The best local producers Rhône-Alpes

Although the company has left its original premises, the Vensat oil mill has been in the same family for over 150 years. Claude Gendre, grandson of the founder, and his wife Sylvie, still make artisanal oils. Whether it is walnut, hazelnut, almond or rapeseed oil, the work begins with the choice of fruits, from regional producers. Claude performs the same gestures as his father and grandfather. The couple is happy to make you discover them during the visit, which will end with a tasting of walnut and hazelnut oil.

Cantal combines terroir and modernity with the Drive fermier 15, which was born in 2014. A beautiful initiative of some local producers to eat healthy while having a very active lifestyle with many responsibilities. Nine members offer you their products raised, grown, prepared or processed in the department. On line, you will find: fresh meats, delicatessen, vegetables and fruits of season, cheeses and dairy products, eggs, products of the hive. Also some online cooking recipes.

At Ferme de Cuvy, summer is marked by incessant hustle and bustle as alpacists drive their herds from one place to another time and time again. This constant hustle and bustle lends a special charm to the area, offering visitors a unique experience as they get up close and personal with this atypical organization. Beaufort AOC, the emblematic cheese of the Alpine peaks, reigns supreme here! From November¹ to May 5, during the harshest winter months, this farm becomes the place to be.

This very friendly grocery store with its poetic name on the side of the main road offers products from around fifty local producers. The project was born of a group of market gardeners who, after meeting up at the markets, decided to embark on the adventure of a cooperative store. The associative structure has 200^m2 of premises and favors bulk distribution. On the shelves are mainly local and organic products: local apricot jam and crisp salad, nettle tea and royal jelly, chestnuts, etc.

In a region committed to organic farming, Biscuiterie du Rozet's delicacies are free from artificial or chemical additives, and made with selected ingredients: fresh, stone-ground flour, free-range eggs, fresh butter from Ardèche... Gourmets are spoilt for choice: almond shortbread, Breton shortbread, lemon shortbread, coconut, candied ginger or walnut rochers, chocolate or raspberry fillings, speculoos, almond tuiles, meringue, chocolate almond cookies, palmiers, croq'avoine, Swiss... The latest addition: hazelnut shortbread. Retro gift box.

In 2007, the producers of the Bas-Vivarais fruit cooperative set up the first producers' village store in the commune of Saint-Sernin. In 2011, they opened a second outlet in Aubenas, and in 2017 another in Ruoms. Self-service or by the slice: Ardèche charcuterie and cheeses, farmhouse meats, poultry, seasonal fruit and vegetables, jams, soups, 5 or 10 kilo flours, pâté, beer, wine, as well as a frozen food section.

Jean-Marc and Sophie Robin are... spiruliers. Come and discover their farm and the artisanal spirulina of the Drôme des collines. Spirulina is an exceptional alga, an elixir of well-being and health. This product offers the body essential nutrients to fight against fatigue, overwork and certain diseases. Spirulina from the Algoa farm is grown in a pesticide-free greenhouse. Harvested, drained, pressed and dried, the algae is reduced to dehydrated flakes. A concentrate of vitality. Visit the greenhouse on request. Tasting, cooking classes.

The Saint-Joseph honey factory has more than 500 hives. Up to 14 honeys are available: acacia, chestnut, lavender, etc. and a more gourmet range with almond, caramel, lemon, walnut and pistachio honeys... Honeys made with a high quality requirement but also "health products" collected from the hives such as royal jelly, pollen and propolis. Group visits are possible by appointment, otherwise you can always enjoy the transparent hive at the entrance.

If you wish to taste tasty local products, the Cellier Muratois will satisfy you. As far as cheese is concerned, you will be able to fill up on saint-nectaire, cantal, salers, bleu d'Auvergne, fourme d'Ambert... If you want to get into the kitchen, the tome is a must to make the famous truffade. The charcuterie is also honored. As for drinks, local beers and apple juice will enrich your aperitifs. Between two shopping sessions, the Cellier Muratois offers a savory break at noon or a sweet one for a snack.

Between Saint-Flour and Massiac, Géraldine and Nicolas have created a haven of nature where the beekeepers can adore their queens in complete serenity. Thanks to a territory rich in plant varieties, regular short transhumance trips allow for a diversified diet and the creation of a very tasty honey. They offer for sale their harvest of royal jelly, propolis, beeswax and of course honey, but also gingerbread, nougat, massage oil, soaps.

