Organic

Cheeses Bargkass High on the Route des Crêtes, where Vosgienne cows graze amongst bilberry bushes and the chaumes… Pastries & bread Bretzel alsacien A twist of glossy dough, sprinkled with coarse salt, with a mahogany-brown crust and a soft crumb — the… PGI Fruit & vegetables Choucroute d'Alsace Cabbage, salt, time — and a thousand-year-old savoir-faire that has made Alsace the European capital of… Spices & condiments Confiture de quetsches d'Alsace An emblematic fruit of Alsatian orchards, every autumn the quetsche is transformed into a… Charcuterie Foie gras d'Alsace A goose or duck liver brimming with mellow sweetness, the legacy of a centuries-old tradition that made… Charcuterie Knack d'Alsace A bite, a resounding 'knack': the Alsatian sausage is recognised as much by the ear as by the palate.… Pastries & bread Kougelhopf A crown-shaped brioche, open-crumbed and scented with kirsch, studded with almonds — Alsace's… Pastries & bread Mannele Every 6 December, on Alsatian windowsills, a warm little brioche man awaits well-behaved children — the… Spices & condiments Moutarde d'Alsace Less timid than brown bread, more delicate than the Dijon of Bourgogne — moutarde d'Alsace is the liquid… 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… PGI Grains & pulses Pâtes d'Alsace Seven fresh eggs per kilo of durum wheat semolina: the recipe for Alsatian pasta has not changed since… Spices & condiments Raifort d'Alsace A pungent root imported almost clandestinely from Germany in the 1950s, which in the space of a few… Spices & condiments Safran d'Alsace A few thousand flowers gathered at dawn on an October morning, in the silence of the Alsatian hillsides… PGI Fruit & vegetables Asperges du Blayais White asparagus with purple tips, cultivated since the 15th century on the black sands of Gironde… PGI Meat Chapon du Périgord A cockerel castrated and fattened for one hundred and fifty days in the woods of Périgord — flesh… PGI Charcuterie Canard à foie gras du Sud-Ouest From the golden maize of the Landes to the confit of the lands of Chalosse, foie gras du Sud-Ouest… Pastries & bread Gâteau basque Beneath its golden, crackled crust lies the pastry soul of the Pays Basque — velvety cream or black… AOCPDO Spices & condiments Huile de Noix du Périgord The liquid gold of Périgord, cold-pressed from fresh walnut kernels by mills honouring a… PGI Charcuterie Jambon de Bayonne Cured with Salies-de-Béarn rock salt and dried by the winds of the Adour, Jambon de Bayonne is the… PGILabel Rouge Fruit & vegetables Kiwi de l'Adour Born in 1965 from a gamble by Henri Pédelucq, an agronomist from the Landes, Kiwi de l'Adour has become… 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… PDO Spices & condiments Piment d'Espelette Scarlet garlands on the white facades of the Pays Basque, piment d'Espelette is the only French spice… Traditional dishes Piperade basquaise ‘Piperade is the heart of the Pays Basque served on a plate: the colours of the flag, the taste of our… Label RougePGI Meat Poulet du Périgord France's first Label Rouge, won in 1965 by Dordogne farmers — free-range chicken reared for at least 81… PGI Fruit & vegetables Pruneau d'Agen Nine centuries of history are concentrated in this fruit dried under the Gascon sun — from the… 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… PDO Meat Poulet du Bourbonnais The world's second poultry to be awarded PDO status, reared under the Bourbonnais skies for at least 101… 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… PGI Charcuterie Saucisson sec d'Auvergne In the cool cellars of the Massif Central, hanging from iron hooks, saucisson sec d'Auvergne dries… PGILabel Rouge Meat Volailles d'Auvergne In the shadow of the volcanic puys, farmhouse chickens and capons graze outdoors on the pastures of the… Confectionery Anis de Flavigny “Since the 9th century, within the walls of the Carolingian abbey of Flavigny-sur-Ozerain, a green… 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… PGI Cheeses