Gourmet products local specialties and wines Pyrénées-Orientales

NEO, "l'atelier des pains contraires", is an artisan bakery focused on its core business: the production of quality breads made with natural sourdoughs. 100% organic production and committed ethics. That, in a nutshell, is the philosophy of this popular new brand. The breads are as varied and beautiful as they are delicious... You can literally taste the bread of yesteryear, thanks to natural sourdough and sophisticated baking techniques. It's all the work of passionate bakers who welcome you with a crisp smile.

An unmissable visit to these producers-harvesters of 100% organic, fair trade and sustainable saffron. At 750 m altitude, in the heart of the Catalan Pyrenees Regional Nature Park, Fabien and Martine cultivate crocus sativus. A guided tour of about 1 hour will make you discover the saffron farm, you will come out knowing everything about the culture and the use of saffron. For sale, you will find: saffron stigmas, a whole range of original saffron syrups, Banyuls vinegar with saffron from Sahorre and crocus sativus bulbs.

Perpignan offers a unique culinary experience at Bar à Lait. This French restaurant offers on-site dining as well as takeaway, but does not offer a delivery service. Le Bar à Lait is a crèmerie and restaurant offering a selection of cheese platters and catered dishes.

Just a stone's throw from the Castillet, Nasser, a connoisseur of bottles and gourmet products, welcomes you to his boutique, offering a fine range of fine wines and champagnes. Enjoy fine tapas accompanied by wines from the cellar... and take in the view of the Castillet from the balcony. In his new bodega, Nasser has thought of everything to give you a real bacchic moment. Ideas abound, and he regularly pulls new recipes out of his hat. The winemakers are there too, where you can taste, share and enjoy life! Le Petit Futé loves it.

Mas Amiel is a winery well worth a visit. What's more, the estate also offers tours to discover the secrets of winemaking and even offers the chance to customize your own wine.

Sortilèges Gourmands is the name of Christophe Pimont's boutique. The semi-finalist of "Meilleur pâtissier" on M6 in 2017, created his boutique on the eve of Covid's first crisis. Many would have been discouraged, but he wasn't! His tenacity is starting to pay off: known and recognized by an epicurean clientele, this "bewitcher of taste buds", as he likes to say, offers his creations of cakes, candies, lollipops, meringues, chocolate 45 rpm vinyls, as well as subjects for Easter and Christmas. The very best!

The Rieu family produces fresh and elegant wines from high altitude terroirs in Fenouillèdes (Tarerach granite plateau), with a wide range of grape varieties including the rare Vermentino, Carignan gris and Lladoner Pelut, not forgetting the "roussillonnais" grape varieties. Like our colleagues, we were seduced by the freshness and finesse of these wines. Alexandre and Fabrice invite you to the cellar of Argelès to discover their nuggets and especially to share their passion with you. Le Petit Futé had a big crush on these two brothers.

With a hundred years of history, the Vignerons de Trémoine cellar brings together 80 winegrowers from 4 villages: Rasiguères, Lansac, Planèzes and Cassagnes. They take care of the vines on a rich and varied land of 500 ha. The territory of the Vignerons de Trémoine is a geological mosaic: black schist, granitic arenas, clay-limestone soils... During the tasting at the cellar, you will be delighted by the welcome and the sense of hospitality that are part of these rural values.

In Cassagnes, a small village perched on a plateau between 300 and 400 m, the very specific terroir, composed of gneiss, is conducive to the production of fine, fresh and elegant wines. Organic since 2015, the Modat family continues its quest for excellence by working 15 hectares according to the principles of biodynamics. A philosophy based on listening and observing natural cycles. The wines of the Modat family are surprising and seductive and the clichés that stick to the skin of Roussillon wines are shattered. We loved it!

In the heart of the highlands of Fenouillèdes, Eric has been running a 50 hectare organic estate on granitic arena soils for the past twenty years. Sunshine and freshness characterize this magnificent and wild high altitude terroir. From the work in the vineyard to the bottling, Eric observes the greatest respect for the biotope and strives to never break the balance between nature and the winemaker. Eric's vintages quickly attracted the attention of the specialist press, which praised this goldsmith. And Le Futé loves it. A guaranteed favourite!

