The cellar

At the heart of the traditional clos-masure (traditional enclosed farmstead) of the Raimbourg farm, the storehouse stands as a major testament to the vernacular architecture of the Pays de Caux and the ingenuity of our ancestors. Often paired with the barn in the layout of the farmyard, this building is not an underground cellar, but rather an above-ground storeroom. Built to withstand the centuries, its structure and orientation meet a single imperative: the absolute mastery of coolness.

Local Architecture and Insulation

To understand the remarkable thermal efficiency of the Raimbourg farm’s storehouse, one must analyse its construction methods, which rely exclusively on materials sourced on-site.

It all begins with the solin, a stone and flint plinth standing 60 to 80 cm high. This solid base protects the oak sole piece from rising damp. Above it, the timber-framed structure is made of vertical beams and posts—known locally as colombes. The spaces between are filled with high-quality cob, a mixture of local clay, water, and plant fibres (wheat or barley straw) kneaded by foot. Measuring a substantial 70 centimetres thick on this building, these cob walls provide exceptional thermal and moisture insulation.

To crown the structure, a steeply pitched roof framework supports a traditional thatch made of rye or wheat straw. The rafters overhang generously to shed rainwater far from the base, rendering gutters obsolete. The ridge, sealed with a layer of packed clay, is planted with traditional iris bulbs.

The Sanctuary of Cider

The architectural layout of the storehouse follows strict rules:

• Orientation: The building is ideally positioned facing north to shield it from the sun's rays.

• Openings: Window and door openings are kept to an absolute minimum to maintain a stable temperature throughout the year.

Thanks to these features, the Raimbourg farm’s storehouse offered a regulated atmosphere, essential for its primary function: the preservation of cider. In this cool twilight, the juice of Caux apples could ferment slowly in barrels, sheltered from external weather variations.

A building of earth, wood, flint, and straw, this storehouse embodies the self-sufficiency and craftsmanship of the artisans of yesteryear, who knew how to bend natural elements to the needs of local agriculture.