Gourmet products local specialties and wines Villeneuve-De-La-Raho

Elfe d'aquí is Sylvie and her traditional or new jams and preserves, of the seasons, made with local fruits, plants and flowers. We love her elderberry or dandelion flower jellies, the touch of thyme, rosemary or wild thyme that perfume her jams. If she practices wild harvesting, she also obtains from local producers, in sweet wines for example, for her muscat or banyuls confits. And its banana or mango jams are flavoured with a local ingredient all the same? Poetry in a jar.

Jean-Patrick Pensuet is an artisan baker of France and has won many awards:^1st prize for the best baguette and the best butter croissant in the P.-O. the same year. When Marie-Jo and her smiling saleswomen open the doors at 6:30 a.m., you can smell the fragrance of good breads made with quality flours, a blend of wheat selected from farmers who respect the environment. The homemade pastries are very popular with customers who sit on the terrace or in the snack area to taste the creations of J.-P. and his team.

Translate "Tête de bois", this high place of the wine history of Roussillon, both anchored in the tradition and turned to the future, extends on 90 ha cultivated on stony clayey grounds. In the coolness of the " cayrous " cellar, you can taste a wide range of white, red, rosé and natural sweet wines. It is possible to visit the cellar during the summer season and to learn about wine tasting. Taking advantage of the beautiful volumes of the place, Cap de Fouste hosts jazz and opera concerts. And throughout the year events and theme evenings.

When professionals encourage you to try the Four d'Antan, there is a good reason. Cathy and Jean, her husband, Master Craftsman, make quality breads that will make your mouth water. But that's not all! Braving my blood sugar level, we tried the " Yema" that her peers had praised. This Catalan cake made with whipped cream on a sponge cake, a few secrets added and burned with an iron to toast the caramel is a killer. We also succumbed to the strawberry and apricot tarts, but shhh...

This vast estate of 130 ha is named after the family of the famous economist Alfred Sauvy to whom it belonged. The 60 hectares of vines grow on quaternary terraces: clay and gravel soils typical of the Roussillon region. At Mas Sauvy, you are welcomed almost as if in a castle. The buildings, the park and its pond are just like your hosts: full of charm and delicacy. In the tasting cellar, Suzanne, Maité, Louis and Ludovic will be delighted to tell you all about the history of the château and help you discover the entire range of wines.