The best local producers Midi-Pyrénées

Séverine and Franck raise fattened ducks, guinea fowl and chickens on their mountain farm in the heart of the regional nature park. These poultry raised in "full Err" are fed in the rules of the art with a 100% vegetable food. The whole chain from breeding to sale is controlled - no intermediaries and above all, animal welfare is a point of honour. Thanks to complementary training (Séverine studied agriculture and Franck studied hotel management), this couple offers healthy and high quality products. The Petit Futé has cracked.

A few kilometers from Salles-Curan, Céline Jeanjean invites visitors to discover her free-range processing of fattened ducks. It's a fun tour of her mini-farm and laboratory. You can watch ducks being born in incubators, or watch a force-feeding demonstration. A snack can be served on request: foie gras, pâté, dried duck breast and dry duck sausage on the table (and spit-roasted cake for sweet tooths). A real treat!

Nicolas Robinson is one of the few master vinegar makers in France. He selects organic wines and grape varieties from the winegrowers of the Hérault region and is committed to producing natural organic vinegars, respecting the environment and distributing them in a short circuit with a system of deposits. Traditional red wine vinegar, balsamic vinegar, traditional white wine vinegar... You will certainly find in its store the vinegar which will delight your papillae!

What is the cheese with such a marbled paste and smooth texture? The Bleu des Causses AOP of course! In the vicinity of Rodez, Laurence and Christian welcome you to their farm in Gazenas. The passionate couple will introduce you to their herd of Simmental and Montbéliard cows. Their quality milk is used to make this delicious cheese from Aveyron. The farmers will explain their work, from birth to milking, through the requirements of making this great blue cheese. Cheese sales at the farm.

L'Atelier has moved to a new address. Come to Place Saint Gimer to discover this not-to-be-missed spot, a favorite with truffle lovers. Philippe Barrière, truffle grower and bon vivant, invites you to enjoy his delicious truffle tapas in the dining room or on the terrace. You'll also find a range of products that go perfectly with the black diamond: local wines, Muscat de Saint Jean, olive oil, tapenades... and, depending on the season, autumn truffles, white Italian truffles or summer truffles. So sit back and enjoy!

Carole and Laurent Gomez currently work with 350 beehives, scattered along the Mediterranean coast. They sell their products mainly at the farm and at local markets. You will have the opportunity to learn more about the work of the beekeeper through panels, slide show photos ... Their products - honeys, gingerbreads, caramandes (subtle mixture of almonds and caramel), royal jelly, pollen, boxes - are sold directly from producer to consumer, either on the markets from June to September, or in the shop at the farm all year.

Malou, a passionate beekeeper, takes care of her bees with love, as they gather wild flowers in the mountain pastures of Bordères-Louron. She not only produces honey with an incomparable taste, but also organic honey jams, gingerbread, and black nougat. Malou has also recently taken care of several hens that will provide you with fresh eggs. Don't hesitate to make a detour, this visit is really worth it, as much for the quality of the gourmet products as for what you learn. You can also find Malou at the market of Arreau on Thursday morning.

Béatrice and Jean-Pierre Pointu raise and force-feed geese and ducks, produce their own foie gras, cook their own preserves, raise and feed blond Aquitaine cows and their calves, grow garlic and cereals. They also have a sense of hospitality and it is with a smile that they welcome those who wish to visit this farm, on these hills with vast spaces. The EEC approved cannery also delivers recipes, such as veal croquettes, guaranteed. Here the slogan is "from the fork to the fork".

For almost 50 years, the Pradier family, beekeepers from father to daughter, has been established on the edge of the southern Cévennes. Thanks to the hundreds of hives that Flora moves to different regions as the seasons change, she can offer honeys with a wide range of flavors: white heather, forest (fir and hawthorn), chestnut, lavender, lime, acacia... In addition, you'll find many other products: royal jelly, propolis, pollen, gingerbread, candy, lollipop, nougat, soap... quality products and unheated honeys to delight your taste buds!

Xavier and Benoit have sublimated the know-how of their uncle, a master jam maker, by keeping a traditional cooking process in a cauldron for their sweet and savory jars. The promise: an insatiable combination of tastes, the preservation of textures and flavors of carefully selected ingredients. With their team, they wish to share the joy of eating well by proposing a pretty range of jams, spreads, chutneys, confits, condiments, pestos and sauces, oils, vinegars and hummus, spreads or even fruit, herb and wine confits.

