Gourmet products local specialties and wines Provence-Alpes-Côte D'Azur

The estate is located on a former Templar commandery, but its name is inspired by the witches(lei masco in Provençal) who used to come here to gather medicinal plants. 25 hectares of vines on a magnificent estate of some 145 hectares and wines with personality. There is also a green olive oil with an artichoke taste. Organic products to be discovered at the domain or in some wine shops or delicatessens and at the table of many good restaurants. Guided tour by appointment in the majestic setting of the Cengle plateau.

In the mill built in 2002, Catherine and Jean-Benoit Hugues combine know-how, passion and all their sensitivity as olive growers to produce high-potency oils every year. 10 olive oils are produced, as well as 6 natural aromatic oils. This year, they're offering a convivial tasting in the mill courtyard under the olive trees. Visit, taste, stroll and liberate your senses. Contemplate the site too, thanks to an ingenious QR code system presenting the olive-growing profession.

This traditional cookie factory is an institution. Adeline Wendzinski perpetuates traditional, artisanal production of Provençal specialties. During production in the adjoining lab, croquants and navettes, plain or flavored, as well as croissants with pine nuts and other cookies (whose fragrances), hint at the flavors to come. As Christmas approaches, you'll find gibassiers and oil pumps. And old-fashioned pastries like Jalousie and Conversation.

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.

Anne and Pierre Chancel have started a new life by creating, 4 years ago, this preserved domain of 30 hectares at the foot of the Ventoux (12 hectares cultivated in organic way surrounded by 12 hectares of wood). Their first vintages are promising in the 3 colors and already on the best tables in Paris and the region. The hilly estate offers superb views with a marked circuit called "Chemin Sensationnel", a stroll marked out with activities (well-being workshops, readings) which ends with a picnic and wine tasting. A must see.

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.

The motto of the house: "Create, taste, share". This playful and friendly place honors the local produce of Nice as much for drinking as for eating because it is dedicated to the world of aperitifs. 4 distinct areas make up this establishment: the cellar (wines, spirits, rare beers...), the grocery store (antipasti, olives, breads...), the cheese shop (regional cheeses) and the delicatessen (Parma and Bayonne hams, sausages, verrine...). The store even offers cocktail and gourmet boxes, shakers, and everything you need for a successful aperitif!

Housed in a precious case reminiscent of a doll's house, this patisserie offers handcrafted local specialties: Niçois macaroons with almonds and fruit hearts, or with ganache and natural flavors, "Les Coquettes" flower candy pearls, chocolate sardines, crystallized flower brioche and candied fruit, not forgetting the surprising MaGlagla, a giant macaroon filled with ice cream... Just a few of the sweet treats you can carry under your arm. The orchestration is perfect, the expertise impeccable and the welcome charming.

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.

After having started at Philippe Da Silva's in the Gorges de Pennafort, Clotilde Lebec opened her pastry shop in the heart of her village for the pleasure of gourmets. She creates with passion confectionery, delicacies, and cakes to measure for all occasions. Try her inimitable apple, hazelnut and raisin cake, her hazelnut and chocolate cookies, her mini fruit pavlova or rum baba to share. Clotilde has also taken over the village bakery with her partner. Delicious breads and tasty pastries.

The estate extends over the communes of Villecroze, Flayosc and Tourtour whose appellations are respectively classified as AOP Coteaux-Varois en Provence, Côtes-de-Provence and IGP Coteaux du Verdon. We are in the heart of the Haut-Var-Verdon Regional Nature Park, and access from the main road to the 340-hectare estate (40 of which are planted vines) is a pure pleasure. At an altitude of 400 metres, you cross the undergrowth and enter the heart of the limestone and clay soils, before discovering the grandiose concrete cellar with its cathedral-like appearance.

The first glacier of Les Saintes and certainly the best! For over 35 years, Pierre Morère has been refining the recipes for his ice creams and sorbets, all home-made, made with fresh fruit and the best products (pistachio from Sicily, fruit from the islands, Camargue alcohol...). That's about sixty different flavours! Like its famous Camargue ice cream (with Camargue alcohol, puffed rice and milk jam) or the lemon-ginger-green or blood orange-pepper flavour! In addition, all the ice creams are made during the day.

The reputation of Florian confectionery is well established: it has become such an institution that it has become a museum of confectionery in the hinterland of Nice. But it's in the store on Nice's port side that the candied fruit, jams, flower preserves, caramels, nougats, calissons, fruit gels, sour sweets, crystallized flowers and homemade chocolate are made, all of which have made Florian's reputation. Take the opportunity to treat yourself! The workshop is open to visitors free of charge, except at weekends. A must-see!

