: Raffles, Rosewood, Novotel. A recognized model of excellence.
Bioreactor for waste treatment, water regularly tested by the Pasteur Institute. We measure and reduce our impact at every step.
Continuous training of our Cambodian teams in French butchery and cooking techniques. Knowledge is meant to be shared.
Standards worthy of our 5-star partners. Every product that leaves our workshop has been checked, tasted, approved.
45 minutes from Phnom Penh, a space dedicated to free-range farming.
Built and operated in collaboration with the local community.
No hormones, no preventive antibiotics. Strict compliance with EU standards.
Waste turned into energy and fertilizer. Pasteur Institute checks.