Local products

Evergreen tree with  two-coloured leaves, green on one side and grey on the other, the olive tree is the symbol of Provence and creates extraordinary landscapes in the Baronnies region. The "tanche", or black olive from Nyons, is harvested from December to January, by hand or with "combs". In the mill, the big ones are "confites" to eat and the small ones are pressed to make oil: a pure juice of the fruit which benefits from the AOC label (a quality control of the origin of the fruit).

Black truffle or "Tuber Melanosporum" looks like a black tuber with tiny diamond cutters and finely veined with white in the middle. This prestigious "black diamond", once very common is now rare and expensive. It is considered as one of the best and most refined dishes. In the Tricastin region (West part of Drôme Provençale- 60% of the national production of truffle) black truffle grows under white and green oak trees but is a very capricious production, never certain from one year to another...

Discover our "Côtes du Rhône" wines, including the first "cru Vinsobres", the "AOC Grignan-les-Adhémar", "Coteaux des Baronnies", "Vin de la Valdaine" et du "Comté de Grignan". All of them have special perfumes, linked to their "terroir" of origin, that you will be able to smell, before tasting them with moderation! You will find red, rosé and white wines. The most common "cépages" (grape variety) are "la syrah", "le grenache", "le mourvèdre", "le cinsault", "carignan" and "marselan" for ...

Valdaine plain, to the East of Montélimar, is where IGP garlic is produced (IGP= label certifying the origin of the product). The varieties cultivated today are the same as 6000 years ago. Major element in Mediteranean cooking, garlic has well-known purposes.  Garlic production includes green garlic (or new garlic) and dry garlic, harvested by the end of July. Garlic then dries in the open and can be easily preserved in brade, bunch, nest or bale.

Delicious and scented goat cheese, the "picodon" is a soft cheese produced with the greatest of care, to preserve local tradition. The cheese is dried and refined for at least 12 days. If it's refined more than one month and washed several times, it's then called "Dieulefit" method. Since 1983, the picodon has the AOC label "Picodon de la Drôme".  Creamy or sharp, refined in olive oil or flavoured with Provence herbs, the picodon cheese brings happiness to  gourmets and epicurians.

In Haute-Provence, small spelt wheat has been part of the cereal heritage since Antiquity. This cereal is cultivated with the greatest of care, to respect environment by excluding pesticides and weedkillers and using very small water. Since 2007, it has the IGP label (controling the origin of the product).  Harvest occurs in August and is followed by the delicate step of husking. You can either eat it in traditional recipes such as soup, or in salad, with vegetables, meat or fish. This cere...

Nougat appeared in Drôme Provençale in the second half of the 17th century. No one has ever found the name of its creator! We only know that Olivier de Serres introduced the first almond trees at the end of the 16th century. Montélimar becomes the capital of nougat in the second half of the 17th century, and the first important brands of nougat appeared in the 19th century. The main ingredients are sugar, lavender honey, egg whites, vanilla, almonds and pistachios. The name "nougat de montél...

Ici et là, l’apiculture marque le paysage par la présence de ruches. Par définition, le miel est un produit entièrement naturel qui ne contient aucun additif ni conservateur.Chaque miel a son parfum, vous trouverez du miel de lavande (bientôt reconnu par une AOC), d’acacia, de romarin, de châtaigne, de bruyère…. Aux saveurs multiples et aux consistances différentes (liquides ou crémeux), le miel est aussi présent dans un grand nombre de pâtisseries, notamment dans la pr...

We are situated in one of France's most beautiful orchards. Drôme Provençale is ranked first, for the national production of peaches, nectarines and "brugnons". Juicy and velvety, they are perfect to quench your thirst. The apricot called "Orangé de Provence" has a nice orange skin with red spots.  All these fruits are low in calories and high in mineral salts. Year round, you can also delight you taste buds with cherries, apples, pears, kiwis, quinces and nuts.

Drôme Provençale's geography, climate and terroir are very favourable and enables nature to offer a large panel of farm productions to all visitors and inhabitants. You will enjoy the diversity of tastes and scents that gives all its originality to our territory.

Retouvez régulièrement des recettes, des conseils Mets et Vins, des adresses et balades gourmandes et l'actualité gastronomique du département. www.vin-gastronomie-drome.com