The best local producers France

Professional beekeepers with recognized expertise, Jean-Claude and Corine Salles perpetuate a traditional art by transhumantly moving their hives from the Basque mountains to the hillsides of Béarn, harvesting true "crus de la nature", representing floral diversity. At their honey house, they extract, select and refine honeys for bouquets ranging from the sweetest - acacia-horsetail flowers - to the most distinctive, chestnut, and also make heather honey gingerbread and artisanal jams according to the traditional recipes of Amatxi (Basque for grandmother).

This bastide takes its name from the nearby stream that runs through Cadenet before emptying into the Durance. Léo has joined his parents Carine and Roland Coupat on the certified organic estate. They farm 4,000 olive trees on 15 hectares formerly planted with vines. 95% of the trees are of the aglandau variety. Salonenque and picholine complete the orchard. Concerned in every way with the quality of the oil they produce, they crush their own olives. The result is a fruité vert or "intense taste" AOC Provence and a fruité noir tradition with black olive aromas.

Moulin Castelas, a family-run olive-growing treasure in the heart of Les Baux de Provence, offers an authentic Provencal experience: visit the Moulin to learn about the extraction process for their intensely aromatic olive oils. Taste some of the 20 different blends of olive oil in the garden under the shade of the arbour. Stroll and explore the orchard on your own, following an educational and contemplative audio trail. A truly unique experience in a true paradise...

The world-famous gooseberry jam with quill pen has been the pride of the Barisiens since 1344. This house, founded in 1879 by Mr. Amiable, was bought in 1974, with its manufacturing secrets, by the family of Anne Dutriez, your hostess. Alongside red, white and pink currant jams, you will discover a range of specialities from Lorraine: syrups, juices, local beers and wines, spices, herbal teas... And also: natural cosmetics, mead, etc.

The olive oil produced here is a little jewel. From the 6 ha of organically grown olive trees, Guillaume produces: an explosive Haute-Provence PDO, 2 mono-varietal oils based on bouteillan and aglandau, and 2 lemon or bergamot flavoured oils. The olives are harvested by hand to ensure optimum ripeness and quickly pressed to retain maximum flavour. And in an eco-friendly spirit, Guillaume uses the remaining olive paste to spread on his land as fertilizer, and the stone waste to fuel the stove.

The Biscuiterie de Quinéville in Saint-Vaast, with its pretty store stocked daily, offers not only wonderful cakes, but also a number of local products that we love. There's also a tea room where you can enjoy pastries overlooking the harbour. We particularly like the terrace in summer. Special mention for the caramels, some of the best in the area. Give in to temptation and you'll never regret it!

Would you like to discover or rediscover the one and only madeleine of Dax? To do so, you have to go through the door of the little shop of Maison Cazelle. With its old-fashioned charm from the beginning of the 20th century and its retro décor, it is one of the oldest in the town. Founded in 1906, this family-run business has built its reputation on the famous madeleine de Dax, sold in pretty blue or pink cardboard boxes. The recipe has been jealously guarded for five generations, and today by Sébastien and Clément. It is a must for all gourmets!

After a narrow and winding road surrounded by scrubland and pine trees, we discover it, on the hillside, just at the entrance of the peaceful abbey. You will find various breads from the bakery of the monks of Le Barroux, wines, assortments of cakes (coconut buttercup and chocolate buttercup especially made on the spot) as well as a selection of products from other monasteries such as liqueurs from the Lérins Islands. To guarantee their authenticity, all are labelled MONASTIC.

A dynamic direction for this delicatessen adjoining the IFS-certified artisanal cannery, founded in 1991, which produces a wide range of Provencal specialties in the purest tradition, including their flagship product: rock fish soup. You're invited to discover a 200 m² boutique dedicated to the region's terroir, with 200 producers/suppliers and over 50 Provençal estates, as well as fine grocery products and, of course, the local products of the Au Bec Fin cannery made on site.

In early 2020, during the first confinement, a new project was born in Commes in the Bessin region, between Bayeux and the D-Day beaches. L'Arbre, an agri-cultural third place, is the result of the strong ties that exist in the small commune. From now on, one and the same place will bring together agriculture and culture. Inspiring!

