By Isabelle Brigout on Wednesday 6 March 2019, 11:38
A trappist bier has to be brewed by monks, must bear the name of the abbey, have to be marketed under their supervision to fulfill the needs of the community, the abbey and local charities.
By Isabelle Brigout on Monday 25 February 2019, 10:12
Richard Turner is a chocolate lover. The raw cocoa having large nutritional qualities, he decides to make chocolate from fairly traded organic raw cocoa.
By Isabelle Brigout on Tuesday 19 February 2019, 10:20
Laura Goninet and Nadège Gaultier manufacture Haute-Couture jams from natural ingredients, in their Parisian workshop and distribute them in opaque glass jars, to preserve them away from the light.
By Isabelle Brigout on Monday 11 February 2019, 10:02
Fabrice has received a food agriculture and agricultural farming training, completed by a specialisation in the field of aromatic plants: in 2006, he was joined by Nathalie. They make artisanal syrups from wild plants picking in the Alpes de Hautes Provence(*).
By Isabelle Brigout on Friday 1 February 2019, 09:57
Sarkara is a gastronomic dessert restaurant, which is awarded one Michelin Star: Sébastien Vauxion creates audaciously contemporary desserts, by giving priority to local producers, depending on seasons.
