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Become a partner in a hotel or restaurant magazine

Producers, artisans, wine houses, suppliers: appearing in the publication of an establishment you already serve puts you in front of its guests, in a carefully crafted editorial setting.

01

The principle

A setting, not a lost insert

A house's magazine is read by its guests, within its walls, at the moment they are most receptive to everything that makes up their experience. Appearing in it means appearing in the story of an establishment you supply, not on an anonymous advertising page.

Each partner is presented in their own words: their craft, their story, what sets them apart.

02

Coordination

The studio makes the link

The Graphisud studio builds the editorial project with the establishment, identifies the relevant partners, gathers the content and ensures the coherence of the whole. No partner appears without the house's agreement.

The directory

187 houses have already taken part in a publication.

Producers, artisans, estates: discover the suppliers who have already placed their trust in the studio, alongside the houses we work with.

Wines & spirits46

  • Brasserie Meteor

    With a rich history of nearly four centuries, the “Brasserie Meteor” is the oldest working brewery in France. The ancestral expertise of its brewers is handed down and nurtured in keeping with the Haag family tradition. Every stage of production, malting, brewing and fermentation, follows methods learned and refined over time... but constantly imagining the beers of tomorrow is also part of the house’s DNA, as the thirst-quenching “Meteor Pils” and the strongly hopped “Meteor IPA” show, creations that have won awards at prestigious competitions.

  • Cave Marcon

    In the centre of Saint-Bonnet-le-Froid stands the “Cave Marcon”, an essential place for the culture of good eating and good drinking. Since the elders, already restaurateurs and shopkeepers, settled here, the “Marcon” family has cultivated for three generations the virtues and values associated with wine. For several years now, Maguy, Johannès and Jean-Régis have been discovering true wine “nuggets” in close complicity with the leading estates of the Auvergne, the Ardèche and the whole of France. Here you will find carefully selected cuvées, great diversity, sharp advice, and wines that reflect this team of devoted enthusiasts.

  • Champagne Brimoncourt

    We love the “Blanc de Blancs” from the young and daring House of “Brimoncourt”. On the nose it opens with typical notes of brioche and fruit. On the palate it is full-bodied, with aromas of citrus, lemon and grapefruit, perfect as an aperitif with seafood or with fish. Then there is the “Brut Rosé”, with scents of citrus, bergamot, melon and raspberry, and a creamy palate of rose-scented fruit and honey. Serve it with a dessert made with red berries. Available from independent wine merchants and from major chains such as Nicolas.

  • Champagne Castelnau

    “Champagne de Castelnau” has 149 crus from the finest terroirs of Champagne. This rich palette of expressions offers a field of creation which, combined with unique expertise, yields exceptional cuvées. We are particularly fond of the “Brut Réserve” cuvée, with its toasted notes of Chardonnay and its spicy scents of thyme and bay leaf, alongside blond tobacco and dried flowers.

  • Champagne Charles Heidsieck

    Eight kilometres of galleries hollowed out of the rock, thirty metres underground: this is where several million bottles of champagne from the singular “Maison Charles Heidsieck” rest patiently to complete their maturation (a minimum of four years). In 1851, the founder, Charles-Camille Heidsieck, focused his work on the processes of making and maturing champagne in order to give it a unique depth and richness. Even today, his successors ensure that this quality is maintained in each of its productions. The “Brut Réserve” cuvée, with its 40% of 10-year-old reserve wines, is the emblem of the house.

  • Champagne Colin

    At the heart of the fine Champagne house “Colin”, the passion for vines and wine goes back to the great-grandparents, and rather more to the maternal side of the family, that of Richard and Romain Colin (the current owner of the estate). It produces very good champagnes, made in the traditional way and with the greatest respect for the environment. We love the “exclusive” cuvée, close to the reference cuvée “Blanche de Castille”: a beautiful 100% Chardonnay champagne with a pale gold colour, a persistent mousse and very fine bubbles, releasing aromas of white flowers and notes of citrus. Its little hints of lemon tickle the taste buds and make you want another sip.

  • Champagne Deutz

    For more than 180 years, the Maison Deutz, a founding member of the former and prestigious “Syndicat des Grandes Marques”, has produced great champagnes with a style combining finesse, vinosity and complexity. In the heart of the Maison’s cellars in Aÿ, thirty metres underground, in galleries (known as Berceaux) beneath the hillsides honoured as a “UNESCO World Heritage Site”, the wines benefit from a long and rare ageing.

  • Champagne Marguerite Guyot

    The distinctive rosé champagne from the House of “Marguerite Guyot”, and in particular the “Fleur de Flo” cuvée, is the result of a subtle blend of tradition and originality, asserted by Florence Guyot. This champagne is at once refined and sensual, with delicate notes of wild berries. On first tasting it is generous, with a fine minerality, and works as well with a spiced dish as with a dessert. A reflection of three grape varieties aged in oak barrels for four years in the cellar, it is a refined champagne made for gastronomy.

  • Champagne Taittinger

    Drawing its strength from both its roots and its creativity is what gives the Champagnes Taittinger style its distinctive voice. A bond with the land and an unwavering command of quality have always been the foundations of this house and its great champagnes. The “Comtes de Champagne Taittinger” cuvées are the quintessence of its style. Blanc de Blancs or, in exceptional years, sometimes Rosé: certain vintages become timeless and enter the legend of the finest that Champagne can produce.

  • Château La Canorgue

    The “Château la Canorgue” is a family estate that has farmed organically and biodynamically for more than 40 years, as a pioneer in the field. This respect for nature encourages and enhances the expression of the estate’s terroir, and allows Nathalie and her father to produce exceptional, medal-winning cuvées. Take the “la Canorgue” rosé, an expressive wine with notes of raspberry, redcurrant and strawberry, very fine and pleasantly tangy, with lingering fruit. Or the red cuvée “Coin Perdu”, a wine of exceptional aromatic complexity with notes of stewed black fruit, spice and praline, with supple, silky tannins. This estate is a classic on the wine lists of fine restaurants.

  • Château La Voulte Gasparets

    Thanks to constant work in the vineyard over several generations, the wines of this estate are known for their complexity and finesse. They are listed by the finest restaurants and wine merchants, who particularly enjoy the Corbières Boutenac “Cuvée Romain Pauc”, an intense, complex wine with aromas of dark fruit (black cherry, blackcurrant, blackberry, prune, fig), spice (pepper, liquorice), garrigue (thyme, rosemary) and musk, with notes of cocoa and tobacco. On the palate it is refined and velvety, its substance full of character, with lovely freshness and a lingering finish.

  • Château Ollieux Romanis

    Set in the heart of the Corbières, this historic family estate offers the vine a climate entirely favourable to its flourishing and produces wines with presence, in a fine balance of subtle fruit, freshness and roundness. Ageing for 12 months in oak barrels also reinforces the aromatic framework of the wines made here. The emblematic, historic “Cuvée Prestige” is the perfect example: you find red fruit and blackberry with a touch of oak, hints of liquorice and vanilla. After a fresh, clean attack, the wine unfolds with breadth and finesse.

  • Distillerie Louis Coudert

    The “Distillerie Louis Couderc”, still independent, cultivates the spirit of liqueur haute couture, where every flavour is born of fiercely guarded know-how. For three generations it has made liqueurs admired and appreciated by many chefs. The essentials: the “Verveine Artisanale”, inspired by recipes from Auvergne farms, the “Gentiane Louis Couderc” (the “real” one) and the “Crème de Châtaignes”. Not forgetting the “Crèmes de Fruits”, used in cocktails or coulis: blueberry, raspberry, apple, wild blackberry... A “Maison” whose specialities share the identity of an authentic Auvergne terroir!

  • Distillerie Massenez & Grandes Distilleries Peureux

    Master distillers, the Massenez family has passed on its expertise while blending creativity and innovation. The range is remarkable: luxurious bottles alongside traditional flutes, classic flavours alongside the most modern, and eaux-de-vie of incomparable aromatic intensity. A worldwide reference in its field.

  • Domaine Clos St Landelin

    Expressing terroir in the wines, preserving heritage and expertise, and being exacting at every stage of production, year after year: such is the motto of Véronique and Thomas Muré. Clos Saint-Landelin is the jewel of the estate, an estate of great renown.

  • Domaine Dauvergne Ranvier

    Jean-François Ranvier and François Dauvergne create their own wines, working on vineyard plots made available to them by producer friends. They offer a range of well-balanced wines. A focus on the 2012 vintage of the Côte-Rôtie “Face Sud”, a rare wine, very well rated by the British critic “Jancis Robinson”. The nose stays true after hours of aeration, alternating touches of black fruit, liquorice, humus and tobacco. The palate is rich, with a surprising texture. The finish is fresh and long.

  • Domaine Denis Jeandeau

    Passionate and talented, Denis Jeandeau represents the rising generation of the Mâconnais, and today ranks among the elite winegrowers of the appellation. For sommeliers, the 2015s are at a very high level, such as the “Pouilly-Fuissé - Secret Minéral - Blanc 2015”, a model of precision and purity: rarely has Chardonnay reached such fullness, playing on a palette of ripe, abundant fruit, judiciously wrapped in oak of noble origin. Or the “Viré-Clessé - Blanc 2015”, of unwavering purity, delivering a skilfully balanced composition of richness and energy, with notes of dried fruit, a creamy texture and well-placed oak, shining with natural class.

  • Domaine Dussourt

    The vine is complex and capricious; it demands constant attention and deep respect for its needs. It is by following this principle that the Dussourt family runs the estate, in order to harvest grapes capable of giving each cuvée the signature of the house. Paul Dussourt also knows how to match an exceptional terroir with a choice of grape varieties, to offer great wines for keeping and for haute gastronomie with strong aromatic potential. The great restaurants of Alsace list this estate’s distinctive wines on their menus, such as the Pinot Noir 2013 aged in barriques. Step through the door of the cellar for a tasting.

  • Domaine GIE Java Sud Ouest

    Six friends joined forces to create “Java Sud-Ouest”. The idea is simple, and so is the spirit behind it: that of the South-West, of its wines, but also of a certain art of living. Six independent winegrowers, each with recognised expertise within their appellations, are driven by a desire to exchange ideas and enrich one another’s practices. They place particular trust in sommeliers and independent wine merchants, and have chosen to work exclusively with the traditional trade, which alone gives full consideration to the wines and to the craft of the winegrowers. They work only with representatives who know their wines, and who are true ambassadors for the estates.

  • Domaine Gilles Flacher

    Gilles Flacher is a passionate winegrower. He produces wines of strong character and terroir that do not leave sommeliers indifferent, such as his very fine “Condrieu Les Rouelles 2015”, with aromas of well-ripened yellow fruit and honeysuckle, a lovely, finely scented and perfectly vinified wine, or the “Saint Joseph Cuvée Lucie 2013”, from the Saint-Joseph appellation, with intense vanilla and toasty notes that give this wine a firmly resolute character.

