Our producers

Elodie Knecht

Originally from Alsace, she created her organic market gardening farm in Grandecourt (70) in 2009, on 1.5 hectares of cultivated land. All year round, she offers a wide range of vegetables grown in open fields and in unheated tunnel greenhouses and red fruits.


She supplies us with squash, tomatoes, pink Armorican onions, red, orange and yellow peppers, basil etc.

figue

coquelicot, récolte de cquelicot

Pépinière Beier

pieds de lavande

Pépinière Beier

Burkhard Beier – the French-German, an old friend and moreover an excellent herbage dealer. All the lavender which flourishes in our garden was brought by his hands. Now we are using these blossoms to create further extraordinary vinegars.

Nature & Co.

The diversity and wealth of our nature is incredible, everything surrounding us is a present. One can find many fruits, a vast number of herbals and flowers and much more. Most of the products we are processing consist of ingredients grown on the fields of our region.

In May we start harvesting elderflowers, shortly after it is time to pick the blossom of the red poppy who brings a magnificent colour with it and confers a gentle taste to our vinegars.

In the second week of the month June the harvest of green walnuts begins. There is a very little time frame of 10 days until the walnuts built up their shell and are too hard to get processed, so we have to work really fast. Afterwards these walnuts built up a perfect foundation for many of our vinegars and of course for our delicate inlaid black walnuts. Summer and Autumn are delivering us with a great amount of sappy fruits and vegetables which are directly processed into our vinegars or into one of our chutneys.

figue

coquelicot, récolte de cquelicot

noux vertes, récolte de noix vertes

fleur de sureau,

Rudy-Hory-Charles-Ronzi-1536x1021.jpeg

Les Presseurs de l'Est - L'Atelier du Fruit

Two friends, Rudy from Fougerolles, Charles from Besançon. Rudy has spent his entire career in technical and agricultural maintenance, and Charles is a food engineer by training.
Both passionate about arboriculture and processing, they created the fruit workshop in Fougerolles-Saint-Valbert. We use their apple juice for our vinegars.

Scarlette Le Corre - Mer et Saveurs

Scarlette Le Corre was the first deep-sea fisher of France, but that’s not everything. In the past 20 years she was cultivating, harvesting and processing eatable algae. She is offering a variety of Fish and algae products which astonish every seafood enthusiast. Whether fresh or dried algae, an tartar made of algae, monkfish liver, fish rilettes or a really fine lobster soup and many more products “artisanal” are conjured by Scarlette in her little laboratory an the sea.
Scarlette Le Corre
Scarlette Le Corre

Distillerie Les Fils d'Emile Pernot

In the community of Cluse-et-Mijoux the cupper kettles of the old distillery “Les Filsd`EmiliePernot” are producing a world-class absinth. Their approach is very traditional, since 100 years they are using their time-tested methods to produce an absinth of highest quality.
Scarlette Le Corre
L'île aux fruits rouges

L'île aux fruits rouges à Salins-les-Bains

Since 2014 Lisiane Riviere is owner of the “l´île aux Fruits Rouges” in Bracon. He is cultivating chilis, redberries like strawberries, raspberries, blackberries and physalis. Moreover, he also is harvesting wildberries like wild brier and elderflowers for his farm.

La ferme de la Cave Normande

The farm of “Cave Normade” is located in the heart of “Bocage normade” (a landscape in France) near the village of Domfront. Since generations they are distilling out of their grown fruits as traditional norman farmer. They are representing and showing off the know-how of their region with a diverse offering of different kinds of ciders. Because they are distilling ambulant, they are able to preserve the tradition of the Calvados-production and bring their knowledge from farm to farm.
La cave normande
Safran Stival

Safran du Stival

Since 2010 Anne-Sophie Le Cam is owning her little one-man operation. She started off with the cultivation of Safran and then decided to add the piment/chili Gorria to her fields. This chili is part of the Piment d`Espellete but varies in the ground it is growing on. Anne-Sophie calls it “Piment de Cornouallie”.