The best local producers Seine-Et-Marne

Gourmandises Médiévales, in Provins, is both a cookie shop and a culinary workshop. The manager of this warm and inviting store, whose fragrances are reminiscent of childhood, brings medieval gastronomy back to life with sweet and savoury treats inspired by the traditions of the Middle Ages: rose products, honey loaves, galettes and marzipans... available individually or in pretty baskets. You can also take part in an on-site culinary workshop.

Located just a stone's throw from the Place Saint-Quiriace, Carla Renault's pretty boutique has everything to do with beekeeping and the Provins rose, which she cultivates and transforms. With her husband, a beekeeper, she uses medieval recipes to create a wide range of products: fruit, vegetables and flowers cooked or preserved with spices in honey; homemade jams; honey (rose de Provins bramble, acacia, lime, all-flower, rapeseed, forest...), as well as mead, gingerbread, sweets, mustards, beauty products... Delicious!

It is the oldest cheese factory in the Brie region. Since 1895, the farm's fresh cheeses are matured in the cellars for 5 weeks. A maturing of farmhouse Brie cheese according to the artisanal method. The milk does not undergo any transformation and keeps all its aromas. In the morning, the sale is done on the markets, the afternoon is dedicated to the visits of the maturing cellars. There is also a store on site. A precious address for the amateurs of the true brie of Meaux farm, brie of Melun farm, black brie, coulommiers, small hearts with old, triple-cream..

Thanks to its natural expanse, Seine-et-Marne is a privileged area for apiaries. Of course, beekeepers move their hives but two honey are more known: Gâtinais honey where the touch of acacia dominates and the honey of Brie.

Make the right choice with honey produced locally with love and passion. You can find the excellent organic honeys of this beekeepers couple at the fairs and markets of the region and directly on their bee farm, located in La Houssaye-en-Brie hence the allusion in their name. You find on the shelves, a range of honeys offered in pretty little jars (remember to bring them back, they recycle them), but also by-products, including royal jelly or propolis.

What could be better than a basket of fresh, organic and local produce? That's what the Chanoy farm offers all those who care about the environment and are looking for an alternative to conventional distribution channels. Located in the heart of the Briard region, this family-run farm practices not only organic farming but also direct sales, guaranteeing a fair price for both producer and consumer. You'll find vegetables, cereals and oilseeds, some of which are transformed on site into traditional flours, oils and pulses. So don't hesitate!

The Hamette family have been beekeepers for 5 generations. As in the early 20th^century , honey is still sold at the market in Fontainebleau and Melun. Although the Hamettes once also grew vegetables, in the 70s they gave up everything to devote themselves exclusively to bees. Since then, their passion and know-how have remained unchanged. With nearly 1,000 beehives spread across the Yonne, Loiret and Seine-et-Marne regions, the family harvests a variety of honeys, which they sell (acacia, alfalfa...) along with other products: gingerbread, candies..

A splendid farm with a th century dungeon located between Coulommiers and Jouarre on the road to Taken. Claire-Marie and Christophe Charpentier are grain farmers, but their great passion is apples. Varieties of mouth, delicious and crisp, elstar, jonagold, melrose, idared, beautiful golden, cybel, etc. We come to pick them up and the last ones remain until April. Or those who prefer can simply come to buy and leave with recipe ideas. And since then, nectarines, peaches, queen-claude, raspberries, potatoes, green beans, and other miscellaneous fruits and vegetables. Another novelty is the sale of flowers, all of which go to the Green Wolves Association for children with autism. Workshops are also organized so that children know where our food comes from and how it is produced.

Founded in 1968, Domaine des Macarons de Réau is known and appreciated throughout France for the unique taste of its sweets. Thierry Delhaye rigorously selects the raw materials to create a pretty cookie in chocolate, hazelnut, pistachio, coffee or almond flavors, which taste buds love, not forgetting the poppy macaroon from Nemours, the peppermint macaroon from Milly-la-Forêt, the vanilla-Bourbon macaroon and the caramel fleur de sel macaroon... Pure delight!

Since the first hectare of strawberries in 1978, the Cozon family has expanded, today offering over 25 hectares and nearly fifty varieties of fruit and vegetables. The estate is respectful of cycles and seasons, offering different harvests throughout the year. And don't miss the nearby Plessis market, both a pick-your-own store and a genuine local market, offering a wide range of local produce.