  • Domaine Granjon

    The Domaine du Grangeon is one of those 21st-century pioneers who have brought back to life the “Chatus”, a very rare grape variety typical of the Monts d’Ardèche. Christophe Reynouard, who holds a degree in oenology, works with some fifteen different wines. Several cuvées have won renown: Mon Coeur, Fermiget (viognier and chardonnay), the Bergougnou cuvée, a skilful blend of merlot and cabernet, and not forgetting the “Syrah Sélection”, with aromas of red and black fruit (blackberry, blueberry), scents of violet, and liquorice-tinged, musky, animal notes, with undergrowth and mushrooms.

  • Domaine Gustave Lorentz

    Wine is inseparable from gastronomy, which is one of the reasons why great sommeliers work in close collaboration with the “Gustave Lorentz” estate. A well-calibrated range, consistent quality and wide availability lend themselves to food and wine pairings. Each cuvée is unique and best expresses its terroir, its grape variety and its vintage. If you had to choose just one reference, it might be the “Riesling Grand cru Altenberg de Bergheim vieilles vignes 2016”.

  • Domaine Joseph Cattin

    Every generation of the “Cattin” family has worked for the wines of Alsace since 1720. Anaïs and Jacques wanted to showcase the art of living with the opening of a new cellar, unique in Alsace, Le Belvédère. This cellar, with its fully glazed panoramic wine bar opening onto an immense terrace, is a pioneer of wine tourism in the region. The estate offers wines of high quality (from AOC Alsace to AOC Alsace Grand Cru), with a wide variety of Crémants. Experiences built around discovering the vineyard, the cellars and tasting are on offer.

  • Domaine Julien Pilon

    Julien Pilon has turned to a small négociant business, focusing on white wines. His “Saint-Joseph” is remarkably precise and taut, long and notably straight. The wine shows fine aromas of honey, apricot, white flowers, candied fruit and marzipan. On the palate it is seductive, with a rich texture and a lovely freshness. The finish is long, with an elegant touch of oak.

  • Domaine La Michelle

    Nestled at the entrance to the village of Auriol, this artisan miller owns one of the oldest mills in the region still in operation. So, from the passionate amateur to the professional olive grower, everyone can have their own olive harvest pressed. As for the oils produced at the “Domaine la Michelle”, they are sold within the year to preserve all their nutritional richness. A health food par excellence, to be enjoyed without restraint!

  • Domaine La Préceptorie

    Joseph Parcé runs the “La Préceptorie” estate, in the north-west of the Pyrénées-Orientales département. On the palate, the pure Grenache Gris “Terres Nouvelles” is quite simply splendid. It has plenty of volume and character, with a crisp, dense texture and ripe fruit, and its minerality is firm and well integrated. A great wine for laying down, which is already a pleasure to drink now.

  • Domaine La Sapinière

    This estate has belonged to the Parayre family since 1960. It is now run with a master’s hand by Joelle and Dominique, the children, whose sole aim is to make it a reference vineyard. Organic, sustainable cultivation, combined with almost constant winds, the dominant “Cers” and the “Autan”, acting on the 3 grape varieties, plays a key role in the quality of the plant and contributes to the typicity of the wines produced. For example the Rosé “Bianca Flora”, combining power, finesse and length on the palate, or the cuvée “La Croisée des Vents”, a complex red which on the nose marries small red fruits with spices and reveals a full, fresh palate, cuvées suited to refined dishes.

  • Domaine Les Vignerons d'Art

    “Les Vignerons d’Art” selects “gems” sourced directly from winegrowers and estate-owning houses, intended for wine merchants and restaurateurs, such as this “Dourthe N°1” red 2014 cuvée: with its intense garnet colour and aromas of red and black berries, lifted by a finely spiced woody note, it delights the palate from the very first taste.

  • Domaine Marchand Tawse

    In 2010, after solid experience as manager of renowned Burgundy estates, Pascal Marchand teamed up with Moray Tawse to create a négociant business, “Marchand Tawse”. He carefully chooses grapes from winegrowers he knows well and trusts completely. He selects micro-parcels of vines worked and cared for by passionate people. The result is wonders such as this “Morey Saint Denis 1er cru - Clos des Ormes”, offered for its aromatic purity, typical of “Pinot Noir”, with notes of red and black fruit, cherry and blackcurrant, and aromas of eau-de-vie fruit and violet.

  • Domaine Michel & Stéphane Ogier

    The range of wines offered by “Stéphane Ogier” is the result of a long history and of fascinating daily work. The rigour in selecting vintages and single-parcel cuvées places the estate among the elite. The focus at the moment is on the “Côte-Rôtie 2015” cuvée, with its aromas of small red and black fruits, and on the red “La Rosine” 2015 cuvée, intense and complex, with notes of blackcurrant, violet and tapenade, a hint of liquorice and oak, and a toasted touch.

  • Domaine Olivier Mandeville

    The particularity of the “Domaine de Vaissière” is its double geographical situation. One part of the vineyard enjoys a sunny, hot and dry Mediterranean climate, allowing the syrah a warm and delicate expression, while the other part, set beside a river, gains a certain freshness: the ideal conditions for expressive, open wines with perfectly balanced aromas. Today, always in search of something new, Olivier and his two children select the best vines on the property to create exceptional wines, with a concern for sustainable production that has been consistent for many years.

  • Domaine Ollieux Romanis

    Château “Ollieux Romanis” has belonged to the same family since 1860. Today, Pierre Bories creates cuvées unlike any other, embodying the full palette of the Corbières-Boutenac, such as the cuvée “Atal Sia”, with its fine depth and expressive aromas of black fruit on the nose, alongside notes of cocoa beans and spice. The oak is elegant, the tannins are gentle, and on the palate there is both power and freshness. The finish is generous. It can be enjoyed with red meats or strong cheeses.

  • Domaine Rolly Gassmann

    In the cellar overlooking the Alsace plain with its twelve prestigious crus, “Le Domaine Rolly Gassmann” welcomes you. It is here, over fifteen to twenty years, that the grands crus mature and concentrate and their aromas refine, expressing the link to the terroir. Since 1611, the Gassmann family has never given in to fashion and continues to uphold the traditions and techniques developed by the Benedictine monks, who were devoted to making the best wines possible while respecting the diversity of the 21 types of soil at Rorschwihr. For an Alsatian sommelier, you must taste the Muscat from the Moenchreben terroir of Rorschwihr, a cru prized by those expert monks who invented prestige viticulture long before its time.

  • Domaine Serres Mazard

    We love “La Cuvée Annie” from Domaine Serres-Mazard, with a red colour that conveys all the wild character of the terroir. Aged for 18 months in oak barrels, this cuvée shows a thoroughly Mediterranean aromatic range of very ripe dark fruit, roasting notes, chocolate, thyme and rosemary. The palate is velvety and flavourful, extending into a finish with aromas of tapenade. A very fine balance, with plenty of personality and generosity.

  • Domaine Sieur d'Arques

    Since 1946, the house “Sieur d’Arques” has produced exceptional wines and established itself in the Languedoc as a creator of great sparkling wines that combine technique and tradition. Every stage of the process relies on the complementary skills of passionate men and women: winegrowers, oenologists... Since 1990, “Toques & Clochers” has also been behind the largest charity wine auction in France, part of whose proceeds goes to preserving local architectural heritage. Some 42 bell towers in the villages of the Limoux appellation have already been restored. Each year, one village is chosen to host the event, in celebration of the renovation of its church.

  • Domaine Tourbillon

    Benjamin Tourbillon, a winemaker born and bred and passionate at heart, strives to perpetuate tradition while bringing his own sensibility. Sommeliers are particularly fond of the Châteauneuf-du-Pape cuvée “Confidentiel” in white, which delicately reveals aromas of white fruit and toasty notes, and of the “Or” cuvée, whose pale rosé, with its bluish glints, gives off freshness and fruitiness. The avant-garde architecture of the cellar and shop is worth discovering on site, where a wide range of products and new releases around wine is on offer.

  • Domaine Weinbach

    An elite estate and fervent ambassador of Alsatian excellence, the “Domaine Weinbach” is the region’s foremost institution. Its terroirs, richly endowed with geological qualities, allow the grapes to ripen fully and, combined with organic methods of viticulture, bring real added value to the grape varieties (Sylvaner, Muscat, Pinot gris or blanc, Riesling, Gewurztraminer), which find a perfect balance thanks to family expertise. The wines have a rare purity and an elegant texture, affirming the estate’s high reputation a little more with each vintage.

  • Domaine d'Alloïs

    François Busi created the “Domaine Alloïs” in 2008 on the family land at Caseneuve, between Ventoux and Luberon. A lover of his land, he tends the vines using organic farming and biodynamics, paying particular attention to the planetary and lunar cycles that set the rhythm of the farming calendar. The “La Roussanne” cuvée, which we are especially fond of, comes from a fairly round, structured grape variety and gives a wine of fine quality, with aromas of coffee, honeysuckle, iris and peony.

  • Domaine de Roque-Hautes

    Sylvain Erhardt is a well-known asparagus producer. For more than ten years he has grown this much sought-after product, prized for its delicate flavour, with great respect for the seasons (early March to the end of May). Here the asparagus is harvested one spear at a time by hand, graded, selected and transported overnight, to keep the time between field and plate as short as possible. No wonder it ends up on so many starred tables.

  • Domaine de Roques Hautes

    Sylvain Erhardt is a renowned asparagus grower. For more than ten years he has cultivated this much-sought-after product, prized for its delicate flavour, with great respect for the seasons (early March to late May). Here the asparagus is picked one spear at a time by hand, graded, selected and transported overnight, so that the time between field and plate is as short as possible. It is no surprise that it appears on so many starred tables.

  • Domaine de Souviou

    The “Domaine Souviou”, near the village of Le Beausset, spreads over 70 hectares of vines, olive trees and forest. Its owner is committed to restoring the estate with the greatest respect for its history and for nature. Here you will find olive oils as well as fine cuvées from the vineyard. Tours, tastings and also private and corporate receptions can be arranged.

  • Domaine de l'Olivette

    Terrace by terrace, the “Domaine de l’Olivette” descends from the hills towards the sea. Awarded a Gold Medal at the Concours des Grands Vins de France in Mâcon, the special cuvée Domaine de l'Olivette Rouge 2003 AOC Bandol is on the wine lists of fine restaurants. Its garnet-red colour is dense and deep, with an intense, refined and complex aromatic profile. The scents are many: blackcurrant, garrigue and undergrowth, with notes of roasting and spice. Well balanced, the tannins are generous and refined, showing fine concentration. The finish is long and harmonious, with a superb fullness on the palate. Cultural events and concerts take place in summer, and wine tastings are held in the cellar throughout the year.

