French delicatessen

Mustard production could have disappeared from the Dijon region. Fortunately, producers like Fabrice have managed to revive this emblematic product.

Near the La Manche, the Dinan region reveals itself between land and sea. From the mussels breeding on "bouchot", to the making of famous Breton cakes, not forgetting cider and seaweed, this area offers a rich palette of know-how and flavors.

At the foot of the Pyrenees, close to the Spanish border, lies the plain of Roussillon. This immense garden is one of the main poles of the French fruit culture.

Roquefort is made in the heart of the Aveyron. A cheese with a unique taste, blue-veined, made from sheep's milk, which has become the emblem of the resistance of raw milk cheese producers. With its marked character, it couldn't escape from the chef Guy Martin...

Today, the cultivation of the button mushroom is no longer practiced in Paris, it's necessary to go to suburbs to observe these agaricaceae.

In Provence, many traditional and artisanal products contribute to the reputation of this region. The valley of Baux de Provence, in the south of France, is renowned for its production of oils and olives of unique taste and high quality. A pride for a small area, where the olive tree is king and where everyone contributes to the perpetuation of the tradition.