Brillat-Savarin Named after the famous gastronome, this creamy cheese with a white bloomy rind is an ode to Burgundian… AOCPDO Dairy & eggs Crème de Bresse The matured cream of Bresse, smooth and glossy, the delicate hallmark of a slow, natural transformation… PGI Spices & condiments Moutarde de Bourgogne Two ingredients, a single region: the seed and the wine must originate where the mustard is made. Spices & condiments Moutarde de Dijon A smooth, pungent golden paste, born of mustard seed and Bourgogne verjuice — an emblematic condiment of… Confectionery Caramel au beurre salé The Breton sweet-and-salty contrast, where melt-in-the-mouth caramel meets the gold of demi-sel butter… PGI Drinks Cidre de Bretagne One of only two French ciders protected by a PGI, Cidre de Bretagne is born of the union between 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… Pastries & bread Far breton Far breton is the soul of Bretagne poured into a mould, baked golden in the oven — a delectable flan… PGI Grains & pulses Farine de blé noir de Bretagne — Gwinizh du Breizh “Buckwheat is the dark soul of Brittany — this gluten-free flour that, since the 15th century, has… Pastries & bread Gâteau breton A thick, golden sablé made with demi-sel butter, scored with fork-drawn crosshatching, born in Lorient… Pastries & bread Kouign-amann “A cake of dough, butter and sugar, where time caramelises into crisp layers.” PGI Charcuterie Pâté de campagne breton Made from Breton pigs reared according to tradition, pâté de campagne preserves the secrets of the… PGILabel Rouge Spices & condiments Sel de Guérande / Fleur de sel de Guérande Harvested by hand by paludiers in the thousand-year-old marshes of the Guérande peninsula, grey salt and… AOCPDO Cheeses Pouligny-Saint-Pierre The "Eiffel Tower of Berry" — slender, ashen, soaring, it rises from the ponds of the Brenne like a… PGI Charcuterie Rillettes de Tours Hand-shredded pork, slowly cooked uncovered in its own fat until it takes on a golden colour and a… AOCPDO Cheeses Selles-sur-Cher A small, dark disc with bluish glints, Selles-sur-Cher conceals beneath its cloak of ash a creamy white… PGI Meat Volailles de la Champagne Chickens, capons, poulardes, guinea fowl and turkeys reared outdoors on the vast cereal plains of… PGI Meat Volailles du plateau de Langres Reared outdoors on the limestone heights of the plateau de Langres, these birds with firm flesh and thin… AOCPDO Cheeses Brocciu — U Brocciu Born of fire and whey, shaped by the hands of shepherds since the island first had flocks — Brocciu is… PGI Charcuterie Bulagna de l'Île de Beauté Salted and smoked Corsican pork jowl — rustic and generous, Bulagna is the charcuterie of families, the… PGILabel Rouge Fruit & vegetables Clémentine de Corse A green leaf attached to the stalk — that is all it takes to recognise the only French clementine.… 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… PGI Charcuterie Figatelli de l'Île de Beauté — Figatellu Grilled over holm oak embers, served piping hot with steaming pulenda and the morning's fresh brocciu… 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… PDO Charcuterie Jambon sec de Corse — Prisuttu A minimum of twelve months in mountain drying sheds, sometimes eighteen or twenty-four — Prisuttu is… PGI Fruit & vegetables Kiwi de Corse A naked fruit, free from chemicals — grown on the eastern plain where returnees from Algeria transformed… AOCPDO Charcuterie Lonzo de Corse — Lonzu The most delicate of the three Corsican PDO (AOP) cured meats — a whole Nustrale fillet dried in the… PGI Charcuterie Pancetta de l'Île de Beauté — Panzetta Corsica's salted and smoked pork belly — more accessible than the noble PDO (AOP) cuts, it holds an… PGI Fruit & vegetables Pomelo de Corse When a Corsican offers you a pomelo, they give you two gifts: the sweet, aromatic juice of a fruit that… PGI Charcuterie Saucisson sec de l'Île de Beauté — Salciccia Smoked over hardwoods from the Corsican maquis, dried in the open air of the island's