Goûts de campagne : entre vergers, vignes et douceurs rustiques | Trésors du Patrimoine

Goûts de campagne : entre vergers, vignes et douceurs rustiques | Trésors du Patrimoine

In the far east of France,
Alsace stands out as a region with a strong cultural heritage
and a strong identity. Each village
honors tradition. The multi-colored buildings
and half-timbered houses provide a change of scenery for passing visitors. With its continental climate,
Alsace is subject to high temperatures during the summer,
but is not spared from rain and heat storms which give
rise to contrasting hues and constantly changing lights. Thirty kilometers south of Strasbourg,
the Vosges foothills are dominated by Mont Saint-Odile,
a major spiritual center in Alsace. Located at an altitude of 750 meters, it offers an exceptional view over the entire country. This territory offers a wide variety of panoramas. Its cereal plains along the Rhine
are dominated by the gentle Vosges mountains and its lush forests are home to the Hauwalt waterfall. The geological composition of the soil also proves to be suitable for the production of the great wines of Alsace. Albert Seltz has been a winegrower from father to
son for 15 generations. Passionate about his work,
he fights daily to transcribe
the history of his terroir into his wines. On his plots in Mittelbergheim,
he produces a typical Alsace wine, Sylvaneur. A few kilometers away, in Bœhrsch,
Matthieu Spindler grows seasonal berries and transforms them
into jam and syrup. For him, only one of nature,
respect nature and take what it has to offer us. So there we are on strawberry. So I work with
different varieties. There you have syraphine,
but there is also mara des bois, which is well known, also at the start
of the season, with gariguette. And so, the plans you have
behind me are sangana. Coming from a family of artists who loved
nature, Matthieu decided to express his creativity in a garden. Today he harvests strawberries from
so-called everbearing weeders, meaning they produce strawberries
twice a season. He grows many other fruits,
raspberries, blackcurrants, apricots and even rhubarb. And it is open to new, environmentally
friendly cultivation techniques . Cultivate It’s something that has
spoken to me since I was little. It’s something I’ve had my feet
on the ground since I was a kid. And then also from my background,
because I have a background in biology. And so the implementation of new
cultural practices that are respectful of the environment
is something that speaks to me. So, for me,
it was obvious that if I started in the field, it was to manage a little
from A to Z and also to establish new varieties in cultivation,
or rather old varieties, but which we are not necessarily used to
seeing on the stalls because they do not produce enough. They do not meet the criteria
of traditional producers. Matthieu cultivates in permaculture. The technique is to let it happen. He never works the land. He simply
enriches it with mulch. We’re going to let nature do its thing a little because
that’s also the idea, it’s really to integrate the production of the fruit
into the environment with the biotope, to work with what nature
offers us, so the auxiliaries, ladybugs, hedgehogs. Whatever the approach,
permeiculture and others besides, market gardening on living soil,
this type of movement is really about preserving the soil. So we’re going to cover them
to prevent them from eroding. There, we really have a founding principle
of farmers, so we will mulch, also put
green fertilizers to enrich the soil. This is really the approach
that is put into practice here. The young farmer works at his own
pace and has no ambition to expand his production. For him, the main thing is to
create quality products, listen to the earth and work
in harmony with biodiversity. A little further south, in Mittelbergheim,
Albert Sels also has his own unique approach to the land. He respects his vines and the land. An organic winegrower,
Albert does very little work on these soils. First, in organic farming,
we have a soil that is alive. That is already very important. You can put your hand in it and then
it will smell of life. It smells of life, it smells of
beetroot, it smells of sugar. It’s all of this that will make sure that at some point
the soil works, the roots will be able to draw water. All the things that are essential,
precisely, to this grape, which will make that at a given moment, the bath will be different. In fact, when we have this,
we discover that we have soil that is naturally worked by plants. Is that it or is it good? We can say to ourselves: It’s not
clean, but it is clean. The vine is not suffering, it is green. Although it is July,
it is very dry. So normally,
the vine should suffer. We also discover that
we have a reasonable charge,
which means that the vineyard is self-managed and at harvest time,
we will be able to obtain beautiful grapes that will produce a good wine. Because to have a good wine,