Gourmet herself, Karine opened this store dedicated to sweets only: chocolate, candied fruits, old fashioned XXL meringues, calissons, nougats, orangettes, fruit jellies and dragees from Doucet. Everything is made in the region, artisanal, even the syrups made in Mane in the Alpes-de-Haute-Provence. Depending on the season, you can be tempted by pretty chocolate creations: handbags, pumps, eggs and chickens at Easter. Karine is at your service, in winter she will offer you a coffee and an orangette if outside the weather is crazy.

An address that will make all ice cream lovers melt with pleasure! The brand stands out for its artisanal ice creams and sorbets with 45 flavors! The recipe for success? Good fruits, sugar and quality milk. Try the Bubble Teas, the sweet or savory crepes, and the famous Soft Ice from Italy. The name "Glacier du Pin" is a double tribute to the eponymous square nearby and to the Antarctic glacier, threatened with extinction due to global warming. And the cherry on your ice cream? The owner is really nice!

This delicatessen in the St-Julien neighborhood is well known to Marseilles residents. Founded in 2012, this family business does not limit itself to Sicilian products, as the name of the place might imply, but rather to all the delights of the Botte: wines, cold cuts, cheeses, antipasti, cookies and delicatessen, pleasantly arranged in a space that is both modern and steeped in tradition. On-site catering at lunchtime, including a terrace under a pergola. The welcome is warm, the cuisine authentic and generous.

Nicolas Padiou, master pastry chef and master chocolatier, invites you to discover his savoir-faire through his creations: le Péruvien (chocolate shortbread, creamy chocolate and Peruvian chocolate mousse), Feuilletine (crunchy almond hazelnut praline). More than twenty varieties of chocolate made entirely on site can be discovered in this fabulous boutique, open all year round. From the dedicated website, you can make your own basket. The house also makes delicious artisanal ice creams and savoury specialities.

It's great to see the reappearance of local food shops in the pedestrianized town center! This new brand - butcher, delicatessen and caterer - offers only the finest products, exceptional French meats, matured meats, free-range poultry and artisanal charcuterie. The delicatessen dishes are prepared on site in the adjoining lab, and change with the seasons. Lucile's team is professional and attentive to your needs, whether it's for boning or trimming meat, ordering for a reception, or advice on cooking. The stall is a real invitation to cook if you're a gourmet.

The Domaine's 112 ha stretch at the foot of the Dentelles de Montmirail, with breathtaking views of the Dentelles and the Ventoux. Coyeux benefits from an exceptional terroir and high-altitude climate. The result is top-of-the-range, aromatic and elegant wines: muscats, red Beaumes and Gigondas and a dry, floral white wine. Try your hand at wine tasting with a cellar master or sommelier in the brand-new sales cellar. Stroll the vineyard's signposted GR trails with a picnic lunch, or explore the countryside on horseback or mountain bike.

A visit to Ma Ferme is a real moment of pleasure, we go there for the beautiful fruits and vegetables and the local products well presented in the dedicated space and also for the nursery and the garden center under greenhouse. 3 spaces in one and fresh, local, healthy! because as their slogan says From producer to consumer, there is only one step. The fresh produce departments follow the seasons, and when the weather is fine, you can come and pick your own vegetables, grown on the farm in sustainable agriculture. If you have a vegetable garden, you will be spoilt for choice.

Make Saint-Pierre de Méjans your wine tourism stopover in the Luberon, where viticulture has a long tradition. Jean-Marc and Wendy Gobbi, the new owners, have restored this fortified ^12th-century Benedictine priory to its former glory by developing the 13-hectare vineyard. The wines - which have won medals at competitions in San Francisco and Houston - come in powerful reds, lively rosés and delicate whites. Honey, olive oil and lavender are available on site.

The owner, originally from Lyon, shares his delicious finds in this delicatessen and wine cellar. You will find some of the finest French and Italian gastronomy. Epicureans will appreciate specialties such as Lyon and Iberian charcuterie, smoked salmon fillet, cheeses matured by Mother Richard, exceptional burrata and mozzarella, and sublime oils from Provence. As for wines, the choice is exceptional (more than 400 references) and wine lovers will delight in the expert advice.

A beautiful cooperative cellar nestled in the heart of the winery, ideal for tasting a wide range of rosé wines, but also whites and reds, some vintages in organic farming. The offer is mainly regional. On the way to your vacations, a nice gourmet shopping stop, with moderation of course. A favorite of two young organic wine growers with the Génération'elles vintage, the white (Rolle, Colombard) was awarded a medal at the Concours agricole de Paris 2023.