Wisco and Florence Romanzin welcome you to their bee farm. Lauriol's apiary operates about 200 to 300 colonies and pollinates the surrounding orchards. Passionate, they share the love of their profession. Pedagogues, the visit will be particularly appreciated by children. The honeys harvested from May to September and cold extracted are on sale in the shop: rapeseed, acacia, chestnut, sunflower and a thousand and one flowers from the Garonne valley. You will also find homemade gingerbread, propolis and honey vinegar.

In the salt marshes of Aigues-Mortes, ten salt workers perpetuate a tradition handed down from generation to generation, managing the movement of the water according to the weather. It is in summer, when the wind stops blowing, that millions of salt crystals form on the surface of the water. The salt workers then come to harvest the Fleur de Sel de Camargue manually. You can visit the salt pans on foot, by bicycle or by train and even participate in the harvesting of the Fleur de Sel. To take some home with you, find the salts produced on site in the dedicated store.

Even if the historic store in the town centre is still a must, the new store that has opened in the area is an invitation to indulge. In addition to its superb design, La Maison Escudier now offers a place to showcase its expertise and products: artisanal cassoulet cooked on site, available fresh in cassole, vacuum-packed, in jars or canned, a sausage library, artisanal charcuterie, foie gras... A fine selection of local products completes the offer. Guided tour and tasting for groups (min. 20 pers.).

Corinne has decided to make her passion her profession... with success! She practices "traditional" beekeeping, with the aim of producing quality honeys with different tastes and textures depending on the site and the year: the same flowers do not bloom every year at the right time depending on the weather conditions. Pollen, propolis, beeswax... are also part of the precious treasures collected in the hives. "Les Apidélices" is currently 300 hives spread over different locations.

Verfeuille is a specialist producer of Cévennes chestnuts, located in Ventalon in the Cévennes. Since 1990, Verfeuille has been perpetuating the region's traditional know-how. Their passionate team works in a modern workshop, where they develop the Cévennes chestnut grove. Verfeuille offers a wide range of Cévennes chestnut delights, with different flavors such as orange, vanilla, pear, chocolate and hazelnut, as well as vanilla chestnut cream. They also produce orange and plain Cévennes chestnut jams. For beer lovers, Verfeuille also offers Cévennes chestnut beers, available in blond, white or brown. Chestnut-growing has been deeply rooted in the Cévennes since the Middle Ages, and Verfeuille continues this tradition with passion.

Welcome to a unique farm born from Marie and Hervé's passion for nature, plants and a certain return to the simplicity of the land. In this extraordinary garden, the flowers are edible (and delicious), they are eaten fresh of course but also dried in herbal tea where they are sometimes associated with herbs grown on site and plants from the wild. A saffron farm and a market garden complete the offer.

Geese and ducks make the reputation of the Ferme de l'Estive. The Cazaux family transforms them into foie gras, confits, gizzards, pâtés but also dried duck breasts. A range of cooked dishes is also offered, based on tasty local recipes: daube, Tarbais beans with duck confit, duck tagine with fresh vegetables and fruit. Bernard Cazeaux can offer you a tasting, which will allow you to discover the quality of his products. It is also possible to buy whole geese and ducks, from October to April.

Artignac is a town in Campagne-d'Armagnac, known as a producer of foie gras.

Located in the small Gers village of Loubédat, Ferme le Bayle is a producer of duck foie gras. You can order their products online or visit the farm for a tour and tasting. Ferme le Bayle has won several medals and awards for the quality of its foie gras, including a gold medal for whole preserved duck foie gras and a silver medal for whole semi-preserved duck foie gras. They also offer award-winning duck rillettes.

Ferme Monlezun is a duck producer located in Saint-Germé, in the town of Monlezun, in the Gers department. Open all year round, the farm offers tours by appointment. Visitors can discover the different stages of duck production, as well as taste and buy local products such as foie gras, confit, cassoulet, magrets aux cèpes and leg of duck gigolettes with mushrooms. Ferme Monlezun has been awarded the "Bienvenue à la Ferme" label, and offers an authentic experience of local gastronomy. To complete the tour, wine lovers can also visit the Syndicat des Vins de Saint Mont, located in Saint-Mont, where they can discover the region's AOC wines. The Saint Mont vineyard also offers wine tourism activities, discovery tours and accommodation for visitors.