you need good grapes. It doesn’t require technology
or all that stuff. You need a soil that works. You need a vine that is able to
take the information and restore it to the grapes so
that the wine, in the end, is harmonious. Like music, wine is
a harmony between different elements. As a true composer,
the winemaker will play with the climate, the earth, but also with
the energy of the plant. Nature is in harmony with the clay-limestone soils of Zotzenberg and allows
the Sylvaneur to best express its melody. There is no bad vintage,
only bad winemakers. Nature is beautiful every year. So basically, if you get a lot of sun,
you’ll get a lot of alcohol. If you have a lot of alcohol,
you have complexity. If you have complex wines,
you will put complex wines with complex dishes. And if, on the contrary,
you have a simpler vintage, then you will have a simpler wine and you
will take from this simpler wine , a simpler dish. We will try to make wines that
will work with what we are going to eat. This is very important. So for me, there is
no bad vintage. I mean that it is only in Bordeaux
that there are good vintages. Because there are also the notions of money
that come into play and so we no longer have the right to have a bad vintage. We don’t have bad vintages,
we only have interesting vintages. Before finishing the verification of these
different grape varieties, Albert joins his son Jérémy,
who is in full apprenticeship. It comes here. No, that’s fine. Knowing how to listen to the vine
and understand it requires patience. But the winemaker knows that monitoring
the development of the grapes is essential to prevent possible
diseases and anticipate the harvest. Matthew’s morning strawberry picking
is over. He goes to his laboratory
to begin transforming his fruit into jam. There are two
approaches that complement each other. There is already the local approach. You can find me
at the local bakery. But also in organic stores
and delicatessens in the region. There are quite a few distributors,
indeed, who are sensitive to this type of approach. So, there is demand at that level,
that’s for sure, and consumers as well. The idea is also to do
direct sales. So, we have guest rooms, which
also allows you to taste the products. As for the processing, it’s the same,
it’s done by hand, small, a bit like what we can do at home. It is about preserving this quality that we were able to
taste at our grandmothers’, for example. That is to say, not necessarily
50 kilo pots of fruit, but rather small saucepans. In this case, I work
on small volumes. I make about a dozen pots at a time. It also allows for faster cooking and
preserves the qualities and color of the fruit. And that’s kind of…
That’s the idea. It’s about doing it small, but well. Mathieu does everything himself, from A to Z,
but always takes the necessary time,
because they aim for exceptional products that are part of
a sustainable approach. Strawberries, roughly speaking,
take longer to process than to pick. And reconciling the two is not
always easy, it’s a bit of a gamble. Afterwards, it’s a bit of a game. When we love something,
we tend to count. I wouldn’t go so far as to
say that we don’t count. But when you wake up every morning
and enjoy what you do, you don’t have too many problems. Having long days helps. Jam is a clever
blend of fruit and sugar. The exchange between these two ingredients will
have the effect of removing the water from the fruit to keep only a sweet concentrate. The acidity of the fruit, the sugar,
the cooking and the skinning guarantee that Matthieu’s jams will
keep for three or four years. After a good ten minutes
of cooking, Mathieu checks the content of his final product. Perfect. He does not hesitate to experiment with
new recipes, to bring a touch of freshness
and modernity to his products for the greatest pleasure of fine gourmets. In
Aubernay, Janine Strom and her brother opened a
100% gluten-free bakery in 2015. They work mainly with
rice flour, which allows those with gluten intolerance
to enjoy a real bakery and pastry shop offering a variety of products. Here, we transform
local artisans’ products, such as Matthieu’s jams and fruits, with originality. Mathieu’s fruits
are rich in flavor. Depending on the variety, there is
a real difference that is marked. Then we feel the love of the fruit. That is to say, he knows
his fruits by heart. They even know their
history because there are feet that have been there for years and years. And then, everything he does
is really just pure creation with his tomato and
rosehip jams. I said that to myself. It’s really fantastic. Jeanine Strom is one of the few
professionals in the region who can source raw fruit from Matthieu. Oh, fantastic,
you brought me some strawberries. Yes, strawberries, garden strawberries,
all fresh, picked this morning. All fresh. We’re going to do some great stuff with it. I hope so.
