The farms and the people behind the meat.
A good cut starts with a good farm. These are the breeders and producers we work with by trust — most of them within a 200 km radius of Bormes-les-Mimosas.
| Region | Product | Distance |
|---|---|---|
| Sisteron (04) | PGI lamb — raised and slaughtered in France | 165 km |
| Var plain (06) | Free-range poultry | 45 km |
| Aubrac · Aveyron (12) | Aubrac Label Rouge beef | — |
| Manosque (04) | Traditional Corsican charcuterie | 85 km |
| Le Lavandou (83) | Free-range eggs | 12 km |
| Pierrefeu-du-Var (83) | Vegetables & Provençal herbs | 22 km |
Why these choices
When choosing a breeder, we look at three things: traceability (knowing where the animal was born, how it was raised, where it was slaughtered), respect for the animals (extensive farming, free-range whenever possible, local abattoir), and flavour. Without those three, it doesn't make it into our window.
Sisteron lamb carries a PGI — Protected Geographical Indication — which guarantees that it was raised for at least 60 days in the Provence-Alps zone, suckled by its mother and fed on local fodder. The result is a lamb with a fragrant, slightly wild flavour — the one we use for our Easter table and our navarins.
Aubrac beef holds a Label Rouge. A rustic breed, raised at altitude, naturally well-marbled. This is what you find in our rib roasts, rump steaks and slow-cooked bourguignons.
For poultry, we work with two nearby farms — one in the Var plain for chickens and guinea fowl, a second for capons and Christmas geese. Strict free-range, local slaughter, hand-plucked.
Local producers
We try to favour short supply chains whenever possible. Our free-range eggs come from Le Lavandou (12 km), the vegetables and Provençal herbs from Pierrefeu (22 km). The producers are often friends or neighbours — that's also part of life in the Var.
And the charcuterie?
Our house charcuterie is produced in our kitchen from farm pork sourced in France. The Corsican charcuterie comes from a producer in Manosque, the heir to a family know-how passed down for three generations.