Gourmet products local specialties and wines Loire

On this farm you can complete the well-placed jellies in your cellar with jams, sorbets and berries.

In 2007, after a career change, Didier decided to set up his own bakery to produce quality products using organic ingredients. The sourdough bread is kneaded by hand and baked in a wood-fired oven. In Didier's bakery, we rediscover the flavors of yesteryear. You'll be able to taste "cotancinettes", a kind of breadstick, lemon and orange breads and many other specialties. You can find these delicious products by ordering them online or by visiting one of our drop-off points. Didier takes his deliveries by the back door.

It's customary to bring back a bottle of Badoit from a trip to Saint-Galmier, and it's even better if it's made of chocolate! In his elegant, uncluttered boutique, Anthony Pailleux, a renowned chocolatier in his thirties, selected at the end of 2019 by the jury of the "Talents Gourmands" competition, offers you some filled with Balnéarian cobblestones, a praline and roasted hazelnut slivers coated with cocoa powder, taking the shape of the village's alleyways. But the product range doesn't stop there, it's highly diversified, with handmade confections made for the most part from fresh fruit, creamy caramels or marrons glacés. Creative delights!

The Place Albert Thomas market is highly appreciated by the people of Stephan in search of good products bought directly from the producers. Many restaurateurs also come here early on Saturday mornings to help themselves. A real reference in terms of quality! You will find fruits, vegetables, cheese and yoghurts, bread... The old varieties are in the spotlight on the square! If the Saturday morning market attracts the largest number of exhibitors and customers, the Friday market is also very interesting because of its specificity as an organic market exclusively. As for the Tuesday and Thursday markets, they allow you to stock up on provisions during the week! We are in favour!

This recent bakery welcomes gourmands in a cosy and warm atmosphere, with a smiling team. On the bread side, note the traditional baguette, made with local flours from Forez. Other specialties (roasted corn, khorazan ...) await you. The pastries are also home-made, including puff pastry. As for pastries, where everything is also made on the spot, you won't miss the "pâté forézien", with apples or custard cream, pear and chocolate chips... And for the Epiphany, discover the beans honouring some of the monuments of Saint-Etienne, from the Saint-Charles cathedral to the Puits Couriot!

When the passion of the farm meets the pastry know-how, it naturally gives a Pauze Ice! Serge Garnier, a farmer, and Virginie Rivollier, a graduate in pastry, combine the talents to put into ecstasy small and large! Their farm is located in Saint-Genest-Malifaux at 1 070 m altitude. 40 dairy cows and 45 heifers of high-open montbéliarde race provide quality milk. More than a drink, it's the main ingredient that transforms to give birth to delicious treats! Desserts, frozen, bins, you cannot do more healthily! Without dye, or conservative, you don't resist the desire to describe the tulip with its ice cream and caramelized pears or vanilla vacherins that faithfully restore the taste of a raspberry sherbet and a meringue. It should be noted that the élaborés produced are with the fruit of local farmers in the Pilat. In a word, it's authentic! So try a strawberry cone, you'll love! Manufacturing is a house even when it comes to cookies and chantilly! We can only highlight the individuality of such work, because everything goes directly from the breeder to the buyer. By appointment on the farm or on the markets, it is a pleasure to discover these ice cream delights and the same opportunity to leave with fresh milk, a creamy cream or butter as you rarely find!

The name is a bit technical: a cempote is a barrel with a capacity of about 104 litres. The same one that can be found on the sign of the establishment! In Châteaucreux, the Cempote is above all two areas: on one side a well-stocked wine and spirits cellar with more than 700 references chosen by the sommelier Alex Liotard, and on the other a cheese bar with a selection of French cheese, local cochonnaille and black pork from Bigorre, seafood, and some salads also served at lunchtime. And you can combine the two: choose your bottle directly from the cellar to accompany your cheese board and enjoy them with or without friends!

In this shop, under the arcades of the town hall, you will taste the whole range of Voisin products: chocolate bars, ballotins, quenelles and cushions from Lyon, pralines, sugared almonds... but also coffees since the master chocolate maker from Lyon has a quality roasting. The choice of bulk sweets is wide and classified by colour, a selection to be made with the whole family... before discovering the know-how of the house in its sensory initiation area!