Good tarts. Besides, I made a note of it. I had told him about it. Freshly, you’ll see,
it’s exceptional. I’m waiting to see that. So you have two versions. You have a Linzer Torte,
it’s an Alsatian specialty, but revisited, with your delicious
strawberry jam. But underneath, we put
a hazelnut mint pesto. GOOD. This is the natural version. And then you have the same thing,
but with a whipped ganache of vanilla, white chocolate and mint. These are classics. But your strawberries are magnificent, are
n’t they? You can really feel the difference
in taste depending on the variety. They are pampered.
Yes of course. Lots of love.
Well, yeah, I saw that last time. It’s fantastic. While customers can
already enjoy the fruits of summer with Matthieu’s confitu culture
and Jeanine’s pastries, we will still have to wait a few months
before harvesting the grapes that will produce Mittelbergheim’s famous Sylvaneur. Long relegated to the background,
Sylvaneur has faded into the background in favor of great Alsatian wines
such as Riesling, Gewurstraminer and Pinot Gris. Yet, Sylvaneur is a complex wine
that knows how to stand out, and the 2016 vintage maturing
in Albert’s cellars is already beginning to reveal its potential. In relation to the work of the winemaker,
we will succeed in obtaining wines with a certain complexity that is more
or less interesting. And for the Sylvaneur,
within the framework of the Sylvanaire, we have a wine which is not very intense,
which is introverted, but which is very upright. There is this stability, there
is this benevolence towards what you can find on your
plate, which makes it extremely social. Albert has been waging a bitter battle with
the authorities to give his wine the attention it deserves. After several years of struggle,
he succeeded in obtaining the Grand Cru appellation for the Sylvaneurs de Zotzenberg. To date, they are the only
Sylvaners to benefit from it. You should know that Mittelberg Keim is
known for its silvaneur because our grandparents made great
silvaneurs in this village. And so, the village was pulling
out the silvaneur to plant Pinougris, Riesling, Gewurstraminer,
because they were much easier to sell. We were ignoring the
ancestral history of previous generations. And this is why I
decided to defend, in memory of what
our grandparents did, this famous sylvanaire,
because it gives us the possibility of being completely different
from other Alsatian grape varieties. From the vineyard to the cellar,
Albert produces his wine in the wake of his ancestors,
with the desire to awaken the essence of the person who drinks it,
but also to pass on to them the history and traditions of his
terroir. For visitors curious to know a little more about Alsace wines, Albert personally organizes
visits to the cellar. It thus provides the keys to understanding
the subtleties of these different wines. Hello, everybody. The aromatic architecture of an Oxyrois,
a Pinot Blanc, a Riesling, a Pinot Gris,
depending on its terroir, depending on its microclimate,
will mean that it will have completely different expressions, intensities, temperaments
. Then there are the plots. I mean, Riesling has an
acidic structure, I mean, the guuvurstraminar and on the spices, the rose, the lychee. And the Silvanaire is the filiform with a lot of depth,
when it is well done. During the high season,
Albert receives around 500 visitors per month in his cellars. And he always ends the tour by
giving some tasting tips. Valérie Ebener is a
tour guide in Alsace. A visit to Mittelbergheim and the
Albert cellars is a must for her. As much for the quality of its
wines as for the character. He talks about his land and when he speaks,
you really feel that Alsace runs through his veins. When he speaks there, during the tasting,
he really puts his guts on the table. He puts his heart into it. So it’s touching and I think that’s what
really goes straight to people’s hearts. I’ve always done that. The problem is to do it
from the heart and not by trying to give information to people. I love my region,
we have something to discover that is not yet known. And so it’s very important at some point
to be able to give this information and communicate it to people
who are interested in wine. Then Alsace is a great region. It’s a region that is super complex,
that is very complicated, that doesn’t have very much legibility. And so it needs winemakers
to try to make it interesting. Albert attaches great importance
to passing on his love of the land and wine. Sharing his knowledge and helping
enthusiasts understand these wines is an integral part of his
vision of the work of a winemaker. Matthieu receives a visit from Yannick,
a childhood friend who has also recently started practicing permaculture. This garden is in great shape. Yes.
