AOC

AOCPDO Cheeses Munster / Munster-Géromé A cheese with an orange-tinted rind and a powerful aroma, born in the valleys of the Vosges — a living… AOC Drinks Cidre du Pays Basque At the cry of ‘Txotx!’, the new cider flows from the cask — a drink the Basques call sagarno, ‘apple… AOCPDO Spices & condiments Huile de Noix du Périgord The liquid gold of Périgord, cold-pressed from fresh walnut kernels by mills honouring a… AOCPDO Fruit & vegetables Noix du Périgord Beneath its golden shells, Noix du Périgord has for centuries preserved the secret of favoured terroirs… AOCPDO Cheeses Ossau-Iraty Between the Ossau valley and the Iraty forest, the oldest sheep's milk cheese of the western Pyrenees… AOCPDO Cheeses Bleu d'Auvergne Born of a 19th-century cheesemaker's intuition, Bleu d'Auvergne rivals Europe's great blue cheeses… AOCPDO Cheeses Cantal One of France's oldest cheeses — a massive wheel born on the volcanic high plateaux of Auvergne, which… AOCPDO Meat Fin Gras du Mézenc Gold-marbled flesh, mountain-matured — where the finesse of high-altitude hay is etched in flavour into… AOCPDO Cheeses Fourme d'Ambert One of France's oldest cheeses — Gallic druids are said to have already known it. Mild, creamy, elegant… AOCPDO Grains & pulses Lentilles vertes du Puy A small seed with blue-green tints, grown on the high volcanic plateaux of the Velay — the only lentil… AOCPDO Cheeses Saint-Nectaire A volcanic tomme with aromas of undergrowth and hazelnut, born on the slopes of the Massif du Sancy… AOCPDO Cheeses Salers Salers is only made when Salers cows graze on the grass of the volcanoes — from May to October, in the… AOCPDO Dairy & eggs Beurre de Bresse Golden-yellow in the sun, smooth and sweet: Beurre de Bresse is the pure expression of 150 days of… AOCPDO Meat Bœuf de Charolles Born in its cradle of the Charolais-Brionnais, the Charolais breed has for generations yielded a… AOCPDO Cheeses Charolais (fromage) A small white cylinder standing upright on its base, matured in the bocages of Saône-et-Loire, Charolais… AOCPDO Dairy & eggs Crème de Bresse The matured cream of Bresse, smooth and glossy, the delicate hallmark of a slow, natural transformation… AOCPDO Meat Dinde de Bresse The "black pearl" of Bresse — the only turkey in the world to bear an appellation of origin, reared for… AOCPDO Cheeses Époisses A cheese of uncompromising character, with an orange rind washed with marc de Bourgogne — one of the… AOCPDO Cheeses Mâconnais A small truncated-cone-shaped cheese born in the meadows nestled between the vineyards of the Mâconnais… AOCPDO Meat Volaille de Bresse Blue of foot, white of feather, red of comb — the only poultry in the world to hold a PDO (AOP), and the… AOCPDO Grains & pulses Coco de Paimpol ‘The Coco de Paimpol is Brittany in a white bean — a bean forgotten by sailors returning from the lands… AOCPDO Drinks Cornouaille The first French cider crowned with a PDO, Cornouaille is a cider of character — golden, tannic, crafted… AOCPDO Cheeses Crottin de Chavignol In the limestone hills of the Sancerrois, a small cheese no bigger than a fist encapsulates all on its… AOCPDO Cheeses Pouligny-Saint-Pierre The "Eiffel Tower of Berry" — slender, ashen, soaring, it rises from the ponds of the Brenne like a… AOCPDO Cheeses Sainte-Maure de Touraine A grey-blue ashed log, pierced through with a rye straw pyrographed with the name of its maker… AOCPDO Cheeses Selles-sur-Cher A small, dark disc with bluish glints, Selles-sur-Cher conceals beneath its cloak of ash a creamy white… AOCPDO Cheeses Valençay The truncated pyramid of Berry — elegant and ash-coated, it carries within it the legend of Talleyrand… AOCPDO Cheeses Chaource A cheese with an unctuous paste and a slightly grainy core, born in the abbeys of Champagne humide — the… AOCPDO Cheeses Langres A few drops of Marc de Bourgogne or Champagne are poured into its golden cuvette: Langres is as much… AOCPDO Cheeses Brocciu — U Brocciu Born of fire and whey, shaped by the