Growers

Marion and Michaël raise around thirty Abondance cows on their family farm, fed on pasture and hay (STG lait de foin). Some of the milk is processed o...

Stéphane, a hotelier-restaurateur originally from Orcières, makes jams and sorbets from larch, elder and genepi flowers picked in the Champsaur. He al...

Originally from Savoie, this family has been based in the Champsaur region for many years, focusing on a human-scale business and quality products. Th...

Jean and Guillaume, two young Champsaurins, created Brasserie Walpine with a range of artisanal and organic beers in local colors. Today, they offer s...

Nicolas works with passion and a human touch, to delight your taste buds with local produce of exceptional quality and prepared dishes such as donkey...

Édouard and Amandine welcome you to their farm. The goats are raised on hay and cereals grown around the village. Cheese, milk and eggs are sold on th...

Raising a small herd of Tarine goats and cows fed "on pasture" and with the farm's own produce, Marie-Ange and Axel produce quality milk, entirely tra...

The Fromagerie du Pré La Combe transforms milk into traditional mountain cheeses (ripened tommes, raclette, faisselle, etc.). The milk comes from the...

Family-run farm raising Charolais cows, offering beef parcels, veal parcels and veal or beef terrines with green pepper, Espelette pepper, shallots, t...

Perched at an altitude of 1700m, in the heart of the pretty traditional hamlet of Les Marches,

Anne makes mountain jams (blueberry, raspberry), wild berry jams (barberry, sea buckthorn, rosehip) and jams and syrups made from old-fashioned rose p...