Barbara and Frank Lami are two young beekeepers from Alboussière who have specialized in the difficult task of extracting "royal jelly". This extremely rich substance is known for its revitalizing action in the fight against stress and fatigue. In mid-season, it naturally boosts the immune system. This very active couple are passionate about beekeeping, and will tell you all about its benefits for the environment. A refresher course!

Le Quart d'heure paysan offers for sale the products of the surrounding farms. You will find organic vegetables from Ulric Sage, producer in Savas; fruits from Jérôme Pasquio, from Colombier-le-Cardinal; charcuterie from Henri Cellier in Saint-Georges-en-Couzan, beef from Virginie Jourjon in Rochetaillée, yoghurts and cow's milk cheeses from Chrystèle Margot in Saint-Genest-Malifaux, goat's milk cheeses from the Ferme du Champ, in Saint-Régis-du-Coin ; the ice creams of the Délices foréziens, in Saint-Cyr-les-Vignes, the snails of Corinne Michel of Saint-Sauveur-en-Rue, the wines of Lupe, the products of the Ruche de Bourg Argental... A good address for local consumption.

Created in 1991, the Gorges de la Loire honey house offers a wide range of honeys, homemade gingerbread, candies, royal jelly, pollen and propolis. Gilles, Pierrick and Frédéric are particularly vigilant about the quality of the products, and analyses are regularly carried out. Their work has been rewarded with several medals for their honeys. Approved by the network of educational farms, several formulas for visits are available to discover the world of bees. A very pleasant moment with good products!

Thierry Rouger has set up his artisanal biscuit factory. His credo is to make biscuits "like at home". With a single objective: to rediscover the good taste of our grandmothers' biscuits. The recipe? Raw materials coming, for the majority, from the region. Most of the biscuits are free of colouring and preservatives. Each biscuit is unique in its shape, the geometry is not perfect because here everything respects the traditional method, both for sweet and salty products. You can even see the production when you shop.

The truffle is an exceptional product whose secrets are well kept... But when a village in Auvergne has the first experimental truffle field in Europe that produces cedar trees, as well as 100 oak and 100 hazelnut trees, we must salute it. Patrick Peron is a lover of this product. His tuber melanosporum (black truffle) and tuber uncinatum (autumn truffle) are of an extreme quality. To realize this, tastings and visits take place during the season: from the end of May to the end of August/September for the summer truffle, from September to December for the autumn truffle.

Les Délices Fleuris de Marie Morgane is a small artisanal company specializing in the manufacture and sale of jams cooked in cauldrons and syrups. Products include Auvergne jams and gentian and verbena syrups.

A member of the Bienvenue à la Ferme network, Emmanuel's Farm is located in the Monts du Lyonnais, 30 minutes from the Lyon metropolitan area. The lovely Estelle Abrial welcomes families and groups to reconnect with the land, and to realize that milk doesn't come from a tap. Here, dairy cows produce milk organically, and everyone learns about the work and care it takes to produce this living product. Visits and activities to understand and marvel at the farm.

The estate covers almost 150 hectares, 15 of which are devoted to arboriculture. The olives harvested have the Nyons PDO label, and are used in confectionery for the smaller fruits, and in the olive oil press. Its light green fruity taste is ideal for eating raw. You can also taste the Aumage's other products on site: apricot nectar, jam and spread, cherry nectar and lavender honey. Gîte and restaurant available on reservation.

With her 1,000 olive trees, from different varieties, Florence Cheyrezy harvests each year nearly 6 tons of olives transformed into four single variety oils, fruité vert or fruité mûr. In addition, there is an oil from an old orchard whose variety has not been determined. You can visit the facility and the olive grove of the Fontaine du Muletier estate. You can also bring your own olives to have your oil pressed (from 50 kg).

Next to the restaurant La Coulemelle, this boutique is a living ode to the hosts of our woods. Hosted by the restaurant owners, the Mushroom House is more than a point of sale. In addition to the dry mushrooms and the ceps jars, a library space enriches space (identification books, gourmet recipes, etc.). You can also equip yourself to pick up mushrooms (special knives, baskets, etc.). You will learn that you won't pick mushrooms lightly! An "artistic" space complements everything. Want to surprise or be surprised? Taste the chocolates at the cèpe!!

