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

This pretty little wine-growing estate in Lorraine worked with the family produces quality Provence wines in rosé, white and red to discover in the cellar.

Graziella welcomes us to discover Olivier Beltramini's creations, such as the chocolate cake made with homemade spread and coconut. It must be said that for 30 years this tea room, pastry shop, ice-cream parlour, chocolate maker has no longer had its regulars. Who hasn't tasted its Sisteronese brioche, chocolates, pure butter pastries, panettone and home-made ice creams? All homemade with rigorously selected products. Don't leave without a jam like the one with lemon-fennel or pumpkin spices. What a pleasure!

Le Mas de Cayol is a boutique located in Les Baux-de-Provence. They offer a wide range of Provencal products such as olive oils, olives and spreads, cosmetics, local produce, olive wood and wines. They also offer a drive-through and delivery service.

La Pourcine is a traditional goat farm in Haute-Provence, located some ten kilometres from Forcalquier, and about fifteen kilometres from Banon. You can enjoy the presence of animals and nature. You will find at the farm delicious small fresh cheeses, prepared with the milk of Joël and Brigitte's goats, banons, old-fashioned tommes, crottins, cachaille, but also sheep meat, chickens, eggs, spelt... The plus : possibility of renting a rural gîte.

The fine grocery store and the chic snaking have their address here! From Fauchon to Kaspia, passing through the house of truffle and raw chocolate Cluizel, a pléiade of gift boxes of major gastronomic brands around champagne, olive oil from Estoublon Castle, jams and mustard Bio, Foie gras, caviars, Caviars teas… Selected products with choice by Gilles Gaudefroy and his wife in their turn of France of flavours.

In this cosy bar and tea lounge with contemporary design, you can enjoy the delicacies of the house like pancakes and waffles as well as a ice waltz. The choice and quality are the perfect choice for these ice creams and with a choice of 40 fragrances. Your host, Xavier, is always in the care of its guests, and know that you can privatize the address for all your holidays and birthdays.

This baker baker will let you discover his different breads - complete, complete walnuts, cereals, olive, cressin, Italian, rye with certified red label meals. The menu also includes pastries - chanteclair, vacherin, royal, 3 chocolates, nit, tulip, timpani ice - and sandwiches (3,80 €) with raw ham, tomato and goat, sausage, ham and cheese, pan mayo, bogeyman, and many others to enjoy lunch or a snack.

Direct from the producer to the consumer, here is a good address for sheep cheese lovers. Claude Coste and his sister Bernadette have developed the family business, which was originally focused on lamb breeding. Their flock counts some 150 dairy ewes. In the cheese dairy adjacent to the sheepfold, Bernadette makes and matures her cheeses on a daily basis: fresh cheeses with garlic and fine herbs, creamy cheeses, dry cheeses, ashy cobblestones, bricks, brousse and also a mature tomme. Also smooth and easily digestible yogurts.

The Gaubens family has been running this family estate for six generations now. The orchard, of Roman origin, includes thousand-year-old olive trees. The harvest is taken to the oil mill in Coudoux, where it is produced in the traditional way. To preserve its quality, the oil that rises to the surface of the settling tank is collected "à la feuille". This equipment produces four types of oil, all fruité noir, from aglandau and salonenque olives. Over-ripening and the miller's know-how give them their particular flavors. Winner of eight awards at the Concours Général Agricole in Paris, including five gold medals, this oil will win you over!

A forester and alchemist of the garrigue, Anouchka's passion for nature has been passed down from her ancestors, and it was in the midst of wild harvesting that her desire to differentiate herself from traditional liqueurs and arranged rums was born. Doctor "ès. Rhum", she produces elixirs where organoleptic balance is mastered. Saffron, wild fennel, rose geranium, cade berry, rosemary, thyme flower or myrtle, the aesthetics of the bottles are sublimated by the plant or fruit that expresses itself, infuses itself and offers such a unique and particular taste. Divinely addictive!

Situated at an altitude of 450 m, the Salvator estate is made up of 40 hectares of multi-centenary olive trees. This terroir gives Sophie and Frédéric Pinatel's olives a unique character. Four oils are extracted: cuvée Mistral AOP Haute-Provence, cuvée Durance AOP Haute-Provence (aglandau), cuvée Paradis AOC Provence (bouteillan) and cuvée Ventaïre AOC Provence (fruité noir in organic conversion). These cuvées regularly win awards (even standing ovations) at all the major agricultural competitions. A fine achievement.