mountains… PGI Cheeses Cancoillotte Creamy, runny and golden, served hot with garlic or plain over a plate of potatoes: Cancoillotte is the… AOCPDO Cheeses Comté In the deep valleys of the Jura, where winters last six months and people once learned to live on what… Label RougePGI Cheeses Emmental français Est-Central Nine hundred litres of milk for a single wheel — Emmental Est-Central is a cheese of patience… PGI Cheeses Gruyère Four hundred litres of milk, a minimum of eight months' maturing, and the patience of the Jura cellars… AOCPDO Cheeses Morbier A line of black ash runs through the centre of its paste like a signature: Morbier bears the history of… PGI Fruit & vegetables Melon de Guadeloupe Under the blazing sun of the Antilles, the Charentais jaune of Grande-Terre ripens at its own island… Spices & condiments Vanille de Guadeloupe Beneath the canopy of the Basse-Terre state forests, the black pod ripens in the shade — patiently… Cheeses Brie de Montereau "Also known as Ville-Saint-Jacques, Brie de Montereau is the forgotten child of the Brie family… PGI Meat Volailles de Houdan Served at the table of the Russian tsars and the English Court, celebrated by gastronomes, this… PGI Meat Agneau de Lozère Agneau de Lozère: tender pink meat, delicate herbal flavour, reared on the dam across the Lozère heights. PGI Seafood Anchois de Collioure Anchois de Collioure: three months in salt, a thousand years of Catalan tradition. PGI Fruit & vegetables Artichaut du Roussillon Between the sea and Canigou, the Roussillon plain has for centuries cultivated an exceptional artichoke… Traditional dishes Brandade de Nîmes A royal emulsion of desalted salt cod and virgin olive oil — brandade de Nîmes is the Occitan art of… 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… PDO Spices & condiments Huile d'olive de Nîmes Green elixir of the Roman garrigue — two thousand years of olive growing across the lands of the Gard… PGI Spices & condiments Miel des Cévennes Miel de Cévennes: rich aromatic palette, summer wildflower, autumn chestnut, distinctive flavour of the… 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. PGI Cheeses Pérail Small white ewe's milk disc from the Larzac — melting soft paste, downy bloomy rind, delicate and milky… AOCPDO Fruit & vegetables Pomme du Limousin “The Pomme du Limousin is the fruit of the Massif central tamed by man, poised between altitude and… PGI Fruit & vegetables Mirabelle de Lorraine A little golden sphere suspended in the orchards of Lorraine, the mirabelle encapsulates the light of… Fruit & vegetables Quetsche de Lorraine A blue-violet plum veiled in bloom, less celebrated than its golden cousin the mirabelle, yet just as… PGI Fruit & vegetables Ail blanc de Lomagne In the rolling hills of Lomagne, between Gers and Tarn-et-Garonne, white garlic ripens through the… PGILabel Rouge Fruit & vegetables Ail Rose de Lautrec The pink pearl of the Tarn hillsides, Lautrec garlic is recognisable by its satiny skin, lingering… 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 Cheeses Bleu des Causses Bleu des Causses: a cheese from the natural caves of Aveyron, a tradition documented since the 16th… PGILabel Rouge Grains & pulses Haricot Tarbais With its silky, pearlescent bean, the Haricot Tarbais is the soul of Gers cassoulet and the pride of the… PGI Charcuterie Jambon de Lacaune In the Monts de Lacaune, at an altitude of over a thousand metres, the drying winds of the Massif… PDO Charcuterie Jambon Noir de Bigorre A minimum of twenty-four months of patience and mountains — jambon noir de Bigorre is the Pyrenean… PGI Fruit & vegetables Melon du Quercy The Quercy Charentais melon: deep orange flesh, intense and lingering sweetness, and the quintessential… PDO Cheeses Roquefort King of cheeses, according to Diderot — born in the natural caves of Combalou, Roquefort has reigned for… PGI Charcuterie Saucisson de Lacaune Brother to ham in the charcuterie tradition of the Monts de Lacaune, saucisson sec is recognisable