In 2022, the Paschetta-Henry mill celebrated its 100th anniversary! 100 years of history and family transmission. Since the beginning of the 20th century, the mill has been extracting extra virgin olive oil in the heart of the village of Oraison in Haute-Provence.
It is in Morière-lès-Avignon that Philipe Duclaux has set up his laboratories for the manufacture and production of typically Provencal recipes. The establishment is divided into several workshops where flavoured oils, vinegars, fruit pulps, tapenades, mustards, sauces...
Developed in Banon in a sustainable and eco-built workshop, classified as High Environmental Quality: (wooden construction, high insulation, solar panels, green roof, etc.), these pure delicacies are produced by hand by Frédéric Leblanc. Organic or natural, they can be enjoyed at any time of the day.
THE SAUNIER DE CAMARGUE. Born from the sea, the sun, the mistral, wide open spaces and ancestral know-how, Camargue salt is the emblematic product of the south of France. Naturally white, it is harvested from the Aigues-Mortes saline by Le Saunier de Camargue, in the heart of wild nature and rare biodiversity.
Located in Haute-Provence, in an old 19th century forge, this biscuit factory makes all its preparations from artisanal farm flour, favoring in particular varieties of old wheat such as small spelled and gluten-free flours such as rice, chestnut or buckwheat.
Direction Italy, in the Abruzzo region, where the Ursini family (family company) naturally produces flavored olive oils. Red garlic, basil, fresh lemon, squeezed lime, fresh mandarin or red pepper are pressed with the harvested olives to create very fragrant oils. The olives, plants and fruits used in these oils are all sourced from the orchards and olive groves nearby.