Growers

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...

Jérôme, Julien and Frédéric Escallier are based in the heart of the Champsaur region, where they grow organic varieties of wheat to make flour (stone...

Our lambs are raised directly on site, in a process of conversion to organic farming. Direct sales of free-range lamb meat, lamb terrine, lamb terrine...

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

Loïc Giraud-Mauduit, a beekeeper who loves his bees, offers you ‘Haute-montagne’ and dandelion honey harvested and bottled in the commune of Orcières....

Claire offers organic breads: rye sourdough bread, with local flours and ancient wheat varieties, kneaded by hand and baked over a wood fire; country...

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

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

Luc Marchand offers you, among other things, High Mountain and dandelion honey, harvested in the town of Orcières (Prapic - Base de Loisirs). Find us...

Since 1906, this family of farmers has been making a range of artisanal cheeses on its farm: tomme, bleu, raclette, faisselles... all made from raw mi...

For nearly 200 years, the Filature has been spinning and manufacturing high-quality wools, and houses a boutique in the heart of the machines, where y...

Inherited from their forefathers, Perrine and Thomas offer you their artisanal recipe for génépi liqueur, made from sprigs gathered exclusively in the...