Gourmet products local specialties and wines Langogne

Originally from Langogne, Sylvie Faucher came back to the country, after having trained in the great French houses, to offer chocolates of a rare finesse, made on the spot, in the form of bars, bites, mixing spices and great cocoa vintages rigorously chosen... She also makes other sweets and delicacies: cakes, spreads, crunchy balls... And as if that were not enough, this master chocolate maker will also make you melt, by the kindness and the passion that she expresses.

Some say it's been the department's most awarded food company since the 1990s. In addition to traditional preparations (lozerian cured meats dried in the attic, preserves of all kinds, mushrooms and other potées), there's the "bâton du pastre" and dried marinated filet mignon. All products are preservative- and coloring-free, and made in the traditional way. In short, for festive meals, group gatherings or simply to please yourself or others, this is a safe bet.

This century-old bakery in Langogne is the gourmet address not to be missed! Created in 1905, the house is held by the same family since its creation: 6 generations have taken turns to preserve and continue to improve its reputation. The store is not very big, but it is filled with the scent of pastries and warmed by the nearby bread ovens. Among the specialties: chestnut bread and shepherd's crook. The pastries are also worth a visit.

Guillaume Trioulier set up on the farm almost 15 years ago, continuing a family history that began 250 years ago, and raises deer and pigs. He makes homemade pâtés, sausages, rillettes, ready-cooked meals and fresh cuts from the animals he raises, without corn or GMOs. A true local activist, he sells direct and is present at the Langogne market every Saturday morning in front of the town hall.

This bakery offers no less than fifteen different breads to which are added classic or more creative pastries such as Flemish, almond biscuit, blueberries. Arnaud Gérinte has also created a new bread to accompany the local gastronomy, sausages, maoches, manouls, cold meats, cheeses... It is with a baguette mixing malted wheat and rye sourdough that he obtained the slightly acid flavour he wanted for his creation, the Langonaise.