Entreprise du Patrimoine Vivant

Cheeses Bibeleskaes The "little chicks' cheese" — fromage blanc whipped with cream, garlic, shallot and chives — served with… Label RougePGI Dairy & eggs Crème fraîche fluide d'Alsace The white gold of Alsace, gathered at the earliest from the daily milkings, free from starter cultures… Pastries & bread Pain d'épices d'Alsace Dried fruit, spices, honey and citrus notes: at the heart of the Alsatian Christmas markets, pain… AOCPDO Spices & condiments Huile de Noix du Périgord The liquid gold of Périgord, cold-pressed from fresh walnut kernels by mills honouring a… Confectionery Touron basque ‘Born in the Mediterranean, entering al-Andalus in the 13th century and then Catalogne, touron crossed… Confectionery Anis de Flavigny “Since the 9th century, within the walls of the Carolingian abbey of Flavigny-sur-Ozerain, a green… PGI Cheeses Brillat-Savarin Named after the famous gastronome, this creamy cheese with a white bloomy rind is an ode to Burgundian… PGI Spices & condiments Moutarde de Bourgogne Two ingredients, a single region: the seed and the wine must be born 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… Charcuterie Andouille de Guémené Since 1778, the art of layering: concentric chitterlings that tell the tale of Bretagne's dark soul. 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… PGI Charcuterie Bulagna de l'Île de Beauté Salted and smoked Corsican pork jowl — rustic and generous, Bulagna is the charcuterie of families, the… 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… 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… PDO Charcuterie Jambon sec de Corse — Prisuttu A minimum of twelve months in mountain drying sheds, sometimes eighteen or twenty-four — Prisuttu is… 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 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 Seafood Anchois de Collioure Anchois de Collioure: three months in salt, a thousand years of Catalan tradition. Confectionery Dragées de Verdun In 1220, an apothecary in Verdun was looking for a way to preserve his medicinal almonds. He coated them… Pastries & bread Gaufre flamande fourrée Tucked between two thin, crisp waffles lies a melting, lightly caramelised blonde vergeoise buttercream.… 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 Pont-l'Évêque The oldest of Norman cheeses, born in the heart of the Pays d'Auge in its neighbouring village, in the… Confectionery Calisson d'Aix Ground almonds, candied melon, orange peel, royal icing: the calisson is the sweet soul of Aix. 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 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… 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… AOCPDO Dairy & eggs Beurre Charentes-Poitou The first French butter protected by an appellation of origin, in 1979 — churned to the rhythm of the… Pastries & bread Broyé du Poitou The broyé du Poitou is a rustic galette elevated to the status of regional pride: a single blow of the… AOCPDO Cheeses Chabichou du Poitou “Chabichou du Poitou is the quintessence of French goat-farming savoir-faire, 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 Fourme de Montbrison Twin sister of Fourme d'Ambert, separated since 2002 into its own PDO (AOP) — a discreetly blue-veined… PGI Confectionery Nougat de Montélimar Snow-white, studded with whole almonds and scented with lavender honey — Nougat de Montélimar is one of… 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… 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…