Located just 5 minutes from Saint-Etienne by car, the Coin des Producteurs is the ideal alternative to the classic market. Here, local farmers come to sell their farm produce directly from the nursery of the Reynaud Fleurs shop. Vegetables, fruits, meats, cereals, yoghurts, jars, wines... You will find only fresh and seasonal food, as well as organic products! Artisanal ice creams, ewe's milk sausages or aromatic plants, you will easily be tempted by new flavours. The producers themselves manage the point of sale, so don't hesitate to ask about the origin and manufacture of the products on offer!

The adage "from the field to the plate" takes on its full meaning at the Ferme des Blés d'Or thanks to Noël Lafertin, farmer and baker. Nono's bread is the fruit of the work of this lover of old-fashioned bread. A divine bread and for good reason, since the cereals grown with love are harvested here, crushed and then transformed into crunchy bread. Long loaves, baguettes, plain or special, Nono's breads have their fans who flock to the bakery on the rare days it is open. Don't miss the famous apple pie either!

Marie-Odile and Philippe Doron are craftsmen who rigorously select fruit from producers or cooperatives in the Loire, Rhône-Alpes or other regions. All the art of the jam maker is to transform in order to sublimate the basic products. Jams and syrups come to satisfy our pleasure of sugar, but not only, since some light or chocolate preparations are offered to our future toasts. Where to buy ? On the spot or via the online store!

And this is the wine industry in urban times. Opened by three wine enthusiasts, La Vinifacture proposes a very original approach. In Saint-Etienne are assembled the productions of friendly winegrowers, who supply the juices. Sainté mon amour, La Syrah Canon, don't tell anyone: original wines are made on site. La Vinifacture also proposes to its customers to make their own wine, by making their own blends. An opportunity to learn about this cutting-edge craft, and to better understand the secrets that lie dormant in wine bottles.

This winegrower - at the head of a family estate created in 1920 - is very famous for his production of Condrieu, including La Petite Côte and Les Chaillets, one of the best of the appellation, his red Saint Joseph cuvée "L'Amarybelle vieilles vignes" and the "Grande Cuvée Les Serines", without forgetting the white Saint Joseph made with old marsanne vines. Producer of côte-rôtie, he also proposes other wines "Les Vignes d'à côté" which are just as interesting, like this viognier with a superb apricot nose or this syrah with candied fruit aromas.

This cellar offers a wide range of French red, rosé and white wines selected directly from producers. Two thirds of them are organic. But À Vin Pas des Marches also offers a wide range of local craft beers, top-of-the-range fruit juices and, above all, rare and unexpected spirits from all over the world. Different tasting evenings are available. Every Thursday evening an afterwork is set up. You can discover three to four different vintages with a good price-quality ratio. Tapas are available to accompany your tasting. You can also privatize and participate in blind tastings, for example

At David Bory's, the choice is vast and everything is good: pastries, bread, snacks, confectionery, chocolates, cakes... The creations are unique and colourful like the fig/raspberry/chocolate bread. The assemblies of cakes and individual pieces are delicate and greedy. Fruits, caramel, chocolate, all the taste buds will enjoy! The service is impeccable, always smiling and friendly. The lunch formulas can be enjoyed on the spot (inside or on the terrace) or to take away.

Aude, from Brittany, is passionate about pastry and pancakes. It itself manufactures a range of biscuits: Maro 'ricans with chocolate nuggets, black wheat spritz, Viennese sandwiches, mini-glasses with blueberry jam… and other cakes for the pleasure of gourmets. Every year, Aude creates the event with his companion by presenting a new box on the Christmas market. These delicious biscuits, for sale at the Marolaise Break, can be enjoyed in the adjacent tea room. Don't hesitate to stop, because besides the visit of this charming village, you can take a gourmet break.