  • Domaine de la Cendrillon

    The 2012 “Cendrillon N°1” cuvée is a superb blend of mourvèdre, syrah and grenache aged in large oak vats. On the nose, this wine is an ode to the scents of the garrigue, followed by notes of black pepper and blond tobacco, and finally opening onto hints of blackberry, blackcurrant, charcoal and a fine saline minerality. The palate is ample and fleshy, without excess, with soft tannins. The finish is lifted and of rare elegance.

  • Domaine de la Citadelle

    The “Domaine de La Citadelle” needs no introduction: Yves Rousset-Rouard has made it one of the jewels of the Luberon appellation. This family estate produces high-quality organic wines, of which the “Les Artèmes 2017” cuvée is the finest ambassador. It wins you over with its concentration and suavity. The delicate nose offers peppery notes of ripe fruit and spices. The ample, balanced palate lets fine tannins express themselves, with aromas of black fruit (cherries and morello cherries). The long, harmonious finish is elegant: a great wine not to be missed.

  • Domaine de la Jobeline

    Domaine de la Jobeline extends across 11 hectares of vines planted in Verzé, a village typical of the Mâconnais for its hillsides and its terroir. Pierre Maillet, a grower who makes his own wine, carries on the family tradition here. Although the estate is still “young”, its wines already appear on the tables of leading chefs. A closer look at the cuvées: Mâcon Verzé “Clos des Chanaux”, a mineral, elegant white wine with a long finish; Mâcon Verzé “En Prévisy”, aged in oak barrels, a white wine for fine dining, very lightly oaked, with a rich aromatic palette; and finally Mâcon Verzé “Cuvée 16 Ares”, with aromas of dark fruit and spice.

  • Groupe Pernod Champagne Mumm

    The “Cuvée Mumm Grand Cordon” is a great champagne that does justice to Pinot Noir, drawn from the best crus and chosen for its fine structure and power. Its clear, brilliant colour reveals aromas of summer fruit on the nose, punctuated by lychee and pineapple, which open onto notes of vanilla, dried fruit and honey. With a lively freshness and lovely persistence, this complexity carries through on the palate, before blossoming into a finish full of roundness.

Fine foods & local produce11

  • Autour de la Ruche

    Jean-Luc Reymond offers honeys sourced directly from beekeepers in the deep south: lavender, chestnut, heather or, more rarely, rhododendron honey, to name just a few... This enthusiast also runs a shop full of Provençal treats made with honey. On a day out, take the time to taste them on the spot: there is a counter for just that purpose. Jean-Luc also assembles many hampers full of delicacies from the Luberon region, which make wonderful gifts...

  • Cafés La Tour

    Sophie Fabre heads a coffee-roasting business that has stayed in the family since 1925. To offer her customers a varied range of coffees with character, she has travelled the world in search of the best growths. She works with great subtlety on origins, varieties and blends to bring out the best of the aromas. After roasting, the coffees are immediately packed in vacuum bags, an important step that preserves the optimal quality of the products. “Cafés La Tour” offers lovers of black gold a fine palette of coffees, from organic and fairtrade single origins (Ethiopia, Guatemala, Peru and more) to intense, balanced blends. To serve its customers better, the shop at the Perpignan factory is open to the public.

  • Chocolatier Valrhona

    The house of “Valrhona” travels the world to find the finest raw materials and selects the greatest varieties of beans. Many pastry chefs love working with this great classic of the brand, “Guanaja 70%”, with its bitter yet elegant flavour and a range of warm aromatic notes, ideal for pastries. We also like “Blond Orelys 35%”, a creamy white chocolate with a hint of liquorice.

  • Epicerie Galanga SA

    The house of “Galanga”, based in Lyon, close to the Rhône terroir, works hand in hand with chefs to offer delicious artisanal Lyonnaise terrines, so emblematic of our very French taste for the aperitif and the “casse-croûte”. Galanga also has expertise in selecting black truffle products. We are especially fond of: black truffle verrine, black truffle-flavoured oil, Camargue salt with black truffle and a red Grignan-les-Adhémar, all products from around the great Truffle market of Richerenches in the south of France.

  • Huilerie Beaujolaise

    Since 1982, Jean Marc Montegottero and his team have carried on the craft production of virgin oils made from 100% fruit: a fine, completely natural product, one fruit and one oil. L’Huilerie Beaujolaise now offers thirteen virgin oils from nuts and oil-bearing seeds (hazelnut, walnut, pecan, pistachio, rapeseed, turnip rape, pine nut, peanut, almond, poppy seed, pumpkin seed and argan), as well as two macerated and pressed oils. Not forgetting the fruit vinegars (blueberry, cider, raspberry, calamansi, a variety of lime from the Philippines, mango, quince, date and more), to the delight of connoisseurs in search of authentic products.

  • LC Truffes

    Over the years, the house of “LC Truffes” has built a fine reputation, nationally and internationally, among the great restaurants. A reference in the world of the truffle, embodied by a passionate woman who rigorously selects the finest produce in order to deliver the exceptional to her clients. Nothing is left to chance: expertise, and traceability back to each picker, broker and collaborator, who come from a variety of backgrounds: France, Spain, Italy and Australia. Every truffle passes through her hands, carefully worked, brushed, washed, trimmed and brought to its best. She offers “Extra” truffles: the magnificent Périgord Black (Tuber Melanosporum), the Alba White (Tuber Magnatum) and even the Australian Black, still little known, which chefs bring to life in their creations.

  • Le Salin de Gruisan

    “Le Salin de Gruissan” is a labyrinth of basins and channels on the edge of the Mediterranean, near the old village. Here salt-making is part of history: more than a hundred years before Christ, Gruissan was already known for its salt production. We love working with this supplier's fine artisan range: fleur de sel, liquid salt, coarse salt for salt-crust cooking, flavoured salts… It is also a shop, a restaurant, an ice-cream bar and a wine library, not forgetting the eco-museum, an invitation to relive the salt harvest of the early 20th century.

  • Moulin du Clos des Jeannons

    The oils of the Moulin du “Clos des Jeannons” come from olives grown in Gordes. The oil is made on site in the purest tradition, crushed with stone millstones to extract the subtlest aromas. An AOC Provence Extra Virgin oil with a deep green colour, it wins you over with its freshness and herbaceous notes. It meets very strict specifications, notably on the time between harvest and pressing, which is three days at most. The mill invites you to visit its shop and its twelfth-century cellar, where you will find oils, a fine range of products and cosmetics. Visits to the mill are free.

  • Provence Truffes

    In the Vaucluse, in the heart of the town of Carpentras, the largest truffle market in Provence is held every Friday morning from mid-November to the end of March. Chefs love to work with “la Rabasse” (the Provençal name for the truffle). To do so, they turn to “Provence Truffes”, seasoned truffle growers who offer a choice of fresh and preserved truffles all year round. Come and meet them at this market, which showcases the flavours of the region, the traders and also the private buyers who come to learn the ropes.

  • Torrefacteur Delta Cafes

    Fifty-five years after creating his warehouse in Campo Maior, Manuel Rui Azinhais Nabeiro has turned what was once merely a passion for coffee into a group that is a reference worldwide. The “Novadelta” catalogue includes a range of coffees in beans, ground and in capsules. To meet demanding quality standards, the “Delta Cafés” range offers intensities and flavours whose aromatic balances combine Arabica and Robusta qualities from various origins, selected from producing countries.

  • Truffes Pebeyre

    A name that has been indispensable for more than a hundred years in the world of fresh truffles, and also of preserved ones (first-boil, sterilised in a single pass), which guarantees undeniable quality with no alteration of the aromas. In the workshop in Cahors, Élisabeth and Pierre-Jean create remarkable truffle products alongside a varied selection: foies gras, truffle oils, vinegars and butters...

Seafood08

  • Caviar Kaviari

    Osciètre, Baeri, Beluga, Kristal... the caviars selected and matured by “Kaviari” inspire the greatest chefs, who vie in creativity to celebrate the precious black pearls in their own way. We like the Caviar de l’Esturgeon Blanc, dark grey in colour, with a supple yet firm texture, iodine fragrances and notes of fresh walnut, but above all the “Kristal”, for its firm grains, its golden colour with grey glints and its taste of almonds. A perfect companion to refined dishes, it delights and invites you to bite into it. “Kaviari” invites chefs to create an original caviar recipe for the “Caviar Box”, on a seasonal theme.

  • Caviar Petrossian

    There is no caviar without an infinite number of delicate acts of care. Only a handful of people are initiated into the ancestral expertise of the house of “Petrossian”, which holds the EPV label. Chefs love the complex, lingering flavours of the brand’s caviars, which satisfy the most demanding connoisseurs. This house, whose reputation is long established, has always worked in close complicity with the world of haute gastronomie to devise bold pairings around this ultimate symbol of refinement.

  • Maison Tarbouriech

    This oyster farmer has raised the oyster of the Étang de Thau to its highest level. Through a unique biomimetic innovation based on imitating and amplifying the natural movement of the tides, the oyster is made to build more muscle, so that it is meatier, crunchier and richer in flavour. The house of “Tarbouriech” also runs unusual venues on the Étang de Thau, a counter, “Le St Barth”, and, more recently, in collaboration with the University of Montpellier, an estate devoted to well-being built around treatments derived from oyster therapy.

  • Ostréiculteur Maison Tarbouriech

    This oyster farmer has raised the oysters of the Étang de Thau to the highest level. Through a unique biomimetic innovation, based on imitating and amplifying the natural movement of the tides, the oyster is made to build more muscle, so that it is meatier, crunchier and richer in flavour. The “Tarbouriech” house also runs unusual places on the Étang de Thau: a counter, “Le St Barth”, and, more recently, in collaboration with the University of Montpellier, an estate devoted to well-being, with treatments based on ostreatherapy.

  • Poissonnerie Barba

    In Béziers, an extra-large fishmonger, “La Maison Barba”, stands next to a brasserie that cooks only fish and shellfish. Valérie Barba, head chef, prepares them simply, accompanied by a fine list of regional wines. The offer changes with the seasons: blue lobster, scallops, local bluefin tuna, sea cucumber, Palamós prawns and live spiny lobster. Another fishmonger can be found at Valras-Plage, on the harbour.

  • Poissonnerie Le Chalutier

    Every morning, in the shop at Bennwihr-Gare, a wide range of products arriving directly from the ports of France and from Rungis is delivered to the stalls of the Sirop brothers. Fish, shellfish, crustaceans... are labelled “Pêche durable”. This public eco-label guarantees fishing that preserves the seabed and avoids non-target species. As the fishing method must by law appear on the labelling of fresh and tinned products, be vigilant before you buy.

  • Poissonnerie Pilato

    The “Poissonnerie Pilato” is the address of reference for seafood, for the freshness and variety of its fish. In Sanary-sur-Mer, it is at the market that some chefs find their daily inspiration. On this fishmonger’s stall you will find side by side scorpion fish, catshark, John Dory, sea bass... These lovers of the sea will steer you accurately through the choices of each season.