Yes. The association of vegetables
there with ants. For these two farmers,
mutual aid and sharing are essential values ​​in their profession. Yannick comes to give
Matthieu technical advice to improve his tomato production. In terms of chlorophyll activity, if
you take that one away, you still have some… Yeah, actually, tomato leaves,
once they’re… Once they’ve been through two months,
they become almost useless to the plant. The activity is
much more focused on young people. On the apex?
And it actually goes down. So you can afford to strip the leaves
right up to the top of the first bunch. It’s actually healthy for the plant, in fact,
to remove the old leaves and allow the new ones to grow back.
To leave, yes. More and more young people like them
are settling on small plots of land. Productivist notions are gradually fading away
to give way to a culture emphasizing
product quality. And there, with the revival of agriculture,
I think that there are more and more installations on small surfaces. This is truly a renewal. In the last 5 or 10 years,
people have understood that there is no need to cultivate 5, 3 or 5 hectares. Perhaps do it on a small surface
and really promote your product. If there are, like us, lots of small
producers in every village or town, in every canton,
who each do their own thing, market gardening,
berries, plants, etc. This is the future, that’s clear. We are really going to develop a local side. People will consume locally. Yannick and Matthieu complement each other. They both provide each other with valuable
support to improve their activities both professionally and morally. Anyway, we can’t be alone. We are also in the same process as we have with
Yannick, for example, and other people who are in the same field. It is precisely this conversation,
this collaboration. We don’t build and construct
this type of project alone. And that’s not the idea. This is indeed part of
the principles of permeiculture. It’s this collaboration, this mutual aid. But I want to say that it should
be extended to any… It should not, in any case,
be limited to this type of practice or approach. For me, it’s obvious. Albert is also very attached
to sharing know-how. Today, he takes his son Jérémie
to the cellars for a tasting. We’re going to have a taste there because… Sculptures or drawings of pelicans
are scattered all over his estate. In the religious bestiary,
this animal represents self-giving and rebirth. What I plan to do later
is to work on this farm to replace my father. Because first of all,
I really like working outside and being in the sun and working with
the city and with nature. I grew up in it, so I
immediately projected myself into this profession. I will try to travel a little
at first, as much as possible until I am 25, and only then resume
after the operation. And also try to learn as much
English as possible to be able to welcome customers. It’s also really nice to be able to do
this, to show our heritage which has been built up year after year. While waiting to improve his skills
in California and New Zealand, Jérémy would like to do training
to learn biodynamic cultivation. But for the moment, his apprenticeship
is in the cellar with his father. It’s what ?
It starts off fruity. Is it fruity?
