Gourmet products local specialties and wines Auvergne

This cooperative offers products from sustainable and local agriculture. It is run by the members themselves. You will find cheese, meat, sourdough breads, dairy products, organic vegetables, honey, jams... In short, everything to fill your shopping basket in an ethical and responsible way. In addition to finding very good products from the region, you are also helping to support local producers. La Halte paysanne also sells small arts and crafts.

In its store in the center of Pierrefort, the Joffrois house is an essential stop for your shopping. Quality and tradition are the key words of this establishment founded in 1890 and which was for a long time the embassy of the Auvergnats at the Paris agriculture show. Yves Joffrois himself chooses his animals from the farms of the region, giving pride of place to the local Aubrac and Salers breeds. The same goes for the charcuterie. The dry-cured ham is a real delight. Don't hesitate to try the dry sausage or the terrine de campagne.

The Delfine chocolate factory was founded in 1960, in the centre of Aurillac, opposite the Notre-Dame-aux-Neiges church. Delphine Soulage, a former employee, took over the business in 2010 and the recipes of yesteryear: Cailloux de la Jordanne, Pépite d'or, Folidou, Lauzes or Puy de fruit. Original also the Cantal department map to crunch... All these treasures are made from selected quality raw materials. All his creations can be shipped, good idea for a nice surprise delivered at home!

Located in Aurillac, Les 3 Caves is a must for wine lovers. The cellars offer a wide selection of quality wines, with the option of in-store purchase, in-store collection or delivery. The 3 Caves address is: 1 Rue de Lalue, 15000 Aurillac. Les 3 Caves is also present in other towns such as Saint-Flour, Tulle, Brive and Espalion. Each cellar offers a selection of wines adapted to its region.

L'Eleveur Occitan was born in 1994 from the desire of milk producers spread over three departments (Cantal, Lot and Aveyron) to promote their products and maintain their farms in the area. Today there are about forty of them producing, transforming, maturing and marketing cow's and buffalo's milk and various standard formulas or under quality signs (PDO, organic). They share the same values of respect for people, animals, the environment and product quality. It's well worth a visit!

The third family to run the business, the Paoli's have been living in rue Duclaux since 1967. After the father, it is Jean-Louis who took over the business (even if dad is still here!). Mr de Paoli is a real pork butcher who transforms everything himself. He works with local pork producers who supply him with quality meat. In his workshop, he puts the pig in all its states for the greatest happiness of our taste buds! And if in the pig all is good, at Paoli all is pretty! Notice to all lovers of good pork meats.

If you'd like to taste authentic Cantalien cheeses, the dairy cooperative has been a sure bet since 1938. Firmly rooted in the region and supported by 22 producers, its milk, produced under the Cantal PDO protected designation of origin, is a blend of the basaltic terroir of the Planèze and that of the banks of the Truyère. You'll find all Auvergne cheeses, milk, yoghurts in the fresh section, and local produce from the region.

Le Buron de Fages is a traditional farm located near the village of Salers, which gave its name to the emblematic AOC cheese. The farm specializes in the traditional processing of livestock products. It grows its own crops to ensure a healthy diet for its animals. The farm produces a wide range of typical regional products, including cantal and salers cheeses and other dairy products, charcuterie and preserves, which you can buy in the store.

The concept of the Cave de Marcel is to discover the art of cheese in a wooden atmosphere in the heart of the volcanoes. The visitor can admire, behind the windows, the cantal and the saint-nectaire, of which one can imagine all the flavours. All you have to do is taste and at the shop you can choose from a wide range of cheeses, including of course the Auvergne PDO cheeses. Various Cantal products are also on offer: charcuterie, lentils, beer, honey, wines... Why not take the opportunity to have lunch on the spot with a choice of sandwiches or regional dishes?

Members of the Bienvenue à la Ferme network, Alain and his family welcome you to their family farm on the Cézallier plateau, at an altitude of 1,000 meters. They raise a herd of Montbéliarde cows and produce AOP farmhouse Saint-Nectaire cheese, which they mature on site. During your visit, you'll be able to watch Saint-Nectaire being made live, see all the stages involved in making this highly prized cheese and, of course, taste it! It's best to call ahead beforehand. Direct sales on site.

The butcher's shop has been in the Bessette family for over 80 years. Thomas, a fourth-generation master affineur, selects his own livestock "on the hoof" from local farms, to ensure healthy, high-quality meat. A star supplier, he favors breeds such as Charolaise, Aubrac, Limousine, Salers and Blonde d'Aquitaine. Bresse AOC swaddled poultry, Label Rouge IGP free-range poultry, game and exotic meats, stuffed pork and veal roasts, as well as prestige cured meats.