The place to be for food lovers. Right in the heart of Marseille's Carré d'Or district, L'Épicerie Maison Gourmande passionately selects the finest gourmet groceries, cheeses and charcuterie. You can complement your purchases with wines, champagnes and spirits. Some of the most famous names in the world, such as Petrossian Caviars and Salmon, La Tour d'Argent and some of the finest vintages, are also present. Lunch available every lunchtime. A gourmet reference address in Marseille to whet your appetite.

At the foot of the Grand Luberon, north of Aix-en-Provence, Château Val Joanis covers 400 hectares of preserved nature with 110 hectares of vines planted between pine and olive trees. The great diversity of the terroirs (limestone, pebbles, red clay) allows us to produce rich and elegant reds, fine and racy whites and fresh and tasty rosés. Here wines rhyme with conviviality, especially in summer with the Apéros de Val Jo and the Festival Les Musicales dans les Vignes de Provence. The gardens classified as "Remarkable Gardens" are worth a visit.

Since 1920, the beautiful history of the Domaine des Tournels and the Bologna family for several generations is written under the Provencal sun of the village of Ramatuelle, overlooking the bay of Pampelonne, at the foot of the Camarat lighthouse. 55 hectares of vines enjoy a fabulous location between land and sea at the foot of the Camarat lighthouse. The Domaine's team offers you visits all year round as well as personalized tastings of their Côtes de Provence and local wines. A wine tourism activity not to be missed in the Gulf of Saint-Tropez.

Shanty cookies is a crazy and humorous idea that crossed the mind of an Aixoise of Indian origin: to decline small messages on pure butter cookies. Since the very beginning, first in her apartment and now in her manufacturing premises in Vitrolles, Shanty has been producing her pure butter cookies in an artisanal way, plain or with different flavors such as lemon, chocolate, hazelnut... From the dough to the parcel sent by her, she does it all! Give her your message to print, a logo, a drawing: our favorites: "mommy is busy, sweetheart", "looking for a rich brown guy" or "I declare you my laziness"... and now in mini format for a funny aperitif!

The famous Italian grocery store, opened more than 20 years ago, is THE reference for transalpine gastronomy and catering. Fiorentina offers a wide range of fresh pasta and ravioli that make the house famous, antipasti, cold cuts, cheeses, wines... For lunch, home-made snacks on the go are offered during the week. A must-see address in the pleasant Endoume district, that you can't miss: it's open every day. Smiling welcome and good advice. Still highly recommended by the Petit Futé.

"I came here to cultivate the AUTHENTIC..." wrote Marcel Pagnol. A perfect slogan! The 149-hectare estate, including 32 hectares of vines, 17 of olive groves and 100 of Mediterranean forest, is located in the Maures plain, on a site protected for its exceptional flora and fauna. A ^15th-century sheepfold has been converted into a winery, which is now the sales cellar. The estate has been producing certified organic wines since 2015 in AOP Côtes de Provence and Côtes de Provence Notre-Dame des Anges, following in the footsteps of its certified organic olive oils from the outset.

Initially owned by the Templar order, it is one of the oldest vineyards in France. Classified growth since 1953, this immense wine estate of 130 ha, classified growth in Côte de Provence, of which 90 ha are vines in one piece, is exploited by Valérie Rousselle and her children. It is certified organic and biodynamic (DEMETER) since 2020. A vineyard path is open to the public. Reception at the cellar, visit of the cellar and tasting. Exhibitions and concerts.

Founded in 1950, the company offers some 300 varieties and appellations to feed your cheese platter. A team concerned about the quality of its products. An incredible variety of goat's cheeses by region, more or less made, all carefully matured. Customers come from far and wide. You can order trays that will be elaborated with taste, with the addition of seasonal fruits, grapes or figs that will make the gourmet agreement. Bonus: vacuum-packed if necessary. Also to be discovered is the Bordier butter, a product of excellence, available in several flavours.

The Domaine de la Giscle of the Audemard family, an independent winegrowers' estate of 45 hectares handed down from generation to generation, suffered a terrible fire on August 16-17, 2021. With strength and passion, the team of the domain has rebuilt a temporary building, where you can again taste and discover some bottles of their Côtes de Provence, the white and the rosé 2021 "Moulin de l'Isle", the rosé 2021 Exception, a blend of grenache for its fantastic aromas, cinsault for its finesse and syrah for its fruity side.