Before reaching the store, you cross the pastures where the ducks frolic. You arrive in front of this old Gascon house, surrounded by oaks and greenery. Step inside and you'll discover all the great recipes: jars of foie gras, garbure paysanne, confits and so much more, as well as a whole range of top-quality fresh produce. The ducks are fed on the farm's own cereals, and traditionally force-fed on whole-grain corn.

Since 1998, Carole and Fabien Jeanjean have been committed to producing organic quality oil and tapenades. Their flagship product is Nîmes PDO olive oil, but they also produce oils from aglandau and bouteillan, as well as some highly original aromatic oils: try the thyme and garlic oil, and the cep and basil oil! Our expertise has been rewarded with three medals at the 2018 Concours Général Agricole de Paris for our Marcel, Hugo and Les Capitelles cuvées.

La Ferme des Pendelles perpetuates the art of artisanal pastry-making. Their specialty, the spit-roasted cake, is baked over a wood fire, each golden layer a testament to the craftsmanship of their hands. In addition to this delicacy, the farm offers a variety of pies: plain, blueberry, morello cherry or chocolate chip. For gourmets who prefer savoury dishes, the red label Tarbais beans, cooked in goose fat with bacon and vegetable stock, are a typical regional treat. All carefully packed in charming red-and-white-checkered jars.

The Château de Montfrin, built on this mound of earth and rock overlooking the village, produces organically grown oil (AB label since 2010). 120,000 olive trees are planted on this hill, which was once a refuge for animals fleeing the recurrent floods of the intrepid Gardon river. Grouped together in a union oléicole, the site's producers offer 3 oils. Moulin des Ombres (the estate's flagship oil), Château de Montfrin (a predominantly "arquebine" blend) and Petit Château (a predominantly "petit ribier" blend).

Local products are honored at Délices d'Isabelle, a farm that favors conviviality. Here the watchword is simplicity. In the yard of the farm, roosters, hens, chicks, cats, and bitches rub shoulders in complete indifference. You will cross geese and ducks gambolling in the open air before the force-feeding. Isabelle will be there to welcome you and give you explanations on the breeding and the transformation. She has developed a wide range of products for sale in the store; foie gras, confits, pâtés, ready-made meals...

Carine and Arnaud Chotard work with their partner duck and goose breeders to transform their farm produce into delicious dishes. All products are homemade, and many have won medals at the Concours Général Agricole. You can buy preserved and semi-cooked foies gras, duck breast stuffed with foie gras, pâtés, rillettes and dry duck sausage with foie gras direct from the farm.

This farm raises fat ducks and free-range pork. The family farm, managed by Delphine and Nicolas, has a canning factory. You will find all the variations of duck, fresh or cooked, and of course the traditional foie gras. But also pork meat, as well as black pudding, sausages or ham... It is a traditional breeding, that the owners will be happy to show you around (make an appointment by phone).

Bastien Beaurain, farmer and canner, raises and processes his ducks. He produces a delicious range of gastronomic specialties with the South-Western stamp: foie gras, stuffed neck, confits, rillettes, pâtés, garbure, cassoulet... Some recipes are out of the ordinary, such as chili con canard, duck with prunes or "bologna" sauce. Bastien not only raises ducks, but also llamas, black pigs, wallabies, goats, donkeys... The park can be visited freely, as long as you respect the quietness of the animals.

Isabelle Marret-Desconet cultivates a chestnut grove of about four hectares near her farm and concocts in her laboratory delicious chestnut creams with vanilla, chestnut flour, natural chestnuts, etc. She also produces honey, including a delicious chestnut honey and an original honey flavoured with orange blossom that delights children. Also on the shelves, donkey milk and chestnut soaps. An excellent house and excellent products that can be found at local fairs and markets.

In this family of beekeepers, if no one has the bumblebee, it is surely thanks to the delights resulting from the 400 hives laid out between the valleys of the Neste and the Louron. Visiting this artisanal company is both educational and instructive but also a real pleasure which ends with the tasting of the famous honey sweets, melting pastilles with a thousand virtues. You can also find them on the local markets. A gourmet tip: honey jam is one of the specialities of the house: listen only to your heart!

