Local products & recipes
Le 01/04/2026
Roasted asparagus , burrata & toast, green pesto and toasted pine nuts
FR - Asparagus is particularly prized for its health benefits: it is high in fibre, very low in calories, naturally diuretic and a source of vitamins and minerals. It is the ultimate seasonal vegetable, ideal as part of a balanced diet (read our article).
Le 01/04/2026
Terre Adélice, ice cream par excellence
FR - A family business in the Ardèche region, founded in 1996 by Bertrand and Xavier Rousselle after numerous internships with ice cream makers, Terre adélice began its gourmet adventure on the family farm in Saint-Etienne-de-Serres before moving to Saint-Sauveur-de-Montagut in 2007.
Dans Lifestyle
Le 01/04/2026
Tasting session at beerhall Le Piège, in Uzès
FR – Just as wine connoisseurs enjoy wine tastings in cellars, beer lovers and other hop enthusiasts can enjoy special moments at Le Piège, an intimate beerhall that has some lovely surprises in store.
Le 01/03/2026
Madeleines: Simple Bakes for Every Mood
Madeleines: Simple Bakes for Every Mood, a book written by HyoJu Park & Rong Yao Soh, whose path began in London's Michelin-starred kitchens before bringing him to Melbourne's vibrant culinary scene, published at Penguin books.
Dans Lifestyle
Le 01/02/2026
Maison de Bargas, sweet bakery in Alès
FR - Opened in December 2025, Maison de Bargas is Simon's successful venture.
Le 08/01/2026
Point Virgule, a delicatessen in Cabrières
FR - Opened in November 2025 by Elisabeth Lacroix, with the help of her husband and many friends, Point Virgule delicatessen and tea room is a place to remember for gourmets and food lovers.
Le 05/01/2026
The Syndicat des producteurs de truffes du Gard (Gard Truffle Producers' Union)
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.
Le 05/01/2026
Carpaccio of fennel with fresh truffles
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.
Le 03/01/2026
Stews: One-Pot Comfort Food From Around The World by Xavier Bramble
Xavier Bramble will share with you his own version of worldwide stews.
Dive into the rich, comforting world of one-pot cooking with a collection of 100 irresistible recipes that honor the ancient, universal tradition of gathering around a simmering pot of bold and delicious flavors.
Le 01/12/2025
FR - Perfect to start your day or for enjoying the morning after a party, this green juice recipe shared by Renaud Carpe will easily find its fans.
Here, each ingredient plays its own personal score in this fresh, well-balanced juice waking you softly and reseting the clock.
Le 01/12/2025
The chocolate made by Eric Comte, on the road to flavour
FR - (updated 11/2025) Comte chocolate is above all a gourmet adventure with roots dating back to 2020. It is also a story of career change and life journeys, which we at UzEssentiel love to hear about. After more than 25 years in the wine industry, Éric Comte decided to devote himself to the craft of chocolate making, from bean to bar. His father, a fine cocoa farmer in Ecuador, and a few decisive encounters were behind his career change.
Le 01/12/2025
Chestnut flour and honey gingerbread
FR - A very delicious and easy to make recipe to enjoy with your afternoon tea.
Le 01/12/2025
Piémont Causses & Cévennes, wine cooperative
FR - With the slogan ‘What binds us together makes us grow’, the Piémont Causses & Cévennes wine cooperative, created in January 2024 and represented by the Saint Maurice le Piémont des Cévennes winery and the Castelbarry Montpeyroux artisan cooperative, aims to be 'a cooperative, ethical and sustainable pact rooted in two wine-growing regions', the Gard and Hérault regions and a ‘sharing of the same values’.
Le 01/12/2025
Visit to Le Verdalet olive oil mill, in Bessas
FR - Opened in summer 2009, Le Verdalet olive oil mill continues the tradition of the millers of yesteryear.
Discovered during our article on Maison æterna olive oils, Le Verdalet is also a place of learning, where training in olive pressing becomes a passion.
Le 01/12/2025
Marbled duck foie gras and orange madeleine from Clive Joyce, chef of restaurant L'Oxalis in Collias
FR - Clive Joyce, chef at the restaurant L'Oxalis in Collias, shares with us a delicious recipe featuring foie gras, a great guest at festive tables.
Le 01/12/2025
Madame Cookie's spongy chestnut cream biscuits
Here's a heart-warming recipe to make the most of autumn and winter.
Shared by Madame Cookie, to whom we are dedicating an article, these chestnut biscuits are sure to please the whole family!
Le 30/11/2025
Les Vignerons Engagés, the First French Sustainable Winegrowing
FR - (Updated 11/2025) 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.
Le 05/10/2025
Mushroom picking with the Mycological Society of Alès
UK - Autumn is quite a good time to pick mushrooms.
Le 05/10/2025
Mushroom picking with the Mycological Society of Alès, part 2
(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.
Le 29/09/2025
Aurélie Thérond's Romesco sauce
FR - Aurélie Thérond, a self-taught cook, has just published her latest recipe book, Le Trognon, le vieux croûton, le fond de bouteille et le blanc d'œuf sont dans une marmite, Ce n'est pas une blague : ça se mange ! (The core, the old crust, the bottom of the bottle and the egg white are in a pot. This is no joke: you can eat it!), a delightful collection accompanied by photographs by Claire Curt.