Dairy products & eggs

This category brings together transformations of raw milk — butter, crème fraîche — and farmhouse eggs, united by their method of preservation and sale rather than by a shared biological nature. Unlike cheeses (where milk coagulates and ferments), the dairy products here retain the liquid or semi-solid richness of milk, transformed through churning, gentle pasteurisation, or the maturation of the cream.

These products directly embody the terroir — the composition of Norman milk from the coastal marshes of Isigny gives the butter its natural golden colour (carotenes) and its unmatched flavour (subtle iodine from marine grasses). Artisanal techniques — slow maturation of the cream, traditional churning, low-temperature pasteurisation, free-range hen rearing — preserve the aromas and finesse of the raw product.

France boasts several butters and creams with an appellation of origin — beurre Charentes-Poitou, recognised as early as 1979, the butter and Crème de Bresse, and the butter and Crème d'Isigny. Alongside these are farmhouse eggs, such as Œufs de Loué Label Rouge, from free-range hens.