That’s it, right there. There you go, it’s fruity, it’s fatty. We have this feeling of sugar
that has completely dried out, that has dried out enough. This salad side that we have,
once the sugar has passed, we discover that the mouth salivates. Listening to what people have to say
is super important. Once we understand this mechanism,
it allows us to know, for example, that this wine will work
very well with foie gras. Something that
you would normally never do with a Sylvanian. You see? So, working in Alsace,
there are seven grape varieties, each one has its own personality,
but Sylvanaire, when it is well made, is absolutely a great wine. And our role, at Mittelbergeheim,
and at Albert Cels in particular,
is precisely to be able to prove that silvanaire is a grape variety that has
the potential to express itself in very fine gastronomy. Albert and Matthieu have dedicated their
daily lives to developing exceptional products. Listening to others
and to the heritage of their region, they know how to work
in symbiosis with their land. They create
original products with character, reflecting the landscapes that surround them in the heart of the Vosges foothills. Located in the south-east of France, the Rhône Valley owes its richness to the millions of years that precede it. When the Massif Central and the Alps
collided, the Mediterranean flowed into them and the volcanoes sang. From this symphony,
today results a soil rich in granite, limestone,
silica and clay which has nourished the 42,000 hectares of vines in the region for centuries. This is how in Dommazan,
at the Château de Bosques, winemaker Guillaume Raynaud cultivates
grapes and transforms them into Côte du Rhône, a protected designation of origin
whose aromas and production are specific to the terroir. In the same town,
Jean-Claude Perretto also cultivates a fruit rich in what
the soil offers him: the pomegranate. Called by the provincials,
the Miugrano, which means a thousand grains. Its taste is both sweet and tangy. Today
is the grape harvest at the Château de Posques, in Guillaume’s vineyards. Cauduronne is a blended wine
made from several grape varieties such as Assira, Mourvèdre,
Marcellin or this one, Grenache. It is the main grape variety
of the appellation, so we must have at least 40 percent for the Côtes
du Rhône village and 30 percent for the Côtes du Rhône. Its particularity is that it produces
ample, silky and elegant wines. The different grape varieties
are complementary. Each brings its own character and reacts in
its own way to weather conditions. This year, the grapes that give
pleasure have lost their juice. As for the Syrah, the grapes
took too long to arrive. The drought that has been going on all summer has meant
that we have very low yields this year ,
which has allowed us to have really concentrated grapes and
ripeness qualities that are truly optimal. Today, the weather is good
for harvesting with this machine which shakes the leaves to detach
the berries and collect them. Guillaume’s employee takes
care of it. It seems to be going well. The harvest is pretty there.
The stones don’t shake you up too much. How are you ? A little bit. William’s Rhone code
has a little peculiarity. It is free of added sulfites,
an antioxidant used in oenology to preserve wine and develop
its sensory qualities. However, the winemaker also used it
a few years ago when he worked with his father. We worked
like he did before, because he gave me a little bit of a leg up,
so he showed me how to do it, how to
work in the cellar. And then afterwards, I saw that there were
things that I inherited, that made accommodations for me. So I did a little
research to find out what it was. And then we realized it
was sulfites. So we tried to find
solutions to get rid of it. For Guillaume, the sulfite blood
is starting to help my soil. In this territory,
the plots are covered with pebbles. They absorb the sun’s heat during
the day and release it in the evening. The temperature and maturity are then
constant on the bunch, which helps maintain the vigor of the vineyard. These pebbles have always inhabited these vines
and the sulfide blood is not new. I am the fifth
generation to make wine. So it’s true that the fact of switching
to sulfide blood It reminds me of my first great-grandfathers who made wines
without sulfur and who did it just to taste. And that sometimes, when
they had a little tip, like they That’s what I was saying,
it’s that there was a little bit of volatile and it smelled
a little bit like vinegar. Today, we have the skills that
allow us to avoid this kind of thing. And there you have it. Okay, come on. It’s also harvest time
for Jean-Claude Perretto. But here, no machine. With his partner, he picks
the pomegranate by hand and with pruning shears. This fruit ripens
in October. However, Jean-Claude does not hesitate to come
a little earlier to collect the first ones. To know the ripeness of a fruit,
first by sound, we tap it. When you hear that metallic sound resonating,
it means the pomegranate is ripe. There is no problem. And I have a second alert
in the orchard, which is that I have squirrels there and when the pomegranates are ripe, they start to eat them.
