Gourmet products local specialties and wines Lozère

Since 2004, Olivier Paris's butcher's shop has built up quite a reputation. Here, raw materials are of the highest quality, bagged in natural gut. Dried products mature for 3 to 5 weeks in the store's natural vaulted cellar, developing all their aromas. Distinguished by Gault-Millau for his coppa in 2016, he also won an award at the Lozère Gourmande trophies. His specialties include fricandeaux, boletus or Roquefort sausages, rolled brisket, and of course the local dish par excellence: the famous bag of bones!

This bakery-pastry shop is a real institution in Mende, especially thanks to its stone bread with cranberries and hazelnuts. Alex makes everything in his own laboratory, 10 km from Mende. The best-sellers of the place, made from traditional flour. Local raw materials that give a taste of the land and authenticity. Also on sale are the crunchy almond and hazelnut biscuits from Kermes, which are terribly addictive, as well as the shortbread, which follows the same quality and short circuit requirements by integrating honey and nuts.

The store, located on the Lozère area, allows you to appreciate the variety of the Lozère soils through numerous specialities : jams, herbal teas, pâtés, Aubrac tea, Ispagnac wine, beers, honeys and syrups, but also cheeses and delicatessen selected from the best producers of the department, are a real gourmet visiting card of Lozère. For a gastronomic picnic or to fill up on souvenirs to be tasted, a stopover is a must! Artisanal creations complete the vast choice of local products.

Some say it's been the department's most awarded food company since the 1990s. In addition to traditional preparations (lozerian cured meats dried in the attic, preserves of all kinds, mushrooms and other potées), there's the "bâton du pastre" and dried marinated filet mignon. All products are preservative- and coloring-free, and made in the traditional way. In short, for festive meals, group gatherings or simply to please yourself or others, this is a safe bet.

The cooperative was born 60 years ago out of a desire to produce goat's milk and to pool their resources to transform it. In the Cevennes, goat cheese is king and the cooperative wishes to promote it by combining transmission, quality and economic performance. The milk is collected within a radius of 50 km and many caterers, cheese makers and restaurant owners in the region use La Fromagerie des Cévennes for their business.

Located in a charming village in the middle of nowhere, the Aulas family farm raises and processes ducks and ostriches. The shop, located below the house, is worth a visit: a long vaulted room where boxes of pâtés, rillettes, stuffed necks, foies gras and stuffed aiguillettes, dried duck breast or duck sausages, but also ostrich pâtés and cooked dishes are displayed. The welcome is lovely and you can fill your basket with great pleasure. The open days in the summer are very popular. You get to know the ostriches and llamas.

Camille is a chestnut producer in the Cévennes Lozère. Les Saveurs du Castanet is a family farm, in organic agriculture, which perpetuates a heritage, a know-how and the history of the Cevennes. In the chestnut grove, Camille confides to us that some trees are nearly 200 years old! We find different varieties in the plantation, including Pellegrines, Figarettes, Dauphines and Comballes. The fruits of the breadfruit tree, now holders of the PDO "Châtaigne de Cévennes", are transformed into jam or flour.

At Cochons du Mont Lozère, the breeding is that of free-range pigs, but also of oxen, which take advantage of the greenery of the slopes of the Mont Lozère! The Limousin cows are raised on hay and grass, as are the pigs, which graze in the same conditions. The meat is cut up on the spot by Marie and Olivier, in an approved workshop. A short circuit sale, deliveries in Lozère and in the Gard. Meat is sold at the Génolhac producers' store.

Ferme de Mourènes, in the heart of the Cévennes National Park, is home to a chestnut plantation with organic certification, A.O.P. since 2023 and Esprit Parc National des Cévennes. Harvested and processed on site, chestnuts reveal their full flavor in chestnut cream and jam with pieces, in purée and flour, and in many other products. Chestnut syrup is another specialty we recommend for seasoning desserts and plain yoghurts. Chestnut growing is a culinary heritage rooted in the land.

Marion and Mathieu took on the challenge of reviving the existing chestnut grove and small orchard on their plot of land acquired in 2011. They now produce red fruits: strawberries, raspberries, currants, blackberries and blueberries of excellent taste. You can also order your basket of fresh fruits, jams, juices and vinegars online and pick it up at the farm!

