Meet our Artisans and Small Producers of France
Every region of France has its own flavours, traditions, and savoir-faire—and discovering them through passionate artisans is the most exciting part of Terre à Table.
I’ve only just begun, and I can’t wait to populate this map with even more regional specialties.
But for now, I’m proud to share the incredible producers already on board, each creating high-quality, imaginative gourmet products that bring a true taste of France to your table.
“Domaine de Leos”
Isle-sur-la-Sorgue, Provence
Products: Olive Oils, Confitures, Extra Fine Lavender Honey
I love the story of "Domaine de Leos" and I am very proud I can offer their exclusive products, highly acclaimed by Alain Ducasse, Joël Robuchon, Guillaume Gomez and other top chefs of France. What makes it special for me?
First of all - when I tried Leos' olive oil for the first time (my pupils expanded, angels starting chanting "Ecstasy of Gold”), I realised I had never tried a real OLIVE OIL, even though I had been cooking with it for years.
Second - "Domaine de Leos" is a living image of starting from scratch and patiently and methodically developing a dream over the years.
The story starts in 2007 when Patrick Bruel, a renowned singer and actor in the French-speaking world, fell in love with a dormant historical property and its terrain near L'Isle-sur-la-Sorgue, north of Avignon. He purchased it with the vision to regenerate the land and olive grove to produce exceptional olive oil.
Over the years, he and his team cleaned up the territory, regenerated the existing olive trees, planted new ones, and expanded the estate. In 2017, the "Domaine de Leos" finally started producing its own olive oil. Around 2015, the team planted a few truffle oaks. In 2019, the first beehives were installed, and the first wine grapes were planted. In 2021, the team at Domaine de Leos began to cultivate and harvest lavender and wild thyme on its terrains, from which the exquisite range of natural jams and confits was created.
Thanks to meticulous work of the team of" “Domaine de Leos” and respect for biodynamics over the years, we can enjoy these gourmet products of remarkable quality:
Olive Oils: Crafted from two main olive varieties, Aglandau and Salonenque, these oils are prized for their rich, fruity flavours and health benefits.
Fine Lavender Honey: Sought after by top chefs, this organic lavender honey is produced from the estate’s own beehives, which contribute to biodiversity. Its delicate floral notes make it perfect for intricate culinary creations.
Lavender and Thyme Jams: Seriously the best confitures from pure Provençal fruit that you may ever try. Incredibly aromatic, indulgent and containing only 25-30% of sugar!
Nowadays as a member of the Culinary College of France, "Domaine de Leos" is recognised as a “quality artisan producer. The estate is committed to sustainability, being labelled "High Environmental Value" and engaging in organic initiatives. They prioritise biodynamic and agroforestry practices, ensuring the biological balance of the property. Their eco-friendly approach extends to using biodegradable packaging. If you would like to learn more about the estate, you can visit the website of Domaine de Leos: https://www.domainedeleos.com/en/
“Confiserie 1844”
Monteux, Provence
Products: Pâtes aux fruits, traditional candy
For over 150 years in Vaucluse, nestled at the foot of Mont Ventoux, craftsmen at "Confiserie 1844" have been delighting customers with their exquisite sweet treats. Rooted in the heritage of Comtat Venaissin (a historic region of Provence once belonging to the Popes), their renowned Verlingot of Carpentras—a special triangular candy created for the Avignon popes in the late 14th century—continues to earn praise today.
In the 21st century, the dedicated team of eight professionals at "Confiserie 1844" continues crafting iconic confections still using authentic artisanal techniques and sourcing their natural ingredients locally. The confectionery proudly avoids preservatives, coatings, artificial coloring, or carnauba wax, and enhance their creations with vegetable dyes like radish, carrot, beetroot and spirulina.
Another standout specialty of "Confiserie 1844" is their pâte aux fruits, or fruit jellies—flavourful cubes of solidified fruit. What sets this product apart? Over the years, pâtes aux fruits have garnered a negative reputation due to mass producers using apple puree or synthetic substances, coated in artificial odourants and colours to mimic genuine fruit. This has led many in France to find this dessert un peu dégoûtant. "Confiserie 1844" is dedicated to restoring the original reputation of pâte aux fruits by using pure fruit paste directly from the fruit it represents such as Strawberry of Provence, Cavaillon melon, Corsican clementine, and others.
Since late 2018, the factory has embraced an eco-responsible approach, striving to completely eliminate plastic packaging and transitioning to 100% compostable wrapping films.
“Le Roy René”
Aix-en-Provence, Provence
Products: Calisson, White Nougat, Black Nougat, Sweet spreads, Festive sets of Provençal delicacies
I'm very excited to offer delicious products from the family run confectionary entreprise "Le Roy René" here in the Netherlands. After visiting Le Roy René factory and the Calisson museum in Aix-en-Provence and having tried all their products, I was impressed with the quality, the process and knew these sweet treats would satisfy even the most demanding clientele thanks to the exceptional raw materials they are using and the simplicity of the process - everything is created in Aix-en-Provence.
Picture this: The year is 1920, and Ernest Guillet opens a small confectioner's workshop in Aix-en-Provence, filling the air with the heavenly scents of grilled almonds, candied melon, honey, and pistachio. His nougats and calissons quickly become the talk of the town, and soon, everyone is craving these sweet miracles.
