Our fruits, vegetables and herbs

Some of our artisanal producers, who favour cultivation methods that respect the environment, animals and people, are certified organic.
- La Ferme du Chêne Vert, in Gesvres
- Guillaume et Aurélie Després, in Moitron sur Sarthe
- La Payardière, in Saint Pierre des Nids
- La Phacelie, in Champgenéteux

Our meat and fish

- For poultry, Cédric Babin, in L'orée d'écouves
- For beef and pork, Union des éleveurs bio, in Alençon
- For fish (angling), Poissonnerie Granvillaise, in Alençon

Our cheeses and creamery

- Tomme de Pail, in La Trinité (cow's tomme, cow's milk, pheasant and cottage cheese)
- La Bigottière, in Chemilli (eggs)
- La Mercerie, in Saint-Cyr-en-Pail (goat's cheese)
- La Ferme de Allais, in La Basse Gouloire (ewe's tomme)
- La ferme des Tertres, in La Chapelle-près-Sées (sweet and semi-sweet butter)

Our bread and pastries

- Our bread comes from the Halle au Blé bakery in Alençon, which was awarded 'Best Bakery in France' in 2013. Breads made with sourdough to develop the flavours.

Our wines and champagne

All our wines are selected by us in biodynamic, natural and organic. Some of the estates we visited for you...

Domaine Amirault, in Saint-Nicolas-de-Bourgeuil

Domaine Amirault ages its wines in a troglodyte cellar 20 metres under the vines, which is steeped in history, in oak barrels, which brings out all the emotion in each bottle.

The Domaine Varinelles, in Varrains

Domaine Varinelles produces organic and biodynamic wines and ages some of its wines in amphora. The amphora is a large vat made of clay and brings lightness to the wine.

Champagne Hélène Monleau, in Épernay

A family estate run by a woman who aims to sublimate each gesture in order to obtain an optimal product. Hélène has installed 7 beehives in collaboration with a local beekeeper and produces her own fertilisers from compost, straw and sainfoin.


If you wish to taste local products with friends or colleagues, we organise tailor-made events throughout the year.