In the heart of the village of Nasbinals, this shop with its authentic decor fulfils all desires, whether gourmet or cosmetic. You will find a jumble of soaps, balms, perfumes, chocolate paving stones, shortbread, marshmallows, meringues and even an aperitif... All these products have one ingredient in common: Aubrac tea or Calament à grandes fleurs, a local plant that grows wild. They can be tasted on the spot, in the tea room area of the shop, where a warm welcome is guaranteed in season.

On their farm, between Mende and Marvejols, Nadège and Olivier raise a herd of about sixty Montbéliard cows, mostly fed with the good hay from the farm. The couple transforms the milk of their animals themselves. Thanks to a skilful hand in moulding and maturing, Nadège and Olivier give birth to Mazet - a farmhouse cheese -, to Bleu du Mazet, to P'tit frais - a soft cheese - to fromage blanc and to a jam made from natural milk or chocolate. All the products are sold directly on the farm and by mail order.

If the idea might seem eccentric and unorthodox, to say the least, it must be acknowledged that the result is worthy of the king of mushrooms, who is particularly venerated here. Developed by Alain Lesage, who created the Gour'Mende Flavours delicatessen, this amazing liqueur can be used in cooking for both salty and sweet dishes. You should taste it without preconceived ideas and not expect to smell the mushroom in force. No, it's much more subtle than that, even if the taste of the mushroom, after a few aromas of fruit in brandy and roasted chestnut, is perfectly recognizable and particularly long in the mouth. You can prefer to taste it at the time of the digestive, use it in cooking where it sublimates foie gras like scallops, and even dare to marry it with chocolate. The shop has thus declined it into a sweet and sour tiramisu as original as it is excellent.

In the heart of the Causse Méjean in Lozère, shepherds Clément, Lauren, Anaïs and Hugues have settled on this family farm dating back to 1730. They wanted to pay homage to their grandparents through local, organic production, and have created Armand et Marie, a range of desserts and ice creams that they produce themselves on site. On reservation, come and discover and immerse yourself in their farm, but above all taste their farm products and their delicious farm ice creams, from the classic chocolate to the original Châtaignes d'Ardèche flavor.

Martine Peytavin runs a herd of cattle in organic farming on the preserved lands of Margeride. Her cows, fed on grass and hay, produce good milk and a whole raw milk cheese: Lou Jarlou, with a soft, fruity and creamy paste. These products, the fruit of patient artisanal work and peasant know-how, are sold directly from the farm, but also at the Super U in Mende. Martine and her beautiful values have also conquered the AMAPP of Gévaudan, and the market of Bagnols, where the farmer offers cheese and milk every Thursday.

Gwendoline and Florian pooled their knowledge of plant biology and water quality to open La Brasserie de la Naine in Saint-Chély-d'Apcher, and opted for the shortest possible supply routes. The hops are French; the malt, gentian and other aromatic and medicinal herbs are local. Gwendoline and Florian have also opted for organic production for their three white, blonde and amber beers, as well as their specials. All are sold direct from the brewery from Tuesday to Saturday.

Verfeuille is a specialist producer of Cévennes chestnuts, located in Ventalon in the Cévennes. Since 1990, Verfeuille has been perpetuating the region's traditional know-how. Their passionate team works in a modern workshop, where they develop the Cévennes chestnut grove. Verfeuille offers a wide range of Cévennes chestnut delights, with different flavors such as orange, vanilla, pear, chocolate and hazelnut, as well as vanilla chestnut cream. They also produce orange and plain Cévennes chestnut jams. For beer lovers, Verfeuille also offers Cévennes chestnut beers, available in blond, white or brown. Chestnut-growing has been deeply rooted in the Cévennes since the Middle Ages, and Verfeuille continues this tradition with passion.

This century-old bakery in Langogne is the gourmet address not to be missed! Created in 1905, the house is held by the same family since its creation: 6 generations have taken turns to preserve and continue to improve its reputation. The store is not very big, but it is filled with the scent of pastries and warmed by the nearby bread ovens. Among the specialties: chestnut bread and shepherd's crook. The pastries are also worth a visit.

In this traditional cellar, you'll find just about everything: drinks, wines, beers... From Jonte beer to Languedoc-Roussillon wines with the Saint-Saturnin cellar, Château de Grezan, Domaine la Croix Belle, but also other appellations with the Cairanne cellar, a delicious côtes-de-blaye. Depending on the season, mountain produce such as mushrooms, blueberries... Gift baskets with pheasant terrine, marshmallows, shortbread, meringues and aperitif spreads. A place of many delicacies.