With the announced opening of a second boutique in the future Halles Mézerat, Au Péché Gourmand is now part of a dual entity under the name of Maison Dussap, named after Kevin, its creator. However, we'll continue to indulge our sweet tooth in front of the window displays filled with cakes, giving the store a jewel-like feel. Everything is homemade, with flavors that change with the seasons. On the summer menu are "Eskimos", made with organic milk from Jonzieux cows, "mojitos" with brown sugar cookie and mint-lemon cream, chococcinos or marvelous, crunchy hazelnut, nougat cream and apricot confit. There's no point resisting!

The Durand House has solid foundations. Created in 1890, four generations perpetuated traditions. For 30 years, Michel and Bernard have been on the Orders and have become real specialists in pastry-chocolate. They revived the manufacture of the true "pastry sausage", a well-known cake of the sixties, created in Boën, composed of a sponge filling of chocolate cream wrapped in a chocolate glacine, which gives a stick closed to the ends by a string as a boudin. Other specialties, Chloé's delights, flat rollers with almonds, gold pucks, large cru, and roses of the rolled sands pralines. A selection of gift objects is offered in its decoration space.

Jasseries are farm buildings typical of the Forez mountain pastures, used to make cheeses such as rigottes and fourmes d'Ambert and Montbrison. Here, you'll also find cheeses from all over France, Great Britain and Holland, rigorously selected for quality. Looking for an original cheese? Opt for the Camembert, a beer-aged cheese from Brasserie de la Loire, the Claousou encircled by its spruce strap, or the succulent Brillat-Savarin with truffles!

Jean-Jacques Maleysson was not intended for the wine industry. After working in university administration, he trained as an oenologist in Beaune and began trading wines out of passion. He will give you all the advice you need to buy the best wines according to the consumption you want to make. It has a wide range from all the vineyards of France: more than 300 references among wines of winegrowers, champagnes and spirits that you will sometimes find nowhere else in Saint-Étienne. So, remember to visit him in the rue François-Gillet, a little off the beaten track, which is sometimes forgotten. The address is worth a visit!

La ferme du Pilat, is a producer's shop as the locavores like them who come from the surroundings of Lyon to Pélussin. Cheeses, yoghurts, fruits and vegetables, meats, jams, honeys, milk, eggs, preserves, trouts... You can only find healthy products from the farms of Pilat. Behind the counter, it is the producers themselves who take turns to sell these good products that respect the organic charter. A must-see for those who are tired of the anonymity of the supermarkets.

Le Oruau Lorrain is one of the most popular bakeries in the city centre. In addition to the traditional baguette, this establishment offers a wide range of breads. Sesame baguette, wholemeal bread, rye bread, but also corn bread, ciabatta, baked bread, walnut rye, country paving stone or poppy seeds... but also quiches, salted brioches, pizzas... The choice of pastries is wide: brioches, chocolate breads, chocolate Viennese, seasonal bugnes, gingerbread, shortbread... A well-known address to know who had the opportunity to represent the department in 2018 during the competition for the best baker in France on the TV channel M6.

What's wonderful for the older children is to rediscover their eyes and palate by going to discover Julien's famous Bonbons. Visits are organized every week and during the school holidays to help children and parents discover how candies are made without chemicals. Alongside the great classics such as salted butter toffees, old-fashioned marshmallows... Every year new products are put on sale such as fruit pastes with verbena, sesame nougat or even the little roudoudou in a bamboo spoon. A free tasting is offered at the end of each visit: to be consumed without moderation!

Pâtisserie Marcellin is a must for pastry lovers in Saint-Symphorien-de-Lay. This patisserie offers a wide selection of delicious home-made pastries. Pâtisserie Marcellin does not offer on-site dining or delivery services. With a rating of 4.8 out of 5 based on 72 reviews, Pâtisserie Marcellin is highly appreciated by its customers.

This is the Roannais' meeting place, especially on Sunday mornings. You will discover a multitude of local products under this covered market which has existed for more than three decades, salty or sweet version, both on the sea and land sides. The first fruits are there, the great chocolate maker Pralus too, the fishmongers, including Mr. Chavrier (best worker in France), seafood stands, cheese makers, such as Mr. Mons (other MOF), butchers, wines and spirits, a roaster... Your basket full, do not hesitate to stop by for a wine and/or oyster tasting or simply a good coffee. What happiness in perspective!

