Local products & recipes

Davia Chambon, chef at the Prieuré Saint-Nicolas temporary summer restaurant last season, shares here a festive recipe combining local produce and Xmas dishes.

This delicious cottage cheese from the region of Lozère is just perfect, equally yummy for sweet or salted recipes.

Want to find out more? Follow the steps of this new UzEssentiel recipe.

To celebrate the fall season, Cynthia Sanchez, chef at Bistro Léone in Nîmes, is gently awakening our taste buds with a recipe featuring figs. Yummy!

The chocolate of Eric Comte is first, and foremost, a gourmet adventure with its roots in 2020. It's also a story of changing career, a professional adventure that we at UzEssentiel are passionate about.

OCNI, the Unidentified Edible Objects factory, is a young French company set up in Méjannes-lès-Alès since 2014.

Its surprising and completely innovative concept? Cutting or grating seasonings that have won over gourmet palates with a great range of tastes.

It's time to go back to work, school, your daily routine.

But not time yet to forget summer with this sunny recipe shared by our health partner...

We have created and tested a delicious light recipe to start Septembre the best way possible.

Come on, it's easy !

It's fig season. Make the most of it with this refreshing recipe made in UzEssentiel!

Really passionate about cooking and well-being, Sophia Delacroix decided to share her passion for cooking, after ten years as a cook and chef in several restaurants, in a different way by becoming a freelance writer.

Her aim is quite simple: helping you to adopt a healthy and balanced diet without sacrificing pleasure and flavour.

Fancy to taste one of her recipe? Follow her step-by-step for delicious bite-sized dishes.

After our paper dedicated to the Domaine de Gressac's Spanish horse breeding farm, UzEssentiel editor is now delighted to welcome back its owner, Laurence Michelet, back to the pages of the blog in the Local product section this time, for the natural organic wines of the place.

Run nowadays by the second generation of growers, Isabelle and Gérard Combe, the family lavandin farm at Vilgoutrès, which has held the AB (Agriculture Biologique, organic agriculture) label since 2000, extends over some 10 hectares around Verfeuil.

The "tomates provençales"? One of the most traditional dish for almost all Provencal meals.

Want to find out more? Well, check out the recipe shared by chef Petra Carter, of Le Pistou cooking school, in Uzès.

The Baron des Cévennes is a collective adventure to promote a French local product of excellence.

Maud, chef of La Fourmi Verte, shares with UzEsssentiel her recipe of golden milk, a dish you can enjoy directly at her foodtruck or ordering it, every Friday's morning on the Saint-Quentin-la Poterie market.

The Aubrac tea is a regional tradition.

FR -  Aline Amalric's Saut du Loup wine estate in Foissac is above all about organic wines.

FR - The Barre Clandestine chocolate factory is the story of a shared passion, chocolate...

But it is also a common project for a most radical and successful reconversion.

FR - Established 10 years ago in Anduze, the family business has since become quite a reference in the Gard.

FR - An ideal recipe to welcome spring shared by our health partner, Maud Simonelli from Equilibre et Vous in Uzès. Those zucchini stuffed with pearl barley and dried tomatoes will delight your guests for sure.

FR - As the strawberry season begins, take a look at its colorful history.

FR - This smooth cabbage stew is an invigorating recipe shared by the community of the Solan monastery in La Bastide-d'Engras. An ideal dish to share during the fall and winter.

FR - We wanted to start 2023 taking a particular interest in the local products of the Gard.

So we thought that the invitation to visit La Réserve de Champlat, in Tresques, together with Marketing Directer Olivier SanFilippo and all the team was a nice way to begin.

Producing bottled preserves in a very traditional way, La Réserve history goes way back... Want to come with us to learn more ?

FR - Created in 1970, the Syndicat des producteurs de truffes du Gard (Gard Truffle Producers' Union) works daily to protect a leading gastronomic product, the tuber melanosporum, the fresh truffle of the Gard.

Here are some coffee based recipes to enjoy in good company during winter time.

Follow the steps and have a very comfy winter season with UzEssentiel !
 

FR - Fennel, which can be eaten from the leaves to the roots, is perfectly suited to be cooked with fresh truffles, a gastronomic product par excellence.

A surprising alliance yes, but in the end, a light and tasty dish, ideal for enhancing your meal.

Food is the centerpiece of all holidays in the South, but never more so than at Christmas. For our home, the feast tends to be more of a “grazing” affair than a huge sit-down dinner.

FR - Maud Simonelli, our health partner, shares here a delicious dessert to enjoy with your family. For a healthy and gourmet Christmas!

