The best local producers Côte d'Azur

A dynamic direction for this delicatessen adjoining the IFS-certified artisanal cannery, founded in 1991, which produces a wide range of Provencal specialties in the purest tradition, including their flagship product: rock fish soup. You're invited to discover a 200 m² boutique dedicated to the region's terroir, with 200 producers/suppliers and over 50 Provençal estates, as well as fine grocery products and, of course, the local products of the Au Bec Fin cannery made on site.

It is the oldest mill in France still in activity. Dating from the 13th century, it is now run by Max Doleatto, representing the^5th generation of the family. Seven different oils are produced from ripe olives, stored for 4 to 6 days. The "tradition" is a classic blend in which the red cayet variety dominates. The "authentic", on the other hand, is a singular oil, collected directly from the millstone. Come and taste it!

Founded in 1896, L'huilerie Saint-Michel is a family-run business that selects its oils in France and Italy, and then packages them using processes that combine tradition and modernity. Our fragrant oils are made by infusing fresh plants in virgin olive oil, without additives or preservatives. Direct orders are possible. The oil mill works in collaboration with Michelin-starred chefs to create olive oils by maceration... like the Menton lemon olive oil created in collaboration with chef Mauro Colagreco.

This store, which opened its doors thanks to the initiative of an association federating nearly 28 local producers, aims to maintain small-scale farms on a human scale, while offering quality products. Run by farmers in turn, the idea is to buy directly from the producer to the consumer, limiting margins in the process and encouraging direct exchange. You'll find everything to fill your gourmet basket: meats, fruit and vegetables, groceries, Bellet wine, cheese, eggs, flowers and plants, and olive products.

Situated on the southern slopes of the pre-Alps, between 438 and 580 metres above sea level, the 253 hectares of the estate benefit from a privileged location. All unnecessary chemical treatments are excluded and different varieties of olives are present on the estate. The olives are harvested in rotation to produce an oil, l'Or de Taurenne, AOP Provence. Six other oils are also produced: four monovarietal (bouteillan, petit ribier, aglandau and frantoio), one "old-fashioned taste" oil and one oil flavoured with lemon.

Created in 1910, the Hameau des Vignerons is the third largest cooperative winery in the Var, with some 600 hectares of vines, including no less than 460 in AOC Côtes-de-Provence and some 200 hectares in Vin de Pays. A range of aromatic wines, in the three colors (white, rosé, red), reveals a great wealth of flavors. The Boutique du Hameau welcomes the public for wine tasting and sales. This is the ideal place to learn about the wines of the area!

Just an hour from Nice, head for the medieval village of Beuil les Launes. Before or after your visit to the honey house, take the opportunity to walk around and try to see marmots. In the store next to the extraction and transformation workshops, you can taste the different kinds of honey (mountain, Provence, lavender, bramble, thyme...) as well as the derived specialties: nougats, gingerbread or beeswax candles. Products to be found on the market of Valberg all year long.

Established in 1983, Jean-Philippe Mandard handed over the keys to the hive in 2022 to Jean, who continues the work of his mentor (who is never far away). Little has changed in the artisanal production, which is as rich as ever, with 3 Label Rouge varieties: lavender, fine lavender and Provence all-flower. In all, 13 honeys, the quality of which is the culmination of artisanal know-how handed down through several generations of beekeepers. The website is fascinating, with images showing the different stages in the production process.

Jean-Luc Trouillot is a farmer by nature. Already at the age of 13, he bought his first tractor. Today, when he is only 27, he is already at the head of a beautiful and diversified farm: market, transhumance, lavender production and olive growing. With his 2,000 olive trees in organic farming, he harvests nearly fifteen tons of olives. He produces a fruity green, ripe and black oil as well as oils flavored with lemon or sage. Do not hesitate to visit him, he will take the time to explain his work to you. His passion.

For the Stalenqs, olive trees have been a family affair since... 1593 ! Today, Gilles Stalenq is at the helm. "I don't use any chemical weed killers, I treat with copper twice a year and the fertilizer comes from my three donkeys and five horses. I want my floors to live! ». An ethic that can be found in the tasting: its two oils (a very intense green fruity of picholine and petit ribier) and a ripe fruity of araban (an endemic variety of Seillans) and quail are regularly awarded prizes.

Virginie and Patrice Bonnant's boutique, created 35 years ago, is a tempting Ali Baba's cave for gourmets. Presented in their pretty traditional jars, more than 450 varieties of jams are made every day in the small laboratory adjoining the shop, by hand, in a natural and artisanal way, to guarantee perfect quality and consistency of taste, with healthy, perfectly ripe fruit and vegetables, bought on the local markets, and sugar, all cooked in copper cauldrons.

The Berenguier family produces olive oils of choice: the family cuvée "Coeur de Culture", which has been awarded many times in Paris at the Concours Général Agricole, and a single variety Ribier oil (also called Plant de Callas, emblematic of the basin). The know-how has been passed on for 4 generations to perpetuate the tradition in the land of the olive tree, always respecting the land and the environment. Aromas, scents and colours to discover in the shop open all year round as well as a video on the different stages of production.

It is more than 10 years since Magali Lovera opened, with her father Roger, this continuous chain mill, today the last one still in operation in Fréjus. He mainly takes care of the technical part with the maintenance of the 2,500 olive trees, she works in the shop where she will explain the different types of oil on offer (at least four fruity green and ripe fruity) and will let you taste many by-products: tapenades, olive cream, pastinades... You will also find aperitifs, soaps, creams and Provencal handicrafts.