So there you have it. On his land,
Jean-Claude has several varieties of pomegranate and there is something
for everyone. There are 1,200 of them around the world,
but the most common in Provence is called Provence. And there’s this one too. So this is a variety called
Molade Elche, which is a mouth-watering pomegranate par excellence. Here, we act as if we had to
peel an orange. We cut below. We make the notch inside
so that it can then be opened more easily. So. There we have the haris. This is the part that we consume. Here you have the dressing rooms
I can’t resist. When I have pomegranates in front of me,
they are really delicious. The pomegranate is native
to Central and Western Asia. Since Antiquity,
it has crossed the world, mythologies and religions,
being attributed strong symbolic values ​​such as fertility,
fecundity or peace. It was through the Romans that it reached
Provence, but ended up disappearing with the appearance of vineyards. After a century of absence,
Jean-Claude is bringing grenades back to life, and his are 100% organic. I would even say more than organic,
because there are products that we could use, that I don’t use,
since there are zero inputs in this orchard. And we also… We don’t work the soil. So the soil is alive here. There is no tractor passing by. And at the first rain, everything starts again. You have a system ecosystem
that is good, that works well. And that already saves
me a lot of work. So that’s great. Feet in the water and heads in the sun,
this is how grenadiers must live. But this year the drought was severe
and required particularly heavy irrigation. A nasty surprise for Jean-Claude
regarding his expenses, but which does not seem to harm the harvest. The day was good. And the harvest for one day
is not bad. Come on, let’s go. After the harvest, the grapes arrive
here for the winemaking process. It begins with sorting
in a machine that separates the grapes from the branches and stems. That’s what the roundup is. This is what holds all
the grapes on the vine. And the point of removing it
is to avoid having green tastes and inelegant tannins. Using these long pipes,
the grapes are then sent to the vats where they will ferment. I like to gas square. The enemy of wine
is too rapid temperature exchanges between the inside and the outside. This is why Guillaume uses
concrete vats, typical of the estate, and ideal for wines
without added sulfites. The advantage of concrete
is that it has relatively thick layers and the carbon exchanges are
very long, and as a result, it prevents premature aging of the grapes. Here you have a stainless steel plate,
this is what we call the flags. This allows the tank to be cooled or heated
depending on the desired temperature. To make red Coduronne,
unlike blond and rosé, the grapes macerate with the juice. Although fermentation is synonymous
with waiting, it requires interventions. So here I am doing a reassembly. That is to say that I collect the juice
which is at the bottom of the vat, which I pass over the skin
of the grapes which is above, which floats. All the good things are
in the film and so you have to make trade-offs to get more
color, more concentration, more aroma. From this stage on the exchanges
between the juice and the grape, Guillaume can refine the character of his wine. It ends with the cleaning,
which consists of clarifying the juice by removing all unwanted deposits. Already when you see that the foam
is colored, it means that… The juice is too. Well, you continue
on the others after. It’s good ?
There is no problem. Come on, I’ll give you the ladder. Guillaume’s Côtes du Rhône
have another particularity. Today, he is the first to be able to
claim to produce wine for laying down without added sulfites. This means that since 2010,
these bottles have been preserved despite a completely natural evolution of the wine
and without antioxidants. This requires a high standard and
meticulous work that he set up with Jean-Philippe eight years ago. It was his sister who put us
in touch, if I remember correctly. And since then,
we have built our collaboration on bonds of trust. And from there, a few years ago,
seven or eight years ago, quite quickly, he had the idea,
which in my eyes was more than absurd, of making wines without sulfites.
And we tested it. We tested the techniques,
we went around in circles. And luckily,
we defined working techniques quite quickly, in fact. Nice color there, to start with, a
few days ago. It’s going very well.