This fresh artisanal pasta manufacturer offers a variety of tastes and varieties of pasta and sauces to accompany them. Who would not be tempted by wine-cured ravioli, beef and spinach, ricotta and ceps, ou, pignons mozzarella and basil, chèvre and figatelli. You can even choose the soup, spaghetti, lasagna and little for cooking yourself, or for a tomato sauce with ceps, basil, pesto or bologna. Without forgetting prepared dishes: ., gnocchis, lasagna, little, or even quenelles to Lyon. Now we have to choose!

Fine deli or grocery store of choice, it is depending on you. In any case many products are offered around the store. Foie gras, smoked salmon, caviar and Provençal products, tapenade, olive oil, nougat of Sault and Montélimar, calissons from Aix, or even Guérande and Camargue salt. Fresh products are also available including a wide range of ham. Teas, coffees, wines and spirits can be unearthed on the shelves. Composition of customized gourmet baskets on request.

It is at Fanette's that the Puechens used to come to have a drink in the shade of the chestnut tree. Since 2006, the Berge family has planted olive trees, 4 ha in organic farming, from which they produce an olive oil with the AOP Aix-en-Provence label. The production gives pride of place to the green fruitiness, ardent in the mouth, with aromas of artichokes and cut grass to be enjoyed with a fresh goat cheese. The oil " Goût à l'ancienne " reveals all its aromatic richness on a fish dish for example. A confidential production sold directly at the domain. The welcome is warm.

Artisan Glacier in Vaison-la-Romaine,Léone welcomes you for a gourmet moment with authentic flavours, all year round. Come and taste the artisanal creations imagined and made on the spot. On sunny days, let yourself be tempted by ice creams and sorbets made with fresh local fruit, flavor sticks or even gourmet verrines. And when autumn approaches, it is the occasion to discover the traditional Belgianwaffles as well as the home-made hot chocolates. The best ice creams in Vaison!

It is a small estate on which three generations of the Théric family have succeeded one another. Marcellin, the grandfather, had rehabilitated the wells to bring it back to life. Mathias Théric works in the family tradition, in the old-fashioned way: his wines are made from grapes harvested and sorted by hand, but his taste for independence and his desire to make subtle and astonishing vintages are worth the detour! Just up there, a few metres from the family estate, he has created a cellar to welcome wine lovers. This is where you can taste his wines.

"Cakes, sweets, chocolates and gifts", four little words that take on their full value here. The reputation of Maison Jouvaud, also in Carpentras and Isle-sur-la-Sorgue, has not wavered for 3 generations! You can sit there at tea time after shopping. In addition to sweets, tarts, millefeuilles and their famous XXL meringues, there is a savory snack section with well-stocked sandwiches. In summer, salads are added. Dishes, tablecloths, cushions, lights are part of the decor and are for sale.

More than a thousand olive growers and individuals visit the mill each season. The mill crushes between 150 and 250 t of olives, producing between 30,000 and 50,000 l of oil. The olives are crushed by a granite millstone and pressed the old-fashioned way, in scourtins. Machines and know-how that favor a fruité noir: an oil that's very fruity, but never fiery. The precious nectar is then stored for a month at the mill in tanks that allow it to settle. It is then redistributed to customers in January.

Jean-Luc Trouillot is a farmer by nature. Already at the age of 13, he bought his first tractor. Today, when he is only 27, he is already at the head of a beautiful and diversified farm: market, transhumance, lavender production and olive growing. With his 2,000 olive trees in organic farming, he harvests nearly fifteen tons of olives. He produces a fruity green, ripe and black oil as well as oils flavored with lemon or sage. Do not hesitate to visit him, he will take the time to explain his work to you. His passion.

This brand is dedicated to artisanal macaroons, the tasty little desserts that are on the rise. MicMac produces and distributes its creations throughout France. Created in 2009 by Bruno Laffargue, a passionate craftsman, the company has expanded rapidly. An online site lets you order personalized macaroons from a hundred copies upwards. An excellent way to promote your company or add a playful touch to your private events: weddings, christenings... Collections of discovery boxes are also available for private customers.