The Domaine de la Mer Blanche has 3 hectares of organic land with 800 olive trees, one hectare of pomegranate trees and one hectare of fig trees. The Mer Blanche olive oil comes from the olive tree, emblematic of the Catalan region. It is a blend of black and green olives that gives birth to this oil, which is highly appreciated for its balance, its aromatic richness (especially tomato flavour) and its beautiful roundness in the mouth.

In the hamlet of Puigt, on the road to Rabouillet, this small processing workshop produces high quality certified organic jams. They are made in the pure tradition of artisanal jam making in a cauldron over a low heat with a minimum of 70% fruit. Most of the fruit used comes from a nearby farm that grows organically. Jams with cane sugar, fruit purees without added sugar, onion and fig jams...

For nearly 100 years, combining tradition and modernity, but always with the aim of selecting the best olives, the Catalan offers you a tasting of its products which are declined in 3 ranges: the flavoured, the medium and the intense. Also on sale are tapenades, olive jams and olives in jars. Its museum, its production workshop open to the public and its guided tours are really instructive for the whole family.

In Espira-de-Conflent, Marie cultivates the spice of the gods in organic agriculture. For the record, saffron comes from the three orange-red stigmas that make up the pistil of a pretty mauve flower, called Crocus sativus. The harvest is done by hand every morning between October and November. On the website, a thousand tips on the medicinal virtues of saffron and many recipe ideas. Come and meet Marie to discuss her life with saffron and discover the products she makes from saffron (cookies, syrups, vinegars...).

Collioure is a town in the Pyrénées-Orientales region of France. Among the town's attractions is Anchois Roque, an emblematic house specializing in salted anchovies. The store offers a variety of recipes and artisanal products. Visitors can purchase products in-store or pick them up on site. In addition to anchovies, Anchois Roque also offers other regional specialties, a delicatessen and a selection of wines. Customers can also enjoy a free tasting session. Anchois Roque has been a family-run business in Collioure since 1870.

The story of Quercy des îles begins at the beginning of the 21st century on the heights of the town of Moissac. Edouard Bourreau discovered the golden pearl, the famous fruit of the Quercy region: the Chasselas of Moissac and gave birth to Quercy des îles. Its components give it a unique and refined taste. This blend, aged for eighteen months in oak barrels, smells of sunshine and cheerfulness for the aperitif. You can visit the cellars in Montaigu-de-Quercy run by the new owner Mathieu Albugues and of course stock up on this delicious beverage.

In the heart of Cahors, the shop offers you a wide choice of gastronomic specialities: traditional and creative whole foie gras, black truffles from Périgord, fine pâtés, duck confits, ready-made dishes, mushrooms and accompaniments, sweets, aperitifs and wines from the South West and a wide choice of gastronomic boxes. A reference in traditional South-West canning, the quality of the recipes is always there. Whether you are visiting or passing through Cahors, Maison Valette reserves a gourmet tasting for you.

Based in Laguiole, Claude Rus relies on his roots and ancestral traditions to make his products with the good taste of Aveyron. As a master craftsman and foie gras refiner, he is uncompromising about quality. The raw materials are rigorously selected and the lobes of duck foie gras are simply deveined, salted and peppered manually. No preservatives, no alcohol, no flavouring! Claude Rus also offers stuffed necks, quails, tripous, pâtés, fritons and other terrines, all made in the traditional way.

La Ferme de l'écureuil offers you organic fruits, vegetables, fruit juices and other farm preserves. The production is entirely organic since 1969. It is the passion that drives these farmers who have at heart to offer the best of what their land has to offer to consumers who find themselves as much by the quality as by the budget. The farm is present on the market of Moissac every Saturday but you can also find these products on various sites of the region as well as directly from the producer

The preservation of fish with salt has been practiced in Roussillon since the Middle Ages. In 1870, Alphonse Roque established himself in Collioure as a cooper and salt maker and founded Maison Roque. The family business works in the ancestral tradition of salting anchovies, from salting to maturation to packaging, in compliance with European standards. In the store, you will find the traditional anchovies in salt, fillets in oil, anchovies in vinegar and "roquerones" (marinated anchovies), but also anchovy cream and anchovy paste.

