Producteurs

Anne makes mountain jams (blueberry, raspberry), wild berry jams (barberry, sea buckthorn, rosehip) and jams and syrups made from old-fashioned rose p...

Since 2019, Gilles and Sue Ellen have created Ferme des Bichoux. They raise Esprit Parc-labeled lamb and free-range pigs. Charcuteries, meats and read...

Founded in 1980, Gayral-Reynier distillerie et liquoriste is a family-run business producing sea buckthorn juice, birch sap and fruit juices, and dist...

Laiterie du Col Bayard invites you to discover its range of original cheeses, including cheeses made from blended milks, a ewe's milk tomme rubbed wit...

La Fromagerie du Champsaur is an association of 4 farmers and 1 cheese-maker who use fresh, local milk in a short circuit, transforming it directly in...

Thierry Siat is a pastry chef, chocolatier, confectioner and ice-cream maker who combines traditional and modern recipes. Fruit tarts, walnut tarts, c...

Paul took over the family farm and has been farming organically for 25 years. His ewes enjoy the mountain pastures in summer, as well as the forage ha...

In his workshop, Pierrot handcrafts tourtons according to a family recipe. He offers a tourton with potatoes and Champsaur tomme, and one with prunes....

Beekeeper for 10 years, I offer mountain honey made from a variety of flowers, lavender honey and chestnut honey from surrounding departments, nougat,...

A beekeeper, Christophe offers mountain and regional honeys. He also makes honey-based confectionery (sweets, lollipops, fruit jellies, nougats, jams)...

This family farm raises sheep using the surrounding mountain pastures to produce Label Rouge de Sisteron lambs. Meat 100% local and organic. Sales of...