The caterer's starters include salads, tarts, pizzas, quiches and croque-monsieur. Dishes feature local products such as Aubrac beef and free-range chicken. As for desserts, panna cotta and chestnut moelleux finish the meal on a delicately sweet note. All homemade. There's also a wine cellar stocked with fine bottles, and a store selling home-made jams, two of which won the Lozère gourmande trophy: elderberry jelly and rhubarb jam with four spices.

Charlotte and Anthony have untied the doors of this food business in the spring of 2021. He has a diploma in butchery, butchery and catering and cooks; she mainly takes care of the service and the cooked dishes. Cod brandade, ham and cheese rolls, pies, cooked pigs' feet, lasagne... Menus are announced every day on their Facebook page. Maison Goeury-Lebre also makes excellent artisanal charcuterie: head pâté, chicken rillettes, sausage, salami and a more amazing homemade beef jerky.

Guillaume Trioulier set up on the farm almost 15 years ago, continuing a family history that began 250 years ago, and raises deer and pigs. He makes homemade pâtés, sausages, rillettes, ready-cooked meals and fresh cuts from the animals he raises, without corn or GMOs. A true local activist, he sells direct and is present at the Langogne market every Saturday morning in front of the town hall.

For almost 75 years, from milk collection to sales, the Rissoan dairy has managed every stage in the cheese-making process. The milk comes from 22 farms located no more than 40 km from the dairy. Cow's, goat's and sheep's milk, 22 different products are offered in the store: several types of blue cheese, fourmes and of course tommes and tommettes, as well as an ancestral cheese, Petit Risso, invented by the founders of the dairy. To find the store, head north out of the village and you won't miss its colorful storefront!

Near the church, a family bakery. Leavened bread and rye bread have a good place in this shop where people are crowded. Some say that it is the best bread in France, it is excellent. But what makes its reputation above all is a delicious fougasse, a melting brioche scented with orange blossom. The Nasbinalais is a round, sandy, brioche-like cake. If your stomach requires more substance, don't refuse a prune turnover, in season the blueberry fougasse... A house with a well-deserved reputation.

This bakery offers no less than fifteen different breads to which are added classic or more creative pastries such as Flemish, almond biscuit, blueberries. Arnaud Gérinte has also created a new bread to accompany the local gastronomy, sausages, maoches, manouls, cold meats, cheeses... It is with a baguette mixing malted wheat and rye sourdough that he obtained the slightly acid flavour he wanted for his creation, the Langonaise.

Renowned throughout the region and beyond for the quality of its products, this workshop focuses primarily on the development of local fruit, and offers a fine range of products with no additives or preservatives. Jams, coulis and fruit jellies, many of them based on red fruits (strawberries, blackcurrants, raspberries, blueberries) and chestnuts, are available in a range of twenty-five to thirty products, including a surprising rosehip jam (or more colloquially, confiture de gratte-cul). All, of course, handcrafted to the highest quality.

This beekeeper, a specialist in mountain honeys, has chestnut, heather and causses honeys among his favourite varieties. During the visit of his installations, he explains their differences and presents less known products of the hive such as mead and honey vinegar. Gingerbread, royal jelly, sweets and soaps are also to be discovered... The quality of its products has long been recognised by all the experts and the company wins numerous prizes in national and regional competitions every year.

This pocket-sized wine estate is the dream come true of Frédéric, an epicurean with a passion for nature, wine and the Gorges du Tarn. He has replanted vines - in a place called Les Vignes! - and shares his hard work on wine tours he organizes on request for groups of up to ten people. A stroll along the slopes and through the gardens, a visit to the cellar, all precede the tasting of Brigadier wine: a confidential micro-production that only visitors to the estate have the privilege of tasting.

Originally from the Paris region, Delphine has made a real change in her life by opening this pastry shop and tearoom. A former executive assistant and childminder, she now spreads smiles with her little cakes. With a CAP in pastry-making, she specializes in the preparation of sweet and savoury macaroons, as well as choux, and also offers desserts and cakes to order in her store in downtown Mende. Taste and pleasure in every bite!

This grocery store offers local products from short circuits. Bread, cheeses, cold cuts, fruit juices and other yogurts, honeys and beers are waiting for you here. But this place is also a restaurant with a terrace, games and a library to spend a relaxing moment. We propose you tapas made exclusively from the products of the grocery store, a good way to taste before buying! A third zero waste space offers bulk and organic food.

