Terroir vegetables

PGI Midi-Pyrénées Ail blanc de Lomagne In the rolling hills of Lomagne, between Gers and Tarn-et-Garonne, white garlic ripens through the… PGI Rhône-Alpes Ail de la Drôme Sweet, plump white bulbs from southern Drôme — traditional cultivation, Provençal brightness, subtle… Provence-Alpes-Côte d'Azur Ail de Piolenc On the plain of the Rhône and the Aygues, beneath the mistral, Piolenc has for generations cultivated… PGI Nord-Pas-de-Calais Ail fumé d'Arleux “Ail fumé d'Arleux is the scent of the northern summer falling asleep in the chimney...” PGILabel Rouge Midi-Pyrénées Ail Rose de Lautrec The pink pearl of the Tarn hillsides, Lautrec garlic is recognisable by its satiny skin, lingering… PGI Languedoc-Roussillon Artichaut du Roussillon Between the sea and Canigou, the Roussillon plain has for centuries cultivated an exceptional artichoke… PGILabel Rouge Aquitaine Asperge des sables des Landes Springing from the Atlantic sands where the pine forest meets the ocean, the Landes asparagus grows… PGI Alsace Asperges d'Alsace The queen of the Alsatian spring — a noble vegetable cultivated beneath sandy mounds since 1873, which… PGI Aquitaine Asperges du Blayais White asparagus with purple tips, cultivated since the 15th century on the black sands of Gironde… Picardy Aster maritime On the schorre of the Baie de Somme, at low tide, foragers kneel before broad, tender-green leaves… PDO Languedoc-Roussillon Béa du Roussillon Flat, elongated, with pale yellow skin so fine that it appears peeled without being so — Béa du… Centre-Val de Loire Cèpe de la forêt de Senonches In the Perche, the "second harvest" was gathered with pitchforks and counted in tonnes — that of the… Aquitaine Cèpe de la Pointe du Médoc Beneath the oaks, holm oaks and chestnut trees of the Médoc peninsula, a mushroom emerges from the soil… Île-de-France Chou de Pontoise Beneath its crinkled, purplish-green leaves, this winter cabbage that Paris had almost forgotten owes… Nord-Pas-de-Calais Chou-fleur de Saint-Omer In the marais audomarois, where crops are still cultivated standing up in flat-bottomed boats, summer… Provence-Alpes-Côte d'Azur Courge du Var In Rians, squash is not merely an autumn vegetable: it is a festival, a brotherhood, and an entire… TSG Île-de-France Cresson de fontaine de Méréville Born from the bubbling springs of Essonne, the French capital of watercress has been cultivating since… PGI Pays de la Loire Échalote d'Anjou The first French shallot to be awarded a PGI (IGP), the échalote d'Anjou combines 17th-century tradition… Nord-Pas-de-Calais Échalote de Busnes Between Béthune and the clay soils of Artois, a small village has for generations planted, harvested… Label Rouge Nord-Pas-de-Calais Endive de pleine terre The chicon of the North, this ivory-white vegetable born of a Brussels misunderstanding, embodies… PDO Languedoc-Roussillon Lucques du Languedoc The crescent-moon green olive: generous, mild flesh, low bitterness, notes of avocado and hazelnut — the… PGI Pays de la Loire Mâche nantaise Mâche nantaise: this delicate, sweet leaf that has forged the reputation of Nantes market gardens since… PGI Provence-Alpes-Côte d'Azur Melon de Cavaillon Since 1495, this sweet melon of kings has charmed palates with its luscious, honeyed flesh, an emblem of… PGI Poitou-Charentes Melon du Haut-Poitou A Charentais melon turned golden at ripeness, as sweet as summer sunshine — the fruit of Poitou's… PGI Midi-Pyrénées Melon du Quercy The Quercy Charentais melon: deep orange flesh, intense and lingering sweetness, and the quintessential… PGI Corsica Noisette de Cervione — Nuciola di Cervioni In the heart of the Corsican mountains, where the Tyrrhenian Sea breathes its morning mists over the… PDO Brittany Oignon de Roscoff The pink gold of Bretagne, inherited from monks and carried across the Channel by the Johnnies — sweet… Languedoc-Roussillon Oignon doux de Lézignan-la-Cèbe In the sandy cébières of the Hérault valley ripens an onion so sweet that it can be eaten raw like fruit… AOCPDO Languedoc-Roussillon Oignon doux des Cévennes The Cévennes onion: sweet as honey, grown on stone terraces that only human hands dared to carve. PDO Provence-Alpes-Côte d'Azur Olive de Nice As black as a Mediterranean night, the Niçois olive has been slowly mellowing in brine for more than two… AOCPDO Provence-Alpes-Côte d'Azur Olives cassées de la Vallée des Baux-de-Provence Green and crisp, delicately cracked and flavoured with wild fennel, they embody the sunshine of the… AOCPDO Provence-Alpes-Côte d'Azur Olives noires de la Vallée des Baux-de-Provence Black and sweet, Grossane olives from Les Baux reveal generous flesh and a mild flavour, pricked by hand… PGI Normandy Poireaux de Créances A vegetable of giant sweetness, the fruit of the sandy, windswept Cotentin, whose thick white stem… PDO Poitou-Charentes Pomme de terre de l'Île de Ré A small, golden potato from the Île de Ré, early and delicate, lifted from the estuary's white sand — a… PGI Pays de la Loire Pomme de terre de Noirmoutier On the island of sunshine, between the sea and salt marshes, the early potato develops an unequalled… PGI Nord-Pas-de-Calais Pommes de terre de Merville In French Flanders, beneath the grey skies of the North, the potato reigns as the golden queen of the… Picardy Salicorne de la Baie de Somme Level with the mud, in the silence of the foreshore bared by the tide, shore fishermen slice through the…