by… PGI Cheeses Tomme des Pyrénées A tomme from the Pyrenean slopes, with a supple, melting paste that firms up with age — the milk of the… Label RougePGI Meat Veau d'Aveyron et du Ségala Pinkish-white veal from the Occitan mountains, raised under its mother in open pasture — the tender… PGILabel Rouge Meat Volailles du Gers Poulet fermier du Gers: tender white meat, reared free-range under the Gers sun, a delicate, mild… Label Rouge Grains & pulses Flageolet Vert du Nord ‘Better known as chevrier vert, the Flageolet vert is characterised by its kidney-shaped bean, its… PGILabel Rouge Grains & pulses Lingot du Nord “The Lingot du Nord is the soul of Flanders in a pearly white bean...” Label Rouge Cheeses Mimolette An orange sphere with a grey, cratered rind, born of a rift with Holland — mimolette owes its colour to… PDO Dairy & eggs Beurre d'Isigny The Norman gold of gastronomic tables — a rare butter whose legendary richness can only be measured by… AOCPDO Cheeses Camembert de Normandie The authentic Camembert, born of an encounter between an Orne farmwoman and a refractory priest at the… PDO Dairy & eggs Crème d'Isigny One of France's rare PDO crèmes fraîches — liquid essence of the Norman marshes. 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. PGI Fruit & vegetables Poireaux de Créances A vegetable of giant sweetness, the fruit of the sandy, windswept Cotentin, whose thick white stem… 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… Label RougePGI Meat Agneau de Sisteron Between the Crau and the alpine pastures, the transhumant lamb brushes through the wild thyme and… Confectionery Calisson d'Aix Ground almonds, candied melon, orange peel, royal icing: the calisson is the sweet soul of Aix. PGI Fruit & vegetables Cerises des coteaux du Ventoux The first French PDO (AOP)/PGI cherry, born on the slopes of the giant of Provence, bright red and… PGI Fruit & vegetables Citron de Menton Bathed in the Riviera sunshine, sheltered by the Alps and caressed by the Mediterranean, the Citron de… Confectionery Fruit confit d'Apt In Apt, the fruit's water has been replaced with sugar since the Middle Ages — a patient craft that has… 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 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… PGI Spices & condiments Miel de Provence A thousand flowers concentrated into gold: Miel de Provence breathes lavender, garrigue, thyme and… PDO Fruit & vegetables Olive de Nice As black as a Mediterranean night, the Niçois olive has been slowly mellowing in brine for more than two… 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… PGI Grains & pulses Petit épeautre de Haute-Provence 10,000 years of history: einkorn, one of the earliest domesticated cereals, still endures on the high… Traditional dishes Pieds et paquets A hearty, rustic dish born in the faubourgs of Marseille, where sheep's trotters and tripe parcels… PGILabel Rouge Fruit & vegetables Pommes des Alpes de Haute Durance The only triple-certified apple in France, picked between 450 and 900 m altitude in Alpine orchards, it… PGI Spices & condiments Sel de Camargue Pure, crystalline white, born of the salt pans of Aigues-Mortes since Antiquity — and, for its fleur… Spices & condiments Tapenade Black olives, capers, anchovies: three ingredients, a thousand years of the Mediterranean in one purée. PGI Spices & condiments Thym de Provence A fragrant little treasure of the Provençal garrigues, this thyme with concentrated essential oils… PGI Fruit & vegetables Échalote d'Anjou The first French shallot to be awarded a PGI (IGP), the échalote d'Anjou combines 17th-century tradition… PGI Dairy & eggs Œufs de Loué Every shell bears the name of its producer: Œufs de Loué tell the story of absolute traceability and… PGI Charcuterie Rillettes du Mans Pork charcuterie confit in its own fat, born on 18th-century farms in Sarthe and turned, in Connerré… Label Rouge Seafood Sardines de Saint-Gilles-Croix-de-Vie In Saint-Gilles-Croix-de-Vie, sardines have