Small producers, organic or in-conversion craftsmen... our approach puts their work at the heart of the food chain!
Franck is not the first bird to come along. He has been based in the Eure region (27) since 1989, where all his palmipeds and gallinaceans are raised in the open air, fed on good grain grown on the family farm and pampered like roosters...
Franck is not the first bird to come along. He has been based in the Eure region (27) since 1989, where all his palmipeds and gallinaceans are raised in the open air, fed on good grain grown on the family farm and pampered like roosters...
Every morning, Julien's fishmonger goes to the fish markets of Finistère (29), in Roscoff, Brest or Douarnenez, and brings back fish and seafood from local and sustainable fisheries in his nets. All very good to make the aperitif table capsize...
Every morning, Julien's fishmonger goes to the fish markets of Finistère (29), in Roscoff, Brest or Douarnenez, and brings back fish and seafood from local and sustainable fisheries in his nets. All very good to make the aperitif table capsize...
Roberto is one of the proudest ambassadors of basil. Grown in greenhouses in the hills of Genoa, since 1947 this herb has found a natural expression and a fragrant flavour that is a delight to the nose and mouth...
Roberto is one of the proudest ambassadors of basil. Grown in greenhouses in the hills of Genoa, since 1947 this herb has found a natural expression and a fragrant flavour that is a delight to the nose and mouth...
Based in the heart of the Alpes-de-Haute-Provence (04), Raphaëlle has rehabilitated the ancestral culture of chickpeas and converted it to organic farming. This miracle legume, which is experiencing a hype comeback in hummus format, has been used since the Middle Ages for its many virtues...
Based in the heart of the Alpes-de-Haute-Provence (04), Raphaëlle has rehabilitated the ancestral culture of chickpeas and converted it to organic farming. This miracle legume, which is experiencing a hype comeback in hummus format, has been used since the Middle Ages for its many virtues...
It is in the south of France, in the heart of the Vaucluse (84) that Eric goes in search of the best products of the region - like the black gold of the Drôme Provençale, grown organically not far from his workshop.
It is in the south of France, in the heart of the Vaucluse (84) that Eric goes in search of the best products of the region - like the black gold of the Drôme Provençale, grown organically not far from his workshop.
Philippe has been living in the Chalosse region, one of the historic strongholds of foie gras, for 25 years and is very attached to the quality of the livers he prepares for the great names in gastronomy and for our recipe!
Philippe has been living in the Chalosse region, one of the historic strongholds of foie gras, for 25 years and is very attached to the quality of the livers he prepares for the great names in gastronomy and for our recipe!
Xavier and Benoît took over their uncle's family business in the Hérault region (34) in the 1990s and continue to perpetuate a traditional know-how which is reflected in our Organic Artichoke Cream...
Xavier and Benoît took over their uncle's family business in the Hérault region (34) in the 1990s and continue to perpetuate a traditional know-how which is reflected in our Organic Artichoke Cream...
Based in the hills of the Languedoc, Pierre has taken over and developed the family estate to cultivate organically one of the jewels of the region: the green olive. He cultivates two varieties that we fell in love with: the Lucques and the Olivière...
Based in the hills of the Languedoc, Pierre has taken over and developed the family estate to cultivate organically one of the jewels of the region: the green olive. He cultivates two varieties that we fell in love with: the Lucques and the Olivière...
It is in the Tuscan forests that the summer truffle is harvested, this black gold with a magnificent woody aroma. Filippo has been fascinated by this rare and mysterious mushroom for 25 years and does not skimp on the truffle dogs to find the rare pearl...
It is in the Tuscan forests that the summer truffle is harvested, this black gold with a magnificent woody aroma. Filippo has been fascinated by this rare and mysterious mushroom for 25 years and does not skimp on the truffle dogs to find the rare pearl...
From the heart of the Piedmontese landscape you can find Roberto. In his family business, vegetables are grown with care and prepared with love to delight all year round...
From the heart of the Piedmontese landscape you can find Roberto. In his family business, vegetables are grown with care and prepared with love to delight all year round...
Emilio makes our taste buds quiver with his specialities: vegetables marinated and candied in extra virgin olive oil: the cream of the cream of Italian antipasti...
Emilio makes our taste buds quiver with his specialities: vegetables marinated and candied in extra virgin olive oil: the cream of the cream of Italian antipasti...
Together with his children, Biagio works with the natural flours of local and ancient wheat from the family business, which give our organic bread sheets their crunchy, delicious and nutritious taste.
Together with his children, Biagio works with the natural flours of local and ancient wheat from the family business, which give our organic bread sheets their crunchy, delicious and nutritious taste.
Alain is keeping alive a biscuit-making tradition that is almost half a century old. The respect of the product, the gestures and the kneading time are at the heart of his approach and have proved to be perfect to sublimate a French agricultural sector that we particularly like: wheat.
Alain is keeping alive a biscuit-making tradition that is almost half a century old. The respect of the product, the gestures and the kneading time are at the heart of his approach and have proved to be perfect to sublimate a French agricultural sector that we particularly like: wheat.
Based in the heart of the Guérande salt marshes, Brewen works with potatoes in an artisanal way to make them simply sublime. His careful choice of variety and size, his mastery of cutting and his traditional cooking in a cauldron give his chips generosity and crispness.