The Paro fishmonger's is the most successful in France: Romain Paro, best worker in France in 2017 and finalist in 2021, has surrounded himself with a medal-winning team, including the world champion scaler. On the stalls, the finest fish and shellfish, the catch of the day, matured and smoked fish, and to simplify our lives or liven up a meal, a large seafood delicatessen section, nems and sushi, tielles, tartare, acras, brochettes and also rillettes, terrine and brandade. All prepared on site. Romain also offers a menu of iodized dishes to be enjoyed around a convivial counter, for 11 guests only at lunchtime.

For Laurent Belorgey, olive growing is a family affair. Trained as an engineer, in 2010 he took over the estate created by his grandfather in the 1960s, then perpetuated by Marc, his father.
For several years, the estate has been collecting medals of honor in the biggest competitions, and this is not by chance. Between the Salonenque, the Béruguette, the Verdalle, the Grossane... all varieties of olives are pampered. A visit is necessary...

For the Stalenqs, olive trees have been a family affair since... 1593 ! Today, Gilles Stalenq is at the helm. "I don't use any chemical weed killers, I treat with copper twice a year and the fertilizer comes from my three donkeys and five horses. I want my floors to live! ». An ethic that can be found in the tasting: its two oils (a very intense green fruity of picholine and petit ribier) and a ripe fruity of araban (an endemic variety of Seillans) and quail are regularly awarded prizes.

Nathalie Michel and Fabrice Menc welcome you to their new boutique Cueilleur de Douceurs, located in their artisan workshop in Mane. You'll discover their range of organic syrups, born of their passion for plants and authentic flavors. Since 2006, their original syrups, based on local or more exotic berries, fruits, flowers and plants, have been handcrafted from carefully selected raw materials. They have banned all chemical additives and preservatives. A marvellous gustatory and human discovery awaits you in this charming boutique.

Seafood lovers will find here fish and shellfish caught that very morning in the Mediterranean by the small fishermen of the Camargue ports of Port-Saint-Louis-du-Rhône and Grau-du-Roi. Lovers will also be delighted to find live lobsters on the spot. To finish satisfying demanding customers, the Manoukian's Maussanese shop also has a catering department with home-made dishes to die for. The champagne and white wine cellar is another good reason to stop at Saint-Louis Pêche.

Marc and Sylvie Dubois, on the domaine since 2012, have been joined by their daughter, Caroline. They cultivate their 9-hectare estate between Sainte-Victoire and the Monts Auréliens without exogenous yeast and with respect for the terroir, with stone walls and nesting boxes. You'll find their wines at some of the region's wine merchants and at the cellar, where they offer a warm welcome. Try the Croix du Sud, made from Grenache and Syrah grapes, in red or rosé, and the Vol de nuit, a white with citrus aromas perfect as an aperitif or with fresh goat's cheese.

The brand innovates while offering to his customers in only one and single shop of 2,500 m² an impressive product range of 100% Italian on one side and 100% organic on the other side. Find all transalpine culinary know-how. Pasta, tomato sauces, jars, grissinos or hams and fresh cheeses are declined with originality and delicacy for our greatest pleasure. On the other side of this supermarket E. Leclerc not like the others, organic products reigns as a master with more than 9,000 references proposed: teas, coffees and dried vegetables are sold by weight or in sachets. Without forgetting the fresh fruits and vegetables, dairy products, condiments, starchy foods and cereals. Discover also the organic rays fully dedicated to wellness: hygiene, beauty care, beauty products, pro-biotic... A surprising concept which already has its regulars. 

The 250 m² of bright, airy space features a pastry shop, a tea room, a juice and ice-cream bar and a snack bar. The counter where you sit opens onto the laboratory, where a young brigade in chef's hat and impeccable uniform is hard at work. The pastries, cakes, entremets and viennoiseries are very good, but more expensive than elsewhere. At lunchtime, a snack menu offers a few suggestions and daily specials for a break. When the weather's fine, there's a lovely terrace to sit out on.

Quality and craftsmanship are not empty words. The butcher's shop Colette et Manuel has set an example of excellence for more than 20 years thanks to the former president of the butchers of Alpes-de-Haute-Provence. It intends to perpetuate this philosophy under the aegis of Marie and Jean, its new owners. Almost all the products are home-made. A delicatessen corner with a nice selection of wines. Plans for the future: home delivery of meat with traceability...