It’s two days old? No.
What day? Is it Friday?
Two days. Two days?
Two days. No, but it’s not bad. We will work in sequencing
up to 1020, 1020, 1030, 1020. To ensure that the wine is
of the best possible quality and lasts over time, it was necessary to review a number
of small details essential to its production. What is really important
is the dynamics of fermentation, how it happens, the temperatures. We play on temperature slots,
we play on the dynamics of yeast populations. It is a
demanding job and, what is more, fermentation will last ten days. That is to say, in ten days, you have to
stay focused on what you are doing. We absolutely have no right to make mistakes. That is to say, day and night,
the fermentation medium, which is essentially yeast,
they act, in fact. Observation is essential. Guillaume and Jean-Philippe pay attention
to color, taste, and smell. A job requiring constant
questioning, but which bears fruit.
It’s time to go. I love you.
Yes. The color ferments a good smell. Perfect. Okay, we got the gist of it. Today, Jean-Claude has an appointment
with Pierre Pau, a local nurseryman,
to purchase new varieties of pomegranate to sustain
his business. Hello Jean-Claude.
Hello Pierre. Look what I’m bringing you standing up.
That’s beautiful. There are some nice calibers. That’s great. So, I put the tray down and then we take
a little walk in the orchard to see what happens. Before meeting Jean-Claude,
Pierre mainly produced figs and had only five or six
varieties of pomegranate trees in his orchard. I met Jean-Claude about ten
years ago, when he planted his first orchards. He came to me at that time with
this project which I found a bit crazy because there were no pomegranates
at all in the region. And that was really
the first one to launch that. And then, thanks to Jean-Claude,
I became interested in pomegranates. And over the past 10 years, I have harvested
around sixty varieties. Very sweet. It’s coming from your home. I know. The pomegranates that grow here come
mainly from Pierre’s orchard. They take stock of their progress. The grenade that stands out
is Provence, whose merits Jean-Claude particularly praises. This mistral crampon
resists the cold. It resists the cold,
that’s important too. The weather conditions are one of the
reasons why Jean-Claude would like to expand his range
of varieties, hoping to overcome the problems he has experienced this year. Pierre carries out tests on these
pomegranate trees to observe their adaptation to the growing conditions of the region
and their capacity to produce quality fruit. He brought a good twenty of them which he
offered Jean-Claude to taste, including the Soqdiana, one of his favorites. Pierre, this is a really good grenade. I think she’ll come in,
not only for the mouth grenade, but to make a compound for my juice,
that will be good too. Pierre’s new pomegranate varieties
feature bright colors and stand out for their soft taste
and very tender seeds. Like this other variety, the evi siren. From the outside,
it is magnificent. The grain is very beautiful too.
It’s beautiful too. Where do they come from, Pierre? This is a grenade
from Azerbaijan. All right. It’s beautiful.
The rears are beautiful. And she remains very sweet too. The seed is very tender. The current craze for this fruit is
such that very poor quality products are filling the shelves, to the point
of disappointing consumers. Jean-Claude wants to open
a real pomegranate market. In the same store, we can present,
as with apples, several varieties. This is to expand the range
in the points of sale. They would offer the consumer
a palette of tastes that he will appreciate. Either way, we’re going to have a great panel. It’s good.
