Our Local Producers,

LOGO-ROGER-VIDAL-2.png

 
Roger Vidal is a family run-company located in the South of the Aveyron at the foothills of the Larzac plateau, between Millau and Montpellier, created in the 1970s.
 
The enterprise produces pâtés, terrines and spreads by means of an expertise and a traditional manufacture for over 40 years.
 
The range of pâtés and terrines has been expanded over the years, in order to respond to an increasing demand.
French_terrine_french_deli.jpg
Epicurien-artisan-logo.jpg
It all started almost 40 years ago in the back room of a Parisian delicatessen. Today, his spirit lives on... in the heart of Languedoc-Roussillon.
 
Inherited from an uncle who was a master jam maker, we have kept this artisanal cooking in a cauldron, the insatiable creation of associations of tastes, the preservation of textures, the flavours of hand-picked ingredients. Xavier has sublimated this know-how, Benoit has revealed it.
 
Two brothers and a common interest: that of awakening the epicurean in each of us. This is only the beginning of a gourmet adventure that only makes sense when shared. Our leitmotiv: quality! We smile the best fruits and vegetables.
 
We favour French producers as well as those who produce the best ingredients on their territory. Simplicity, authenticity and creativity are our only manufacturing secrets.
apple_confit_cheese.jpg
Epicerie-provence-logo.jpg
In 1996, love was born between a grocer and a confectioner graduated from Lenôtre.
 
Based near Grasse in the Alpes-Maritimes, the two aesthetes imagine a range of syrups and jams made from flowers and local fruits. The success is not long: The Epicerie de Provence was born.
 
Today, the recipe has not changed. Made in our workshops in Provence, country of aromatic gastronomy, our line of products takes on a country chictre déco style.
 
The soft colors evoke the sweetness of life in Provence, a reassuring harmony, a delicious sensation of well-being in a universe of discreet and refined luxury.

epicerie de provence french deli.jpg
cave a miel french deli.jpg

Transhumant beekeepers since 1995, La Cave a Miel produce 10 to 12 honeys from protected natural sites.

 

They reflect the diverse nature of Mediterranee an geography. From monofloral to multifloral honey, each is the expression of a unique landscape and terroir.

 

They reveal a terroir, meaning a particular soil and microclimate.

honey_french_delijpg.jpg
logo_huilerie_shadow.jpg

In the middle of the vast wine producing country between Sea and Mountain, L' Olidoc has produced, since 1927, high quality olive oil in the Mill Oleicole.

 

Pure fruit juice, this oil is filled with the intensity of the sun. It is a natural product with beneficial virtues such as and for the wellbeing of the body.

 

The quality of the Clermont-l'Hérault olive oil is recognised by consumers and also by the professionals who gave different award as follow: 2001 Gold medal and two silver medals at the Concours Général Agricole de Paris.

French-olives.jpg