Our producers

We would like to thank the producers who stand by our side every day, providing us with the best, because good cuisine always starts with good products.

Duck foie gras from Domaine de Limagne: in Chappes (63).Fish: Robert Fishmonger in St Etienne.YSSI snails: Eric Frossard in Yssingeaux.Cow and goat cheeses: Gaec du Blanchardon, Pucéat Family in Dunières.Caillés doux (soft cheeses) from La Ferme de la Galoche in Tence.Sheep cheeses: Jean Régis Charreyre in Tence and La Brebis Heureuse in St Pierre.Organic green lentils from Le Puy: Gaec Gaillard in Solignac.Bread: Merelle Bakery in Dunières and La Chanterelle in St Bonnet le Froid.Honey from François Tavoillot in Montregard.Fin Gras du Mézenc beef: Franc Butcher in Riotord, Collard Butcher in Bourg Argental, and Charcuterie des Sources in St Bonnet le Froid.Cereals from Maison Sabarot Wassner in Le Puy.Label Rouge chicken from Maison Vey in Polignac.Butter, milk, cream, and cheeses from Laiterie Gérentes in Araules.Organic vegetables from Jean Fournel in Jonzieux.Charcuterie from GAEC Ferme de Taillard in St Sauveur.Yogurts and butter from GAEC Vach'mont Bio in Tence.