  • Poissonnerie Sébastien Robert

    Sébastien Robert is a supplier to gastronomic restaurants. He buys directly on the Atlantic coast, by telephone, at the fish auction or at “Jego” in Etel, the finest fishmonger in France and a supplier to the Élysée. He supplies only eleven restaurant clients. His motto: “Offering products that others don’t have”. There are three points of sale in the Loire département and, more recently, a catering service. With a wide choice of fish, extremely fresh produce and flawless service, this address enjoys a considerable reputation.

Meat & charcuterie07

  • Boucherie Bayle

    With 40 years in the trade, “Boucherie Bayle” bets on quality and offers selected Origine France meats, sourced close to local farmers. Deep knowledge of the products, exemplary traceability and craft methods make this family business an essential supplier to leading chefs. Régis and Jacques Marcon love working with lamb from Saugues, Limousin veal, and poultry from Bresse and the Forez...

  • Boucherie Beauvallet

    For 20 years the family company “Beauvallet” has been guided by a single passion: a taste for good produce. A family business and a human adventure shared by men and women, it is dedicated to the food trades and supports restaurant professionals with a wide choice of fresh, raw and cooked products: whole muscles from different breeds and origins, portioned and weighed meat cut to a consistent thickness for better control of cooking, and fresh minced meat and tartares of French origin.

  • Boucherie Centrale

    The “Boucherie Centrale” stands at the heart of the Halles Paul Bocuse in Lyon, an address not to be missed. You will find exceptional meats prepared by hand. On its immaculate counters are fine cuts of AOC beef and seasonal meats, among them a magnificent “Aubrac farm-reared beef”, a farm-reared Limousin veal that won the Blason d'or in 2014, salt-meadow lamb from the Bay of Mont-Saint-Michel, poultry from Bresse and seasonal game. All year round it offers its customers “the very best” in quality, and its team is always ready to advise on choosing the right cuts, and to explain the exact provenance of each product and how to cook it.

  • Boucherie Izard

    Beef may well be the meat par excellence, especially when it is selected and cut with care by master craftsmen with 40 years of experience. Christian and Benoît Auriol of “Boucherie Izard” guarantee a flawless standard of quality, from producer to consumer. Good meat offers a variety of flavours and an unrivalled tenderness. To achieve this, they source locally, rigorously follow the traceability of every animal, and choose only quality breeds raised with respect for the animal. The shop, in Carcassonne, also offers a collection of “homemade” products from the Pays Cathare.

  • Boucherie Les Mexicots

    For poultry, chefs turn to the Mounié family, poultry merchants for more than 60 years in the heart of the Lauragais. With traditional rearing conditions, rigorous selection and a 100% plant and mineral feed produced in the region, this house, committed to fine values, offers a whole range in its shops: grey and red chicken, Poulet Cathare, black-headed guinea fowl, rabbit, spring chicken, pigeon, quail, duck, turkey... For those who enjoy working with such fine produce, it is a pleasure to step into this shop in Carcassonne.

  • Boucherie Trolliet

    For 20 years, “Boucherie Trolliet” has supplied Michelin-starred chefs with a genuine human and professional bond. There is a shared approach to the product too: discussing its quality and how to work it through the seasons, in order to reach excellence for each of them. Maurice, MOF 1986, his children Alexis and Laurence and the whole team share a single goal: to combine a passion for the work with the service offered to customers. There is now an online shop, with the same service as that offered at the Halles “Paul Bocuse” in Lyon.

  • Charcuterie du Luberon

    For forty years this company has been making authentic, natural dry sausages in its workshop on the banks of the Durance, facing the Luberon. It makes, matures and packs more than 20 kinds of sausage, from the traditional to the exotic, including regional specialities.

Cheese & dairy04

  • Fromager Lou Canesteou

    Josiane Deal, “Meilleur Ouvrier de France”, works with many chefs to build a cheese cellar with a selection of products from every region of France. Her experience means she is present at the finest tables. Tastings are also possible at the shop in Vaison la Romaine, or you can place your orders by email.

  • Fromagerie Betty

    The “Fromagerie Betty”, an emblematic Toulouse establishment, is among the Gault&Millau top 10 of French cheesemongers. Stéphane Murcia, who fell into the milk vat as a small child, is driven every day by his support for the traditional cheese sector: attentive to farming that respects animal welfare, a finder of talented young producers, and a champion of forgotten cheeses. Maturing, an essential stage in making a cheese, is overseen by the head of the cellar in the workshop at Saint Jean, near Toulouse. The action of time brings excellence, giving birth to the “Garde de L'atelier” cheeses such as Laguiole, Roquefort and Salers… true gems of our maturing house.

  • Fromagerie Tourette

    La Fromagerie René Tourrette keeps the tradition of cheese and the authenticity of true flavour alive. Led by Luc Segaux, this cheesemaker and maturer invites you to discover more than 150 cheeses, a variety of flavours born of the richness of our regions and of an exclusively artisan provenance.

  • La Fromagerie Mons

    A trusted partner of starred chefs, Mr Etienne Boissy MOF is the all-round specialist in cheese and its maturing. The cheeses on offer are made from raw milk, from farms or small producers, and follow the rhythm of the seasons. Among the house specialities are goat’s cheeses, the Mistralou, the Gour noir and the Valençay, as well as, of course, cheeses from the Auvergne, such as the creamy Saint-Nectaire with its taste of hazelnuts, or the Salers de buron. Other delights include the Brillat-Savarin triple cream, so famous in the 1930s, truffled camemberts and cheeses from further afield. It is an essential address, with the added option of tasting the products on the premises.

Tableware & equipment05

  • Coutellerie Chambriard

    The Chambriard family has been based since 1980 in the centre of Thiers, the European capital of cutlery. Since 1998 it has made its own knife model, “le Thiers®”. This collection has been adapted with a briar-root handle for the table of the Marcon house. These knives are available in boxes of 2 or 6 at the heart of the Maisons Marcon. The full collections of this prestigious cutlery maker can be viewed on its website.

  • Coutellerie Nontronnaise

    The “Coutellerie Nontronnaise” is at once the ancestral expertise of artisan cutlery and the creativity of contemporary designers. This marriage of past and present produces quite remarkable reinterpretations of the knife. That is why Georges Blanc, Hélène Darroze and Gilles Goujon, among others, have turned to this manufacturer to create unique collections. Join in “La Fête du Couteau” every summer in Nontron, and visit the workshop free of charge all year round to discover every stage in the making of a knife. The creations are also available through the website.

  • Porcelaine Revol

    There is no counting the chefs who turn to the house of “Revol” to create their tableware. This family-owned porcelain house, founded in 1768 and based in Saint-Uze in the Drôme, is recognised worldwide for its creativity, the beauty of its pieces and their exceptional quality. “Revol” porcelain meets the most demanding requirements and delivers extreme performance. It is a pleasure to work with the passionate men and women who make up this company. For nearly 250 years, they have kept alive a rare craft that also appeals to us for its remarkable history.

  • Porcelaine Sylvie Coquet

    Sylvie Coquet allows herself every boldness in the world of ceramics and puts innovation at the heart of her work, shaking up tradition. The result is poetic works of the art of the table, yet her work goes well beyond existing artistic movements. With the complicity of certain starred chefs, she creates a coded, symbolic universe that is, in a way, the reflection of each of their tables. Well known for the excellence of her work, her workshop-laboratory has been awarded the “Entreprise du Patrimoine Vivant” label.

  • Ravinet d'Arc

    True to its traditions, the company “Spiegelau” puts the emphasis on technical progress. The brand's collections are the finest there is in terms of delicacy and elegance in machine-made glassware. Its oenological qualities are astonishing, thanks to the large surface of the bowl (the part of the glass that holds the wine), which leaves plenty of space and aeration, and to the narrow rim (the part on which the lips rest), which captures the most subtle aromas. Great durability makes it a perfect glass at an affordable cost. “Ravinet D'Arc” is responsible for all of Spiegelau's activities in France, and is an essential partner for many leading restaurants.

Services & craftsmanship15

  • Artisan Lunetier Vudusud

    “VuDuSud” is a family story that brings together wood, design and the optician's trade. Mélanie designs, Sylvain builds: a duo that combines passion with their respective skills. Their unique creations are 100% made in France and made entirely from noble woods: plane, padauk, rosewood, walnut and bubinga. The workmanship is meticulous, and some pieces take eight hours of work. It is an innovative concept that you can discover in the very heart of Narbonne.

  • Artisan Puerto J.P.

    Every architect likes to work with skilled craftsmen. They are a necessary link in the smooth running of a building site, as they bring the designer’s idea to life. Know-how is therefore essential, but good listening and quality exchanges with the various clients are needed too. In Carcassonne, we met a well-regarded master painter, Jean-Philippe Puerto, a regular contributor to many renovation projects.

  • Atelier Adeline Dutel

    The living spaces of gastronomic establishments are very often enlivened by works by artists, such as those of the “Atelier Adeline Dutel”. Recently settled in the Luberon, near Lourmarin, she now paints on canvas. Her current theme is vintage cars from the years 1950 to 1970, which lets her combine her passion for graphic design with a taste for the vintage. She often creates paintings to personal commission.

  • Atelier d'Architecture Yvann Pluskwa

    Yvann Pluskwa imagined the Christophe Bacquié restaurant by drawing on the Chef’s personality. A great rapport grew between these two artists, who sought to convey the emotion that links gastronomy and decoration. Resolutely contemporary and timeless, the tables, armchairs and ceiling alcoves have been rethought to accompany guests through an extraordinary culinary experience, in the hope of a more intense and better shared tasting. The evocative, authentic decor is a silent, poetic foretaste of the gastronomic moment to come.

  • Atelier des Ménétriers

    The trade of joiner and fitter is going through a period of transition. The appeal of new technologies in manufacturing is changing the image of the craft joiner and is currently working in the trade’s favour. Arnaud Schmit, head of the “Atelier des Ménétriers” and a member of the “Compagnons du Devoir”, notes a renewed interest in noble materials such as wood, and the return of strong demand for bespoke interior fittings, with endless possibilities that combine tradition and innovation.

  • B&M Solutions

    There is no doubt: the building trades are highly technical professions that demand method and expertise to achieve an impeccable result; improvising is out of the question. The company “B&M Solutions” is the go-to contact for all the work needed to embellish and maintain a property.

  • Bijouseat

    The founder of “Bijouseat”, Valérie Martin, is today a fulfilled woman. After a career in marketing and communications, she now works with her hands. In her workshop in L’Isle-sur-la-Sorgue she makes armchairs, lampshades and various original upholstery items. Mindful of the environment, her online shop “Surcyclum” offers objects made from French industrial waste: lorry tarpaulins, inner tubes, silicone, fabrics… Her high-end creations are all made using traditional French craft methods.