Rémy and Claire took over the farm in 2014 and are committed to agroforestry and environmentally-friendly cooperative farming. The business is separate, with Claire's production of perfume, aromatic and medicinal plants, from which essential oils, floral waters, hydrolats and dried plants are extracted. On the other hand, Rémy is in charge of cereal and oilseed production, creating first cold-pressed flours and oils. The boutique offers a wide range of local products.

The storyof Rhumance began with a meeting between Hedi Morin, a passionate lover of flavors and fragrances, and rhum arrangé, with its fabulous spices and fruits macerated according to the rules of the art. Rhumance, which has now spread to several cities, has been emulated by many, and for good reason. Here, people don't necessarily come to make a simple purchase, but to immerse themselves in a gustatory experience with an AOC agricultural and artisanal white rum from Martinique and a variety of flavors: pineapple/ginger, coconut/cinnamon or mango/passion fruit, which won an award at the Salon de l'agriculture.

In 2016, Julie Trespeuch decided to retrain for a career in pastry-making and enrolled at the Ferrandi school. The adventure paid off handsomely, and today she offers a range of products focused exclusively on spreads and caramels, which she offers in some fifteen recipes, each as gourmet as the next. The neo-pâtissière is also attentive to ethical specifications, proposing creations with no added oils, preservatives or artificial flavours.

Taken over by Alexandre Péraux, this apiary founded in 1978 perpetuates a well-established honey tradition in the heart of the Pays d'Ourcq. The hives, all located less than ten kilometers from Ocquerre, produce sustainable honey: spring honey, acacia honey and summer honey. The 250 g, 500 g and one kilo jars can be purchased directly on site during the day, or at local supermarkets, notably in Lizy-sur-Ourcq. Honey can also be found at Blette comme chou, in Villeneuve-sous-Dammartin.

Established in 2021, the strawberry farm is the latest addition to the Leclère family's 220-hectare estate, which has been in the family since 1939. The new activity is the work of Amandine and Benoît Renaudin, who now offer six varieties of strawberries, from early May to late June. These include ciflorette, mariguette and anabelle. The farm also sells its fruit and vegetables direct, depending on the season.

At the Saint-Soupplets orchard, you'll harvest your fruit from the tree... in the fresh air, with the key to flavor and good health. In-season fruit and vegetables by the bucketful, for a taste quality to die for: galas, reinettes, golden, jonagold, boskoops and fuji, plus william, comice and other pears, as well as local juices, eggs and honeys. More substantial are the 10 kg bags of home-grown potatoes. A real bargain!

A fifty-year-old farm on the outskirts of town, member of the Bienvenue à la ferme network. Brigitte Bordier's farm is a great opportunity to discover the world of agriculture, with friends or family, especially during milking time, which takes place every day at 4:30pm. The farm has a herd of 35 Prim'Holstein cows, used to produce dairy products such as Brie tomme, "brie-yère" and yoghurts. There's also an on-site store selling products from the farm and surrounding area.

At the "Sauvages et Cultivées" farm, located in an open field on the hillsides of Chelles, you enter a space dedicated to permaculture, where organic vegetables and fruit offer real flavors as they did in the old days: cabbage, carrots, turnips, spinach... It's all good! But that's not all. On this farm, you can ask anything you'd like to know about market gardening, and Hannane Somi, a passionate farmer, will explain it all to you! A great way to shop, learn and support local, sustainable agriculture.

Hervé Viron grows one of the finest treasures of the Gâtinais region: saffron. And, good news, the saffron farm can be visited during the autumn flowering season. It's magical. Not only do we get to rub shoulders with this "red gold" with its powerful aroma, whose cultivation dates back to the Middle Ages, but we also discover its mysteries at harvest time, followed by pruning, which consists of manually cutting the pistils from the flowers to preserve their active ingredients. This red work requires 150 flowers for 1 gram of dry saffron!

A former mayor of Melz-sur-Seine and a farmer for several decades, Patrice Boudignat is a committed and passionate man, who keeps craftsmanship alive in his corner of Seine-et-Marne. Wearing many hats and offering a range of fine local products, Patrice is first and foremost renowned for his mustard production: Provins mustard or rose mustard. The farm doesn't stop at mustard, however, offering Highland beef by reservation. Regional cheeses are also on sale.