Le rucher de la colline, producteur de miel

Le Rucher de la Colline

From the bottom of the regional nature park “Ballons des Vosges” heart right into our bottles: this forest honey which we use for our vinegars is produced by “Rucher de la colline”. Florent, who is an apiarist of passion breeds his bees in this natural environment in a very traditional way. Every honey is manufactured very gentle to preserve all his qualities and aromas.

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,

Le Verger Bio de Fouchécourt, Pascale Garret, producteur de pomme bio
Le Verger Bio de Fouchécourt, producteur de pomme

Le Verger Bio de Fouchécourt

Madame Pascale Garret cultivates about 11 different kinds of apples, some pears, Mirabelle’s and plums. Since 2010 she is certified as a biological agriculture firm and she is the farmer from whom we receive the homemade apple juice for processing it in 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”

Top