Sites Remarquables du Goût

Traditional dishes Carpe frite du Sundgau In the Sundgau, in southern Alsace, carp is cut into steaks, rolled in semolina and plunged into boiling… AOCPDO Fruit & vegetables Noix du Périgord Beneath its golden shells, Noix du Périgord has for centuries preserved the secret of favoured terroirs… Fruit & vegetables Ail rose de Billom An emblematic crop of the Limagne plain, Ail rose de Billom was once the “white gold” of the pays de… Fruit & vegetables Châtaigne de Mourjou “Mourjou, Châtaigneraie cantalienne”: the Cantal village that turned its bread tree into a rediscovered… 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 the grass of the volcanoes — from April to November, in the… Label Rouge Meat Viande de Salers A dark red, marbled, and flavourful meat from the cradle of a mahogany-coated cow. 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… Charcuterie Andouille de Guémené Since 1778, the art of layering: concentric chitterlings that tell the tale of Bretagne's dark soul. PGI Seafood Coquille Saint-Jacques des Côtes-d'Armor In the icy waters of the baie de Saint-Brieuc sleeps the living treasure of Bretagne: the Coquille… Seafood Huîtres de Bretagne From the golfe du Morbihan to the baie de Cancale, the Breton oyster carries within it the salt of… TSG Seafood Moules de bouchot de Pénestin At low tide, the rows of wooden stakes stretching along twenty-five kilometres of coastline speak for… 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 Comté In the deep valleys of the Jura, where winters last six months and people once learned to live on what… Charcuterie Jambon de Luxeuil A ham smoked over white woods, matured for up to eleven months in the cellars of Luxeuil-les-Bains — a… PGILabel Rouge Charcuterie Saucisse de Morteau In the secrecy of the tuyés, where fir smoke has risen slowly for centuries, the Belle de Morteau is… TSG Fruit & vegetables Cresson de fontaine de Méréville Born from the bubbling springs of Essonne, the French capital of watercress has been cultivating since… Fruit & vegetables Figues de Vézénobres On the facades of the medieval town, figs dry under the Gard sun just as they did seven centuries ago… 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… AOCPDO Fruit & vegetables Pomme du Limousin “The Pomme du Limousin is the fruit of the Massif central tamed by man, poised between altitude and… Label RougePGI Meat Veau du Limousin A pale, tender meat, nourished on mother's milk in the Limousin bocage — true milk-fed veal from an… Charcuterie Andouille du Val d'Ajol Smoked over beechwood in the southern Vosges, the andouille du Val d'Ajol has had its fair since 1831… 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 Fruit & vegetables Chasselas de Moissac Golden and translucent under the sun of Quercy blanc, Chasselas de Moissac is the only table grape to… 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 Cheeses Roquefort King of cheeses, according to Diderot — born in the natural caves of Combalou, Roquefort has reigned for… Spices & condiments Safran du Quercy Purple flowers on the causse de Cajarc, hand-picked one by one: it takes two hundred of them for a… PGI Charcuterie Saucisson de Lacaune Brother to ham in the charcuterie tradition of the Monts de Lacaune, saucisson sec is recognisable by… Spices & condiments Truffe noire de Lalbenque "The truffle is the diamond of the kitchen" — Brillat-Savarin, 1825. Charcuterie Andouille de Vire With its black coat and greyish flesh, Andouille de Vire carries within its strips of chitterlings all… AOCPDO Drinks Poiré Domfront 'A hundred years to grow, a hundred years to produce, a hundred years to die' — the adage of the Bas… 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… Seafood Crevette rose de Saint-Gilles After the sardine season, it is the one that takes over at the port of Saint-Gilles-Croix-de-Vie: a wild… Seafood Huîtres de l'Isle de Bouin Between the salt marshes of yesteryear and the claires of today, the Isle de Bouin oyster carries in its… 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 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… 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 Olives noires de Nyons Wrinkled by frost, black as "bure de moine", with aromas of chocolate and vanilla that no one would… Fruit & vegetables Poire de la Valloire In the valley that the Gallo-Romans called "Vallis Aurea", the golden valley, pear trees replaced… Seafood Poissons des étangs de la Dombes For eight centuries, the Dombes ponds have alternated fish and cereals to the rhythm of évolage and… Spices & condiments Truffe noire du Tricastin Born of Zeus's lightning bolt », says the Greek legend of the black diamond — the truffle that made the…