On the agricultural side: Le Jardin de Deux'Main. A word of advice: take the time to stroll and smell the countryside before heading off to Port-en-Bessin. Stop off at Guillaume's! Passion and love, agroecology, no-till market gardening on living soil, agroforestry and permaculture are just some of the ingredients of his philosophy, and of his nearly three hectares of garden. The result: tasty fruit and vegetables. The market gardener is just like his garden: both delicate and generous. And don't forget the fresh eggs from his mini-farm. Direct sales every Tuesday and Friday.

On the cultural side: Tiers-Lieu L'Arbre. A place open to all (workshops, gatherings and events online). A perfect stopover for cyclists following the Vélomaritime or the cycle route from the D-Day landing beaches to Mont-Saint-Michel, the farm also offers self-catering accommodation. Guests share the communal living areas, cooking and eating together! And soon, a large auditorium, an associative café and a coworking space will see the light of day! It's an innovative place that advocates a collective approach: one to watch, as it evolves at great speed.

Wheat flour crushed on a stone millstone, farm baguettes, breads, pastries, cookies... Le Moulin de Thibo et Caro is all this at the same time. And we come from far away for this address which smells good the fresh crusty bread, just out of the oven. Moreover, on nice days, you can picnic there. Step by step, our two young farmers-bakers have made their business grow, climbing the steps of their ladder (of miller, of course!) by dint of work and talent.

There is such a thing as an ethical, humanist cookie factory in the Morlaix region! Respectful of the environment, Le Goff successfully combines quality, tradition and innovation, all the while respecting its own values. Here, everything is produced in France, and the many recipes will tantalize your taste buds: Breton cookies (a buttery delight), delicious cookies, aperitifs to share, nutritious cookies for top athletes, and more. A real treat before and after the Morlaix half-marathon!

The Védère cookie factory has been delighting taste buds with its cookies since 1905, and is one of the brands that have forged the region's gastronomy. The workshop perpetuates the artisanal production of Pyrenean cookies, lightly flavored with vanilla and covered in crystal-clear sugar. You'll also find boudoirs des Pyrénées, petits buturres, the famous pies available in blueberry, lemon or chocolate chip flavors, hazelnut or almond croquants (to die for!), wafers, meringues, spit-roasted cakes... The craze never fails.

At the exit of Bagnères-de-Luchon, the Miellerie des Sept Molles is a honey producer since the beginning of the 60s with more than 700 hives. You can visit, discover the job and a store offers all the products of the hive: pollen, royal jelly, gingerbread, propolis-based products... And of course honey in different varieties: all flowers, acacia, rosemary, mountain, forest, sunflower, heather and rhododendron... A visit as cultural as tasty.

This store is a happy melting pot of local resources. Brin d'herbe is the farmers' store of the Rennes region. Here, you'll discover the finest farm produce from some twenty local producers. There's no doubt about the origin, quality and taste of the products. It's a different way of eating. One that respects the men and women who work there every day to produce exceptional food, most of it organic. We also go there for the conviviality of the place. As soon as you walk in, you stop for a coffee or a bite to eat with family or friends, while the kids have a great time on their own with the games on offer.

Located in the town of Péguilhan, the Auberge de Peguilhan is a restaurant offering on-site dining. It is possible to organize events such as weddings, family celebrations or banquets, with a capacity of 80 covers. Special menus are available for groups, children and vegetarians. Vacation vouchers are accepted. Reservations are recommended to guarantee quality and freshness. The auberge also offers three gîtes: a self-catering gîte, a family-run rural gîte for 13 people and a gîte du Cagire. These gîtes can accommodate up to 45 people. The Auberge de Peguilhan is a warm, family-run place where visitors can enjoy traditional dishes prepared with organic farm produce.

L'Hôtel du Pont Vieux is not only a charming hotel, ideally located for enjoying the wonders of the medieval city of Carcassonne. It is also committed to promoting good regional products, and has a grocery corner. This is where you'll find Catherine's wonderful jams, under the name "Confitures de la cité". While the packaging is elegant, don't hesitate to remove the lid to taste them: salted butter caramel, apple jelly with spices, kiwi from Cuxac d'Aude... with a steady stream of new flavors.

