Our (Super)Producers

Small producers, organic or in-conversion craftsmen... our approach puts their work at the heart of the food chain!

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Franck Lavigne - Le supervolaillier - Normandy
Normandy

Franck Lavigne

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...

#Poultry
#aide-culinaire
#to-spread
Franck Lavigne
Normandy

Franck Lavigne

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...

#superproducer-range
His superpowers
The Recipes
Julien Braun - Good fishing - Brittany
Brittany

Julien Braun

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...

#Fishmonger
#to-spread
Julien Braun
Brittany

Julien Braun

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...

#superproducer-range
His superpowers
The Recipes
Roberto Panizza - The Pesto King - Liguria
Liguria

Roberto Panizza

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...

#Gardening
#aide-culinaire
#todip
Roberto Panizza
Liguria

Roberto Panizza

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...

#superproducer-range
His superpowers
The Recipes
Raphaëlle Jorgensen - More beautiful the chickpea - PACA
PACA

Raphaëlle Jorgensen

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...

#Gardening
#aide-culinaire
#todip
Raphaëlle Jorgensen
PACA

Raphaëlle Jorgensen

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...

#superproducer-range
His superpowers
The Recipes
Éric Msica - A taste of Provence - PACA
PACA

Eric Msica

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.

#Gardening
#aide-culinaire
#todip
Eric Msica
PACA

Eric Msica

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.

#superproducer-range
His superpowers
The Recipes
Philippe Andignac - Man of Livers - Nouvelle-Aquitaine
Nouvelle-Aquitaine

Philippe Andignac

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!

#Poultry
#prestige
Philippe Andignac
Nouvelle-Aquitaine

Philippe Andignac

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!

#superproducer-range
His superpowers
The Recipes
Xav. and Benoît Gandon - Epicureans of taste - Occitania
Occitania

Xavier and Benoît Gandon

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...

#Gardening
#aide-culinaire
#todip
Xavier and Benoît Gandon
Occitania

Xavier and Benoît Gandon

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...

#superproducer-range
His superpowers
The Recipes
Pierre Vialla - In the shade of the olive trees - Occitania
Occitania

Pierre Vialla

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...

#Gardening
#aide-culinaire
#todip
#to be crunched
Pierre Vialla
Occitania

Pierre Vialla

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...

#superproducer-range
His superpowers
The Recipes
Filippo Gemignani - The art of the truffle - Tuscany
Tuscany

Filippo Gemignani

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...

#Gardening
#prestige
Filippo Gemignani
Tuscany

Filippo Gemignani

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...

#superproducer-range
His superpowers
The Recipes
Roberto Vezzoso - The ace of the vegetable garden - Piedmont
Piedmont

Roberto Vezzoso

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...

#Gardening
#aide-culinaire
#to be crunched
Roberto Vezzoso
Piedmont

Roberto Vezzoso

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...

#superproducer-range
His superpowers
The Recipes
Emilio Oliveri - Maestro of antipasto - Piedmont
Piedmont

Emilio Oliveri

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...

#Gardening
#aide-culinaire
#to be crunched
Emilio Oliveri
Piedmont

Emilio Oliveri

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...

#superproducer-range
His superpowers
The Recipes
Biagio Urbano - The good grain - Puglia
Puglia

Biagio Urbano

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.

#Biscuits
#to be crunched
Biagio Urbano
Puglia

Biagio Urbano

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.

#superproducer-range
His superpowers
The Recipes
Alain Garrec - Choosing the right grain - Nouvelle-Aquitaine
Nouvelle-Aquitaine

Alain Garrec

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.

#Biscuits
#aide-culinaire
#to be crunched
Alain Garrec
Nouvelle-Aquitaine

Alain Garrec

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.

#superproducer-range
His superpowers
The Recipes
Brewen Duneau - The tradition of the cauldron - Pays de la Loire
Pays de la Loire

Brewen Duneau

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.

#
#to be crunched
Brewen Duneau
Pays de la Loire

Brewen Duneau

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.