Fast forward a century, and three generations of dedicated nougat makers, calissoniers, chocolate creators, and confectioners have carried on Ernest's legacy. Le Roy René factory and the Calisson museum, now located outside Aix-en-Provence, is a beacon of delicious tradition and more.
Le Roy René is committed to sustainability with a focus on three pillars: reviving almond tree farming in Provence (the key ingredient of calisson) with expanding their own three-hectar almond grove, promoting biodiversity, and protecting birds through partnerships with local farmers and the League for the Protection of Birds.
“Chiche” from Lyon
Products: Apéro and sweet snacks from chickpeas and peas.
"Chiche" was founded in 2016 by Adeline Cadillon and Coralie Honajzer, the dynamic duo on a mission to make you fall head over heels for organic legumes. They've practically invented a new snack category and are shaking up French agriculture in the process! Who knew chickpeas, green peas, and beans could be so exciting?
Not only are these snacks healthy and gluten-free, they also help rejuvenate French soils with nitrogen. France doesn’t munch on enough chickpeas to justify growing them, so Chiche is here to change that and incentify the natural soil rejuvenation method over the chemical fertilisation.
These chickpeas are lovingly grown in the Southwest of France and then transported to Lyon, where the team of seven roasts and spices them to perfection. The result? A responsible, tasty, gluten-free treat for your table.
Snack smart, snack Chiche! It’s legume love at first bite!
Here is a great interview with Chiche founders
BCR Vinaigrette - Singular Dedication to Perfection from Avignon, Provence
Products: one and only perfect Vinaigrette
Some artisans dedicate their craft to a range of products—but some, like Chef Thierry Baucher, pour their expertise into perfecting just one.
In 1986, in the heart of Avignon, Chef Baucher developed a vinaigrette to elevate his culinary creations. Its success in his restaurant led him to share it with the world, and to this day, it remains the only product he makes. A true Savoir-faire de la Haute Gastronomie, this vinaigrette is crafted with precision, bringing together 12 carefully selected ingredients in a ready-to-use blend that enhances any dish without overpowering it.
From crisp salads to roasted vegetables, fresh seafood to aged cheeses, this dressing adds depth and balance with every drop. Rich in omega-3 from olive, rapeseed, and walnut oils, it’s not just delicious—it’s good for you too.
Still produced near the Cité des Papes in Avignon, it comes in an eco-friendly, 100% biodegradable sugar cane bottle, reflecting a commitment to both quality and sustainability.
Explore the endless ways to use this exceptional vinaigrette and check out @bcrlavinaigrette on Instagram for inspiration.
“Antaou” - by Fanny, the Queen of Apéritif,
Marseille
Products: Apéritif spreads - vegan, vegetarian and meat
Antaou is the brainchild of Fanny Arnaud, who has been passionate about fine dining from a young age. Growing up in one of the first guesthouses in Marseille, run by her mother, Fanny developed a love for cooking in the home's central kitchen. As an adult, she became known among her friends as the "queen of aperitifs," always striving to provide the best culinary experiences.
Frustrated by the lack of quality in store-bought products, Fanny decided to create her own recipes, aiming to capture the authentic taste of homemade dishes. Antaou's production secrets lie in their partnerships with exceptional French artisans, adhering to a strict and precise set of standards. They emphasize the use of fresh ingredients, harvested at peak maturity without any colorants or preservatives, maintaining a commitment to being nearly 100% French. Their recipes are crafted on-site by skilled chefs.
In the Nantes region, Guillaume meticulously slow-cooks meats sourced from organic producers within 100km, ensuring fair compensation.
In Dordogne, Olivier, with over 17 years of experience, creates quality biscuits using ingredients from local Périgord producers.
In Haute-Savoie, Hervé applies his culinary expertise to produce innovative veggie and cheese recipes. Try his delicious Vegan Peanuts Dip!
Meanwhile, in Avignon, Bebert embraces fresh, local products to cook Antaou's recipes, challenging his creativity and expanding his culinary horizons. Would you like to savour the Matured Parmesan Cream from Bebert’s Kitchen?
La Caramelerie de Mane”
Mane, Provence
Products: traditional cauldron-boiled caramel with Olive oil
“La Caramelerie de Mane”, a cosy artisanal manufactory, nestled among the hills and hiking paths of Provence, has been sweetening lives since 2008.
Their specialty is the only caramel in the world, created on the base of Provençal extra virgin olive oil, unlike most caramels that are produced with butter or cream. Each batch is cooked in copper cauldrons, then carefully settled and cooled by hand before being stretched and shaped into individual pieces by antique machines that belong in a museum.
The 18th-century building, that now houses La Caramelerie, used to be a silkworm breeding farm. This legacy is now honoured by the beautiful butterfly garden - a bio-diverse refuge that shelters the endangered spices of Provence, hence the butterfly on the packaging.
If you find yourself in the area, a visit to “La Caramelerie de Mane” is a must. Watch the caramel-making process through wide glass windows, sample the freshly-made delicacies, and enjoy the serene Butterfly Refuge and lovely garden. Nature, Sweetness, Tradition - is there a more harmonious blend?
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