Meilleur Ouvrier de France, Maître Chocolatier, Pâtissier Confiseur, Philippe Segond continues to diversify his activities. For example, his signature is to be found on the fabulous dessert menu of the Japanese restaurant Koï. We love his gourmet creations, especially his chocolates in all their presentations, in small cakes and mignardises, ganaches, pralines, creams, entremets, bonbons, tablettes, truffles... In his laboratory, he transforms and blends the finest cocoa vintages, sublimating their intense aromas by marrying them with lime, passion fruit, fleur de sel... At Christmas, jewel cases of chocolate sweets compete with festive logs; at Easter, eggs and barnyard poultry make our little ones sparkle with envy. You can enjoy breakfast in the tearoom, with real fruit juice squeezed on demand or a pastry. The atmosphere, like the service, is very pleasant. A gentle break.

It is the oldest mill in France still in activity. Dating from the 13th century, it is now run by Max Doleatto, representing the^5th generation of the family. Seven different oils are produced from ripe olives, stored for 4 to 6 days. The "tradition" is a classic blend in which the red cayet variety dominates. The "authentic", on the other hand, is a singular oil, collected directly from the millstone. Come and taste it!

Heir to a know-how for 4 generations, Serge Clavel is the ambassador of berlingot and candied fruit in Carpentras. The fruits are true works of art that give a sumptuous opulence to the Table des Treize Desserts of Provencal Christmas. Serge has also developed the pastry section. His shop windows are real temptations, everything is made on the spot of course. We love the fabulous homemade fruit jellies made with seasonal products. In summer, the home-made ice creams are a delight for young and old, 40 flavors!

Founded in 1949, the Ubaye Valley Dairy Cooperative was created to promote traditional mountain cheese-making know-how. Currently the cooperative has 2 sites with a point of sale to individuals: the headquarters in Barcelonnette where dry cheeses are made, and La Bréole for fresh cheeses and yoghurts. Today, it groups together 11 mountain dairy farms for a collection of around 2 million litres of milk per year.

The cooperative was founded in 1988 by milk producers from the Queyras region, and today there are around ten of them. Mountain specialities and mixed-milk cow-goat cheeses are the hallmarks of this dairy, where you can pick up organic raclette, Tomme des Chalets, and their famous blue cheeses: organic Saint-Véran, Queyrassin made from whole goat's milk, Bleu du Haut Guil made from whole cow's milk, and Bleu du Queyras made from raw cow's milk, which won a silver medal at the Concours Agricole.

Here is a place that is unanimously appreciated. A den of pleasure over which reigns Joël Durand, master chocolatier. His store is a beautiful discovery not to be missed, for the pleasure of the senses. You will find chocolates, but also a wide variety of original delicacies. Originality is the house's trademark, especially when it comes to flavour combinations. It can be a little unsettling, but always surprising. Chocolate with lily of the valley, with lavender... the chocolate maker from Saint-Rémois is full of imagination and creativity. To visit urgently!

This is one of the city's oldest pastry shops, dating back to 1870. A tempting window display and generous pastries with just the right amount of sugar and butter. Whether you come here for melon confit, calissons, biscotins (hazelnuts surrounded by a butter cookie), olives de Provence (almonds surrounded by flaky chocolate) or a tarte au citron (exquisite), you won't be disappointed. The cannelés are extra special, as is the pompe à l'huile, one of the thirteen Christmas desserts. Special mention for the galette des rois. Béchard's frangipane has that little something extra... hazelnut cream, it seems. Too bad, kings only come once a year!

A real institution in Marseilles, herbalism-pharmacy has been present in the neighbourhood for six generations. In 1815, All Blaize founded the establishment. His great-granddaughter Martine Bonnabel-Blaize succeeds him and pursues alternative officinale, health by plants and minerals. Since 2013, the family business has been taken up by Cyril Coulard, a young, passionné, passionate and ambitious young pharmacist who intends to maintain the reputation of this Marseillaise institution. The woodwork and drawers are still in place. Herbal wellness of the liver, Swedish elixir, dry plants, essential oils, mother dyes of all kinds, ranging from Absinthe to Zédoaire, magnesium chloride or essential oil in Madagascar to spend the winter, the herbal teas, we find everything. To make a more precise idea of the variety and universal uses of the products offered, visit the website. In the shop, there is often the tail, but we take the time of the council. The sharp knowledge of medicinal plants has made the reputation of the house, which works for the maintenance of this endangered profession. Now the shop is open from a. m. to p. m. non stop!