Less than 10 minutes from Ardes-sur-Couze, Cécile gathers plants and wild flowers from the Cézallier plateaux, the mountains and her own garden. She transforms them into tasty products: preserves (rosemary, Douglas fir, lemon thyme...), syrups (acacia flowers, mallow, nettles...) and herbal teas (nettle, wild pansy, sage and marigold). L'Accueillette des Pensées is also a guest house with two cosy rooms for 2 and 4 people.

In the Cambon family, we love cows and more particularly the local breed, the Salers. On their farm they produce a 100% raw milk cheese from Salers cows: Acajou. This cheese has already received the "Fermier d'or" award three times in 2015, 2017 and 2018. Nathalie, Jean-Paul and Kevin welcome you to their farm to discover the whole world of this Salers breed: from breeding to milking to cheese making. An authentic and tasty welcome! Where you can also visit during milking. Unforgettable.

Pork and sheep enthusiasts, this address is yours! The Vérots cultivate, from father to son, the art of raising the beasts and transforming them as a person. Yes, you read: as a person. Their chops of lamb, leg, sausages and other white boudin are matched only by their charcuterie. Their raw ham is tested. Absolutely. Their farms are in bio, of course. Their sympathy adds to the quality of what they propose: no fault!

Since 1952, Biscuiterie Carpentier - a family-run business run by Christophe, a third-generation cookie maker - has been handcrafting cookies according to traditional recipes. Quality products and marvels to savour, starting with the traditional almond and hazelnut macaroon, and some fifty varieties of petits fours to suit all tastes. In season, there are crisp, soft bugnes, and chartreuse specialties at the end of the year. Aperitif puff pastries and cocktails. Pleasures to share.

Behind Les Gatinettes are two sisters, Stéphanie and Émilie, "brought together by a sweet tooth, a bit of madness and the desire to share". With four hands, they make delicious cookies and crunchy biscuits, using quality ingredients: flour from the Moulin de la Ribeyre, organic eggs from Clos Mally, PDO butter, etc. Already present on many markets in the region, they are now located in the Halle gourmande Saint-Pierre area, to the delight of the Clermontois. A few seats allow you to enjoy a gourmet break.

Bzzz, bzzz, bzzz, did you hear them on your walk in the Bauges? The good news is that you can now taste the fruit of their labor - delicious honey - by dropping in at the small Rucher de Saint-Eustache store, located on the family farm beside the road leading from the heart of the Bauges massif to Annecy. In addition to jars of traditional honey (it's really good!), you can treat yourself to homemade gingerbread made with 50% honey, succulent honey lollipops, or pollen depending on the season.

At Laurent Neufcoeur's, organic beekeeper on the Hauteville plateau, nearly 200 hives give you the best of seasonal honeys. Mountain honey, acacia, chestnut, lavender, fir... all honeys and other products - starting with the delicious gingerbread "pure honey", as well as nougats or melting sweets, lollipops, fruit jellies... And to prolong the happiness, we take root in the gîte La Maison de Pain d'Epices, classified 2 ears of corn by Gîte de France, for 5 to 6 people, in a charming and really restful setting.

Delicatessens sell its cookies. You can also buy them at the factory, facing the Mont Ventoux. The Bedouin family founded this farm in 1833 to produce almonds, lime, apricot pits, cherry tails. In 1997, the company became a cookie factory producing navettes, macaroons, croquets, canistrelli... Today, the 300 m² gourmet market offers direct sales of 150 home-made recipes and more than 300 local products including a selection of regional wines, honeys and jams or around the Nyons olive.

In 2019, Mélanie and Florian Bompard took over the honey business created by their parents 20 years earlier. They manage a herd of 400 hives and produce honeys from lavender, rosemary, acacia, chestnut... They also make black nougat, gingerbread, honey cookies and honey sweets. Their favorite recipe is the Écureuil, a honey and hazelnut delicacy. The guided tour is sure to enthral you, and in turn inspire you to take up the cause of bees. Evening concerts are scheduled in summer. Self-catering accommodation available.

Simone Roume welcomes you to her bee farm. The hives are regularly moved to obtain different varieties of products: mountain, fir, acacia... Don't hesitate to opt for a taste visit. After the visit of the honey factory, a detour to the shop is a must to stock up on home-made by-products (gingerbread, honey cakes, sweets, florentines or marshmallows) and cosmetic products (soaps, massage oils, balms...).