In the heart of one of the world's most beautiful valleys - the Synclinal de Saint-Paul de Fenouillet - Aude and Franck run an organic vineyard of 15 hectares of vines and 2 hectares of fruit trees on limestone and schist soils. The grape varieties include the great classics of Roussillon. The story began in 1987, with the parents Pascale and Yves farming a few vines on a tenant basis, and then more and more, while running a professional business in parallel. 15 years of vinification in a cooperative cellar, then in 2003 in their own cellar. Patience and hard work... and today the children Aude and Franck are carrying on the tradition! Both generations are proud of their work and commitment. For tasting, we recommend the Cuvée de Franck, a 100% Carignan, a full-bodied juice to be drunk with dishes in sauce, and the Cuvée de Gabin 100% Maccabeu, very fruity and excellent as an aperitif. By appointment, you'll be given a full tour of the estate and, of course, a tasting session.

Domaine Boudau is a family story that goes back to the beginning of the last century. This sun-drenched estate extends over clay-limestone soils at different altitudes, which allow the family's favourite grape variety, Grenache noir, to express itself perfectly. We fell in love with the red wines Le Clos (very greedy and round) and Patrimoine (more fresh and delicate). The same grape variety and yet two different wines - superb! The conversion to organic is the consecration for this domain regularly acclaimed by the great tasters.

Raymond and Caroline manage their 12-hectare vineyard in the most natural way possible, without chemical inputs, just a little sulphur and essential oils. "We want to let biodiversity express itself", they insist. This couple, in love with life in the broadest sense and with love itself (read the labels, the art of seduction is broken down into stages for each cuvée), offers surprising wines that are so different and so endearing: the Petit Futé has fallen in love with this estate and its delightful bottles.

Tuesday is the day of the traditional big market in Prades and Saturday is the day of the organic market, both of which take place on the Place de la République surrounded by cafés and terraces. This charming town, located at the foot of the sacred mountain of the Catalans, welcomes every week many traders, producers and craftsmen who are delighted to be able to present and offer their local products to a clientele that is now very loyal. True places of life, the markets are the soul of our villages that many tourists envy us.

In the heart of the little town of Prades, a butchery/butchery will attract your attention. Beautiful hams presented on display will bring you to the inside of the room. You can see that the benefits offered by Cédric Capalita are numerous. Between a wide range of products, you can choose between Catalan homemade charcuterie, meat or white ham… And for those who do not want to cook, due to lack of time or envy, you will always have the opportunity to choose between various cooked dishes. paella, zarzuela, boles boles, cod to Catalan are prepared with love. The Pradéens are always loyal to their butcher and holidaymakers take pleasure in discovering the little wonders that the latter prepares.

The tasting chocolates are simply exquisite! To make them sublime, Mr. Torres chooses his raw materials with a meticulousness that forces admiration: Valencia almonds or Piedmont hazelnuts to make the pralines; seven forms of pralines, each more surprising than the next! Don't be mistaken, the mixtures of flavours for the macaroons are just as original: pepper-raspberry-Espelette pepper, Maury-raisin, peach-saffron... This former pastry chef, converted into a chocolate maker, will convince even the most conformist.

The Costa Brava's must-try gelato shop is finally coming to Perpignan! And not just anywhere, on the delightful Quai Vauban, where you can sample the famous gelati with Piedmont hazelnut, Bronte pistachio, Sicilian lemon, Ligurian mandarin.... "Everything is handcrafted on site," insists manager Damien. The strength of this brand also lies in the friendly welcome it offers, its flexible opening hours and, above all, its on-site production in the small lab at the back, visible to customers. We love it!

Steven, the customers love you, you have become the soul of the neighbourhood, a place where people meet in the morning to buy REAL bread or their newspaper. A special mention for this artisan baker and pastry chef who is one of the few to offer fresh, quality pastries all year round, Sundays included. Steven revisits the great classics, babas au rhum, Paris-Brest, éclairs and other religieuses with his own personal touch, but also creates real masterpieces every week. A favourite of the Petit Futé!

Stéphanie and Stéphane took over the farm in 2017 and welcome you all year round to discover their ewe's milk cheeses: tome, tomette, brousse, yoghurt, fresh cheese with herbs... You can take part in the milking and feeding of the animals and above all, at dawn, accompany the shepherd, his dog and the flock on the mountain pastures. And if you want to stay on the spot, Stéphanie and Stéphane offer you the sheepfold and Mongolian yurts with kitchen and sanitary facilities. You are just a step away from the GR10 which crosses the Pyrenees.

Bastien Frank is first and foremost a passionate artisan, a beef fanatic! You will be able to admire the maturing cellar and a beautiful display of his products. His specialty is matured meats that are a concentrate of flavours. It's quite an art, so ask him, he'll be happy to explain all the secrets of good taste. La Feuille du Boucher also offers a wide range of charcuterie, prepared dishes and catering services. The reputation of this young man is growing steadily, so the Petit Futé would like to salute his work as an artisan-artist.

