Kabañ, an old fishermen’s house in Saint-Suliac, is where Atelier Retour de Pêche sets its collective cooking table. Three festive plates get built by hand: crème de carotte with chantilly au chèvre and roasted hazelnuts, Saint-Jacques à la bretonne, and praires stuffed with parsley butter and beurre aux algues. The seaweed butter is the local signature, cut from the same shore as the shellfish. The produce is seasonal and local.
Tag: regional-produce
Ferme Perennou Sant-Jakez: a cidre and poiré farm
The farm presses cidre, poiré, apple juice, pear juice and vinegar at Kergleuden, above the Isole valley in Bannalec. Its ground is bocage: old irrigated meadows edged by the apple and pear orchards that fill the presses. Visitors walk that enclosed country and then taste what the fruit became, admission free. A guided turn of the holding can be asked for on arrival. The ciders are raised with no additives, no filtration and no carbonation.
Fête de l’olive piquée & des vins du terroir
The Fête de l’olive piquée & des vins du terroir brings Nyons’ olive traditions and local wines into the same celebration. The Syndicat de l’Olive de Nyons & des Baronnies organises the gathering with its partners. Admission is free for adults and children; details of the individual activities have yet to be announced.
Saoû Winter Fruit Fair
Winter fruit and seasonal produce bring around 150 selected exhibitors to Saoû’s Foire aux fruits d’hiver. Apples, chestnuts, walnuts, honey, preserves and Picodon share the stalls with craftwork. Music accompanies the fair, while wood-fired soup and mulled wine are among the foods and drinks served during the gathering.
La Motte-Chalancon Weekly Market
La Motte-Chalancon’s Provençal market changes scale with the seasons, from a small winter gathering to a summer market with around seventy traders. The food stalls sell goat cheeses alongside fresh fruit and vegetables from the region. Clairette and other local wines are also among the products offered by the traders.
Châtillon-sur-Chalaronne Weekly Market
Around sixty food producers take part in Châtillon-sur-Chalaronne’s market. Dombes fish, cheese, poultry, game and charcuterie share the stalls with seasonal fruit and vegetables. Flowers, young plants and live poultry add to the selection, while a separate stretch of stalls sells manufactured goods including clothing and furniture.
Buis-les-Baronnies Provençal Market
Olives, cheeses and Baronnies apricots are among the foods sold at Buis-les-Baronnies’ Provençal market. Local producers and food artisans share the stalls, with honey, olive oil, fruit and vegetables changing the shopping basket through the seasons. The market expands in summer, spreading from the arcades into more of the village’s streets and squares.
Domaine Nicoleau Mill and Distillery Visit
Domaine Nicoleau opens its olive mill and family distillery to visitors in Bénivay-Ollon by appointment. Olive groves and the extraction of oil form part of the visit. Tastings feature organic olives, olive oil and spirits rooted in the Baronnies. Inside the distillery, a traditional still introduces the inherited skills behind fruit eaux-de-vie, liqueurs and local aperitifs.
Évian Market: Savoy Cheese and Lake Fish
Local producers fill Évian’s market with foods from Savoie, including the cheeses Tomme, Abondance and Reblochon. Lake fish and charcuterie sit alongside the cheese stalls, with tasting forming part of the market visit. Artisans also take part, showing their work alongside the local producers’ food stands.
Portes-ouvertes au GAEC des Baratons
The GAEC des Baratons opens its goat farm for a look at the link between livestock and cheese. Visitors meet Anaïs’s white goats and discover a range that includes Picodons, bouchons and bûchettes. The farm lies in the Drôme des Collines and produces Picodon AOP. The open day introduces this cheese-making activity where the animals are raised, with free access.