Isabelle Chiaroni makes canistrelli, frappi, bastelle, sciaccia, bruccio fritters, crisps, slippers and seasonal pastries all year round in her small shop/workshop... To supply the entire Alta-Rocca and beyond. You will be able to enjoy this sweet and salty artisanal production in complete confidence on an adorable little terrace all dressed in red. All day long, slate dishes for good homemade dishes: stuffed zucchini, veal with olives... A small, courageous and gourmet company!

Piment d'Espelette is grown in open fields to the rhythm of our region's bioclimate. Maison Bipertegia naturally takes care of its plants, from sowing to ripening. They are then hand-picked and rigorously sorted 1 by 1 at each stage, from harvesting to processing into powder and its derivatives in our own workshop. Our producer claims "a passion for good taste, because we are the ^1st consumers and we are proud to offer what we like to eat". Quality, generosity and sound advice when you visit our store!

Bertrand Héraudeau has been running this family business for a short time. Trained as a pastry chef, he never ceases to put his qualities forward to the point of obtaining, in 2018, the title of best jam maker in France. Rétais and tourists are not mistaken, they are many to make a stop in this shop located two steps from the bell tower. Each product is carefully made, without chemicals or preservatives. The quality is such that each year several are awarded.

A pretty store on the road to Appieto to introduce you to the different flavors of honey. From the sweetness of spring honey to the taste of autumn honey, flavors and textures change with nature and the work of these winged workers. Here you'll find honeys, canistrelli, nougats and other by-products. From the plains and mountains of the micro-region and beehives moved with the seasons. You'll be able to ask any questions you may have, and even cure them with a few drops of honey...

La Ferme de Sorval is a haven of peace in the heart of nature. This former abbey farm offers luxury and nature. On its organic estate, you can discover the many farm animals... and even ponies. In the nearby woods, you may even catch a glimpse of wild animals. The accommodation, decorated with passion and care, will make you feel right at home. Calm, greenery and comfort... Ferme de Sorval is a real little paradise to discover during your stay in the region!

An outstanding winemaker, Jérôme Arnoux has 20 years of vineyard and cellar experience behind him, managing two niches at the same time. First, a 15-hectare estate, part of which is organic. Then there's "Les caves de la Reine Jeanne" (Queen Jeanne's cellars), where visitors are welcomed under medieval vaults and arches. It's hard to recommend a particular vintage, such is the care taken with each one. Our senses nevertheless came to rest on this "Exception", a 2018 Arbois rouge trousseau. A perfume of fresh fruit of unprecedented finesse, combined with a range of suppleness on the palate.

It's anyone's guess whether the Guidoni family deliberately chose to make their home on the airport road, the one that smacks of the nostalgia of returning from vacation! In any case, it's an ideal place to make the last purchases that will fill your suitcases. The members of the Guidoni clan are breeders, producers, butchers and charcutiers. A sure bet for anyone wanting to buy salciccia (sausage), panzetta or lonzu, among other cheeses, canistrelli and other local culinary delights!

After spending three years in her uncle's laboratory, Laurine Serra took over the business to turn it into a reference point, dedicated to Cervione hazelnuts. Here, hazelnuts are transformed into sweet (spreads, honey and hazelnut delicacies, hazelnut cream, etc.) and savory (hazelnut flour, hazelnut oil, etc.) dishes. Salinu is the star of the store and is sold all over the island. It's a condiment made from salt (10%) and hazelnuts (90%), ideal for salads and soups. A Corsican must-have!

Corinne and Emilie run their farm in a spirit of conviviality and sharing. You come to eat here to experience an authentic culinary terroir. Duck sausage served with aperitif. Starters include rillettes and foie gras pâté, soup or garbure. Magret, confit, poule au pot, cochon à la broche and other traditional recipes. Homemade apple crumble for dessert. A glass of Buzet wine with all that, and life is good!

