Our producers

🥫 Conserverie Sillon : le bocal n’excuse rien
🥫 Conserverie Sillon: a jar is no excuse
From his Toulouse workshop, David Goetz cooks the South-West in a jar. A gold-medal cassoulet, a whole PGI foie gras made with just two farmers in the Gers, and one... Read more...
🌎 TERROIR VA PLUS LOIN
🌎 TERROIR GOES BEYOND
Three and a half months ago, I launched Terroir with a simple idea: to share the very best of French artisanal products. Today, I feel the need to go further. Behind every... Read more...
🍎 Cyprien Lireux : quand le cidre retrouve le goût du terroir
🍎 Cyprien Lireux: when cider finds the taste of terroir again
At just 24, Cyprien Lireux walked away from a career already mapped out to devote himself to cider and perry. Century-old standard orchards, organic farming, and a winemaker's approach to... Read more...
🍾 Amis de Beauregard : le champagne accessible, sincère et sans codes
🍾 Amis de Beauregard: accessible champagne with a fresh approach
Amis de Beauregard is redefining Champagne with an approachable, authentic and relaxed vision. Discover a house where terroir, small producers and the pleasure of sharing come first. Read more...
🫒 Domaine Terra : le terroir végétal du Sud-Ouest revisité pour l’apéritif
🫒 Domaine Terra: the plant-based terroir of Southwest France reimagined for the aperitif
Domaine Terra reinvents the French aperitif with artisanal plant-based spreads inspired by the terroir of Southwest France. A modern, local, and flavorful approach to vegetables. Read more...
🌾 La moutarde française : Maison Fallot et le retour des graines cultivées en France
🌾 French mustard: Maison Fallot and the return of seeds grown in France
Behind French mustard lies a real agricultural challenge. By reviving the use of seeds grown in France, Maison Fallot is restoring meaning to an iconic product. Read more...
🍯 Terre d’Isis : le goût du vivant, du miel à la confiture
🍯 Terre d’Isis: the taste of the living, from honey to jam
Founded by Isis at just 19, Terre d’Isis offers organic honeys and jams crafted through an ethical and educational approach. Read more...
🦌 Venandi : la charcuterie sauvage au service du goût et du territoire
🦌 Venandi: Wild Charcuterie Rooted in Taste and Terroir
With Venandi, wild charcuterie reclaims its place in French gastronomy: artisanal products made from game meat, crafted to express the full richness of terroir. Read more...
🍷 La vinaigrerie artisanale de Beaune : redonner au vinaigre ses lettres de noblesse
🍷 The artisan vinegar house of Beaune: restoring vinegar to its noble status
Vinegar is now reclaiming its full complexity thanks to artisans like the Artisan Vinegar House of Beaune, who uphold a slow, demanding craft aged in oak barrels. Read more...
🌶️ Redonner du sens aux épices : NOMIE et le goût à l’état brut
🌶️ Giving meaning back to spices: NOMIE and raw flavor
NOMIE restores spices to their rightful place as noble ingredients: traceable origins, controlled freshness, and precise blends. A Parisian company that puts taste and terroir back at the heart of... Read more...
🐗 Coc en pattes : le sanglier sauvage, travaillé avec conviction
🐗 Coc en pattes: the wild boar, prepared with conviction
Coc en Pattes exclusively uses wild boar, processed using meticulous artisanal methods. This locally sourced and responsibly produced meat is crafted with precision and conviction. Read more...
🍎 Maison Hérout : le cidre et les spiritueux bio du Cotentin
🍎 Maison Hérout: organic cider and spirits from the Cotentin peninsula
Maison Hérout, an organic cider house in the Cotentin region founded in 1946, offers Cotentin AOP ciders, Calvados AOC and other natural spirits, made from organic orchards and fermented without... Read more...
🍫 Le chocolat français : Grain de Sail et le transport à la voile
🍫 French chocolate: Grain de Sail and sail transport
Grain de Sail is reimagining French chocolate by controlling the entire chain, from cocoa to chocolate bar. Transport by sail, artisanal production, and environmental commitment. Read more...
🧇 Gavottes : la crêpe dentelle bretonne au savoir-faire centenaire
🧇 Gavottes: the Breton lace crepe with a century-old know-how
Gavottes perpetuates the Breton tradition of the lace crepe: a thin, crispy and light biscuit, with century-old know-how. Read more...
🧂 Artisans du Sel : fleur de sel et sel de Guérande IGP récoltés à la main
🧂 Salt Artisans: Fleur de sel and Guérande IGP salt, hand-harvested
Artisans du Sel offers artisanal fleur de sel and unrefined Guérande IGP salt, hand-harvested in the salt marshes. Read more...
🐟 La conserverie La Belle-Iloise : l’éthique et l’artisanat au cœur de la sardine
🐟 La Belle-Iloise: ethics and craftsmanship at the heart of the sardine
Through responsible fishing and meticulous craftsmanship, La Belle-Iloise restores the prestige of canned sardines. Read more...
🏔️ Les Jacquemardes : le saucisson savoyard entre tradition et convivialité
🏔️ Les Jacquemardes: Savoyard dry sausage between tradition and conviviality
Since 1987, Les Jacquemardes have been crafting Savoyard artisanal dry sausages in a variety of flavors, combining tradition, conviviality, and the pleasure of sharing. Read more...
🐖 Porc Noir de Bigorre AOP : l’excellence du porc élevé en liberté
🐖 Porc Noir de Bigorre AOP: the excellence of free-range pork
Porc Noir de Bigorre AOP embodies a demanding, artisanal approach to farming, offering exceptional meat from an ancient breed raised free-range. Read more...
🥫 Les Conservistes : la conserve artisanale française entre tradition et modernité
🥫 Les Conservistes: French artisanal preserves between tradition and modernity
Founded in 2017, Les Conservistes reinvent French artisanal preserves with recipes inspired by the South-West, combining tradition, modernity, and high-quality ingredients. Read more...