Gourmet products local specialties and wines Roque-D'Anthéron

Chrislaine Alazard has been raising ewes and lambs since 2003 in La Roque d'Anthéron, below the Abbey of Silvacane. The animals live in the open air all year round, with a summer break in the Savoyard pastures. Fed with fodder produced on the family farm, the breeding is certified organic and the slaughter of the lambs is traditional. The meat is sold in retail, from the whole lamb to the cut and also in the form of some cooked dishes like the famous pieds paquets. Also chickens, guinea fowls or organic farm poultry.

The famous ice cream maker from Miramas-le-Vieux recently moved to La Roque-d'Anthéron: still offering artisanal ice creams with some 56 flavors, including "full-fruit" sorbets with a minimum of 45% of fruit processed in the workshop. The 100 compositions, with evocative names such as "Passion des îles", "Green Kiss" or "Délice de macaron", are all offered with toppings, decorations or homemade whipped cream. A gourmet stop that also offers pancakes, hot or iced teas and "La Petite Aixoise", a craft beer from Saint-Cannat. Let's run there!

Brousse du Rove, mature goat cheese and olive oil, these are the good organic products that you will find at the farm of the Borel family -Sandrine and François- who have optimized the 150 HA of their farm located on the hills of La Roque d'Anthéron. About a hundred goats from the Rove (a rustic goat breed originating from the Bouches du Rhône) graze freely all year long. Two gîtes with the Accueil Paysan label to stay and discover the daily life of a farm.

Louis Coustabeau runs the AMAP on his family's 15-hectare farm, where he grows organic meadows that are transformed into fodder for livestock farmers, and 5 hectares are devoted to market gardening. He grows organic vegetables according to the season: artichokes, broad beans, cucumbers, lettuces, green beans, tomatoes and strawberries. You need to be an AMAP member to fill your basket at the farm (for information, a basket costs €29.50 per week for 4 people). Also on sale is olive oil from the estate's own olive groves, crushed at the Oliversion mill in Cucuron.

Marie and Levino opened their bakery in La Roque-d'Anthéron in 1995. They bake good bread with flour from the Géard family millers in Embrun: classic breads, old-fashioned baguettes, cobs, wholemeal breads, rye breads, Viennese morning breads and viennoiseries. Specialties follow the seasons and traditions, so at Christmas you'll find gibassiers and pompes à huile, one of the thirteen desserts of Provence; then brioches and galettes des rois with frangipane; and at Easter, lammele - a sponge cake in the shape of a lamb covered in powdered sugar - are an Alsatian recipe, since Levino, of Italian origin, is a native of Mulhouse. Pizzas and quiches for lunchtime snacks. The gourmet Petit Futé tasted almost everything and gave Au Péché Mignon a well-deserved thumbs-up.