Established in Saint-Étienne for three generations, Boucherie Pécresse offers traditional butchery, artisanal charcuterie and a catering service. Whether it's beef (ribeye, rib steak) or lamb (leg, saddle, rack, boneless lamb baron), priority is given to meat of French origin. Whether you're looking for grilled meats, truffled saveloys or wood-fired pork on the spit for your special events, we've got you covered. The dry sausage is home-made. Don't hesitate to ask for advice on the choice of meat, how to prepare or cook it, or what to serve with it: the team is ready to listen!

During the visit, which starts at 9 p. m., you will attend all the stages of manufacture conducted in accordance with traditions: lait of milk, put in the mold mold, salting of the fourmes during the casting and draining on the pine wooden channels. The milk is harvested from about 700 municipalities at more than m altitude. Curdled requires an hour waiting; the draining on the channels lasts 5 days; it's this contact with wood that gives the crust its orange color. The fourmes are then draped with long needles to facilitate the air input and to develop the ferment which gives the blue. A 28-day refining period in altitude cellars is required. Next, a gallery with models depicting the life of old people in the Jasseries and the manufacture of yesteryear, as well as a video on the route of milk, from the producer to the finished product, will be presented. To close the visit, a small tasting of D de Montbrison is offered in the store. Greedy, it's the opportunity to enjoy and buy!

Anne-Laure, a biochemist, after experimenting with various recipes has chosen to create unfiltered, unpasteurized artisanal beers. You will be able to discover beers produced annually and others seasonally like the Pampille, Christmas brunette with spices of spices, spring Garipotte blonde spring, or Boulonji, an unspoiled beer with toasted bread. So instead of choosing major national brands and even international brands, why not trust a local brewer who will bring you certified 100% organic and artisanal beers with original flavors?

All animals of Eric Jonard are born, except piglets, reared on the farm and fed with grass, hay and cereals produced on land. Complementary foods and minerals are guaranteed without gmos. The processing of carcasses after slaughter in Charlieu (small structure) is carried out on the operation in an air-conditioned laboratory regularly controlled by DFS. You will find in the sale, the beef in 5 kg and 10 kg, details on order, guts house at Caen fashion (heifers of 3 years old), calf high under the mother in caissette of 5 kg and 10 kg, calf head, abats on order. The half or whole lamb of 10 kg or 20 kg, cut (bone and boneless or not). Retail pork only, chops, roast, breast, sausages, cooked sausages, dry sausages (made by cheese maker), campagne campagne, head-block, boudin, pure beef in summer.

The store offers various services such as in-store shopping and in-store collection. Additional services include E.Leclerc Brico, E.Leclerc Manège À Bijoux and E.Leclerc Parapharmacie. The store also offers a service station with different types of fuel available. In addition, it offers practical services such as electric charging stations, a postal mailbox, a photocopier and a recycling collection point. E.Leclerc d'Andrézieux-Bouthéon is a convenient place to shop and take advantage of a range of services.

In addition to family and professional events, Lyonnet Traiteur also offers a range for everyday meals, providing a gourmet and balanced break. The trademark remains the combination of authentic and contemporary kitchens with a touch of originality. Prepared with fresh products, the dishes on offer are a delight for the taste buds. The menus are very tempting, consisting of a starter, main course, cheese and dessert. The platter of the month offers seasonal dishes, and the salad, vegetarian or low-calorie platters will be perfect for people who are concerned about their figure. Complete and tasty trays of quality.

The steel and brick facade, in an industrial style, houses one of the wonders of Chazelles-sur-Lyon. In the historic pastry and chocolate factory of the Chambon brothers, pleasure begins with the eyes. From chocolate handbags to rose-covered cakes for Valentine's Day, every sweetness is devoured by the eyes. It would even be a shame to stop there, as these two craftsmen have mastered the skills of their trade. The delicate flavours intermingle for a unique experience.

