The best local producers Orne

Who hasn't heard of the sablé de l'abbaye? This delicious Normandy speciality with Isigny butter was created over a century ago by the baker of Lonlay-l'Abbaye. Forgotten after the First World War, its recipe was revived by Georges Lautour (also a baker) in 1941. In 1964, his son and son-in-law created the Biscuiterie. Since 2003, the company has been committed to preserving artisanal know-how through a factory store and tours of its workshops. At the end of 2024, you will discover an enlarged store and a museum.

Michèle and Sylvain Lebrun operate a farm in Fay, the Country of Houses, for more than years. In this hilly and rolling region they raise deer for meat production and reproduction (Organic Agriculture label). They offer high quality products to gourmets, which can satisfy the most demanding palates. Daguet meat can be tasted in cuissot and roasted, simmered, stew, and terrine are also original and delicious dishes. All these products are crowned by the approval Orne Soils. Passionate and anxious to convey this passion, the couple, for years, welcomed the general public for visits. They recently started a new, unusual formula of reception on the farm, as only seven farms offer it in France: an atypical farm campsite on the concept "A bed in the meadow". Thus, urban dwellers can better understand the work of farmers at the same time as they are ressourcent. From the farm to the «glamping»…

In the heart of the spa town, the Biscuiterie de l'Abbaye boutique offers all the specialties made in its Lonlay-l'Abbaye workshop: Normandy galettes, Isigny butter shortbread, chocolate cookies, not forgetting the savoury range for aperitifs, including these little cookies with chia seeds or spirulina, as well as the organic range to make you blush with flavour; all in pretty boxes or caskets. Enough to fill up on gourmet gifts!

The Hubert family has been producing ciders, calvados, pommeau and liqueurs for 5 generations. On its 50 hectares, this producer harvests 45 varieties of fruit. At the Vergers de la Morinière, the Calvados ages slowly, enriching itself with aromatic elements. To taste absolutely, the house liqueurs, a delicious marriage of fruit and calvados. If you can visit the place by appointment only, the online store is very well done.

On their farm on slopes of the Auge country, on the edge of Calvados, the Aguinet family strives to exercise traditional and extensive production. On a surface of 10 hectares, with low and high orchard orchards, their production is rewarded with the famous AOC Country for their Calvados, pommel and cider. Calvados is obtained from a cider aged 12 to 18 months and then transformed thanks to the still at the Vergers orchards. Then we have to wait 15 years of aging to appreciate his hot notes of alcohol and his complex floral bouquet. For the pommel, the particularity of this operation is to carry out a very long ageing in oak barrels and to carry out an assembly between several years (5 to 8 years) for a slightly smoked and truly powerful alcohol in the mouth. Here, no doubt, the specialities are made in the rules of art. Moreover, their cider was Gold medal at the Salon de l'Agriculture in 2011.

If, with daring, the nose, you leave in search of unknown flavours, the pétillant of sureau is made for you! This ancient recipe for EPA ritif, which has been refurbished by the Orchard de la Pippin, enriches the range of drinks Agre Terroirs Terroirs. A drink based on flowers, it does not contain alcohol and can also be used in dessert or snack. Success requires, producers have had to plant new sureau'hedges, which have for neighbors high stems for apple juice and cider. Among the production, the Philtre of Love, recipe derived from apple juice and infusion of thyme, mint, ginger and cinnamon, also very much loved. The "Organic Agriculture" label.

La Ferme de la Gevraisière has been a farm in organic farming for more than ten years (milk producers), which also offers a wide range of home-grown jams, from products grown on the property, with traditional fragrances, but also more original (dandelion or parsley, for example!) and a feature horse breeding, which organizes walks in the attelage. region.

Contrary to what the name of the brand might suggest, the Cadre Noir Percheron produces honeys like few others. It is a story of passionate people who have started to produce honey that is neither heated nor stirred and is poured directly from the hive into the jar, allowing the best flavours to be available. Here, the honey comes in several versions, used by the greatest French chefs. They can be bought in some delicatessens.

Founded in 2017 by Nathalie and Julien Leblanc, this company cultivates the famous oriental spice, right in the heart of the Parc Naturel Régional du Perche. Production takes place in a traditional way, and all stages of manufacture are carried out by hand (visit the saffron farm by appointment!). For those who can't make it to the site, their products can be found on their online boutique. There's also a guest house, "Une Oasis dans le Perche" with spa, where you can enjoy seasonal saffron cuisine.

50 hectares, 45 varieties of apples and pears, with a predilection for bittersweet fruit: in a few figures, Vergers de la Morinière sets the scene! The Hubert family has been perpetuating this know-how for five generations, offering excellent PDO products: calvados, ciders, liqueurs, aperitifs and exceptional condiments, including an apple balsamic made from apple juice reduced in a cauldron, ideal for foie gras.

On this organic farm, Cécile Raous and Cédric Vincent produce goat's milk cheeses (ripened, dry or in faisselle), as well as beef and pork. Their products can also be found at the Alençon markets, on Thursday and Saturday mornings, and at the Sées market, also on Saturday mornings. At the end of the day, you can watch the goats being milked. Last but not least, the farm is part of a short-distance marketing circuit and organises farmers' markets and activities related to sustainable agriculture.