Raymond Armanet, a beekeeper, will be pleased to have you taste his honey production and derivatives: gingerbread, candy. Sale also at home.

On the heights of Condrieu, the biquettes of the Ferme de Chasse Nuage (what a lovely name!) enjoy a magnificent view, but above all they benefit from a superb diet in the pastures, with good herbs to produce good milk transformed into excellent cheeses. The family farm, with Nathalie and Sébastien Bedel (brother and sister), has been in operation for 9 years and is certified organic. It offers the famous Rigottes de Condrieu, faisselles, fresh and mature cheeses. Delicious goat's milk cheeses to be found on the markets and in the store.

Based in a village at the gateway to the Haute-Loire, at an altitude of 1,000 metres, this producer is a good fairy. Monique Lempereur is a gleaner who wanders through the nature of the Vivarais region to pick hawthorn, nettle, wild thyme, pine buds, lime tree... In all, she has about thirty varieties that she dries and puts into bags for sale in the short circuit. In addition to herbal teas, she concocts ointments, care oils, jellies, liqueurs and syrups. But her best-seller is a syrup and a jelly made from mid-mountain hay. A delight with goat cheese!

Sandra and Mathieu decided to settle on the plateau des Grads as farmers to raise pigs and cows. The pigs are Gascon and the cows Highland. In their organic farm, they transform a fatty and marbled meat into rillettes, black puddings, pork confit, filet mignon, ribs in the spine, chipolatas, sausages... In other words, a healthy and tasty country-style charcuterie. And an organic beekeeper of Privas puts hives on the spot for honey of scrubland.

Do your shopping on a short circuit, exclusively with local producers. Beef, pork and charcuterie from the Ferme de Gayère in Nizerolles. Foie gras from Franck Arpentinier de Bert. Vegetables from the garden of the Sorbier station. Goat's cheeses from the Domaine des Gachons and the Société Laitière de Vichy. Organic condiments Nature et Progrès, made in the heart of the Bocage bourbonnais by Anne Vernis de Pots d'Anne. The honeys from the Ferme des Mille Fleurs de Saint-Léon. White and buckwheat flours from the Landrieaux farm in Louchy-Montfand.

Catherine and Bruno run a goat and sheep farm that they open to the curious and to cheese lovers. For two hours or a day, they invite you to slip into the shoes of a producer by following them in their work. On the programme: milking goats, feeding farm animals, ducks, donkeys, rabbits, turkeys, milk processing. You will be able to discover the backstage of agriculture and understand what you buy and eat. Of course, the discovery will continue with a cheese tasting.

As a chef-explorer, Nicolas demonstrates his love of the Auvergne region by preparing jams, syrups, vinegars, coulis, juices and fruit jellies, all of which are made by hand. Nicolas cultivates his own orchards with the greatest respect for nature, without any treatment, and ventures into unusual products such as this surprising ConfiRure© of green Puy lentils, with an intense taste reminiscent of chestnut cream. To be discovered at the farm by appointment, or on the website!

Sylvie and Sébastien produce a whole range of flours in 500 g and 1 kg bags. Flours of type 45, 55, 65, 65, 80, rye, spelt, maize, buckwheat, chestnut, gluten-free, chestnut-figue-hazelnut, and complete, bran and dry yeast, as well as preparations for country bread, with cereal chips, Provençal, walnuts, gingerbread, speculos, but also lemon cakes, red fruits, caramel and blueberries, for cookies and for burger breads and fitz'n fiz. Simply exceptional!

The Landrieaux family crush their cereals using a stone grinder. The resulting flours contain vitamins and minerals. From field to plate, their pasta is handcrafted with passion and tradition. Treat yourself to their range of ravioli with raclette, coppa, comté parsley, black pudding, ewe's milk cheese, beef, honey goat's cheese... Fresh pasta and lasagne sheets. Fresh conchiglionis for stuffing and linguine. Semi-complete flour in 1 kg, 5 kg, 10 kg bags or in bulk, to make your own brioches. Filled baskets.

Discover the hidden side of fruit. The Clos Fougères, a farm that has been in the same family since 1882, cultivates in integrated or organic farming some twenty varieties of fruit: peaches, raspberries, currants, hazelnuts, almonds, apples, pears, nashis, figs, quinces, flat peaches, blood peaches, white-fleshed apricots, feijoa, goji... In the store, you can find fruits, jams, fruit juices, wines, vegetables and aromatic plants. You can attend workshops, participate in the winegrower's picnic and even pick your own.

