Savourez

This shea butter is made from shea tree nuts harvested in Burkina Faso and Mali in Africa. Use it for face, body and hair.

This honey, although not organic, has been made with the least treatments and no antibiotics. No additives are added  during processing.

The Provence wildflowers honey is made when both lavender and forest flowers are out. The honey is then lightly filtered and packed down in individual jars, under cold temperatures to maintain all the flavours.

This honey is a natural product that naturally cristalise over time. You can dip the jar in warm water to dissolve the cristals and keep enjoying your honey! Use this amazing honey on salted butter bread, in greek yogurt, to sweeten your tea or your cakes.

A delicate blend of an exceptional organic chocolate made with cocoa from Caribbean Island Saint-Domingue and crunchy almonds. Valter Bovetti pays extra attention to the quality of the raw material as well as the working conditions at the cocoa plants. He helps to maintain 12 cocoa plantations and nearly 120 fair salaries.

Alaüs Mathez, master chocolatier since 1934, specialises in making pure butter chocolate truffles, which became a reference throughout France. Without any soya lecithin, these organic truffles are produced using the finest ingredients. Although traditionally eaten during Christmas, more and more French cafés offer them with coffee.

The Anis of Flavigny, still produced today in the same place where they were once produced by the Benedictine monks of the 8^th century Abbey of Flavigny. In a nutshell, they are simply a little green aniseed slowly coated layer by layer with cane sugar.

The family company “Perle de Provence” (translated as the pearl of Provence, referring to the olive) is situated within the appellation AOC “huile d’olive d’aix en Provence”, that means the whole process from the olive grove to the pressing is contained in a delimited area around Aix en Provence and use local olive varieties. They are manually harvested and the oil is obtained solely by mechanical press that preserves all the nutritional qualities.

Organic Extra Virgin Olive Oil from Perle de Provence The fruity taste and the bright green colour of the oil are achieved by using the Aglandau and Salonenque olives varieties, native to Provence, which provide almond, apple, artichoke and pepper flavours to the oil. Olive oil is naturally stable at high temperatures so use it in salads, steamed vegetables, oven-baked fish and pasta. For a quick, healthy and delicious recipe: slice one lemon, two well-ripened tomatoes, put two fillets of white fish in an oven-dish, add the lemon, tomatoes, salt, pepper and thyme. Leave in the oven, covered with foil, for about 20 minutes (depending on the size of the fillets) and serve the dish directly on the table.

Olive Oil Soap Produced near Marseille, this soap has all the characteristics of the famous Savon de Marseille, to which is added some organic olive oil from our producer. The olive oil will leave the skin soft after using the soap. This soap is 100% vegan, without any colourings, preservatives, EDTA or added glycerine.

“La Marlière” is the name of the area where farm manager Hélène started up her organic production. Today she grows around thirty aromatic and medicinal herbs, and many fruits such as apples, plums, quince, strawberries and blackcurrants. When asked why she chose organic farming, she answers that it is to produce food using methods that respect the environment, and to show the world that organic and gourmet are two words that are not mutually exclusive.

Organic Elderflower Syrup This exquisite syrup is made with brown raw sugar and water where elder flowers are infused. Make an alternative to the traditional Burgundy kir cocktail by adding 20ml of syrup to 150ml of sparkling Burgundy white wine (Crémant de Bourgogne). For an all-round refreshing drink, simply add chilled water – still or sparkling. Drizzle over yoghurt, ice cream, crèmes brulées and your healthy morning porridge. As the plants have been infused in the syrup, harmless sediments may develop in the bottle.

