France, Aiguilhe
116km
... meat, lamb (black race of Velay), veal from Velay and Forez, fin gras from Mézenc, pork from Haute-Loire. Calf's head, pig's feet, Lozère-style maouche, Auvergnat potée, hen in pot, veal blanquette. Range of traditional French sauces, gribiche sauce, meurette sauce, ravigote sauce, green sauce, Madeira sauce, devil sauce, aioli. Range of herb pestos, bear garlic pesto, nettle pesto. Gravy sauce, product from France, traditional French cuisine cooked by a chef. Custom work.
France, BEDARRIDES
145km
...Our regional activity is entirely artisanal, which allows us to achieve superior quality in our products: gnocchi, squid ink specialty, tagliatelle, basil tagliatelle, spinach girelle, ricotta, meat cannelloni, cooked tomato sauce, basil tomato sauce, olive tomato sauce.
France, Carpentras
141km

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