On a terroir of exceptional schist (Maury) and limestone (Tautavel), Nathalie and Simon produce a range of wines that reflect these two different terroirs. The tasting is done in the superb cellar located on the first floor and which offers behind its large bay window a beautiful view of the Canigó. And what a tasting! We love it as much as the specialized press! At the mas de la Devèze, we love this epinal image of the Catalan farm isolated in the middle of the vineyards. The place has a crazy charm which is completed by the kindness of the wine growers. We love it!

Do you like kiwis, kumquats or pecans? All these fruits are rich in vitamins, antioxidants... and we forget about them. Catherine and Christian welcome you to their orchard and invite you to come and pick the fruits according to the season and until they run out. This is a pleasant way to discover the fruit before biting into it. Finally, don't hesitate to ask Catherine and Christian to explain their environmental approach and their organic production methods. They are a fascinating couple!

A real Breton grocery store in Catalan country, what an idea ! Yes, Nicole la Bretonne welcomes you in her small shop at the entrance of the medieval village and will delight you with her Breton pastries and butter brioche. You will also find ice creams, natural sorbets, gazpacho or milkshakes made in front of you. For the little hungers, Nicole will make you a sandwich on request, or don't hesitate to taste the Catalan pastries, cold cuts, cheeses from our mountains and many other good things.

As in Bashung's song, Thomas is a happy farmer, and he claims it. He has 240 hives spread throughout the department in order to experience the influences of the sea or the mountains. He obtains very varied honeys: lavender, garrigue, rhododendron, maquis, etc. The cold extraction with the centrifuge allows to keep all the virtues and the best aromas. Let's not forget the production of honey vinegar, propolis or the inevitable gingerbread. Many beautiful things to discover and taste.

A real bakery as we like them. In the purest tradition of good bread, the Georget family will delight you with their pastries, pastries and crispy breads. We fell in love with the Guérande salt pavement, a real delight. This place is also the ideal stop for a snack at lunchtime: the quiche and pizzas are just huge and so good. Note that there is a small parking lot in front of the bakery. Finally, we were about to forget the most important thing: a warm and friendly welcome.

Christine cultivates her beautiful trees on 7 hectares on the heights of Laroque. This agri-silviculturist, as she defines herself, aims to enhance the ecosystem, so her orchards are neither irrigated nor treated. Just look at the soil at the foot of the trees, the grass is growing! Everything is done according to the rules of the art and the result is an inimitable taste! "The almond is a fruit rich in iron, magnesium, calcium, phosphorus and vitamins, and above all it contains no sugar and fights cholesterol," she confides. A real alicament to be rediscovered.

Driven by a passion for the product, tradition and Catalan culture, André Labaume opened La Confiserie du Tech in 1964. In his small workshop, he devised the recipes for the delicious Rousquille, then Croquants and Tourons. Today, it's the third generation that perpetuates and perpetuates tradition, while bringing a breath of modernity to the company. Rousquille, croquant and touron are still on the shelves, but other delicacies such as caprice, délice, couronne and mantecados have been added.

In Saint-Génis-des-Fontaines, just a stone's throw from the cloister, lies a little wonder for the taste buds. Go and taste the pâté de Murcie or the black pudding of Christophe Casenove, you will be conquered. Three generations of butchers and pork butchers who intend to resist industrial consumption for a long time to come and "promote the authentic". As for the meat, it is also flawless: the animals are selected on the spot and preferably come from the region. Le Petit Futé loved the spirit of simplicity and love of the land that permeates this small shop.

In Fenouillet, one of the most beautiful villages of the department, at an altitude of 550 metres, Le Rucher de Flora is a family farm with 250 beehives. Stéphanie and Frédéric practice transhumant beekeeping, that is to say that they move their hives according to the flowering season to obtain diversified honeys. During a visit, you will discover a wide variety of honeys, but also a gingerbread whose manufacture is inspired by an ancestral recipe called "Couque de Dijon". Come and meet them, they are fascinating!

"She had her head in the stars, he had his feet on the ground: in the moonlight, they dreamed of a wine that respects nature and the consumer... On such a noble land, biodynamic work is essential, a work of prevention and not of fight. In the cellar, the vinification is done cold to preserve the taste of the grape: "Our wine must have the taste of this grape! ». The earth is alive and the moon guides the winemaker. Vanessa and Mathieu's wines are like thecall of the forest with a wood fire and a barbecue. A favorite!