Based in the heart of the Guérande salt marshes, Brewen works with potatoes in an artisanal way to make them simply sublime. His careful choice of variety and size, his mastery of cutting and his traditional cooking in a cauldron give his chips generosity and crispness.
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Quentin and Marie have taken over the last cannery on the island of Yeu and are keeping alive the tradition and know-how of this island, once the leading tuna fishing port in France.
Quentin and Marie have taken over the last cannery on the island of Yeu and are keeping alive the tradition and know-how of this island, once the leading tuna fishing port in France.
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Hervé and his brother took over the family pork butchery from their father and have been keeping the tradition and authenticity of the recipes alive for 90 years. Hervé's know-how is recognised, as evidenced by his prestigious title of Master Charcutier.
Hervé and his brother took over the family pork butchery from their father and have been keeping the tradition and authenticity of the recipes alive for 90 years. Hervé's know-how is recognised, as evidenced by his prestigious title of Master Charcutier.
Located in the Landes, Clément's family cannery has been passed down from father to son since 1983. Clément works with organic pig breeders in the South-West. His recipes are simple, tasty and handmade.
Located in the Landes, Clément's family cannery has been passed down from father to son since 1983. Clément works with organic pig breeders in the South-West. His recipes are simple, tasty and handmade.
Installé au cœur du Vaucluse et passionné de fruits à coque, Vincent nous permet de valoriser et développer les producteurs de la filière Amandes et Noisettes françaises grâce à un soucing local exigeant. De quoi préserver un savoir-faire territorial et limiter drastiquement notre impacts. Exit les importations à tour de bras de ces fruits aux nombreuses vertues.
Installé au cœur du Vaucluse et passionné de fruits à coque, Vincent nous permet de valoriser et développer les producteurs de la filière Amandes et Noisettes françaises grâce à un soucing local exigeant. De quoi préserver un savoir-faire territorial et limiter drastiquement notre impacts. Exit les importations à tour de bras de ces fruits aux nombreuses vertues.
Installé à cheval entre la Bretagne et la Normandie, cet apiculteur amoureux des abeilles, exploite 250 ruches et fédère 150 passionnés. Le précieux nectar récolté, est cuisinés dans 2 ateliers voisins dans la Manche et L'ile et Villaine, pour créer de délicieuses pâtisseries qui contribuent à développer la filière apicole française. Des pauses sucrées aussi gourmandes qu'engagées pour tous les moments de la journée !
Installé à cheval entre la Bretagne et la Normandie, cet apiculteur amoureux des abeilles, exploite 250 ruches et fédère 150 passionnés. Le précieux nectar récolté, est cuisinés dans 2 ateliers voisins dans la Manche et L'ile et Villaine, pour créer de délicieuses pâtisseries qui contribuent à développer la filière apicole française. Des pauses sucrées aussi gourmandes qu'engagées pour tous les moments de la journée !
Depuis 50 ans, l'entreprise familiale d'Eric travaille les ingrédients de la Provence. Avec son frère Albert, ils cuisinent avec soin les olives noires bio et locales sans les dénaturer.
Depuis 50 ans, l'entreprise familiale d'Eric travaille les ingrédients de la Provence. Avec son frère Albert, ils cuisinent avec soin les olives noires bio et locales sans les dénaturer.
Agriculteur bio indépendant, revenu aux sources à la quarantaine, il cultive, travaille, conserve et transforme des céréales, légumineuses et graines Bio issus de ses champs et de eux de sa tribu installée dans le sud-ouest exclusivement avec un respect profond des terres et du vivant : pas de labour avec un système de rotation lent et diversifié qui permet une agriculture régénérative. De quoi offrir une alimentation saine qui nourrit la terre et les agriculteurs français du sud-ouest.
Agriculteur bio indépendant, revenu aux sources à la quarantaine, il cultive, travaille, conserve et transforme des céréales, légumineuses et graines Bio issus de ses champs et de eux de sa tribu installée dans le sud-ouest exclusivement avec un respect profond des terres et du vivant : pas de labour avec un système de rotation lent et diversifié qui permet une agriculture régénérative. De quoi offrir une alimentation saine qui nourrit la terre et les agriculteurs français du sud-ouest.
Pour valoriser le travail des agriculteurs du sud-ouest, qui produisent des fruits et légumes en excédent, ou parfois "cabossés", mais néanmoins riches en goût, nous faisons appel à notre atelier partenaire de Blanquefort (33). Ces pépites issues des exploitations agricoles locales, refusées par la grande distribution sont ainsi vaillamment sauvées du gaspillage et permettent de soutenir les agriculteurs de la région.
Pour valoriser le travail des agriculteurs du sud-ouest, qui produisent des fruits et légumes en excédent, ou parfois "cabossés", mais néanmoins riches en goût, nous faisons appel à notre atelier partenaire de Blanquefort (33). Ces pépites issues des exploitations agricoles locales, refusées par la grande distribution sont ainsi vaillamment sauvées du gaspillage et permettent de soutenir les agriculteurs de la région.
Join us in relocating food processing directly to farms
Our teams are at your disposal to discuss and provide you with their expertise on the ranges and products that you could offer in your establishment.
Whether you are a small producer, an organic craftsman or a converting producer... our approach puts your work at the heart of the food chain!