hands of shepherds since the island first had flocks — Brocciu is… AOCPDO Charcuterie Coppa de Corse — Coppa di Corsica Collar of the black pig, salt from Corse, pepper, myrtle and the wind descending from the mountains… AOCPDO Grains & pulses Farine de châtaigne corse — Farina castagnina corsa "As long as we have chestnuts, we shall have bread." — Pasquale Paoli, hero of Corsican independence… AOCPDO Spices & condiments Huile d'olive de Corse — Oliu di Corsica Five local varieties shaped by centuries of island isolation, mills perpetuating ancestral methods and… AOCPDO Charcuterie Lonzo de Corse — Lonzu The most delicate of the three Corsican PDO (AOP) cured meats — a whole Nustrale fillet dried in the… AOCPDO Spices & condiments Miel de Corse — Mele di Corsica Six seasonal honey flows, six portraits of the Corsican maquis — from a golden, floral spring to an… AOCPDO Cheeses Bleu de Gex Haut-Jura Since the 14th century, the cellars of the Haut-Jura have guarded the secret of a subtle blue cheese… AOCPDO Cheeses Comté In the deep valleys of the Jura, where winters last six months and people once learned to live on what… AOCPDO Cheeses Mont d'Or / Vacherin du Haut-Doubs Each autumn, when the cows descend from the snow-covered alpine pastures, Mont d'Or reappears — runny… AOCPDO Cheeses Morbier A line of black ash runs through the centre of its paste like a signature: Morbier bears the history of… AOCPDO Cheeses Brie de Meaux "The king of cheeses" — the title bestowed on it by Talleyrand in 1815 before the ambassadors of thirty… AOCPDO Cheeses Brie de Melun Before Talleyrand crowned its cousin from Meaux at the Congress of Vienna, a cheese already existed in… AOCPDO Fruit & vegetables Abricots rouges du Roussillon Introduced by the Arabs more than ten centuries ago, the apricot tree found in the Roussillon plain… AOCPDO Fruit & vegetables Châtaigne des Cévennes The bread tree of the Cévennes mountains: a sweet, melting, subtly astringent fruit, sustained by thirty… AOCPDO Spices & condiments Huile d'Olive du Languedoc Born on Mediterranean lands trodden by the Greeks twenty-six centuries ago, a survivor of the great… AOCPDO Fruit & vegetables Oignon doux des Cévennes The Cévennes onion: sweet as honey, grown on stone terraces that only human hands dared to carve. AOCPDO Cheeses Pélardon Pélardon: a Mediterranean gem scented with garrigue, a centuries-old Cévenol heritage. AOCPDO Meat Taureau de Camargue The black bull of the Camargue: wild and proud, reared at liberty in Europe's largest freshwater delta. AOCPDO Fruit & vegetables Pomme du Limousin “The Pomme du Limousin is the fruit of the Massif central tamed by man, poised between altitude and… AOCPDO Spices & condiments Miel de sapin des Vosges Dark as the forest, potent as resin, soft as the shade of the undergrowth: the first honey in France to… AOCPDO Spices & condiments Ail violet de Cadours The only French garlic protected as a PDO (AOP)—a bulb with purple tunics, a white heart and generous… AOCPDO Meat Barèges-Gavarnie Mutton from the Pyrenean peaks with aromas of wild thyme and liquorice, reared through transhumance on… AOCPDO Cheeses Bleu des Causses Bleu des Causses: a cheese from the natural caves of Aveyron, a tradition documented since the 16th… AOCPDO Fruit & vegetables Chasselas de Moissac Golden and translucent under the sun of Quercy blanc, Chasselas de Moissac is the only table grape to… AOCPDO Cheeses Maroilles “Maroilles is the king of cheeses, and the king of cheeses is Thiérache…” AOCPDO Cheeses Camembert de Normandie The authentic Camembert, born of an encounter between an Orne farmwoman and a refractory priest at the… AOCPDO Drinks Cidre Cotentin On a windswept peninsula, a clean, bitter cider, born of apples from Spain and a bocage that has… AOCPDO Cheeses Livarot The Colonel of the Pays d'Auge — this russet, banded cheese, with its intense aroma and melting paste… AOCPDO Cheeses Neufchâtel Normandy's oldest cheese, bearing a legend of love born