What has made the reputation of this family farm, is the choice to offer for sale only seasonal fruits and vegetables. Forget the ratatouille in winter if you shop there! Just look at their rich and colourful stalls in summer, or turning to beige and brown in winter. As far as the environment is concerned, the Mas Blanc team has chosen to use integrated pest management. Selection of local products (wines, cheeses...)

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!

"Duck first," Nadine and Aurélie would tell you! In the shop of the Ferme du Petit Larroudé, the duck is king. Raised in the open air, force-fed in the old-fashioned way with grain corn from the farm's own production, it is carefully cooked. You will find all the typical recipes you love: pâtés, rillettes, garbure, confit, foie gras... all at a very affordable price for an undeniable quality! In the small shop with its exposed beams, charm and friendliness are waiting for you. The mistresses of the place also offer a superb gîte in a traditional Gascon house.

An unconditional love of the land, the desire to bring out the soul of the terroir and a working philosophy based on intra-cellular vinification are the guidelines of the Ciry Cattaneo estate, created by David Ciry, an oenologist by trade, and Marion Cattaneo, a chocolatier. You will enjoy Sang Neuf, Malabestia, Les Petites Choses and Les Hirondelles, all produced in limited quantities.

Wine and chocolate tastings for groups of individuals at the Marions Les Chocolats chocolate factory in Pennautier are available on request.

In the Edo family, we meet passionate people who raise bees to offer delicious honeys entirely local and from the family production. Sensitive to its environment, the Edo family pollinates local crops with hundreds of beehives installed around the Thau basin and its surroundings. In jars, one discovers a beautiful diversity of honeys with textures, colors and perfumes which vary between the honey of lavender, scrubland, rosemary and heather, sunflower, chestnut tree..

The store in Payrac offers products from the farm at 10 m. Moreover, it is visited every weekday evening in summer, with tastings. Freshness and quality of products guaranteed! The fresh produce section is an important part of the store and the summer barbecue is just waiting for the duck sausages: you can't get more local. A restaurant opened in May 2022, called Le Séchoir because it is located in a former tobacco drying shed, right next to the store.

It was in 2013 that Laurent Faure decided to set up his vinegar factory in an old wine storehouse in Coursan, his native village. Here, he makes balsamic vinegars and wine vinegars flavoured with fruit and spices. Granhota's range of vinegars is made from Languedoc wines aged in oak barrels, guaranteed sulfite-, preservative- and colourant-free. It is available in both plain and flavoured versions, embracing the Aude terroir with balance (fruit, rare spices, aromatic herbs, Corbières saffron...).

The Gruissan Oil Mill, located on the outskirts of the Massif de la Clape, owes its existence to the true passion of its owner, Frédéric Granier, an olive farmer since 1996, who created the Gruissan mill in 2009. Specialised in the plantation of the olive tree up to the sale of finished products through an assiduous and meticulous control. Thanks to their diversity of character, the olive groves planted near the mill allow the elaboration of subtle blends as well as varietal vintages. Lucques, Olivière, Bouteillan, Aglandeau and Picholine, that is to say about 1,800 trees whose green fruits are found in the productions elaborated by Frédéric Granier. There are no less than 20 references of olive oils that the producer offers in his store. The store reflects the traditions of the South: many regional and Provencal products are presented here, in addition to the mill's own productions. In addition to the wide range of olive oils, you will be able to indulge yourself with olive oil-based cosmetics, shower gels and soaps, as well as honey and other souvenir items and gift ideas (hand towels, tea towels, potholders, gourmet baskets, etc.). The olive grower will be happy to show you around his workshop and his mill: you will then be able to discover what goes into the making of his local products. A warm welcome, for individuals as well as for groups.

In this family farm, each generation has brought its own ideas. Today, Raphaël, Virginie and her husband Thibault, grow cereals and make flour, pasta, bread and pastries; while their parents keep their hands on the breeding activities. The family offers to share their passion and their work, every Wednesday of the year, during visits led with great generosity by Virginie. The discovery appeals to all the senses, through a walk in the wheat fields, a caress to the sheep, a tasting...

Based in the Lautrec area, Sébastien is a small-scale farmer who produces the famous pink garlic, renowned for its taste and preservation qualities. A regular at fairs and gastronomic events, the young farmer now offers his products for sale on his website. It's yet another way of highlighting his work and expertise, which are the pride and renown of an entire region. Label Rouge and IGP pink garlic, but also black garlic obtained after a month's maturing.