This delicatessen, created in 2017, is a member of the group of producers of the plateau of Valensole, a guarantee of excellence. It is the quintessence of Provence that awaits you in the friendly Maison de Marius, revamped with taste and passion. You will find a large choice of local and traditional food products. The House produces its own organic essential oil of lavender, immortelle and thyme, its olive oil and its lavender honey. Tea room in winter and gourmet plates at lunchtime in season. A beautiful and charming place where the beautiful rubs shoulders with the very good.

At the foot of the famous Penitents, this mill was created six years ago on Jean-Louis Sauvy's farm. From its eleven hectares of organically cultivated olive trees, it produces nearly 6,000 litres of oil: AOP Haute-Provence fruité vert and a fruité doux olive oil from France. In the shop adjacent to the mill, nearly a hundred products are also on sale. You will find flavoured oils, candied tomatoes, various fruit juices... Ideal to fill your basket with delicious products!

Here, organic farming is a way of life anchored in the family culture. According to their "Nature et progrès" specifications, the vines and olive trees do not receive any chemical treatment, insecticide or herbicide, and this since 1975! A semi green manure and a compost of sheep manure constitute the soil amendment where copper and sulphur protect the vegetation. It's hard to imagine anything healthier. On the spot, you can walk between vineyards and olive trees thanks to a signposted route starting from the mas. Very bucolic...

Samuel and Marc Giardini welcome you to their family farm. These 2 producers of Sault lamb have a little secret: the black truffle, which they will help you discover during weekends dedicated to black gold on the trails of the Ventoux. They also offer spacious 3 épis guest rooms, as well as a delicious table d'hôte, based on farm produce of course: lamb, rabbit, poultry, seasonal vegetables... We fell in love with Le Viguier, and as Marc says: "Come with us and cultivate the authentic".

Romain is a passionate cheesemaker. No fewer than 130 farmhouse varieties made from raw milk. A few names? Roves de garrigues, Pélardon, Banon, Epoisses, Tommette de Lozère, Livarot, Trois cornes d'Aunis, Pigouille, Roquefort, Camembert affiné au Calvados... The best thing to do is to go there: cheese lovers beware of the razzia! Cheese and wine go hand in hand, so you'll find some good bottles in the delicatessen section, as well as charcuterie, foie gras and truffles to fill your Canesteou, otherwise known as a wicker basket in Provencal.

Founded in 1956, the cellar brings together winegrowers at the head of more than 150 hectares of vines. At the cellar, they will advise you on how to taste the wines, such as the reds that make the reputation of the appellation. The cellar also produces a rosé, as well as a Muscat de Beaumes-de-Venise "Terre Blonde" which can be served as an aperitif or with dessert. But beware, the cellar is not satisfied with its sales activity, it also offers wine tourism services.

You will taste here in the Fortuné Arizzi Mill, a magnificent property, one of the best olive oils in France made from the blend of Aglandau, Picholine and Frantoio. In fifty years of experience, this mill has built up a solid reputation that extends beyond the borders. Twenty-eight hectares and 8,000 olive trees make up this superb estate in the heart of Haute Provence, in a typically Provencal farmhouse nestled in a wooded park. You will have the possibility of coupling the visit with that of the ecomuseum of the dovecote, masterpiece of the domain.

Along with Château de Selle (Taradeau) and Château Romassan (Le Castellet), Clos Mireille is one of the three properties that make up Domaines Ott*. Acquired in 1936 by Marcel Ott, Clos Mireille benefits from an exceptional geographical location facing the Mediterranean Sea, which is conducive to the production of subtle and unique wines. The white wine, with its blend of Semillon and Rolle, rivals the best national wines, while the rosé remains an international reference.

Virginie and Patrice Bonnant's boutique, created 35 years ago, is a tempting Ali Baba's cave for gourmets. Presented in their pretty traditional jars, more than 450 varieties of jams are made every day in the small laboratory adjoining the shop, by hand, in a natural and artisanal way, to guarantee perfect quality and consistency of taste, with healthy, perfectly ripe fruit and vegetables, bought on the local markets, and sugar, all cooked in copper cauldrons.