Vinegar, salt and fruit paste from wild seabuckthorn

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The berries are hand-harvested in the Baie de Somme(*) from closed to the public plots, with the approval of the owners and the public authorities. Products are manufactured locally by the pickers.

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Labeled trappist bier, made by monks

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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.

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Organic certified raw chocolate

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Richard Turner is a chocolate lover. The raw cocoa having large nutritional qualities, he decides to make chocolate from fairly traded organic raw cocoa.

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100% natural syrups and bier, made by hand

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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(*).

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Michelin-star dessert restaurant in Courchevel

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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.

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Natural millenial olive oil

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Amador Peset produces olive oil, from green olives harvested from millenial trees planted within the Senia territory in Spain.

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Hand roasted fair trade coffee

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The coffee is purchased directly in Guatemala and Honduras, throughout long-term relationships. It is hand roasted in Paris, to the second, with an accuracy of one tenth of a degree.

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