Gourmet products local specialties and wines Lozère

Patricia Souchon reigns as mistress over this venerable house which has carried the reputation of Aubrac charcuterie for five generations. Elaborated according to family recipes, pâtés and terrines, bags of bones, fritons, manouls and tripous regularly have the honours of the trophies of the gourmet Lozère. The Charcuterie de l'Aubrac shop is located at the entrance to Nasbinals and has a large car park. The offer includes most of the Lozerian specialities. Special mention for this home-made charcuterie: country ham, dry sausage...

Originally from Marseilles, Camille and Mickaël have forged strong links with local producers to obtain their supplies in very short circuits: smoked trout from the nearby fish farm; AOP pélardon from Montméjean, or flour from the Moulin de la Borie. Every day, the two young men make their own bread which they serve as toasted sandwiches. Committed to the environment and to organic or sustainable agriculture, the couple is committed to making from A to Z all the dishes on their menu (desserts, ice creams and sorbets included).

Made in Lozère since the early 1900s, croquant - a vanilla cookie sprinkled with almonds and hazelnuts - is the star of the Maison Majorel. As old and notorious as its famous recipe, this Mendois institution is now run four-handed by Bruno, great-grandson of the croquant's inventor, and his wife Sylvie, who greedily runs the store. Together, they nurture a centuries-old family know-how and distribute happiness in small bites with their homemade chocolates, cookies and ice creams.

Just to carve out a nice slice of ham, we'll stop in this traditional butcher's shop offering artisanal products and specialties from Aubrac. Meat selected from neighboring breeders, carefully monitored and chosen, poultry, sausages and dry sausages, terrines and the famous fricandeaux, this pork butcher's shop also offers preserves. The address is ideal to stock up at the end of your stay and to garnish your pantry when you return from your vacations.

Meat and cheese selected from the same breeders in the region for more than thirty years, homemade pork specialties and a wide range of prepared dishes: this is the winning and authentic recipe of the Martin butcher shop. Chantal, Gilbert Martin and their son work as closely as possible to tradition. They cut up the animals and transform them to give them the best: sausage in oil, ham, fricandeau, smoked duck breast, meat... Open: a cheese corner with small local goats. Every day, an appetizing delicatessen section, including the gratin, with potatoes, chestnuts and fricandeau, a must.

This associative shop brings together producers and craftsmen who offer ceramics, fabric creations, but also a wide range of delicacies: biscuits, honeys, pâtés, syrups, jams, herbal teas and pélardons are displayed in the shop, which is run in turn by the producers. A small restaurant, based on local products on sale, allows you to taste the specialities of the region on the spot through local menus or plates. A nice showcase of Lozerian know-how

Gisèle and Jean-Claude Ponsonnaille look after more than 300 hives. During the summer season, these passionate beekeepers demonstrate all the stages of honey extraction. Honey is also the raw material for many specialities such as cookies, nougat, traditional gingerbread or the unusual caramiel, a delicious spread. In season, the guided tour of the honey house is completed by a video before tasting in the beautiful vaulted room, where you can find many other local products in addition to home-made products.

This chocolate was created in 1855 by a chocolate maker from Saint-Etienne to pay tribute to the battle of Malakoff during the Crimean War. It is the specialty of Malakoff & Cie, a company based in Banassac-La Canourgue. The production workshop looks like a schoolyard, with plane trees, an L-shaped building and exposed stones, and, in the background, a tea room store where you can discover about thirty different spreads. You can also find tablets of great vintage and gift boxes. Complete your visit with a tour of the factory: about 45 minutes and a tasting!

From the producer to the consumer, honeys, jams, vegetables, poultry, pork, lamb and beef are on offer, as well as pâtés and preserves, goat's, sheep's and cow's cheeses, bread and fouace (a treat), herbal teas and herbs, and even foie gras! A tour of Lozère gourmet on a few square meters, with a common denominator: quality, healthy products. The producers take turns to run the shop and share their vision of the profession and of food. Local handicrafts complete the shop, in this idea of promoting the soil.

Here's an address that will delight any epicurean with its high-quality products and powerful flavors. Here, porcini mushrooms are available in an almost infinite variety! On the shelves, you'll find products that are creative, original and... ceps. Alain Lesage has invented a whole range of products based on the king of mushrooms: liqueur, flavored salt, preserves, molecular pearls... Other local products from Lozère and neighboring Ardèche are also available. In season, morels, truffles, trumpets of death, milk caps, chanterelles and mousserons are on sale.

