The best local producers Creuse

Léo Champeval founded the business in 1934. His son Gérard set it up in Creuse after a spell in the Landes region. Today, Philippe, the founder's grandson, runs the business and continues the family tradition. Among the specialties sold here: semi-cooked duck foie gras, canned or in terrine (gourmande au naturel or truffled); semi-cooked or canned goose foie gras, but also duck neck stuffed with foie, ham flutes stuffed with duck liver, and game stuffed with foie gras.

The Belair farm is in organic farming. It sells packages of beef and milk-fed veal, to order, at the farm. It also sells preserves: rillettes and beef terrines, beef sausage, for a change from the pig's pork. These preserves can be flavoured with ceps or cranberries. Cooked tripe is also available. But the milk is also transformed into delicious milk jam and artisanal soaps, local products, soft for the skin. Sales at the farm and online.

Catherine and Michel Blassel, beekeepers for 15 years, produce an organic mountain honey that has been elected the Golden New Aquitaine Flavour 2017. This beekeeping company produces honey and by-products based on pollens from classic or less classic plant species such as lime trees, dandelion and bramble. From these beehives, whose products are hand-picked to ensure the bees' well-being, they derive a wealth of good things: nougat, gingerbread, mead, soaps, pollen, royal jelly and propolis.

Odile and Didier Labas produce organic berries: raspberries, blueberries, blackcurrants, redcurrants, blackberries. In the summer, they sell them freshly picked. The rest of the year, they sell them in processed form: you will find a wide range of jams, jellies, syrups, vinegars and fruit jellies at the farm. A crêperie at the farm is organized on reservation in summer. The products are also sold on the markets and at the tourist office of Guéret. The farm also produces beef

Want to know more about bees and the delicious nectar they make? Go to the honey house at Le Theil. Michel Blassel gives tours of his bee farm to groups, four afternoons a week in summer. He also welcomes trainees. He is part of the Bienvenue à la Ferme network. At the Miellerie du Theil, he harvests honey and pollen, but he also makes nougat. After the explanations, a tasting is planned during the guided tours. The products are sold on the spot and at the tourist office of Ahun.

Michelle and Martial Mas de Feix welcome gourmets and amateur growers to their red fruit farm. In summer, if they wish, they can pick their own blueberries and raspberries. Otherwise, they can buy processed products (jams, jellies...) and fresh fruit directly at the Saint-Marc farm (by appointment) and at the markets. When the berry season is over, Michelle and Martial only offer processed products.

They are the only producers of foie gras in the department! Françoise and Philippe Champeval work as they do in the South-West, continuing a family adventure started in 1934. In the Truyère area, they make terrines and preserves of whole semi-cooked foie gras, duck and goose, with or without truffles. But their activity does not stop there, as Champeval also cooks game. They offer rillettes, pâtés and other cooked dishes. A tasty range to discover on the spot and on the web.