Le Rheu Maraichers - a.k.a. Laurie and Matthieu Vallais - grow sustainable fruit and vegetables. At this direct-sales farm, people come to shop for the week. In addition to produce grown on the farm, the store offers local products, often organic (cheeses, meats, farm ciders, eggs...). It's impossible to leave without fresh spinach! We're already salivating at the idea of frying it in a pan with shallots in salted butter. When the weather's nice, strawberries are a joy to pick. Chickens and rabbits enjoy a visit from young and old alike. Just a stone's throw from Rennes, the store has retained its rural, family feel.

In Rue de la Chouette, you'll find the Dijon boutique of Moutarderie Fallot. Here, you'll discover the preserved, artisanal mustard-making process: mustard seeds are ground on a stone millstone. Once or twice a month, the millstone on display in Dijon comes into operation to prepare Meursault mustard before your very eyes. At night, a hologram comes to life, showing you how the product is made. Pay a visit to the head office in Beaune. Linger at the mustard bar to discover all the flavors.

The Rucher de la Colline de Ferdrupt offers delicious honeys harvested in Eastern France (Vosges, Haute-Saône and Alsace). All honeys are cold extracted to preserve all their qualities and flavors. The Rucher de la Colline works only in short circuit, from the producer to the consumer, to guarantee an authentic product. The mountain honey has even received a "coup de coeur" from the jury during the Vosges Terroir contest. The apiary also offers gift boxes and baskets. The home-made gingerbread is also delicious.

At Le Trivalou, owner and chef Cyril understands that cassoulet has to be exportable. If you're in Carcassonne or just passing through, we urge you to come and taste it on site, with the medieval city just around the corner. It's made to the highest standards and is entirely homemade, right down to the duck breasts, which Cyril confits on the spot. Please note that everything you eat in this restaurant is homemade. If you prefer to eat your cassoulet at home with friends or family, you can place your order via their website. In addition to cassoulet, Trivalou's foie gras is also available to take away. Delivery should soon be available throughout France, but that's for later...to be continued.

Gourmandises Médiévales, in Provins, is both a cookie shop and a culinary workshop. The manager of this warm and inviting store, whose fragrances are reminiscent of childhood, brings medieval gastronomy back to life with sweet and savoury treats inspired by the traditions of the Middle Ages: rose products, honey loaves, galettes and marzipans... available individually or in pretty baskets. You can also take part in an on-site culinary workshop.

The benchmark for asparagus production in Alsace. The Haenni farm planted its first asparagus claws in 1983. This little-used crop enabled the farm to open up to direct sales. The asparagus was so successful that the farm now covers 28 hectares, and the store has had to expand. It has to be said that the quality of the asparagus is very important to this family-run business, and customers are well aware of this! For gourmets, asparagus is sold in 2 sheds in Vieux-Thann and Sausheim.

At the oil mill, we've been grinding since 1850! Thanks to ancestral craftsmanship, the oil flows like gold. The large stone millstone grinds walnuts (from local producers), hazelnuts, almonds, pistachios, peanuts, rapeseed and organic sesame. Hydraulic presses dating from 1920 produce a precious nectar which is left to settle for 15 days to 1 month before bottling. Production takes place all year round. Come and discover the oil production process. The workshop also produces fruit and vegetable vinegars, mustard and sells local products.

Excellent creations and a magnificent location: the Sainte-Mère-Église cookie store lives up to all its promises! Renowned for the quality of their manufacture and the care given to raw materials, the creations come in cookies, chocolates, confectionery and a thousand other wonders. You'll also find many other delicatessen offerings here, as well as an excellent tearoom, so you can savour the local cookies as quickly as possible!

Brittany is not only appreciated for the beauty of its landscapes: the gastronomy and the local specialities are also there for a lot. That's why, whether you are just passing through or already familiar with the region, the Joubard cookie factory is a must. Fruits of a sixty years old tradition, these cookies are emblematic of the Breton cuisine. Pure butter galettes with Guérande salt, chocolate filled cookies, Breton cake with prune cream... There is something for everyone, and it is a real treat.