Paul Chauvet offers you, following in the footsteps of his predecessors and his grandfather Gustave, traditionally roasted coffee every week. The coffee, rigorously selected, is made directly in front of you in the shop, exhaling its delicious aromas of grand cru. You will also find dried fruits, tea, herbal tea, honey and spices, and a very warm welcome from this enthusiast, always ready to exchange with novices and informed amateurs about his products and the Boivin district that he knows so well, because, as he likes to remind us, "loving what you do is the recipe for success".

A gourmet farm run by the Chataignon family for 3 generations. The farm was once located within the monastery walls and has since been extended into an old mill built by the Carthusian monks in the 13th century. Buildings of character renovated to accommodate goats, pigs raised on straw, poultry raised in the open air, without forgetting the beehives. 100% home-made products, made only with products from the farm and processed on site.

Former restaurateurs, Sébastien Derail and his wife opened their shop about 10 years ago and excelled in their catering activities. Everything is made home and the kitchen, mainly based on olive oil, is not fat. If you do not yet know this furnace virtuosis, here are some examples of proposed dishes: tomato and basilic fonds, black place, raspberries, rabbits, rabbit rust… And the inventive side of the sublime is probably reached with pistachio oil gnocchis! If you want to organize a family meal, a cocktail cocktail or a buffet, Sébastien Dérail can prepare dishes up to 100 people!

100% smart for our buying power! In the Soleil district, a small family business, which brings together Richard Litaud, former logistics manager for Couramiaud, his partner Véronique Pourrat and her daughter Clémentine, is reinvesting the 350 ^{m2 of} sales area of Sols Solutions Peinture to offer products from overstocks or with short delivery dates, at reduced prices! In their grocery store specialized in food destocking, the arrivals are permanent: fresh, frozen, meats and cured meats, delicacies... Often presented directly in the boxes, it's up to you to rummage around to fill your basket. And since the prices defy all competition, we're going for it!

The Baret cheese dairy has been a family business for 70 years: created in La Talaudière by grandmother Marcelle, it is now her granddaughter Laetitia who runs the cheese dairy in Saint-Etienne. With its electric blue front, it is modernising, but you will still find a very wide choice of cheeses, more and more from local producers in short circuits. Privilege is given to tradition, the Protected Designation of Origin and the people who work in the respect of their trade. Cheese by the cut, personalized trays or butter, yoghurts and white cheeses, the creamery-cheese dairy is a passion! Two other shops in Firminy and Saint-Chamond.

Marie Charbonnier has created her saffron farm near Saint-Héand, cultivating the little plant with its purple flowers and red gold pistil. You can learn how to plant saffron bulbs in June and July and take part in the harvest in October to transform the pistils into this precious spice. This is the right place to learn all about its benefits and culinary advantages. With the purchase of pistils, Marie entrusts you with some recipes! Marie Les Epices also offers cider vinegar, mustard or tea jelly... with saffron of course.

" It's not a bakery! " This comment has heard it on several occasions from bakers. So yes, of course the bread is not done on the spot, but it is very good bill, its regular mie, its crust crispy. It is unnecessary to lift the hammer and the burin to attack it, as may be the case for some rods of bakers whose name is better off. And the choice, basic, is still there. The bread shop did not always, normal it is open late and even on Sundays. There are tons to eat, there are tons! And in addition, there are always promotions on them. Gluttonous, good business in perspective!

He returned to open his luxury boutique in his hometown after having made his arms among the largest in 2008. This new high-end address welcomes the gourmands. Pierre Clarissou's windows combine fine and original pastries. In addition to the collection of desserts that vary over the seasons, the house makes delicious fine chocolates developed in the French tradition of chocolate, fruit pulp, macaroons, caramels, meringues and even travel cakes to take on a hike or a return of travel to keep the roannaises flavours in mouth. Most: the chef for the private pastry classes. !!

This boutique offers a wide range of coffees and teas as well as various accessories for tasting. There are also candy candies and chocolates. Since then, the shop is also a tea salon (but without any pastries!). The shop smells good about four hours, Sunday meal, tight coffee and candy: a relaxing and cosy mixture that awakens the taste buds. . are excellent and high quality coffee. There are still exceptional varieties of teas (89 types).