Patricia and André Martin are market in Saint Sulpice, they produce in reasoned agriculture seasonal vegetables and strawberries and raspberries. Every Thursday between 17 a. m. and 19 p. m. the fraîcheurs baskets (from 12 to 16 euros with 6 to 9 varieties of vegetables) are delivered in the railway station Chambéry. Vegetables just picked up in the morning to report home by resuming their train and even if you do not take a train, living Chambéry. Deliveries also at the University of Savoy on the Bourget du Lac site. Upgrading of the products in the short circuit with the service and contact with the market.

Located in the commune of Chignin, in the heart of the Coteau de Torméry terroir, André and Michel Quenard are producers of Savoy wines. They invite you to discover or rediscover their wines by welcoming you to their winery for a tasting and sale. All their wines are sold direct from the estate, and they accept payment by credit card. Appointments can be made outside these hours. Credit cards are accepted. To get to the estate, set your GPS with "CHIGNIN" as the town and "TORMERY" as the street.

Everything is good in the pig. This is certainly not the address where you'll be told otherwise. At the farm, Avril, a pig farmer, offers a wide range of meat and charcuterie products, free from artificial colourings and additives, from her happy pigs raised in the open air and fed on GMO-free cereals. Only 5% of pigs in France are raised outdoors. Each pig has at least 250 m² of floor space, as opposed to a maximum of 1 m² in the buildings. A commitment. Self-guided tours all year round, and guided tours by appointment. Avril knows how to share her passion!

Le Rucher de la Combe de Savoie is a family-run beekeeping operation based in Saint-Pierre-d'Albigny, in the Combe de Savoie region at the foot of the Bauges massif, between Chambéry and Albertville. In its honey house, the farm produces a variety of honeys with authentic, pure flavors, as well as GRF-certified royal jelly (Gelée royale française), fresh pollen and honey cakes. The farm also specializes in queen rearing.

Located in Génilac, Monts Délices is a shop of producers from the Loire Valley. Based on the direct sale of farm products, the shop offers a wide choice of fresh products and groceries. Vegetables, fruits, meats, salmon, snails, yoghurts, sorbets... according to the season and your desires. The choice in the grocery store is remarkable: flours, cereals, pâtés, honey, spreads, soups, enough to make up a good family meal. The cellar offers a small assortment of beers and wines. Very pleasant, the producers are attentive to consumers and happy to be able to pass on their terroir through their know-how. The substantial marrow of the flavours of the Loire!

Maison Patrick Font's range of tasting juices offers all the sensations of fresh fruit. Sourcing 70% of their fruit from within a 60 km radius of the workshop, and setting up partnerships with local producers, Romain Font and his sister Marine offer a range of tasting juices available in fine grocery stores and wine merchants in Lyon, served in the best restaurants and on your table thanks to the online boutique. Discover the new Patrick Font lemonade with peppermint infusion.

Corinne welcomes you to the Valours garden to share her knowledge of permaculture and seeds. This versatile farmer offers personalized one-day training sessions for amateur gardeners, in order to design a fertile vegetable garden that respects nature, and to develop food autonomy. She also grows her own organic seeds in unploughed soil and by limiting watering and weeding to obtain seeds of exceptional quality and resistance.

From classic jams to jams to discover (lemon-thyme-rosemary, rosehips, melon calisson)... On the shelves are pretty little jars containing multiple flavors. From the picking to the potting, everything is home-made by the artisan jam maker. Her workshop? The room just behind the shop. It is possible to see her at work, before she comes to welcome you. The jams are made with fruits picked or bought without pesticides, sugar, if necessary, agar-agar for the gelling.

Created by Thomas Gagnaire, a young entrepreneur from Saint-Etienne, the online grocery store La Boge du Forez offers fresh, seasonal and 100% made in Loire products! In your basket, you will find about twenty Loire producers: sweet and savoury groceries, fruits, vegetables, drinks, dairy products, meat and alcohols. The foodstuffs, from organic or sustainable agriculture, are produced in the south of the department. Delivery is free (minimum 20 €) and possible in 17 communes by choosing the day and time. Or how to consume local in one click!