nourished generations of Vendée fishermen and kept thirteen… Label RougePGI Meat Volailles du Maine Since 1958, the Coopérative des Fermiers de Loué has upheld the traditional farm rearing of Maine… Drinks Cidre de Thiérache Among the hedgerows of the Thiérache and Avesnois bocage, cider has been pressed since the 17th century… PGI Spices & condiments Miel de tilleul de Picardie In the forests of Halatte, Chantilly, Saint-Gobain and Samoussy, wild lime trees yield a rare nectar to… Cheeses Petit-suisse A fresh, white cylinder rolled in its thin paper — the petit-suisse has never seen Switzerland: it was… Cheeses Tomme au foin de Picardie In Picardie, 19th-century farmers slipped their wheels of cheese into haystacks to protect them from the… 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… Charcuterie Grillon charentais “Grillon charentais is the charcuterie of the whole pig, fine pieces coated in jelly: as rich as… AOCPDO Cheeses Mothais sur feuille A small white goat's cheese resting on its chestnut leaf, like a promise of golden autumn — nature… PGI Spices & condiments Sel de l'Île de Ré / Fleur de sel de l'Île de Ré Sel de l'Île de Ré is the white gold of the Atlantic, crystallised by eight centuries of salt-making… Pastries & bread Tourteau fromager “Born of a cook's mistake, the burnt black crust of the tourteau fromager conceals a creamy-white centre… Label Rouge Fruit & vegetables Ananas Victoria de La Réunion Smaller than its imported cousins, sweeter, more fragrant — the ananas Victoria de La Réunion is the… PGI Spices & condiments Vanille de l'île de La Réunion It was a twelve-year-old slave who, in 1841, unlocked the secret of a capricious orchid — and made La… AOCPDO Cheeses Abondance In the valley that shares its name, facing Mont-Blanc, the monks of the abbaye d'Abondance were already… PGI Fruit & vegetables Ail de la Drôme Sweet, plump white bulbs from southern Drôme — traditional cultivation, Provençal brightness, subtle… AOCPDO Cheeses Beaufort The "Prince of Gruyères" — a giant wheel born in the high Savoyard valleys, whose golden paste and… PDO Fruit & vegetables Châtaigne d'Ardèche "The "bread tree" of the Ardèche Cévennes has reclaimed its pride of place — the Châtaigne d'Ardèche… Confectionery Coussin de Lyon ‘In 1643, the aldermen of Lyon carried a green silk cushion during a vow to the Virgin of Fourvière to… Grains & pulses Crozets de Savoie These small squares of buckwheat or wheat-flour pasta form the basis of Savoyard mountain cuisine… PGI Cheeses Emmental de Savoie Its large round holes and monumental wheel are known the world over — but PGI (IGP) Emmental de Savoie… 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… PDO Fruit & vegetables Noix de Grenoble Since 1938, the first French fruit to bear an Appellation of Origin — Noix de Grenoble is a pioneer… PGI Confectionery Nougat de Montélimar Snow-white, studded with whole almonds and scented with lavender honey — Nougat de Montélimar is one of… 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… PGI Fruit & vegetables Pommes et Poires de Savoie In the terraced orchards of the Alpine valleys, between lac Léman and the massif de la Chartreuse… Traditional dishes Quenelles de Lyon Born of the abundant pike in the Saône and the genius of an 1830s pastry chef, baked au gratin beneath a… PGI Cheeses Raclette de Savoie Scrape it, melt it, let it flow — Raclette de Savoie is the skier's fondue cheese, the convivial ritual… Label RougePGI Grains & pulses Raviole du Dauphiné Smaller than a coin, filled with Comté and fromage blanc, passed down since the Middle Ages by the… AOCPDO Cheeses Reblochon A cheese born of a Savoyard peasant ruse — the "second milking" concealed from the landowner — that… PGI Charcuterie Saucisson de l'Ardèche In the Ardèche curing sheds where the air sweeps down from the Cévennes, the saucisson dries against a… PGI Cheeses Tomme de Savoie Grey bloomy rind, supple and mild paste — Tomme de Savoie is the everyday cheese of the Alps, found on…