You supported her in 2019 in the Best Baker in France on M6? You weren't the only one! The Boulangerie de l'Aube is very much appreciated by the people of Stephanois. It is renowned for its wide choice of quality breads and pastries. Special breads are numerous, including breads with salt crystals from the Ile de Ré, citrus fruit breads (citron and yuzu), baguettes with mustard seeds and Noirmoutier salt, country bread with Brazil nuts and black sesame oil and of course the "Born to be olives"! At your service for your receptions, the Boulangerie de l'Aube will also make its rolls according to your tastes and desires.

The SCOOP Bionacelle Biocoop, managed by Pierrick de Ronne, opposite the arcades of the town hall, does a great service in the center by offering organic groceries, fruit and vegetables, and many bulk items such as cereals and liquids sold in returnable containers. Practical and ecological. Click & collect is available, but don't hesitate to ask for advice on site, as the sales staff will be delighted to help you. And if you want to consume more responsibly, take a look at the seasonal calendar!

In a beautiful wood-framed establishment, the Brasserie du Pilat is part of a remarkable setting with a terrace opening onto the surrounding countryside. Visits to the brewery are possible to discover the production of this entirely organic drink. The brewery is traditional and the beers, balanced between malty and fruity notes, are brewed with spring water from the Monts du Pilat. Unpasteurized and unfiltered, you will find at the Brasserie du Pilat 8 different beers: 5 blondes and 3 amber as well as seasonal beers such as Giboulée or Fleur de Noël. All beers are produced from malt, spices and hops.

Didier Morion, a passionate independent winegrower, manages his 11 ha of vineyards with a masterful hand. His first vintage was born in 1993. Since then, he has never ceased to improve the quality of his products, which are made with the help of state-of-the-art techniques. AOP Condrieu with the Vents d'Anges or a sweet viognier with the cuvée Maëllyse. 5,5 ha of the domain are in Saint Joseph, roussane and marsanne grapes, and produce the cuvée "Cranilles". A top of the range wine as we like them. Also white Sarments in Vin de Pays and Gaby, a sweet viognier.

Following the family tradition and attached to his terroir, Maxime Verzier proposes: Condrieu Authentic in organic and biodynamic methods on the hillsides overlooking Chavanay; Saint-Joseph on the Blondeau and Ballustre plots facing the Pilat and old Syrah vines on the famous Madone d'Izeras plot. Also to be discovered are Connivence, Bohème and Syrah, IGP des Collines Rhodaniennes, almost all of which are sold out. On the Seyssuel side, a 100% Syrah cuvée called Première Lueur. Please note that the estate's gîte is no longer available for rent.

A great place. An independent shop that honors organic and local products. Animated by organic enthusiasts, the store offers a real market of products from organic agriculture with fruits and vegetables, dairy products, organic bread, organic wines from different regions, beers, cheeses, aromatic herbs, but also beauty and cleaning products that respect our environment. Even an organic bookshop! A beautiful spirit reigns at this address made of passion and sharing.

Xavier Boy created his field in 1992. From its young vines, the wine grower knows how to create a Domaine de Pierre Blanche 2002 with aromas of black fruits and scale. To discover.

The oldest domain of Chavanay finds its origins in 1797. An ancestral know-how - historical domain of the côte-rôtie AOP -, exceptional vines developed by Romain Decelle who converted the domain to organic viticulture. In an extraordinary setting, De Boisseyt has 11 hectares of vines to produce Côte-Rôtie "Côte Blonde", Condrieu "Les Corbonnes" and elegant and powerful St. Joseph wines. Visit the cellar for a tasting with many offers of visits, including a walk on the hillsides of Chavanay.

On 17 hectares where generations succeed one another in the vineyards and in the stone cellars, Lionel Faury raises the jewels of the northern Côtes-du-Rhône: Côte-Rôtie, Condrieu and Saint Joseph. In viticulture as well as in vinification, the domain has the constant concern to develop the respect of the terroir and the characteristics of the vintage and he succeeds very well with each vintage. With the Cuvée de Condrieu La Berne, Lionel Faury lets the grapes from vines that are over 40 years old express themselves. In côte-rôtie, cuvée Révinescence.