  • Bijouterie Secret d'Or

    This elegant jeweller’s in Carcassonne, with the lovely name “Secrets d’Or”, catches the eye. The refined window makes you want to take everything down and try it all on: timeless, finely crafted jewellery in gold, silver and precious stones that charms you. Step inside and Carmen and her two daughters will guide you with great judgement; you can feel the experience of three generations. Must there always be a special occasion to treat yourself to a piece of jewellery? Certainly not: all it takes is a little imagination to invent one!

  • Blanchiserie Artisanale

    When it comes to managing linen in the hotel world, being beyond reproach is essential. Its management can be outsourced to a specialist provider who handles everything day to day, from collection to delivery, while keeping stock rotating well. According to some studies, the quality of the linen is one of the criteria guests use to judge a hotel. It is therefore an important issue, not to be overlooked. In the Occitanie region, the company “Blanchisserie Artisanale” is a trusted ally for tourism professionals and for private customers alike.

  • CHR Numérique

    Hygiene and product traceability remain a sensitive subject for the world of gastronomy and for consumers alike. European regulation is time-consuming and complex, requiring a food safety management plan to be kept up every day to guarantee hygiene and quality and to optimise food safety. To simplify these constraints, “CHR Numérique” offers a pioneering solution, a leader in France: “ePack Hygiene”. This one tool saves time every day, and brings safety and peace of mind.

  • Groupe Alpagel

    Attentive to the demands of leading chefs, the company “Alpagel” offers fine discoveries all year round, such as the “Saumon Bömlo”, with its firm, tasty, delicate and lean flesh, found on a Norwegian fish farm committed to recreating the wild living conditions of salmon without any brutality. There is also the tender, juicy “Veau Vitellier”, a 100% French supply chain that has been committed for 25 years to a considered approach and a constant search for irreproachable quality.

  • Groupe Ekibio Marque Priméal

    Didier Pérréol, founder of the Ekibio group and of the Priméal brand, was the first to introduce organic quinoa to France and has done much to make this grain known across Europe. In 1989 he discovered the cereal and set off to meet the growers on the Altiplano. This traditional variety, the most widely grown in Bolivia, is a favourite in haute gastronomie. Dishes made with “Quinoa Real” are much loved, whether white, red or black, on its own or mixed. Known for its gentle flavour, it suits savoury and sweet preparations alike. The “Priméal” range, with more than 500 products, has set itself the mission of making a creative, organic, plant-based diet part of everyday life, combining nutrition and flavour.

  • Groupe Metro

    Everyone knows the “Metro France” brand, the leading major supplier to independent restaurants. What is less known to the general public is that for several years now it has focused on selecting very high-end products to meet the demands of leading Michelin-starred chefs. A fine rapport has grown up in these exchanges, always pushing further towards excellence. The products on offer are sought out by the brand from small producers who care about the environment and have unique expertise. With its “Origine France” charter, the brand backs national producers and encourages all restaurateurs to follow the movement.

  • Groupe Nestlé Waters

    The choice of mineral waters served at the finest tables cannot be overlooked. Among the most appreciated is “S.Pellegrino®”, a naturally sparkling mineral water from the Italian Alps, whose source in the Val Brembana valley gives it extraordinary purity. It is perfect with strongly flavoured dishes and full-bodied wines, even very full-bodied ones. Then there is the natural mineral water “Acqua Panna®” from Tuscany, whose source has been protected for five centuries, with a light, smooth taste that leaves a softness in the mouth.

  • Matériel Ate Services

    Because ensuring communication and the safety of people is essential, “ATE-Services” installs video surveillance and intruder alarm systems tailored to each need. For the hotel industry, it installs a bespoke, scalable telephone exchange that makes it easy and affordable to manage incoming, outgoing and internal calls.

Other houses91

  • Agence Arteventia

    For the important events of life, whether private, such as a wedding, a retirement or a birthday, or professional and corporate, the company “ArtEventia” has been designing numerous pyrotechnic shows in France and abroad since 2013. Their expertise goes beyond fireworks and extends to other fields, such as creating special effects for indoor and outdoor shows. They also provide technical direction for productions by foreign companies in France.

  • André Bouchut

    Widely cultivated in Asia, the “shii také”, or “Lentinus Edodes”, is used in gastronomy. The founder, Mr André Bouchut, grows this fungus in Grammond. It is appreciated for its taste, its mild and pleasant fragrance and its remarkable nutritional qualities. Because of all these properties, it is a recurring ingredient in various Japanese, Chinese and Korean cuisines. In traditional Chinese medicine, it is regarded as an appetite stimulant and a nutrient of the very first order.

  • Aquaculteur Groix Haliotis

    Today few abalone come from wild fishing, because the natural stock is very low. To protect the resource, responsible aquaculture is the future of this gastropod. For many years the company “Groix Haliotis”, using biological and mechanical filtration of seawater, has raised this fragile species as close as possible to its natural environment. Chefs covet it for the delicacy and flavour of its flesh.

  • Architecte Cent 7

    The practice “107 Architecture” was chosen to design and build the spa complex of the “Sources du Haut Plateau”. More than a building, the project is unique of its kind and radically adapted to its setting, revealing a 250° panorama of mountains, hills and forests. It is an aquatic facility, positioned so as to minimise its visual impact. The project is a “sculptural object” that sets a new direction and dimension in its surroundings while keeping a certain continuity with the existing codes. It won an award at the international architecture competition “Pool Vision” in 2016.

  • Assureur Berger & Fils

    Because personal and professional life is punctuated by happy or difficult events that can leave us feeling helpless, the team of insurers at “Berger & Fils” supports you with solutions designed for every major need.

  • Blanco Professional

    The mobile cooking station designed by “Blanco Professionnel” is a unique, innovative, high-quality solution for the world of gastronomy. After a year of study and development, this concept offers a concentration of technique: efficient, adjustable induction cooking that can be used with complete freedom, for example in a lounge, a reception area or a pop-up dining space... the possibilities are immense.

  • Boissons Distribution

    Tasting waters are essential in gastronomy. Whether still or sparkling, under the name “Vittel Classique” or “Fine bulle Perrier”, they all have the thirst-quenching qualities a meal calls for. Some are rich in minerals, others low in sodium. To guide the choice and meet guests’ expectations, sommeliers like to work with specialists in the field, such as the company “Boissons Distribution”, a well-informed partner for the waters of “Groupe Nestlé Waters” and an indispensable one for every establishment.

  • Bot Valdino & Cie

    When the restaurant dining room of the “Phébus & Spa” was extended, it had to blend perfectly with the existing parts of the building. This masonry company was able to rise to the challenge. Despite an extremely tight deadline and many technical difficulties, the result is stunning: the extension looks as if it had always been there. Attention to detail is part of the signature of this major masonry firm in the region.

  • Boulangerie Malatier

    “La Boulangerie Malatier” is an artisan bakery of very high quality, at entirely reasonable prices. We love its whole range of grain breads, as well as the small rolls with chorizo, walnuts or bacon, the little puff-pastry aperitif bites, and the viennoiseries, miniature or not, not forgetting the delicious “classique” baguette. Sylvain Malatier makes these treats with quality flours produced with respect for the environment and in the finest tradition of the craft.

  • C'Frais Colmar Frais

    Already well known among many of Alsace’s starred chefs, this company decided in 2022 to open a shop in the very heart of Colmar for private customers. There you will find most of the products that appear on the tables of the great chefs, a godsend for food lovers in search of exceptional meats in particular.

  • Celnat

    Many chefs work with the products of the company “Celnat”, a specialist in dietary products made from organically grown cereals. Numerous recipes are built on spelt bulgur, green lentil flour, chestnut flakes and many other cereals. Aware of the benefits of healthy eating for 37 years, “Celnat” offers natural, wholesome, economical, nutritious, practical and versatile products. Through the wide range on offer, leading “Chefs” find their source of inspiration in the kitchen...

  • Chaudronnerie de l'Isère

    The “Chaudronnerie de l'Isère” is the specialist in making professional range cookers. The “CDI” stove is the essential. In 2012 the group created the “Vatel” brand, high-quality stoves made entirely from noble materials: stainless steel frame, copper piping, brass taps and enamel finish, a range intended for private customers. Quality, demanding standards and “made in France” manufacturing, with the greatest respect for an ecological approach.

  • Clair Logis

    Interior design is the ideal way to create a genuine atmosphere of well-being, yet it is difficult to choose in this prolific sector without the support of specialists. We like this true partner in home decor, with its 7 welcoming showrooms in the south of France.

  • Coallia Tourville

    We admire the ethos of this association which, since 1967 and thanks to Mr and Mrs Tourville, has worked to help people in difficulty find their place in society through vocational training. Chef Xavier Mathieu and the ceramics workshop have designed a unique creation reserved for the gastronomic table. Each craftsman makes his or her pieces from start to finish, giving free rein to their creativity, so every piece is unique. Come and discover their work at the Ramades shop, where it is made.

  • Confiseur Sabaton

    For a century, the “Maison Sabaton” has set out to showcase the full richness of the fruits of the Ardèche, and particularly the famous and emblematic chestnut, which carries a Protected Designation of Origin. This confectioner offers marrons glacés made to the original recipe, chestnut creams and purées, jams, and also tender, flavourful candied orange and lemon peel. All these products are unanimously chosen by people in gastronomy and by leading pastry chefs around the world.

  • Cosmétique Carita / Decleor

    A look back at what made the success of this brand, adored by the stars and a pioneer in high technology: the key to luminous skin according to the Carita sisters. It is the synergy between the right gestures, the right instruments and the right treatments, applied in three steps: detoxify, pro-penetrate and finally amplify. While awaiting the reopening of the “maison de beauté Carita” in September 2022 after its transformation, this approach remains at the heart of their DNA today. A perfect balance of formulation rigour, manual intelligence and instrumental sensitivity, Carita draws on these three areas of expertise to push back the limits of cosmetics, revealing the radiance of every woman and giving every skin its full power.

  • Cosmétique Cho Nature

    The highly organic products of this young French organic cosmetics brand, “CHO Nature”, are made without any chemical modification in the laboratory: they are 100% plant-based. The carefully controlled production of its care oils guarantees the freshness of their active ingredients.

  • Cosmétique Hydro Concept Monaco

    The spas created by “Hydro-Concept” offer innovative, bespoke sensory circuits with varied and specific activities: swimming, fitness, multi-tonic, anti-stress, aqua-musical… The “Rain mist corridor”, for its part, can reproduce tropical rain, cold mist or a Kneipp effect… They have many references in the hotel industry.