With great respect for traditional recipes, Salaisons de Montagnac has been offering traditional charcuterie and regional products for three generations, including dry sausage, IGP ham and dry sausage, as well as groceries and preserves. All products are handcrafted from carefully selected animals. This charcuterie is renowned for its quality, so a stop off is a must! You can also order online. Several medals from the Salon International de l'Agriculture.

Alexandre opened his microbrewery offering only 50cl beers to be shared by 2. He wanted to identify his blonde, brown and amber beers with fun names like Petit Mousse, Capitaine Habbock and Capitaine Glouglou. He plans to work on more unusual products, trying to produce a white beer with ginger, to offer ephemeral products, to make things more diversified, and a little more fun. He is present at local farmers' markets and offers a home delivery service.

Located at one hundred meters from the Chemin de Compostelle, this goat farm is the perfect place to take a break and share a good moment with Adrien by visiting the goat farm and the cheese factory before getting your strength back around a gourmet plate elaborated with the farm's products. Warm goat salad, cheese and charcuterie boards, home-made desserts accompanied by a good glass of wine. They also make amazing homemade jams, especially the one combining hay jelly and lentils. Shaded picnic area.

In the only bakery in the village, all kinds of special breads and excellent pastries are waiting for you. Pretty chocolate or fruit entremets, individual or family version, macaroons and cakes... During the holiday season, retail chocolates, classic and iced logs, panettones, Christmas brioches, mignardises, vacherins... On the savory side, you can enjoy pâté lorrain, savory petit-fours, pizzas, toasts, tuna and cucumber rillettes sandwiches... Lunchtime formula, choice of sandwiches, pastries and drinks at a very low price. Smiling welcome.

Marc, a pastry chef with a passion for his craft, has been creating delicious, refined chocolate and fruit entremets, in individual or family-size portions, for almost 30 years. He makes macaroons, including the exclusive Chocaté. Petit-fours and cakes, including his specialty, croquants d'Aurec. We also offer a whole range of chocolates in ballotins and fancy gift boxes, as well as fruit jellies, sold in retail or on skewers. You'll also find a range of Dammann Frères teas and tea-related items.

Vellavia revives the region's brewing past, producing an average of 500 hectolitres. In 1870, the Velay volcanic plateau was recognized as a prime area for growing the barley needed to make beer. Farmers grow ponote, an ancient variety of coarse-grained barley rich in kernels. Its unroasted malt gives the beer a beautiful golden color. It is available in blond, brown and white versions. At the end of the tour, there's a store where you can sample this local nectar.

Vincent Decroix and Sébastien Linger opened their craft brewery in Monistrol-sur-Loire at the end of 2018. All the brewing equipment is installed in the back shop. At the front, a large L-shaped bar allows the sale of their beers by the bottle. White, blond, red, brown, Christmas beer, spring beer... all are made with organic barley and wheat malts grown between the Haute-Loire and the Puy-de-Dôme. The perfect place to relax with friends.

It is the smart address for bulk, organic (95% of the offer) and local products with 33 local producers available in the store. This grocery store offers a wide range of grocery products, fruits and vegetables, fresh and frozen, cereals, dried fruits, cheeses, chocolates, teas, coffees, cleaning products and organic and customized cosmetics. You only buy the quantities you need because bulk is the house rule. Take a look at the back of the store at the local brand of ready-to-wear T'Tchine, and its beer on tap.

Since 2018, Reine des Vertes has been crafting spirits with artisanal methods. Handmade, from cultivation to bottling with the base of 100% natural. It is alcohol, organic cane sugar, fruits or plants and ancestral know-how. Mint, wild sloe, pear, angelica... the choice is there. For the summer season, the farm offers, starting from the campsite, a new discovery trail to the fields of crops for all with a pony ride for children. A bucolic and gustatory discovery at the store.

If the name Motueka refers to a New Zealand town, Florent Gillot's brewery is local, even ultra-local! The hop producers Florent works with are from Auvergne. The first one is in Haute-Loire, the second in Puy-de-Dôme. As for the barley, 50% of it is produced by Florent's uncle. The same idea for the packaging, since the bottles are French and the labels are produced in the Haute-Loire. This attention to the ingredients and this know-how can be felt during the tasting (possible on site)!