FR - Here is a beautiful recipe shared by Pascale Fuchs from the Magnanerie de Dions, for Christmas.

FR - Chef Julien Lavandet of the restaurant Maison Lavandet, at the Domaine de Privadière, in Garrigues-Sainte-Eulalie, invites himself to your table.

Local product of the Gard region, and more especifically from the Cévennes, the chesnut has everything to please you.

And if autumn allows us to find it on the markets, it is also the promise of good times in the kitchen.

FR - A very delicious and easy to make recipe to enjoy with your afternoon tea.

With its roots streching back to 1820, the Domaine Deleuze-Rochetin vinyard has been producing organic wines since 2009.

FR - The juice of reinette apples from Vigan... Hummm, it smells good!

(FR) - Here is the second part of our paper on mushroom picking.

The Mycological Society of Alès still helps us through our search to know better what to pick and the regulation on mushroom harvesting.

UK - Autumn is quite a good time to pick mushrooms.

This lively book by Héloïse Brion, founder of Miss Maggie's kitchen, is all about delicious products and great recipes.

FR - A wine with medieval accents, the Hypocras d'Epices & Bon is the promise of a unique and fragrant taste.

FR - Spices, secret and fragrant blends, salts of all origins, all these and so many other aromas and "bouquets" from Epices & bon await you on line and in Dandys dodus, in Uzès.

FR - To make the most of thestrawberries in your market, why not try this refreshing recipe of panna cotta, the famous Italian cooked cream?

FR - The distillery of Quentin Le Cléac'h in Saint-Quentin-la-Poterie is a fascinating place.

FR - What could be better than enjoying a nice beer on a sunny terrace? UzEssentiel has dedicated itself to taste some of the Gervoises from the Etienne Brewery, in Saint-Gervais.

FR - To celebrate the Gard asparagus season, chef Jérôme Nutile of the brasserie Le Bistr'AU, shares with UzEssentiel his recipe of asparagus crusty soup with chanterelles and foie gras chips.

FR - Asparagus from the Sands or Celestine from the Camargue ? Violet or wild ? Which of these asparagus do you prefer ?

As it is harvested from the beginning of March in the Camargue, then in Uzège and the lower Rhône valley, and as we find it on the market stalls until the beginning of summer, you can make your choice by testing its varieties.

FR - Enjoy the asparagus from the Gard with this beautiful recipe, shared by Barbara and Gabriel, from the restaurant Le Bajana, in Collias.

FR - The ecopasture adventure in the Uzège began 5 years ago with the decision of some wine growers from the cooperative cellar Les Collines du Bourdic to allow herds of sheep to graze on their plots of land, first in Blauzac, then in Arpaillargues, demonstrating the wine professionals' growing concern for the environment.

FR - "Les Âmes Sauvages" is a family business that specializes in organic cosmetics.

Founded in winter 2018 by soap artisans Noredine and Elodie in Pont de Rastel, 30 kilometers from Alès, Les Âmes Sauvages, using the ancestral method which is environmentally friendly, carefully selects its raw materials : 100 percent natural origins, with a focus on organic farming.

Tasting the apricot of Provence, it is biting in a sunny fruit.

Great for sweet and salty dishes, you can find it on the markets from June to August, and eat it stewed, in jam…

Orange coloured, with pinkish « cheekbones », the apricot of Provence is melting down in the mouth.

French version - UzEssentiel has been lucky enough to visit the artesanal La Calade with its owner, Vincent Laudescher, in Sanilhac.

A brief presentation

Located in Sanilhac, the micro brewery is named after the typical paved roads of Provence.

FR - By a sunny day, UzEssentiel had the pleasure to visit Ô Potager along with the owners, Clarisse and Adrien.

FR - The Les Vignerons Engagés association (French Sustainable Winegrowing) with CRS certification (Corporate social responsibility (CSR), was created in 2010, following the 2007 initiative of few wine growers cooperatives looking to the future and wishing to change wine production.

FR - Even if the city of Remoulins lost its status of regional capital of the cherry after the 2002 floods, the fruit is still a local product.

With 600 species worlwide, and about 200 just in France, its harvest takes place between the end of May and mid August.

Morello cherries, Napoléon (Royal Ann cherries), burlat, all cherries are delicious fresh or ready to be used in cooking.

FR - Local products

This rustical apple is typical of the Cévennes.Very tasty, the rennet of Le Vigan is delicious, both fresh or cooked, for sweet and salty dishes, fried in a pan with some butter, in a traditional apple pie or stewed.