under English arms. AOCPDO Drinks Poiré Domfront 'A hundred years to grow, a hundred years to produce, a hundred years to die' — the adage of the Bas… AOCPDO Cheeses Pont-l'Évêque The oldest of Norman cheeses, born in the heart of the Pays d'Auge in its neighbouring village, in the… AOCPDO Meat Prés-salés du Mont-Saint-Michel Lambs reared on the marine grasses of world heritage — pink meat imbued with iodine and poetry. AOCPDO Cheeses Banon A chestnut leaf tied with raffia, an Alpine fragrance, a history stretching back to the Romans. AOCPDO Cheeses Brousse du Rove A fresh goat's cheese steeped in centuries-old Provençal tradition, as white and velvety as a cloud… AOCPDO Fruit & vegetables Figue de Solliès The Bourjassotte Noire of Solliès: when the Var sunshine concentrates a thousand years of tradition into… AOCPDO Spices & condiments Huile d'olive d'Aix-en-Provence From noble Aix to the Mediterranean, olive oil breathes ripe fruitiness and Provençal gentleness. AOCPDO Spices & condiments Huile d'olive de la Vallée des Baux-de-Provence Between the Alpilles and the Crau, the oil of Les Baux is born of ancestral farming hands, green or… AOCPDO Spices & condiments Huile d'olive de Haute-Provence On the limestone foothills of the Provençal Alps, the olive trees whisper the green, mineral essence of… AOCPDO Spices & condiments Huile d'olive de Nice Mild and scarcely bitter, this oil from Nice envelops the palate in a rounded almond flavour, guardian… AOCPDO Spices & condiments Huile d'olive de Provence The queen of Provençal oils, born of the ripe fruit of Aglandau and Salonenque, offers body, finesse and… AOCPDO Fruit & vegetables Muscat du Ventoux A bluish berry veiled in bloom, crisp to the bite and muscat on the palate — the table grape that bears… AOCPDO Fruit & vegetables 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 Fruit & vegetables 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… AOCPDO Meat Bœuf Maine-Anjou The Rouge des Prés breed, heir to meticulous selection since 1830, produces a marbled, flavourful beef… AOCPDO Meat Agneau des Prés-salés de la Baie de Somme A lamb reared on the fragrant pastures of the salt marshes, where maritime iodine and puccinellia… AOCPDO Dairy & eggs Beurre Charentes-Poitou The first French butter protected by an appellation d'origine, in 1979 — churned to the rhythm of the… AOCPDO Cheeses Chabichou du Poitou Chabichou du Poitou is the quintessence of French goat-cheese craftsmanship, born of the limestone… AOCPDO Cheeses Mothais sur feuille A small white goat's cheese resting on its chestnut leaf, like a promise of golden autumn — nature… AOCPDO Cheeses Abondance In the valley that shares its name, facing Mont-Blanc, the monks of the abbaye d'Abondance were already… AOCPDO Cheeses Beaufort The "Prince of Gruyères" — a giant wheel born in the high Savoyard valleys, whose golden paste and… AOCPDO Cheeses Bleu du Vercors-Sassenage In the forests and karsts of the Vercors, this discreet blue cheese perpetuates a cheese-making… AOCPDO Cheeses Fourme de Montbrison Twin sister of Fourme d'Ambert, separated since 2002 into its own PDO (AOP) — a discreetly blue-veined… AOCPDO Spices & condiments Huile d'olive de Nyons The first French olive oil to be awarded PDO (AOP) status, Huile de Nyons is born of a single endemic… AOCPDO Spices & condiments Olives noires de Nyons Wrinkled by frost, black as "bure de moine", with aromas of chocolate and vanilla that no one would… AOCPDO Cheeses Picodon Small, round, piquant — in just a few centimetres, Picodon encapsulates the robust character of Drôme… AOCPDO Cheeses Reblochon A cheese born of a Savoyard peasant ruse — the "second milking" concealed from the landowner — that… AOCPDO Cheeses Rigotte de Condrieu A stone's throw from Lyon, on the Rhône hillsides that also produce Viognier, Rigotte de Condrieu is the… AOCPDO Cheeses Tome des Bauges Mountain tome from the Massif des Bauges since the 18th century — tender, creamy paste, aromas of…