  • Cosmétique Pure Altitude

    Born of the original purity of mountain plants, “Pure Altitude” brings together, in a single, complete cosmetic line, the rich active ingredients of the unspoilt flora of the high peaks. Edelweiss contains minerals that play an important role in cell metabolism, reducing free radicals and fighting ageing. The focus here is on the “Crème Edelweiss N°1”, moisturising and protective, a true shield against external aggressors, and on the exceptional “Alp-Cells Repair”, a complete anti-ageing treatment that targets skin ageing. The latter draws its inspiration from the extraordinary survival mechanisms developed by certain mountain plants, such as Snow Algue (winner of the 2014 innovation award, Best Active Ingredient).

  • Cosmétique Sothys

    This is one of the few professional brands, originally intended for beauty salons, to have made its mark in spas. This family-owned, 100% French company is chosen for its capacity for scientific innovation, and for the efficacy, safety, natural origin and sensoriality of its products. Therapists particularly like to use the moisturising gel-cream “Hydra3 Ha”, a rich cream with hyaluronic acid for normal to dry skin, offering intensive hydration for 8 hours. They also recommend the body scrub “Gommage délicieux”, a true natural peel, and the “Elixir nourrissant corps”, available in many fragrances, for daily use or for massages.

  • Danone Eau France

    “L’eau d’Evian” rises in the Chablais massif, in the heart of the Alps. It is among the lightly mineralised still waters and so suits all consumers. “Evian” offers a wide range of products for every occasion and for healthier habits. “Badoit” water, for its part, comes from the terroir of Saint-Galmier, in the Massif Central. Naturally sparkling, it is suited to everyday drinking. Rich in calcium, magnesium and bicarbonate, it also eases heartburn and suits athletes recovering from muscular effort and replacing lost sodium. It comes in two versions.

  • Des Jours et des Fleurs

    For him, the question is how best to bring plants into interior and exterior spaces. The sculptural, sensory quality of fresh flowers is, for me, an endless source for creating works, wall coverings, scenographies... This craft of plant designer is a new discipline that opens up a field of possibilities. Everything remains to be invented, and so much the better.

  • Design & Matieres

    The architect Emmanuel Delayre, who heads the studio “Design et Matières”, offers a complete service built on complementary skills: a design office, a materials library, and a joinery and upholstery workshop. This distinctive approach helps him create coherent interiors while keeping delays to a minimum. It has made him a regular and valued contributor to many renovations and refurbishments in the hotel world, though not only there...

  • Duperier & Fils

    Robert Dupérier applies traditional expertise in the service of quality and authenticity, as recognised by connoisseurs. Traditional recipes have been improved and enriched over the years with advice from great names of French cuisine. Foie gras (goose or duck): a dish fit for a king. The extra raw liver, smooth to the touch, shows no bruising or scratches. This top-quality liver is used to make his preserves. On the website you will find a complete range of related products on the theme of the Landes. Robert Dupérier has a passion for gastronomy and an obsession with quality.

  • Eau de Dégustation Cryo & Concept

    The eco-responsible concept behind this remarkable organoleptic water, “CRYO”, relies on a very high-density pure carbon filtration system. The water, filtered in this way, is energised and purified of all insoluble and unwanted elements. It is produced by micro-purification on site at the restaurant. The concept is also available for private customers under the name “Cryo-Box”. It is a concept very much of the moment, one that cares for our health and for the planet. No more water bottles to transport and no more recycling problems...

  • Eau de Dégustation Cryo&Concepts

    The eco-responsible concept behind this remarkable organoleptic water, “CRYO”, relies on a filtration system using very high-density pure carbon. The water, filtered in this way, is energised and purified of all insoluble and unwanted elements. It is produced by micro-purification on site, in the restaurant. The concept is also available for private households under the name “Cryo-Box”. It is a concept of its time, one that cares for our health and for the planet. No more bottled water to carry, and no more recycling problems.

  • Enodis France

    A leader for 30 years in equipping professional kitchens of every size, the innovations of the “Enodis” brand have revolutionised the world of cooking. Its overall view of what great chefs expect is essential to optimising performance, guaranteeing quality and offering the best working conditions to the whole brigade, and to laying out kitchens that are as compact and functional as possible while using little energy. A fast installation service and ultra-reliable technical support make it the indispensable partner.

  • Eymofruit-Gourmet

    The fine food market meets consumers’ new aspirations: a growing interest in “homemade”, “eating well”, gastronomy and regional produce. This new clientele is very demanding and vigilant about the quality and origin of the food it buys, and is looking for innovative and authentic products. This company has understood this well, constantly offering a selection of the finest culinary products approved by the greatest chefs of French gastronomy.

  • Fay Gastronomie

    La Maison Faye is an essential partner thanks to the richness of its products, which are rigorously controlled. Chefs especially like to work with the black truffle, regarded as the queen of truffles, which delivers a very subtle taste on the palate. It is a reference house for the great starred tables of the world. There is also a showroom boutique in Paris for gourmets.

  • Fleuriste La Bouquetière

    It is far more than a collaboration: it is a happy meeting of several talents, an exceptional setting and a family. The Mathieu family brings its expertise in hospitality, and Lucie, a true artist at the helm of “La Bouquetière”, her experience in floral decoration. To the elegance of the place, all it took was a touch of “l’air de rien” (a casual, effortless air) to bring a few beautiful floral creations into the rooms and lounges, adding sensuousness, delicacy and extreme refinement.

  • Fournil de Mamie Jane

    The first quality a good baker needs is a passion for the craft. Emmanuel Verdant is one of them. He has perfect command of fermentation and kneading techniques and of the raw materials that go into his bread: yeast, flour, water, salt. Bread has become an essential presence on the table. It is rich in starch and protein, and also contains fibre, which is vital for the gut, as well as vitamins and minerals. Thanks to his creative talent, Emmanuel Verdant devises his own recipes throughout the year in his shop in Gordes.

  • Fraicheur Qualité

    Every week, Eric Cecconello selects extra-fresh fruit and vegetables from small producers, picked only a few hours before they reach the kitchens. It is a moment rich in colour, with seasonality as the watchword. Sometimes we are lucky enough to work with “forgotten” heritage vegetables, and we are keen to bring them back into the spotlight in our dishes and to introduce them to our guests. They are never disappointed!

  • Galerie Estates

    In 25 years in the trade, Michel Estades, an effective and discreet man of the field, has brought his art galleries to the forefront through conviction and talent. Each year, the three galleries (Paris, Lyon and Toulon) stage around thirty exhibitions devoted to the masters of Provence and Lyon, old and contemporary. “La Galerie Estades” is also renowned for sculpture. In 2012 it created a department dedicated to Monumental Art. These works are animal or figurative bronzes, sculptures in treated metal or glass, all made by sought-after artists. They are designed to embellish gardens and to bring well-being and emotion. Michel Estades likes to share his many favourites and his expertise on great masters, including Bernard Buffet. A gallery of reference among art lovers, professionals and artists, in France and across Europe.

  • Galerie Zubrycki

    Everyday object or exceptional work of art, ceramics remain an inexhaustible source of inspiration. At the “Galerie Zubrycki” in L'Isle-sur-la-Sorgue, we love the ceramic fruit sculptures made by the artist through a skilful marriage of metal and a glossy enamel glaze. The gallery is a destination for art lovers, where you can also discover bronze sculptures.

  • Godard-Chambon & Marrel

    For 42 years, this family-run house has flown the flag for the terroir of the South-West in the world of gastronomy. A specialist in foie gras and truffle, the company has developed exceptional expertise. It was the first company in the region’s foie gras sector to be recognised as a “Producteur Artisan de qualité” by the Collège Culinaire de France.

  • Golf Club d'Augerville

    On an estate of 100 hectares crossed by the Essonne, undulating and lined with centuries-old trees, the course enjoys a bucolic setting. The 18-hole golf course, designed by the architect Olivier Dongradi, is a par 72. The course, of great variety, offers a constant challenge thanks to a very subtle distribution of the holes. Its layout is both entertaining and technical. Carefully placed bunkers and elevated tees might make you believe that… but they very quickly bring you back to reality. Rebellious and a fine strategist, it presents its difficulties at each of the 18 holes.

  • Golf Club du Castellet

    Set in the heart of the pine grove of the Domaine de l’Hôtel du Castellet, the approved six-hole “Golf Club” invites you to discover the hills of Provence, the village of Le Castellet and, in the background, a glimpse of the sea. The director, Patrick Giraud, a professional for 25 years, provides tuition and coaching based on the “Harvey Penick” method, open to golfers of every level. To preserve optimal playing conditions, the number of players is deliberately limited and by reservation only. Relaxation and serenity are guaranteed.

  • Guasch & Fils SAS

    For more than half a century, the name “Guasch” has been associated with the meat trade, and more precisely with slaughtering, cutting and processing meat, making Catalan charcuterie and trading poultry. Still family-run, it has never stopped growing and developing. For several years it has maintained a very close partnership with the “Coopérative Catalane” of livestock farmers in Occitanie.

  • Herbier de Milly la Foret

    For four generations, Catherine Bosc-Bierne has carried on the family expertise, producing aromatic and medicinal plants, above all the famous peppermint of Milly-la-Forêt. At the head of “L'Herbier de Milly”, she creates herbal teas. In the Gâtinais distillery, with its 19th-century stills, she works her plants to extract essential oils used to make syrups, liqueurs and sweets flavoured with poppy, rose, violet, hazelnut and more.

  • Jardin Passion

    A successful garden is, above all, one that takes account of the constraints of the land, its history, its climate and its exposure. These are what guide the designer’s choices and the plants that can be considered. The foundation of landscape design is mastering all these technical constraints while knowing how to reveal the extraordinary character of a site. Laurent Delmas is one of those landscape designers who practise their craft with sincerity, in an ecological and considered way.

  • Joaillier Daury

    Thanks to workshops that bring together the best professionals in the PACA region, combining craftsmanship, experience and modern techniques, the house of “Daury” offers unique creations certified with the Joaillerie de France label. A graduate of the “Gemological Institute of America”, Anne Daury is committed to ethical jewellery and always sources her stones directly from the best suppliers. She also offers refined, contemporary and socially responsible jewellery and watch brands.

  • La Cambuse

    “La Cambuse”, an importer and distributor of specialities from Italian terroirs, has since 1995 offered a wide range of products, mainly from across the Alps but also a few rarities from Spain: charcuterie, cheeses from master affineurs, fresh pasta, antipasti, olive oils, vinegars, sauces, truffle creams, panettone, wines... The offer is constantly enriched by Davide Dalmasso, who comes from Piedmont, the source of his passion for Italian culinary heritage and its diversity. Private customers are also fortunate to be able to enjoy these delights, through the online shop.

  • La Coopérative Catalane des Éleveurs

    “La Coopérative Catalane des Éleveurs” brings together 200 members across the Pyrénées-Orientales, the Aude and the Ariège, rearing cattle, sheep, pigs and horses. Organic meat production is increasingly developed, particularly veal and beef, and supplies organic shops as well as school restaurant kitchens. This major player is the preferred partner of the company “Guasch”, which specialises in slaughtering, cutting and processing meat, as well as in making Catalan charcuterie and festive and gastronomic products, and in trading poultry.

