Growers

Jean-Damien welcomes you to his farm to share his passion for raising dairy sheep and the products he makes himself in his processing workshop. It's a...

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

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

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...

For several years now, Sophie has been producing a varied range of quality market garden produce (seasonal organic vegetables and berries), adapting t...

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...

Marion and Michaël raise around thirty Abondance cows on their family farm, fed on pasture and hay (STG lait de foin). Some of the milk is processed o...

Following in the footsteps of Jean-Louis and Eugène, Jean-François and Bertrand Ranvier are keeping the ancestral recipe of Tourton du Champsaur alive...

Édouard and Amandine welcome you to their farm. The goats are raised on hay and cereals grown around the village. Cheese, milk and eggs are sold on th...

The whole family is committed to bringing you a quality product. The lambs are born and raised on our farm, fed by our crops. The meat is cut up and s...

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