It's amazing what you can do with chestnuts! Bread, croissants, tarts, crunchy, gingerbread, cookies, cakes, jams... all without preservatives or colouring. In this chestnut paradise, Valérie and Damien (former Alsatian chocolatiers) also offer other Cévennes products (liqueurs, preserves... always made with chestnuts). They have created an original range of sweet and savoury biscuits as well as a speciality, the chestnut tart.

You can buy our raw-milk ewe's milk tomme directly from the cheese dairy, just a few hundred meters from the village square. At the back of the building, you'll be greeted with a big smile and sold this cheese, made and matured on site, after you've tasted it. Bronze medal winner at the Sud de France cheese competition, it's fruity, long on the palate and deserves a glass of red to accompany it, but you have to drive... It can be found in supermarkets along the A75.

This bakery, ideally placed on the Notre Dame traffic circle, sells gourmet homemade chocolates, with salted butter caramel, chestnuts and... in the shape of the Gévaudan beast. The store is always busy, as is the convenient parking lot. And there's plenty of variety to choose from: in addition to a fine range of breads, you'll find all kinds of viennoiseries, tasty and delicate pastries, a wide variety of savoury preparations, quiches and focaccias, as well as salads, sandwiches and takeaway wraps... Simple and good!

Mathieu is at the head of this pioneering farm. More than just raising cattle, the farm has chosen from the outset to process and sell directly to consumers. From making cheeses and charcuterie, the farm has moved on to selling Aubrac heifers in crates (to order). The farm continues to produce excellent charcuterie specialties (dry and fresh sausages, head pâté, sausages) from pigs fed on the farm's own grain. Products are sold on site.

Originally from Langogne, Sylvie Faucher came back to the country, after having trained in the great French houses, to offer chocolates of a rare finesse, made on the spot, in the form of bars, bites, mixing spices and great cocoa vintages rigorously chosen... She also makes other sweets and delicacies: cakes, spreads, crunchy balls... And as if that were not enough, this master chocolate maker will also make you melt, by the kindness and the passion that she expresses.

Since its beginnings in 1924, the Benoît Chapert company has been drinking cow's milk on the green pastures of the Margeride, to make tasty, top-of-the-range cheeses: Aubrac, fresh Tome Aligot, Grandma's Tome and the famous Bleu d'Aumont. Home-made products that have amply contributed to the reputation of this Lozerian cheese dairy, which also offers local products and a particularly appreciated butter on its shelves.

This cooperative which stretches between the north of Lozère and Cantal provides dairy product lovers with a quality farm butter and several types of cheese: a raw milk tomme, a small shepherd's cheese (Le Berger de Lozère) and small blue cheeses made from cow's milk (la Fourmette Douce Bleue) or sheep's milk. So many specialties that deserve to be tasted, especially since they are often rewarded in agricultural competitions.

Meats selected from the same local breeders for over 30 years, homemade charcuterie specialties and a substantial catering department (including the Cévennes gratin, with potatoes, chestnuts and fricandeau): this is the Martin's winning, authentic recipe. Chantal and Gilbert work as close to tradition as possible. They cut up the animals (lamb from Causse Méjean, beef from Mont Lozère, De Lozère brand pork) and transform them into the very best products: sausage in oil, ham, smoked duck breast, meat..

In an old mill, Jean and Thomas brew artisanal beers based on the pure water of the Aigoual, hops, and some local spells if possible. Each beer has a name linked to the land or to the brewing traditions. The Fario evokes the wild trout of the Cevennes rivers. The Ratapenada - bat in Occitan - refers to the pipistrelles that occupy the tasting room in winter. The Fauve suggests the vultures that prowl above the brewery.

This is an excellent address for bon vivants who love quality meat and charcuterie! The result of artisanal know-how, the house specialties regularly win awards: jambonneau, fromage de tête and jambon de pays are to be recommended, but you'll also find delicious sacs d'os and galet d'Aumont, a sausage in the shape of a pebble... Not forgetting, of course, all the meat stamped De Lozère, bought from the surrounding farms. Not to be missed!