It is well known that good recipes are passed down from generation to generation. So once you've exhausted the beauties of the city centre, push the door of this good house: stuffed leg (the house specialty, for decades), dry sausage, fricandeau and dry ham compete for your favours. As for the natural pork liver pâté, it is unanimously appreciated. The artisan pork butcher has been awarded several times at the Lozère gourmande contest for his dry cured ham. Appetizing preserves are also proposed. To be discovered!

Emily and Christophe have been running this artisanal cookie factory since 2011: he creates the recipes and manufactures them, she markets and sells them. The tandem obtains its flour from two neighboring mills, and also relies on short circuits for other ingredients: cheese, honey, and mushrooms -picked exclusively within the borders of the department. With these products whose quality is indisputable, they give birth to almond, caramel, walnut, blueberry crunchies... As well as a tasty traditional fouace.

The originality of the fish farm of the lake of Villefort, besides being the only fish farm in France on an EDF dam, is the use of a floating platform with cages suspended in the open water. A reduced density per cage and a food close to the conditions of natural life authorize the organic appellation. Nearby, the local fish farmer transforms and smokes the fish in a traditional way. You can buy his products on the spot or on the market of Villefort.

This chocolate factory has been in existence for almost 60 years! Today, the company's production makes you salivate with emblematic names such as Gâteau du Gévaudan, a Grand Marnier-scented cookie enclosing a ganache and covered with an almond and coffee paste. Targuettes are another speciality. The black one is a chocolate ganache with roasted hazelnuts, covered in chocolate; the white one is covered in sugar. Ice creams and sweets are also available.

The Delmas family has been busy in this bakery-pastry shop for three generations. The breads are made from Lozère-grown wheat, sourdough breads with stoneground flour. And all viennoiseries are handmade on site. But the speciality is the croquants, not too hard, which everyone loves. As for pastries, we're particularly fond of our in-house creations, including "la douceur": a chocolate brownie, raspberry cream and white chocolate ganache.

This address is in a way the little sister of the O Viaduc bakery in Mende. It has adopted the codes, values and recipes for success of its elder sister, to fill up with customers all day long. Breads, pastries and cakes are sold at the counter from morning to night, while at noon, people take the time to eat burgers, paninis, sandwiches and desserts on the go. The quality/price ratio is exceptional, as well as the taste and flavour of the products whose raw materials are sourced nearby.

About twenty producers from Margeride and the surrounding area, with the support of the Chamber of Agriculture, have created this tempting store which offers the products of their farms: fruits, vegetables, but also delicatessen, meats, trout, organic pasta, cheeses, yoghurts, herbal teas, essential oils, honey and jams. All the best of the Lozerian soil can be found here, in a pleasantly arranged and well placed space on the foirail. Freshness and quality are here at the appointment

Last witness of a time when vines covered the slopes of the Tarn gorges - before phylloxera and the rural exodus -, the Domaine des Cabridelles embodies today not only a symbol, but also values and know-how. Elisabeth and Bertrand, who invested in the land in 2006, have indeed led this high-flying human and agricultural adventure with passion and determination to produce a quality wine. Fifteen years after clearing the vines and planting new grape varieties and fruit trees, their work is regularly rewarded.

Laurine and Bryan's bakery and pastry shop, which opened in early 2018, is very dynamic and inventive. She in the store and he at the kneading trough, they offer a bread called the Louisette, made with buckwheat and wheat flour, and a bread of the month, made with special flours, like this bread made with rye from the Borie mill, dried apricot, artisanal and local honey and roasted hazelnuts. The two young people also have a menu of delicious pastries: strawberry or blueberry tarts, pavlovas...

Christian and Chantal Chalvidan are at the head of 350 beehives installed on the Lozère mountain, producing different types of honey: mountain, raspberry, chestnut, callune, sainfoin, all in organic agriculture. You can get your supplies from the farm or from the markets of Bagnols-les-Bains or the night market of Villefort. In addition to honeys, they offer gingerbread, but also soaps, mead and honey vinegar. A visit to the honey factory allows you to learn about the history of beekeeping, the stages of honey processing, with a tasting session to back it up!

