Fruit and vegetable producers Alpes-De-Haute-Provence

Dried chickpeas, jars of cooked chickpeas or in flour, this legume is at the center of Raphaëlle and Christian Jorgensen's operation. They grow and cook them in their workshop according to a Provencal recipe. Their specialty: poichichades with AOC Haute Provence olive oil. A delicious puree of these peas, hummus style, accompanied by sesame, lemon, garlic and spices. Raphaëlle and Christian's preparations can be found in many organic stores in the department (see website).

It's a wonderful family story that began between the wars, when Henri Pellestor fell in love with the Sarteau pear (an ancient variety), and developed its cultivation on his farm. His grandsons Claude and Rémy took over the business. The orchard is organic, and their Sarteau pear is the first whole candied fruit in France to be certified organic. the candied fruit is sold under the Le Trésor de Marie-Augustine label, a tribute to the gourmet grandmother whose recipes made the company a success, even today.