  • La Ferme Clarisse

    When the fine days arrive, Clarrisse is a hive of activity, and for good reason: they grow a prized vegetable that was once served on the plates of the princes and kings of Europe. It is the asparagus, a distant cousin of the leek and the onion, a delicate vegetable to grow that you must know how to enjoy during a very short season. The green spears have a more pronounced taste, the white are sweet and tender, the purple more fruity. In the large family shop “La Ferme Clarisse” there is also a wide range of top-quality regional farm products.

  • La Fromagée Jean-Yves Bordier

    Butter, or “amann” in Breton, has been known to mankind almost forever, and some people are fanatical about it. Jean-Yves Bordier is a passionate artisan butter-maker who, since 1985, has understood the importance of preserving and perfecting the traditional, essential methods of the butter-makers of the past in order to produce great butters. This means the art of kneading it again, patting it and shaping it to achieve a silky texture, aromatic complexity, fine salt and a perfect balance of flavours.

  • La Maison Ferber

    For more than half a century, the village of Niedermorschwihr has been home to a baker, pastry chef, confectioner, chocolatier, ice-cream maker, grocer and caterer all in one. This is a house of international reputation that honours a family, a heritage and an expertise. In the kitchens is the fairy of sweet things, Christine Ferber, who, starting from exceptional fruit, creates one delicacy after another, among them jams raised to works of art for their taste, their texture and the endless marriage of their components. After the “Mangas”, Christine Ferber is a celebrity in Japan!

  • Le Diamant du Terroir

    For 30 years, “Le Diamant du Terroir” has been a company specialising in fresh truffles. It also offers a complete collection of products made from this black gold: an olive oil flavoured with white or black truffle, preserved whole truffles, truffle pieces, carpaccio, sauces and juices, all designed to add a little touch of refinement to every dish.

  • Le Fruitiers / MOF

    Today, vegetables have pride of place in the cooking of many chefs. To meet their needs, they turn to specialists such as Florence Carayon, a “fruitière primeurs” (Meilleur Ouvrier de France). A demanding partner, she regularly seeks out relevant seasonal produce for them from local and regional growers. She asks them about their growing methods and the nature of their soil... essential factors that determine flavour. For a special occasion, Florence arranges and elevates the plant world in splendid baskets of fruit or vegetables, available in her two shops in Carcassonne.

  • Le Jardin des Roys

    In Touraine, for ten generations, Eric Roy has grown mini vegetables on rich silty soils, and they have become his great speciality. These “Lilliputians” are harvested every day before they become too mature, preserving maximum tenderness with little fibre, at the moment when the aromas are most present. Eric Roy supplies leading multi-starred chefs, and many of them can no longer do without, among other things, his punnets of Parisian carrots, pencil leeks, round turnips, hammer turnips, golden ball turnips, red and yellow chioggia beetroot and mini parsnips. This master craftsman lavishes care on seven and a half hectares, twelve months of the year.

  • Le Monde des Neiges

    The future of mountain tourism, in winter and summer alike, depends today on a varied offer in harmony with the beauty of mountain settings, a certain art of living and first-class hotel service. The Anciaux family, founders of the brand “Epicure Luxury Spa, Hôtels & Résidences” and behind the “Monde des Neiges” project, has understood this well. At this project in the heart of the unspoilt resort of Auron, 90 minutes from Nice and its airport, you can enjoy a splendid 5-star hotel, a magnificent tourist residence with apartments and chalets, a spa, and a gastronomic destination of the highest order with five themed restaurants under the guidance of Bruno Oger.

  • Les Pigeons de Pornic

    In Pornic, between land and sea, the Bourreau family looks after an exceptional pigeon farm that many chefs love to work with. The open aviaries, the oceanic climate and all the care given from the egg to delivery are priceless guarantees of reliability, ensuring products of the very highest quality. Marie-Samuelle has recently begun making delicious jars, very delicious indeed, based on pigeon, which can be found in delicatessens between Pornic and Nantes.

  • Les Épilobes

    In the heart of the village, “Les Epilobes” is a source of inspiration for gifts and decoration: items from leading French craft brands, bath linen made in the village, home fragrances made naturally in the Ardèche, creative handmade tableware, soft toys for the very young... You will be welcomed and advised by Denis, the master of the house, an enthusiast always on the lookout for new things, in a shop open all year round.

  • Logiciel de Gestion Euresto

    A software designer and publisher, the company “Euresto” is recognised in the hotel and restaurant world for its mastery and its complete, intuitive solutions. For businesses in the tourism sector in particular, it offers high-performing management tools that simplify the back office of a hotel or restaurant... Everything then becomes simpler: a dashboard of bookings, work in progress, guest arrivals, the daily staff schedule...

  • Maison Bruck Georges

    It is today the only independent manufacturer processing foie gras in Alsace. Here the raw goose and duck livers come from 100% natural farms. Marc Haeberlin and other great chefs source from this house for the quality and consistency of its products. It also serves discerning private customers through a collection built around foie gras: mi-cuit, fresh, and preserved with a long shelf life which, contrary to received wisdom, improves with age and so develops all its flavours.

  • Maison Bruneton

    Philippe Bruneton works with what nature offers him and makes “confitures plaisirs”. Here, quality cannot be separated from time: time for the perfect ripeness of the fruit, for creation, and for the demanding techniques that his training as a cook taught him. The range offers more than 120 flavours of jam, rich in new and original sensations. An artist of taste, he skilfully pairs fruit with flowers, aromatic plants, spices and other unusual ingredients.

  • Maison Masse

    The unmissable and renowned “Maison Masse” is well known for the quality of its foies gras, its speciality for four generations. They have an excellent understanding of the many expectations of the world of haute gastronomie. This fine family company also offers, under the brand “Masse Editeur de Goût”, a rich and handsome selection of gastronomic products: processed foies gras, of course, but also truffles, spices, condiments, oils, mushrooms, poultry and more, enough to inspire chefs and discerning enthusiasts in search of festive products.

  • Maison Michel Herrscher

    In season, he is the specialist in preparing game for chefs. He also cooks organic, artisan dishes based on traditional Alsatian recipes, which private customers will find in the shops of the “Herrscher” brand, in its restaurant in Colmar, in the “Grand Frais” aisle across the Grand Est, or in a few neighbourhood butchers...

  • Maison Pion

    This discreet house of négociants-éleveurs, named “Henri Pion”, is today the ambassador of prestigious wine estates in the world of gastronomy. This trust rests on a reputation built over time (70 years of expertise) with 450 winegrowers, that is 2,500 wines tasted every year. With this experience behind them, Olivier and Christian Pion work every day with sommeliers, starred chefs and restaurants on the creation of their wine lists. Estates as prestigious as Romanée-Conti, Domaine Henri Gouges and Domaine Leflaive... place their trust in them.

  • Maison Weiss

    The chocolate maker “Weiss” has established itself as a partner of choice in the world of gastronomy. It produces high-quality chocolate and praliné, and controls the whole process, from the selection of cocoa beans, hazelnuts and almonds through to the finished product. Keen to share its craft, in 2016 it opened a new venue near Lyon, “Les Ateliers Weiss”, a lively and welcoming place where chocolate, culture and gastronomy meet, with fresh occasions for exchange and discovery, events, a shop for finding exclusive products, and a dining area.

  • Maraîcher Un Coin de Jardin

    This family-run market gardening business, “Un Coin de Jardin”, has built up a very fine network of small local suppliers, where freshness and seasonal vegetables are guaranteed. The rapport established with many chefs in the region is a source of inspiration for their dishes. A new vegetable garden of a thousand square metres on the property also adds to the supply of “organic” vegetables.

  • Matériel Embaline

    The company “Embaline” has built its success on the aesthetic boldness of its brands, the perfect functionality of each of its products and the extreme precision of their making. Their teams of designers enhance the products of the food trades by creating bespoke packaging. Every effort is made to meet requirements and adapt to every need. A single goal: quality!

  • Matériel Infopro45

    In the hotel business, we need complete peace of mind when it comes to our IT systems, network, backups and occasional breakdowns. The company “Infopro45” is the ideal contact, able to respond and adapt to all everyday problems with exemplary responsiveness, continually improving all the systems in place with a rational approach.

  • Matériel Propimex

    For the maintenance and hygiene of spas, the company “Propimex” is a specialist and expert in the field. As water quality is essential for guests, it advises on the use of specific products that are gentle and respectful of the environment. The company also serves private customers for swimming pool maintenance, so that the water is constantly protected and pure. On their website you will find all the products suited and targeted to each case.

  • Minoterie Dupuy Couturier

    The “Minoterie Dupuy Couturier”, a family-run mill, turns more than 43,000 tonnes of grain into flour each year and offers its customers ever wider ranges of flour suited to different uses. A specialist in organic flour, it launched the “Borsa” brand in 1949, with notably the “Farine Borsa”, the “Blé Bio” and the distinctive “Assise Protéique” (the richest part of the wheat grain), the basis of every preparation in the range of breads created for fine starred tables. These flours are available in health food and organic shops.

  • Musée Bonnard

    Le Cannet is home to the Musée Bonnard, the only museum in the world dedicated to Pierre Bonnard, a major artist of the 19th and 20th centuries. Bonnard spent the last 25 years of his life in Le Cannet, where he painted his finest works. Across three exhibition levels, visitors can see permanent works including paintings, sculptures, drawings and photographs. Temporary exhibitions explore every aspect of his work. A trail, “Sur les pas de Bonnard”, takes you along the Canal de la Siagne so that you can immerse yourself in the light, the landscapes and the places that inspired the artist. The museum, whose programme is renewed every year, has a shop and a terrace opening onto the garden to enhance your visit.

  • Musée de la Lavande

    “Le Château du Bois Provence” is a brand of organic cosmetics and natural perfumes at the heart of the “Musée de la Lavande”. A specialist in cosmetics in harmony with nature, it creates each product with the rarest of lavenders, prized for its relaxing properties. It offers a fine range of products, including the fine lavender essential oil of Haute Provence AOP. A walk through the museum is a must, to discover its whole world, its tours and workshops, its organic products and its fragrances, and to stock up on well-being for the year.

  • Office de Tourime Béziers Méditerranée

    The acropolis of Béziers is undergoing a transformation to restore its heritage to pride of place and so organise new events around and within its emblematic sites, such as the 9 locks of Fonseranes (a work by Paul Riquet), redeveloped into a true place for living and relaxing, or the creation of paths in the Orpellières nature reserve… Events and activities abound all year round in the city and the region, making it hard to choose… The team at the city’s Tourist Office is there to guide you and advise you on bespoke stays.