Along the main road, just before entering Bagnols-les-Bains from Mende, the direct sales boutique adjoining the cheese-making workshop sells cow's tommes and tasty goat's cheeses, with several levels of ripening to appreciate their evolution. Both can be found on the platters of some of Lozère's finest restaurants. Their artisans can also be found on the night markets of Bagnols, alongside the daily work carried out on the farm and in the cheese dairy.

Le Chat perché is in the oven and in the garden: Damien makes his own sourdough bread, kneaded by hand, offering organic country, wholemeal and meslin, baked in his oven on Tuesdays and Fridays. In the garden, he grows vegetables and berries for direct sale. A small-scale production of quality, the Allencois are not mistaken and follow the smell of bread baking every week! The bread is sold directly from the bakery on Tuesdays and Fridays in the late afternoon, or at the Mende market every Saturday morning. Authentic, it's a real treat!

These craftsmen of the taste are established on the road of the gorges of the Tarn. Catherine and Laurent Deparpe make in their laboratory, jams, syrups and cookies, among which a sweet gram (the beaver almond praline, hazelnuts) and another of aperitifs from local cheeses (Aubrac, Rodez and Roquefort) but also thyme, parmesan. The flour comes from the Trescanous Mill in Aveyron. The syrups are only pasteurized (no coloring or preservatives). The blueberry and lemon jams are a delight.

Throughout the summer, this farm produces fresh fruits and vegetables: first strawberries, with several different varieties with strong flavors, and asparagus, then cherries and raspberries, peaches, melons and watermelons, apricots, plums and, later, pears and apples. When the days get cooler, there are jams, including several marvels mixing the rare flavors of fruits! A basket full of vitamins, grown in this part of the department that is called the garden of Lozere.

The GAEC Le Lévéjac raises ewes on the Causse de Sauveterre. Their milk, intended for the industry of the roquefort until the end of the years 1990, is today transformed directly on the exploitation in the workshop of cheese making of the farmers. The GAEC du Lévéjac elaborates its pure ewe's milk cheese by dint of its craft, according to ancestral methods, with a lot of love. Its Lévéjac with a bloomy rind protects a soft paste, with an ideal soft texture. It is on sale at the farm (by appointment) and in many local shops.

Thierry manufactured, during thirty years, white flours, on an industrial scale. Today, it is in Hures-la-Parade, a village of less than 200 inhabitants, that he exercises his trade of miller in a more traditional way. At the mill of Borie, Thierry benefits from the cooperation of the farmers of the territory, who cultivate for him, wheat, rye or spelt, in old varieties. He markets his wholemeal flours under the brand Méjeanette and offers visits of his mill. An opportunity to discover the history of agropastoralism.

The beekeepers of the territory raise hives to make honeys rich of all the biodiversity of the flowers of the Cevennes National Park. In this honey factory, created in 1937 and passed down from generation to generation, you will find chestnut, callune heather and mountain honeys. Note that the farm, which can be visited free of charge (on Fridays from 10 am to noon in July and August), shows all the stages of production in organic farming, and offers a tasting of the products of the hive. An immersion in the profession of beekeeper.

A committed organic grower, Lena set up her small farm with absolute respect for the environment. After patiently restoring the terraces, she sows, weeds and harvests her plants entirely by hand. The drying of the plants, a key stage in preserving the active ingredients intact, is also carried out in an artisanal and ecological way. The result is tasty blends with poetic names such as "nos poèmes et nos chats" (peppermint, trough, chamomile), "verger de plein vent" (open-air orchard) or "1,2,3 soleil" (1,2,3 sun), and carefully designed packaging.

The GIE Plante Infuse brings together a dozen producers and pickers of aromatic and medicinal plants. This small world has appropriated the mountains and valleys of the Cévennes to cultivate small plots of land, maintained by hand. Mint, Roman camomile, tarragon, marshmallow grow under the benevolent supervision of the farmers, who supplement this production with a wild harvest. The fruit of this harvest is then processed into herbal teas, essential oils, aromatic herbs and plant-based cosmetics.

Maison Mathieu boasts an attractive delicatessen section, complemented by mouth-watering charcuterie specialities. Here, everything is homemade, and you can confidently stock up on boletus or chestnut sausages, tripoux, terrines and other brioche sausages. The store also offers a selection of local products from Lozère and Ardèche (wines, honey, chips...). You can also find all the good homemade products in nearby supermarkets, but frankly, this is the only place where you can enjoy such a warm welcome.