Gourmet products local specialties and wines Mende

From the producer to the consumer, honeys, jams, vegetables, poultry, pork, lamb and beef are on offer, as well as pâtés and preserves, goat's, sheep's and cow's cheeses, bread and fouace (a treat), herbal teas and herbs, and even foie gras! A tour of Lozère gourmet on a few square meters, with a common denominator: quality, healthy products. The producers take turns to run the shop and share their vision of the profession and of food. Local handicrafts complete the shop, in this idea of promoting the soil.

This bakery, ideally placed on the Notre Dame traffic circle, sells gourmet homemade chocolates, with salted butter caramel, chestnuts and... in the shape of the Gévaudan beast. The store is always busy, as is the convenient parking lot. And there's plenty of variety to choose from: in addition to a fine range of breads, you'll find all kinds of viennoiseries, tasty and delicate pastries, a wide variety of savoury preparations, quiches and focaccias, as well as salads, sandwiches and takeaway wraps... Simple and good!

Made in Lozère since the early 1900s, croquant - a vanilla cookie sprinkled with almonds and hazelnuts - is the star of the Maison Majorel. As old and notorious as its famous recipe, this Mendois institution is now run four-handed by Bruno, great-grandson of the croquant's inventor, and his wife Sylvie, who greedily runs the store. Together, they nurture a centuries-old family tradition, delivering bite-sized treats in the form of chocolates, cookies and homemade ice creams.

This bakery-pastry shop is a real institution in Mende, especially thanks to its stone bread with cranberries and hazelnuts. Alex makes everything in his own laboratory, 10 km from Mende. The best-sellers of the place, made from traditional flour. Local raw materials that give a taste of the land and authenticity. Also on sale are the crunchy almond and hazelnut biscuits from Kermes, which are terribly addictive, as well as the shortbread, which follows the same quality and short circuit requirements by integrating honey and nuts.

If the idea might seem eccentric and unorthodox, to say the least, it must be acknowledged that the result is worthy of the king of mushrooms, who is particularly venerated here. Developed by Alain Lesage, who created the Gour'Mende Flavours delicatessen, this amazing liqueur can be used in cooking for both salty and sweet dishes. You should taste it without preconceived ideas and not expect to smell the mushroom in force. No, it's much more subtle than that, even if the taste of the mushroom, after a few aromas of fruit in brandy and roasted chestnut, is perfectly recognizable and particularly long in the mouth. You can prefer to taste it at the time of the digestive, use it in cooking where it sublimates foie gras like scallops, and even dare to marry it with chocolate. The shop has thus declined it into a sweet and sour tiramisu as original as it is excellent.

Originally from the Paris region, Delphine's opening of this patisserie-tea room was a real change of life. A former executive assistant and childminder, she now spreads smiles with her little cakes. With a CAP in pastry-making, she specializes in the preparation of sweet and savoury macaroons, as well as choux, and also offers desserts and cakes to order in her store in downtown Mende. Taste and pleasure in every bite!