  • Office de Tourisme du Cannet

    To discover Le Cannet is to stroll through an unspoilt, authentic Provençal village, with its very particular light, which in the past attracted many painters and writers. It is to meet artists and craftspeople who practise their trade with passion, between tradition and modernity. It is to be surprised, in a maze of lanes, by the richness of the architectural heritage, built on religious buildings, some of them listed as historic monuments, and on splendid Belle Époque villas. It is to admire a fabulous panorama from the Îles de Lérins to the Estérel massif, a providential, fascinating and unique coexistence of two natures, sea and mountain.

  • Ostréiculteur Maison Gillardeau

    A true jewel of French gastronomic heritage for four generations, the “Maison Gillardeau” specialises in oyster farming. It cultivates a distinctive expertise that gives the oysters a perfect degree of maturity and consistent quality, with generous flesh and a unique flavour prized by leading Michelin-starred chefs. We admire the ethic that drives the family to keep innovating, to the delight of enthusiasts. Alongside the superb shop at the foot of the Viaduc d'Oléron, open all year round, there is also “la Cabanajam” in Saint-Martin-de-Ré, and “La Marcelle”, a food truck with a removable oyster bar that brings quality closer to your door. If you would like to have oysters delivered, you can place an order all year round with the Boutique Gillardeau.

  • Passion Florale

    Christelle Di Cristofaro, a floral designer who has won several awards and been a finalist in the Coupe de France, has become a fixture of the prestige hotel scene, of businesses, trade shows and above all events. Passion, creation and originality make her compositions true ephemeral works of art.

  • Platrerie Gastou

    Architects need plasterers and plasterboard fitters to insulate, fit out and finish living spaces with a variety of materials, an important stage before the decoration of the walls. The materials chosen by the craftsman make it possible to produce technically high-performing work in varied shapes and finishes. The trade demands real know-how: method, care and precision. The company “Gastou Plâtrerie” is one of the recommended craftsmen in the South-West region.

  • Pro-Délices

    The website “Délicesdeschefs.com” offers professional-quality utensils, ingredients and kitchen equipment for home cooks. We like this retailer for the variety of products it carries from leading brands, such as “Cacao Barry”, with a wide choice of couverture chocolates, praliné and cocoa butter, as well as ready-to-use selected fruit, candied fruit, jams and chestnut creams from the Ardèche artisan “Sabaton”. There are also “design” silicone moulds by Silikomart, able to withstand extreme temperatures from -60°C to +230°C, for preparations that are baked as well as frozen.

  • Raymond Boissons

    Beer is the very symbol of pleasure and conviviality. In a can or not, the current success of a pint on the terrace shows no sign of fading, and the range keeps widening, making the choice harder from one year to the next. The sommeliers of leading gastronomic restaurants now work with specialists in the field, the zythologists (or beer experts), so as to avoid any misstep in selecting their offer, spot trends and new flavours, and meet exactly the demands of “beer-lovers” of every stripe.

  • Roedelsperger & Loginus 1891

    Rigorous and expert, Mr Didier Kuhn is a perfectionist who places the jewellery and watchmaking skills, acquired over several generations, at the service of beauty. At the heart of his two shop-workshops, “Roedelsperger 1898” and “Longinus 1891”, his creations achieve the feat of being both timeless and resolutely modern, true works of art. Making a single piece of jewellery sometimes requires different trades: designer, model-maker, stone-setter, jeweller, polisher... Each demands technical skill, precision and passion, and so many specific areas of expertise, which are mastered here in-house.

  • Sabarot Wassner SA

    “Sabarot Wassner”, a specialist in pulses and grains since 1819, offers a range of 30 products. The famous “Lentille verte du Puy”, formerly AOC and now AOP, comes from environmentally responsible farming. Grown exclusively in the Puy-en-Velay region, this traditional product benefits from the microclimate of the celebrated volcanic soils of the Velay. Thanks to its incomparable flavour, recognised around the world, it is found on the tables of the greatest chefs. For those in search of regional produce, “Sabarot Wassner” also offers a range of dried mushrooms: extra morels, chanterelles, porcini and more. A multitude of fine groceries is available on their website for the pleasure of food lovers.

  • Savoir Fer

    The “Phébus & Spa” sits in the heart of nature, so it made sense to play with it, and open, transparent spaces were called for. Yet the privacy that guests need in the villas’ outdoor living areas also had to be fully respected. The company “Savoir Fer” made bespoke wrought-iron privacy screens, and we love the work of this art ironworks in the Apt region.

  • Société Luna

    The apron, the universal image of the working uniform, is back in the spotlight. Beyond their protective qualities, the made-to-measure, embroidered aprons produced by the company “Luna” are fully personalised and made in-house, from the fabric to the tailoring, from the embroidery to the screen printing. You can order kitchen aprons for intensive use, with a wide choice of shapes and colours: bib aprons, waist aprons, crossback aprons... This small company in the Occitanie region supplies many establishments that wish to personalise their identity with elegance.

  • Société Pierre Michel

    A high-quality whole cream is distinguished above all by its terroir of origin, the quality of the pastures, the climate and the collection area, the breeds of dairy cow, the producers’ commitment to a demanding specification, and swift collection... all of this has a definite impact on the quality of the milk and therefore of the cream to come. Next comes the dairy’s expertise, the second essential pillar in obtaining a cream with light, milky aromas that performs well in the kitchen and in pastry (whipping capacity, hold, stability when cooked or thawed...). Do not hesitate to visit your dairy when possible: it is instructive!

  • Spa Cinq Mondes

    The Spas are designed to promote well-being and calm in an utterly restful setting… a magical place to unwind! Here, every relaxation technique flows together seamlessly and most naturally: the treatments are inspired by the ancestral beauty rituals of the world. The natural, sensorial “Cinq Mondes” products, with their unique textures, are applied during treatments, notably the cult product “La Crème Précieuse”, a true anti-ageing solution for cell renewal and intense regeneration of your skin, but also “l’Huile Somptueuse de l’Orient” for the body, a bewitching blend of argan, sesame and olive that nourishes the skin lastingly and makes it radiant.

  • Spa Equatoria

    “Equatoria” is an independent, family-run cosmetics brand devoted to nature. Its founder travels the world in search of the finest ingredients, creating cosmetics from tropical flowers and fruits drawn from traditional pharmacopoeias. Among its specific treatments, we loved the “Nectar Tropical - Equatoria”, made from frangipani flowers and rich in beeswax and vegetable oil: moisturising, nourishing and regenerating.

  • Séléction Gourmandes

    For many years, the family company “Sélections Gourmandes” has loved to seek out and select exceptional products from around the world, forming a very varied palette of tastes and colours, such as “bonite séchée” (dried bonito) with its lightly smoky flavour, or the “fève de tonka”, ideal as a spice with foie gras or a chocolate dessert. Today, it is one of the valued partners of the world of gastronomy.

  • Thibault Gonzales

    A charcutier from father to son, Thibault Gonzales reinvents the know-how of the elders and has specialised in raising free-range, organic Gascon Black pigs. Mastery of the whole chain, from birth to final processing, guarantees unique products with inimitable flavours. This constant quest for good taste has earned him the recognition of the greatest gastronomic chefs, as well as that of our own establishment. You will find him at the market in Thuir or in his shop in Ponteilla, from Wednesday to Sunday lunchtime.

  • Transport France Copter ABC

    With friends or colleagues, with family, or to impress and surprise your team, take to the skies. “France Copter”, a public helicopter transport company for more than 10 years, provides experienced and passionate pilots who will look after you from the Paris heliport, from La Ferté-Alais aerodrome or from any other place accessible by helicopter, for an exceptional flight.

  • Txogitxu

    Mr Imanol Jaca, a butcher by birth, is quite simply the best in the world. This recognition is due to a rigorous selection of animals: his work involves travelling to secret places in search of perfectly mature cows and oxen, up to fifteen to twenty years old. Recently, to the delight of discerning gourmets, his online shop has made it possible to order these exceptional meats within 24 or 48 hours.

  • Utelys

    Improving the guest experience by keeping in touch before, during and after their stay, managing the web application’s content, automating messages, exchanging with the guest, processing their order and creating forms from the administrator interface: this is the innovative concept offered by the company “Utelys”. We like these professionals for the quality and reliability of their products.

  • Vaissiere et Fils

    Faced with temperature variations and the risk of certain illnesses spreading, the restaurant world has more than ever a need to protect guests and staff from such inconveniences. But installing air conditioning in a building is no small matter, and only specialists can design and fit this type of equipment. Several factors come into play, such as integration, noise and temperature accuracy, not forgetting follow-up and regular maintenance. The company “Vaissière et Fils” is a reference in the South-West for this type of service.

  • Végétalement Provence

    An Innovation Prize winner, “Végétalement Provence” cultivates botanical science, the foundation of its professional expertise in skin and hair. Its treatments draw their technical sophistication from botanical active ingredients and the mastery of nature’s chemistry, acting deeply on the tissues of the dermis and epidermis while awakening our senses through scent and the sensuousness of their textures.

  • Water Rower

    We love the gentle range of rowing machines from “WaterRower”. Why this choice? In a single session on this rower, nearly 84% of the body’s muscle mass works at the same time, faithfully reproducing the motion of an oar gliding over water. Its benefits remain unrivalled when it comes to burning the maximum number of calories and making the most of your effort. Its technical sophistication, build quality and design make it a fitness machine like no other in the world.

  • Wismer SAS

    A maker of objects remarkable for their beauty, efficiency and reliability: I am thinking of the company “Wismer”, and in particular its manual slicer. Designed over a century ago by a former metalworker turned pork butcher, this work of art is still made, assembled and customised by hand, using only noble materials: cast iron, steel, aluminium, olive wood... Behind the beauty, the performance is there too, with a remarkably consistent fineness of cut. A wheeled stand can be added so it can be moved anywhere, many other options are available, and a version for home use also exists.

  • Événement Votre

    This specialist in event hospitality has been supporting individuals and companies in this field for 16 years. Its skills go well beyond simply organising an event. At the outset, the team draws on a thorough reflection that takes the desired expectations into account, and knows how to work with the finest names in tableware, furniture, decoration, lighting design and more. Dominique Desdies, who heads the company, designs and stages wholly singular, tailor-made events, unique enough to stay in the memory of the guests present.

Frequently asked questions

Why not simply an advertising insert in the magazine?

An advertising insert is seen once, on a page given over to advertising, and then turned. A partner's presence in the magazine belongs to the story of the establishment itself: the house you supply explains why it works with you. The magazine then stays in the rooms and on the tables of the establishment, and guests take it home with them. It does not end up in a pile of press thrown away after reading.

How will my name be presented if I become a partner in a publication?

Each partner is presented in their own words: their craft, their story, what sets them apart. Not a mere logo placed on an advertising page. It is on this principle that 187 houses have already placed their trust in us.

Take part in a forthcoming publication?

Join a forthcoming publication