La Ferme du Château has become a popular place to buy seasonal vegetables and fruit. A "short circuit" formula with Olivier Père who has developed his market gardening activity by opening a self-service shop and even a direct picking place depending on the season. A partnership with the Moulin à Vent farm allows you to order vacuum-packed beef, heifer, veal and pork. La Ferme du Château allows city dwellers to buy their products as close as possible to the farmers. Good for the conscience!

Since 1960, these artisan canners have been a trusted name in both goose and duck: every year, the company wins a medal at the Salon de l'Agriculture in Paris. New products include a fig verrine filled with foie gras and pineau des Charentes, and goose rillettes. They were awarded the Palme d'Or 2023 for whole Périgord goose foie gras. 2 stores open in Sarlat (7, rue de la Liberté) and Le Bugue (20, place de l'Hôtel de ville). The workshop is open to visitors in July and August, with a free tasting.

The Richard family has been working with olives since 1885. The first mill in Nyons was inaugurated in 1922. Then came the move to Aouste-sur-Sye in 1958, and finally the inauguration of the new Montoison mill, dedicated to walnuts and rapeseed, in 2006, with its direct sales boutique. Huilerie Richard now has 19 truck stores, 10 stores and 4 mills. The know-how and rigorous extraction methods used to produce our oils have remained unchanged for 140 years. In the Drôme region, you can buy direct in Montoison, next to the mill dedicated to the production of roasted walnuts, hazelnuts and rapeseed, but also in Aouste-sur-Sye in a pretty stone store, and finally in Nyons, in the store next to the olive oil mill. Come and discover the expertise of an Artisan Moulinier at the Montoison Boutique, where you'll be told the story of the Maison Richard during a tasting session at the oil bar, followed by a tour of the mill. A fascinating and gourmet immersion.

Alongside olive oil, the ancestral star, and olive by-products, the company has expanded its range to include gourmet oils, a host of sweet and savoury grocery products, as well as spreads and other gourmet products. L'huilerie Richard has also thought of your well-being with a fine selection of beauty and home products. For a unique experience, take a seat at the oil bar and dare a tasting!

The Brès farm, with its 1,900 olive trees of the tanche variety, is at the heart of the Nyons protected designation of origin zone. For six generations, the tanche has been worked to make PDO Nyons table olives and black olive paste called "affinade" as well as PDO olive oil, olivade, a green tanche olive paste with garlic and basil, and a tapenade made from Nyons olives flavoured with organic dried tomato. You will find these products for sale directly from the farm all year round and at local markets.

It is the oldest family business producing preserved fruit in France. Since 1921, 4 generations of the Beyer family have succeeded each other at the head of the Alsatian company. Thanks to the quality of its products and its traditional know-how, it offers different products such as jams and fruit preserves. Its latest innovation? Fruit spreads With 96% fruit, this range was awarded the Social and Societal Innovation prize. It is the ^first range of Nutriscore A products in the jam section!

Born 5,000 years B.C. from the encounter between alcohol and the air of time, vinegar is the result of a formidable natural alchemy that stings wine and turns it sour (vin-aigre). Jean-Philippe, an award-winning craftsman of taste, owns a handful of vinegar factories in France and produces some fifteen different vinegars fermented in oak barrels using fresh, local produce, with no additives, colorants or sugar. A fascinating visit!

Beekeeper Julien Compagnon produces honey and pollen from his local hives, as well as gingerbread, nougats, candies and cosmetics. His "workers" have made a name for themselves, earning the "Made in Jura" label. But these exceptional products are not the only ones to win awards, as was the case at the Concours Général Agricole 2023, with a double silver medal for fir and mountain honey.

The Laurent family practices organic dairy farming. Here, you will discover the profession of breeder, the farm animals (cows, horses, pigs). Through the windows of the cheese dairy, you will witness the different phases of cheese making. You will also be able to participate in the milking of the dairy. Before you leave, fill up on good organic products! Tchic (fresh white cheese of the day), munster, barkass, raclette, faisselle, yoghurts... You will also find products from the Ferme Laurent at L'Échoppe Paysanne in Ribeauvillé.