#superproducer-range
His superpowers
The Recipes
Quentin Camus - Committed to his island - Pays de la Loire
Pays de la Loire

Quentin Camus

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.

#Fishmonger
#prestige
#to-spread
Quentin Camus
Pays de la Loire

Quentin Camus

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.

#superproducer-range
His superpowers
The Recipes
Hervé Ader - Awarded Master Charcutier - Occitania
Occitania

Hervé Ader

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.

#Salami
#to be cut
Hervé Ader
Occitania

Hervé Ader

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.

#superproducer-range
His superpowers
The Recipes
Clément Laborde - Craftsman from father to son - Nouvelle-Aquitaine
Nouvelle-Aquitaine

Clément Laborde

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.

#Salami
#to-spread
#aide-culinaire
Clément Laborde
Nouvelle-Aquitaine

Clément Laborde

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.

#superproducer-range
His superpowers
The Recipes
Vincent Espasa - Croqueur de Provence - PACA
PACA

Vincent Espasa

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.

#
#to be crunched
#aide-culinaire
Vincent Espasa
PACA

Vincent Espasa

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.

#superproducer-range
His superpowers
The Recipes
Michel Lelievre - Beekeeper - Brittany, France
Brittany

Michel Lelievre

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 !

#
#breakfast
Michel Lelievre
Brittany

Michel Lelievre

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 !

#superproducer-range
His superpowers
The Recipes
Aline Bourgain - Gourmande sans concession - Occitanie
Occitania

Aline Bourgain

Pour notre gamme de pâtisseries (mieux) sucrées, nous avons choisi de travailler avec Aline qui valorise des ingrédients bon pour notre santé et bio : farines et avoine complets, sucre non raffiné et dès que possible des farines locales. Nous travaillons main dans la main pour établir des recettes gourmandes qui valorisent le terroir provençal. De quoi créer une dynamique locale au cœur du Parc Naturel des Alpilles !

#
#breakfast
Aline Bourgain
Occitania

Aline Bourgain

Pour notre gamme de pâtisseries (mieux) sucrées, nous avons choisi de travailler avec Aline qui valorise des ingrédients bon pour notre santé et bio : farines et avoine complets, sucre non raffiné et dès que possible des farines locales. Nous travaillons main dans la main pour établir des recettes gourmandes qui valorisent le terroir provençal. De quoi créer une dynamique locale au cœur du Parc Naturel des Alpilles !

#superproducer-range
His superpowers
The Recipes
Éric Roch - Provence addict - Occitanie
Occitania

Éric Roche

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.

#
#todip
Éric Roche
Occitania

Éric Roche

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.

#superproducer-range
His superpowers
The Recipes
Jean-Christophe Chassaigne - Virtuous farmer - Nouvelle-Aquitaine
Nouvelle-Aquitaine

Jean-Christophe Chassaigne

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.

#
#to be crunched
#aide-culinaire
Jean-Christophe Chassaigne
Nouvelle-Aquitaine

Jean-Christophe Chassaigne

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.

#superproducer-range
His superpowers
The Recipes
Grégory - Valiant defender of zero waste - Nouvelle-Aquitaine
Nouvelle-Aquitaine

Grégory

Ce n'est pas un mais plusieurs producteurs du Lot-et-Garonne, regroupés en coopératives qui nous permettent de sélectionner les fruits et légumes du Sud-ouest issus du gaspillage alimentaire. Les produits sont ensuite cuisiné avec soin à Blanquefort (33) dans l'atelier de Grégory.

#
#todip
Grégory
Nouvelle-Aquitaine

Grégory

Ce n'est pas un mais plusieurs producteurs du Lot-et-Garonne, regroupés en coopératives qui nous permettent de sélectionner les fruits et légumes du Sud-ouest issus du gaspillage alimentaire. Les produits sont ensuite cuisiné avec soin à Blanquefort (33) dans l'atelier de Grégory.

#superproducer-range
His superpowers
The Recipes
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