Organic Mustard with Blackcurrant & Mustard with Figs & Fine Herbs The mustard seeds used in these products are lightly crushed to split the husks, then marinated with brandy vinegar, water and salt for several hours. They are then mixed with spices before being ground. Today most mustard seeds are not grown in France any more but mustard millers are still located in Beaune near Dijon. Hélène is not a mustard maker and would rather calls herself a mustard “improver”. She adds aromatic herbs or fruits, giving an innovative touch to the classic Dijon mustard. You can try these mustards with both cold and hot meat. Or try making your own vinaigrette dressing: Simply add a tablespoon of mustard, two tablespoons of vinegar, a pinch of salt and pepper, mix with a spoon and then add 4 tablespoons of vegetable oil and mix again, it’s ready to serve! Organic Burgundy Wine & Onion Confit This Onion confit is great to enhance real gravy or meat sauces. It can also be appreciated cold on crackers on its own or added to mature cheeses. Gingerbread & Onion Confit This onion confit is the cheeseboard’s best friend. It goes well with ewe’s milk and goat cheeses, as well as Comté, Cheddar or Camembert. Gingerbread spices mix successfully with a pork belly dish or a sucré-salé tagine. Organic Lemon Verbena Herbal Tea This organic herbal tea is traditionally thought to be relaxing and help digestion. Lemon verbena is an aromatic herb that grows with no much difficulties in the garden. Usually drunk as a bedtime tea, it is best enjoyed after dinner with some honey, comfortably sitting on a sofa. Infuse for 5 whole minutes before serving. Organic Herb Mix Filled with garden herbs and spices, this herb mix is a great addition to simple foods such as omelettes, gratins, soups, etc. The chilli pepper of this condiment will add spice and flavour to your cooking without overpowering the other ingredients. Needless to say that all the plants in this mix are organic, grown, harvested and oven-dried on the farm.

The farm was named after the river that flows nearby. It predominantly employs people who are affected by learning disabilities. They train for one particular task and work four days a week with the help of the farm team. The farm today employs about fifty people and is able to offer gardening and farming services and produces organic foods. They grow and harvest red berries and aromatic plants, and manufacture a very large product range including terrines, pâtés and onion confits, as well as jams, and fruit purées.

Organic Pork Rillettes Originating in the 15th century in Tourraine (central France), the rillettes have spread in popularity over France and are now made not only from pork meat but from duck in Aquitaine and fish along the coastline. Our rillettes can be served as an entrée with lightly toasted bread, topped with cornichons and accompanied with a dry white wine. It is best to take it out of the fridge 15 minutes before serving.

Organic Pâté with Aligoté Wine The “Aligoté” is a grape variety, believed to be indigenous to Burgundy and used to make the Bourgogne Aligoté AOC wine. AOC means the wine is produced in a listed area and its production is clearly set. The 1400 hectares of Aligoté vineyards produce a light but tasty dry white wine. Aligoté wine is also used in the traditional kir cocktail. This pâté, prepared following an old home recipe, is made with the best parts of organic pork. Enjoy this pâté chilled, with an Aligoté wine or other dry wine. It also complements well brie or comté cheese. You can also use some fresh blackcurrants on top to produce a real Burgundy appetizer. Organic Pork Terrine with Blackcurrant Prepare a real Burgundy pic-nic style lunch: green lettuce with dressing using ijon mustard and walnut oil. On country-style bread slices, preferably oven-toasted, spread a thin layer of mustard then add a layer of this delicious terrine, then add some thinly sliced cornichons and fresh parsley. Don’t forget a glass of red Burgundy wine, Mercurey, Fixin, or else. Organic Fruit Jams All jams are prepared the old way in big cauldrons, slowly cooked and manually stirred. Sugar is added in just enough quantity to assure a perfect preservation and to optimise the taste of the fruit. The farm offers a huge range of jam made with fruit harvested fresh on site or supplied frozen to preserve the flavours.

In 1880, a lady living in Aix-en-Provence, set up a small artisan business to manufacture some of the fantastic sweet specialities from the region. Four generations of women later, Sylvie is managing the company, maintaining old-fashioned traditional recipes and offering new innovation. She has recently created a new organic product range that is growing, so watch this space.

Organic Chocolate Lollipops The lollipops are all about fun shapes and complex flavours that both children and grown-ups will love. Petits Péchés de Provence has selected the best organic 72% cocoa chocolate. They are so serious about their chocolate that during the summer months, the company stops their production to avoid compromising on the quality.

Organic Vanilla or Chocolate Nougats Mentions of nougat go back to Ancient history, its recipe arrived in Provence in the 17th century. Originally called nux gatum, Latin for nut cake, it was made from walnuts. Subsequently recently imported Montélimard almonds became the base nut of nougat and Montélimard its capital city. Our producer perpetuates the tradition of nougat making with no artificial additives and also created their unique chocolate flavour recipe.