Gourmet products local specialties and wines Venanson

In 2010, Mélanie and Christophe moved to the village to grow saffron at an altitude of 1000 m. The farm, which also includes plots of vegetables and red fruits, is entirely organic. Their meticulous work allows them to harvest the precious pistils of this violet flower, which can be found on the finest tables in the region, such as the Louis XV in Monaco. They also offer fresh or dried mountain mushrooms (ceps, chanterelles, morels), fresh eggs and homemade jams.

Tetou was the nickname of the owner's grandfather, and she wanted to pay tribute to him. A return to her roots, the need to evolve in nature and in contact with animals. She opted to raise goats, a relatively rare choice in a valley dominated by cows and sheep. With her 70-head herd, she makes cheese from April to October at the Venanson vacherie. The cheeses are very tasty, and customers are not mistaken: the 40 cheeses made every day sell like hotcakes.