Abiès Lagrimus, "tears of fir", are natural products from the Pyrenees. They are made from the cones of the Abies Alba fir tree , harvested by hand in the Canigó massif and transformed into syrup according to an ancestral recipe. 3 fir syrups for health, and a gastronomic, organic range, unique in the world, adopted by starred chefs, always on the lookout for novelties: balsamic cream, 2 vinegars, fir pepper, Fleur de sel des Pyrénées... but also: birch sap, wild rosehip berry jam, oak honeydew... To be tasted and discovered in Sahorre.

The Clos du Rouge Gorge is a small estate of 5 hectares run organically by Cyril Fhal on schist and gneiss terraces. The work of a goldsmith and biodynamics since the beginning. All wine lovers and experts in the wine world know this estate whose wines have contributed to the recognition of the colours of Roussillon beyond our borders. Thank you Cyril for making us enter the big league! His demanding approach, from the "foot of the vine to the glass", is a model for the new generation of winemakers. Refined and distinguished wines!

In a small shop, which nevertheless has a beautiful terrace on rue Paratilla (the street of friends in Perpignan), Daniel invites you to a Spanish interlude with his Serrano de Segovia hams, his chorizo de bellota or his bellota ham aged 36 months. For 13 years he has been serving you ham cut into pieces, whole pieces or simply a nice assortment that you can taste on the terrace in front of his shop or at La Marée next door. You can even order oysters from the fishmonger opposite and eat them on his terrace. We love rue Paratilla.

Attention jewel and colorful character. As much as we love his wines, we love Gilles' glibness, the special way he talks about his work, his love of the land and the farming world. And then when he fills your glass, something magical really happens. To quote a colleague, "his vintages perfectly combine density, greed and freshness". He proposes confidential but ultra precise wines, and above all wines that have presence, like him. The specialized press loves him and we, at the Petit Futé, adore him!

Philippe is one of the few winegrowers in the Conflent. Low yields, manual pressing, punching of the cap... Minimalist work, old-fashioned and organic agriculture, all sprinkled with a lot of love and passion. Carignan, grenache and syrah will delight your taste buds. The vintages of this "garage wine" (because Philippe vinifies in his garage) are straight and well balanced. The juices are full-bodied, colourful and there is a little sweetness that seduces us. Between 4 and 5,000 bottles per year, no more, so hurry up. We'll say it again, a little wine that's on the rise...

How can you tell which is a good butcher's shop? Simply by the people who queue up in the street! At Yannick's, you almost have to make an appointment to be served quickly. If you don't know the difference in taste between a pig that gambols and a pig raised on straw, rush to this dynamic shopkeeper in Formiguères. Le Petit Futé literally fell in love with the quality and flavour of the meat (a taste of yesteryear), but also with the simplicity and love of the trade of this young man with a future. Congratulations!

Traditional bakery, homemade sweets: everything is good at Papou. A real institution in Formiguères and Capcir, this bakery is the place where everyone stops to buy their bread, croissant or cake. People queue up all the way to the street. The owners are adorable. A true welcome from the heart, a spirit of village warmth, a strong sense of tradition that makes you want to stay longer in Formiguères. Small mountain villages are really alive and kicking thanks to their shopkeepers!

Patrick is an organic cattle farmer who lives on the heights of the most southern village in France. The fresh and humid air of the Haut-Vallespir has no equal for the quality of the grass in our department. This nature, cows and good taste fanatic has been raising his animals organically for 20 years (he didn't wait for the fashion to arrive). There are three things to discover at Can Bile: the cows, so beautiful that you could almost dance a tango with them, the meat of an inimitable quality and finally the place nestled in the middle of the mountains and of breathtaking beauty.

A few years ago, Arnaud decided to take over his grandfather's business. This nature lover is very attached to traditions: "I farm like my grandfather, doing everything from A to Z, from the selection of the animals at birth to the making of the cheese". The animals' feed and volumes (the cows do not produce more than 25 litres of milk per day) are very careful. The cheeses are sold at a very reasonable price and are quite simply delicious: tomme, blue or soft cheese are really to fall for.

Thibault Gonzales, the famous breeder of black Gascon pigs, has just opened a butcher's shop in Ponteilla. We have been waiting for a long time for an alternative to his stand at the market in Thuir or at the farm in Montferrer! On a 5 m long stall: meats (pork, beef and lamb), delicatessen, ready meals... 100% organic. Its reputation is such that the greatest restaurants are promoting its products. All you have to do is taste them, these flavours are truly inimitable.

