Based in Férolles in the Loire Valley, Thierry and his wife own an organic-production farm covering 6.5 hectares. Each product they produce comes from their estate, a member of the “Bienvenue à la Ferme” (Welcome to the Farm) network. This year, we have chosen a selection of vinegars and jams for you, including our favourite seeded raspberry (all the delights of a good jam without annoying pips).
Having had his product named the best ham in the world in 2014, Patrick is doing us the honour of supplying us with his ham cured for 40 months. On his estate of Saint Géry in the heart of Quercy Blanc, surrounded by his family, he works every day using organic farming methods to make the most of his land. Owner of 8000 truffle oaks, he specialises in products made from foie gras, duck breast and pork.
A small family business located in La Seyne sur Mer, Mr Muller selects his olives from among the best Italian varieties, then turns them into tapenades, olive oil and other derivatives. He also crafts a wide variety of spreads. He is the pioneer of black garlic and black shallots, all 100% organic … A real treat.
Two passionate cooks are passing on the taste of authentic Provençal flavours to future generations. Their goal? To create a real treat for young and old alike through a range of local products, all “AB” (organic farming) certified.
Vines, especially if cultivated organically, are very rich in polyphenols (antioxidant active ingredients). Created in 2011, Sarmance, whose name recalls the vine shoot (“sarment” in French) but also fragrance, launched two ranges from the Loire Valley and Corsica.