For three generations, the Maison Molière has had a solid regional reputation for quality and service. It has three floors of storage, two of which are air-conditioned for the proper conservation of the wines, and two cellars in the basement with a more confined atmosphere for paid tastings in the evening, for individuals or groups. The shop has about 650 references representing the whole of the French vineyard, retail wines and some wines of the world, champagnes and spirits, as well as gift boxes and accessories.

Meilleur ouvrier de France in 2004 and world pastry champion in 2006, Bruno Montcoudiol has been delivering excellence at Monistrol since 2008! All his creations (macaroons, shortbread, chocolates, including spreads and ice creams) are the result of a fine search for combinations of textures, tastes and colours. This creator of delicacies, as he defines himself, uses seasonal products on a daily basis and, whenever possible, from short circuits. Pleasure for the eye and the taste buds, you won't be disappointed!

Les Délices Fleuris de Marie Morgane is a small artisanal company specializing in the manufacture and sale of jams cooked in cauldrons and syrups. Products include Auvergne jams and gentian and verbena syrups.

Next to the restaurant La Coulemelle, this boutique is a living ode to the hosts of our woods. Hosted by the restaurant owners, the Mushroom House is more than a point of sale. In addition to the dry mushrooms and the ceps jars, a library space enriches space (identification books, gourmet recipes, etc.). You can also equip yourself to pick up mushrooms (special knives, baskets, etc.). You will learn that you won't pick mushrooms lightly! An "artistic" space complements everything. Want to surprise or be surprised? Taste the chocolates at the cèpe!!

Christine offers about sixty types of cheese. She relies on the very appreciated Gerentes cheeses, and works with Christian Janier, Meilleur Ouvrier de France fromager in Lyon, to choose the best products, comté, morbier, bear garlic tomme, carefully matured. She makes cheese boards, raclette boards, and tasting boards. You will also find cheese graters for fondue and she lends raclette and fondue machines. She also sells charcuterie from the Dantony family's salted meats in Raucoules.

Pork and sheep enthusiasts, this address is yours! The Vérots cultivate, from father to son, the art of raising the beasts and transforming them as a person. Yes, you read: as a person. Their chops of lamb, leg, sausages and other white boudin are matched only by their charcuterie. Their raw ham is tested. Absolutely. Their farms are in bio, of course. Their sympathy adds to the quality of what they propose: no fault!

It is part of the Vedrenne group, which comprises several French distilleries and liqueur distilleries emblematic of their respective terroirs. The Pagès distillery specializes in the production of the region's emblematic plant liqueur, Verveine du Velay. Founded in 1859, it has been perpetuating its traditional know-how and recognized expertise ever since. The Pagès distillery works in close collaboration with local producers, favoring sustainable farming practices. The fruit used in the production of our liqueurs is selected from the best local varieties and picked when perfectly ripe. The Pagès distillery also offers other emblematic products, such as crème de Cassis de Bourgogne, liqueurs and quality fruit syrups.

Charlie and his team brew a craft beer, La Damoiselle, in blond, white, amber and brown versions. It is a place of meetings and exchanges, where various exhibitions and concerts take place. It is also an opportunity to discover new products, such as the famous rye winter beer. As for the Auvergn'ale, it is a light blonde beer with the particularity of being prepared in the same way by 6 breweries throughout the region (hence its name). If you really can't make it to Blesle, you can find them at La Cave Gourmande in Brioude.

As a chef-explorer, Nicolas demonstrates his love of the Auvergne region by preparing jams, syrups, vinegars, coulis, juices and fruit jellies, all of which are made by hand. Nicolas cultivates his own orchards with the greatest respect for nature, without any treatment, and ventures into unusual products such as this surprising ConfiRure© of green Puy lentils, with an intense taste reminiscent of chestnut cream. To be discovered at the farm by appointment, or on the website!

On the RN 102, at the place Jaladx towards Aubenas, there is a farm that produces the famous artisous cheese, the Velay, typical of the Haute Loire. You will also find yogurts, butter, blue cheese and even lentils. Cheese is made of raw milk from cow. The know-how of this family has passed from generation to generation. Artisans, artisous for connoisseurs, are present in all the cellars of the land.

This brewery produces artisanal liqueurs, syrups and infusions made from organically grown plants with a wide range of aromatic and medicinal properties. Caraway, lemon balm, poppy flowers, elderflower... Amaze your guests with unusual aperitifs and beverages in pretty bottles, from the Lumière obscure range based on hemp, to Herbe des druides, Nectar d'Oscara, Flèche ardente and Alchimie végétale, among other new products to come. You can also find them at local markets.