Sophie and Laurent welcome you to their little paradise: an old mill in the forest by a stream. They raise cows of the Tarentaise breed and their cheese, one of the most famous in the department, regularly receives awards. On the menu: fresh milk, tomme, fromage blanc, faisselle, lactic cheeses and brousse. Sophie and Laurent are adorable, they have a beautiful country spirit. Good to know if you fall in love with the place, they have two gites for rent.

Léia and Eric make wines that surprise and delight us. Their juices are the image of this high altitude terroir of Fenouillèdes composed of granite and gneiss: mineral, a little animal and frankly addictive! Now converted to bio-dynamics and natural wine making, this couple collects awards and praise in specialized magazines. The famous La Compagnie des Papillons vintage is a real master stroke according to the experts. A domain to discover absolutely in the heart of a magical and bewitching landscape.

On this terroir of schist blessed by the gods, Sophie and Alain make their vines grow and pamper them "as naturally as possible". Bio-dynamic cultivation and natural vinification and maturing without added sulphur are their credo. This choice to keep the soil alive (without any chemical inputs) is expressed in their cuvées which are just delicious. If you want to initiate yourself to wine tourism, Sophie and Alain propose a discovery itinerary through the vineyards, the medicinal plants and their suberaie (cork oaks).

In Cosprons, a pretty secluded hamlet halfway between Port Vendres and Banyuls, the Cardoner family (grandfather, father and son) cultivates 11 hectares of vines with the passion and simplicity of great men. At Domaine Les Tines, you will discover a beautiful family history in the tradition of Giono's novels. The Cardoner family also has 4 guest rooms with huge terraces (and jacuzzi!) with a plunging view of the Mediterranean. What sharing and happiness!

Pierre Dannoy, a passionate winegrower and a great defender of organic farming, welcomes you to present his natural wines, but also to let you taste his figs, pomegranates, grape juice, jams and olive oil. This man has more than one trick up his sleeve, and depending on the season, there is always something to taste. We love the environment of the domain, wild, arid and so endearing. Pierre's natural wines are fresh and light - a real fruit juice in the mouth! They are perfect for summer meals!

On 10 hectares of clay-limestone soils, Pascal and Jacques run their business brilliantly. They have the wind in their sails and their wines are regularly rewarded by the specialized press. Their wines are powerful while remaining balanced, and the fruit is very present in the mouth. The high altitude terroir preserves the freshness of the wines, and the alcohol takes a back seat. Another reason to go to the Domaine de l'Edre: the setting is purely enchanting - the cirque that stretches between Tautavel and Vingrau is beautiful and invites you to go for beautiful walks.

At Mas Ripouille, in the heart of orchards and market gardens, Nicolas and his team welcome you to the shop where you will also find local products (wine, honey, oil...), some organic food, and above all their beautiful stalls covered with fruit and vegetables from the garden - picked fresh in the morning! At the Ferme du Bio Sillon, in response to the madness of men and intensive agriculture, we propose to you to "eat differently", a search for tasty and healthy food. Other address: République market in Perpignan on Saturday morning.

"I use what nature gives me as material to capture it, transform it, interpret it, refine it to give you a work as close as possible to this raw and noble substance by putting my guts and my heart into it. You have said it all, Raphaël. You make a free and crazy wine, but also a wine made with the greatest respect for biodynamic agriculture and we love it. Nada is a bit of an UFO (unidentified flowing object) in the world of wine, but he has managed to gain the respect of his peers and has the wind in his sails today.

A defender of natural wines without pushing the cork to extremes in the cellar, Philippe cultivates his vineyard (12 ha) with respect for the values of biodynamics, i.e. by refusing the addition of chemical inputs. The vines planted a little higher up on the Maury terroir produce a fine and fresh wine that is quite far from the image one has of the dry wines of the Cru Maury. When the little bather is stripped bare, she reveals a mineral wine with a subtle personality.

All the richness, the difference and the complexity of a high altitude terroir can be found at the bottom of a glass of Domaine du Soula. Red and white wines whose names have become famous: Trigone, Soula or Macération du Soula. Let's be clear, we are talking about exceptional wines. The press and the critics, everyone is talking about this domain and this team that does not have a big head. Wendy and her team will give you the best welcome. The secret of Soula is in two words: a terroir and women. And bravo for the commitment to biodynamic farming!