Local Artisans & Producers - Epices - aromates - condiments

Victor GAYET, agricultural and food engineer, produces an exceptional cider vinegar. Based on organic apple juice, made in oak barrels and aged for 12 months, he uses an ancestral method. The final product is of great quality.

Sensu products are the result of exceptional work and outside any industrial system. Sensu cooks fruits from her garden and wild plants from the Corsican maquis. Samuel KASSORI produces little but well! He works with the seasons, listening to his natural environment.

Saveur Safran offers a range of saffron-based products that evolves with the seasons. You can also discover this spice with multiple virtues, in all its forms. They are also on sale on the local markets.

Anne Poupart, pioneer, first saffron producer in Picardie in a hundred-year-old farm. The red gold of the Bay of the Somme. Anne offers you our products by appointment, at the farm, in our hall and store. Possibility of external conferences in restaurants or in hotel schools. Awarded several times: medal at the agriculture show, excellence gourmets of the regions, bronze medal of tourism...

For 3 generations, the FARNOUX family has been producing first cold-pressed olive oils. The mill, which for 10 years has met European standards, combines know-how and tradition with the grinding of olives on a granite millstone, to obtain an extra virgin olive oil with a sweet and fruity flavor.

The Moulin du Comtat was founded in 1870 and has been operating ever since to extract olive oil from the Mont Ventoux area. It is currently the 4th and 5th generation that perpetuate the traditional know-how to offer you an olive oil AOC Provence from the organic orchards of the farm.

Le Moulin des Cépages produces vinegar and vinegar velvets, pickles and mustards. Manufactured with respect for artisanal know-how, velvet vinegars bring a slightly acidic sweetness, ideal for accompanying savory and sweet dishes.

The Chanaz oil mill dates from the end of the 19th century and is still in operation thanks to the vigilant care of the miller. Sébastien MILLEY produces an artisanal oil, from walnuts and hazelnuts, 1st cold pressure. He also offers you other products such as walnut and hazelnut jam.

Since the 19th century, the Compagnie de Bouteville has produced exceptional condiments. It is particularly famous for its balsam of Bouteville. You will also find a large choice of products that will be able to feed all your dishes.

In the heart of his Domain, Bruno MOULINIER welcomes you in a family and friendly atmosphere to make you discover the world of Saffron. The production and the sale of products are done on the spot. Possibility of visits

It is in Charroux that Claude and Simone Maenner relaunched the manufacture of mustard in 1990 by respecting the mustard tradition of the 3 known manufacturers, the Poulain, Portier and Favier sirs. The mustard seeds are crushed on a stone millstone and mixed with verjuice (diluted vinegar, spices and salt). It is the addition of white wine from Saint- Pourçain, made from the local Tressalier grape variety, that gives Charroux mustard its characteristic flavor and hidden smell. After maturing for a few weeks, it is ready to be packaged. In addition to the flavored versions, other specialties have been created.

Since 1930, three generations of Vigean have succeeded one another with the same success! Marked with the family seal, Eric is now the third generation. Always on deck, this wise epicurean is a Master oil maker, both craftsman and artist. In 2013 and again in 2017, the Vigean company was awarded a precious national prize, Entreprise du Patrimoine Vivant, a symbol of French know-how and excellence. In 2018 he was awarded the title of Chevalier de l'Ordre du Mérité Agricole and the Trophée des Pionniers de la Bio.

In the heart of a region rich in olive trees, in Grasse, historically the world capital of scents, L'Huilerie Sainte Anne is a site apart. Its authentic mill is still in operation with a stone millstone, wooden gears, settling basins. If these old tools are still used by it is to produce unique and tasty olive oils. Possibility of guided tour

Since 1898 the Chervier family has been producing oil. The Huilerie de Lapalisse is a family business that is the pride of the region. Today classified as the first European producer of walnut oil, the family recipe has not changed, the know-how remains the same. A love of the product that can be felt as soon as you taste a sample of this beautiful substance. L'Echoppe des Saveurs sells directly oils and other local products.

Rémi SEINGIER produces wheat and rye and transforms them into flour (T65, country bread and rye flour). He also grows potatoes (Monalisa and Charlotte) and asparagus. He also works with rapeseed, camelina and hemp, cold-pressing them on the farm to produce very healthy oils. All the productions are organic and in agroforestry.

The Domaine de la Jouasse produces three kinds of oils, each with its own specificity: the green fruity oil, the old-fashioned fruity oil and the little jewel of the domain: the OleaKum (registered trademark by Dominique LEVESQUE). Thanks to these different oils, the domain proposes you to find the taste of the authentic and to plunge you in the heart of Provence, under the sun and with the sound of cicadas...

Emmanuel BROSSARD is a cereal producer in Nièvre, near La Charité sur Loire. He produces different cereals (wheat, barley, oats) and also oil seeds (rapeseed, sunflower, camelina and mustard). He then transforms these seeds with a mechanical press which gives him oil in first cold pressure.

Dominique POCORENA, producer of Piment d'Espelette and his team, welcome you to the Benta Biper Ona. It is a family business since the POCORENA family has been producing peppers for 50 years already (Michel POCORENA also founded the brotherhood of peppers 40 years ago).

Because olive oil is for him an ingredient of excellence, Alexis Muñoz decides to flee the standards to establish his own rules; all his production is oriented around the variety and the maturity of his fruits. No mixing, no blending, only the juice of olives harvested during the day and pressed at night, to guarantee an incomparable freshness in the mouth. His expertise is also the assurance of a perfect balance in his choice of varieties and the different fruity products he offers in his 100% single variety ranges.

Laurent Girard is an artisan producer who transforms the pink garlic of Billom into an exceptional black garlic. He uses a particular method to obtain a product of a rare quality. This is why the greatest French and international restaurants order it and use it in their dishes. A fantastic product that is the pride of our French culinary heritage.