I am happy. Depending on their characteristics,
pomegranate varieties are intended for different uses. Here, in the Gourmet Spoon laboratory
, Frédéric Fontevieil collects Jean-Claude’s pomegranates
to make jelly. The variety used today
is the famous molla delce. It’s a variety
I didn’t know. So, which are of a
very interesting caliber. And you see the pomegranate seeds,
the haris, which are very, very beautiful. Here, Frédéric works in the
traditional way, by hand, in these copper basins which can only
hold seven to eight kilos each, which means that
only small quantities have to be made. The pomegranate juice is brought to a boil
and sugar is added before heating again. This is where we begin to smell the
aromas of pomegranate. There is very,
very little bitterness in this pomegranate compared to other pomegranates
that can be processed. This is really a very interesting scent. A little more sugar and Frédéric adds
lemon for preservation and pectin to allow the mixture to gel. All that remains is to put it in a pot while
waiting for it to cool and harden. So what I like about this
grenade, we can compare it here, is a very, very, very, very beautiful shine. A shine of the fruit,
a shine of the jelly, which I did not find in the previous test. There, really, we have a dress a little
like a wine which promises to be something very, very good and very tasty. We really find all the power
of the pomegranate that we could feel when cooking,
or when we extracted the rear. A very good product, without a doubt. The demand for pomegranate products
is increasing due to its taste and antioxidant qualities. But these virtues are found
mainly in the skin of the fruit, which is not used in the jelly. This is why Frédéric is working
on developing new recipes. This year I started experimenting
to find, let’s say, the right recipe for pomegranate. It would be necessary to be able to make a jelly
from the whole fruit with its peel, where the maximum amount of antioxidants is found. But on the other hand, that’s also where there
is the most bitterness. So the idea is to combine it with
another fruit to get the antioxidants and avoid the
bitterness that may seem too strong for consumers. Today, Guillaume welcomes
Eric Morgan, wine merchant and wine trader, to his estate.
Good morning. Hello Guillaume. Welcome to Château de Bosc. Thank you, that’s kind. Eric specializes in
rare and old vintages. This appellation of wine for laying down
without added sulfites therefore arouses his interest and curiosity. We’ll go taste the glasses and then
you can tell me what you think. Very well, with pleasure, I follow you.
Thank you so much. Here is the cellar with the… Guillaume shows him his bottles
and doesn’t hesitate to tell him about the journey he took to get there, including
his first inconclusive experiences. I didn’t even put them in my mouth
because I didn’t put them in my mouth. This stuff smells like vinegar, the other one
that’s fermenting and you put your ears in… It’s still bubbling.
No, thank you. During the tasting,
Guillaume opens increasingly older Côtes du Rhône without added sulfites. It starts with an intimate
2016 vintage, very fresh and fruity, then a bottle of 2015. It seemed very fleshy. Much more roundness on the mouth. The tannins have become
a little more rounded. More melted. We can feel that the wine has matured
a little more in the bottle. THANKS. Guillaume then uncorks an
even older bottle from 2013 to show Eric the evolution of his wine. It’s very good. It has good aging potential. Not at all at the level of a
classic Coturon, in other words. For a moment, we have to be simple.
It’s just very good. THANKS. Eric is pleasantly surprised.
Thank you. And even plans to market
Guillaume’s wines. What we were able to taste today
was a sulfite-free wine, which is unusual, at least in terms of
quality and aging potential. And there, clearly, for me,
these are wines that have at least 5 to 10 years ahead of them, without any problem. Very nice discovery. Great wine, and even more so
a nice and passionate winemaker, which doesn’t hurt. A few years ago,
consumers were still very reluctant to buy wine
without added sulfites. But today they are more attentive
to respect for the environment, to eating well and to organic products, values
that Guillaume’s wine echoes. People are much more receptive
today than they were a decade ago. And it’s true that it’s not
unpleasant because the product is there, it’s of quality,
I think, and it’s recognized, and people appreciate it. Today
is the Marseille Gastronomy Festival , the perfect opportunity for
Jean-Claude to promote his products. He runs the stand with his wife and offers pomegranate tastings to passers-by. Well, taste this one.
It’s not the same… Not at all, but it’s
not the same taste. We don’t usually go to the market,
but this time it’s the food festival and we were
asked so kindly to come that we couldn’t dare refuse. And today, I can say that we don’t
regret it, quite the opposite, because people are very curious. And then, they are all surprised that we make
pomegranates in France and when we let them taste them, they find that the
taste is extraordinary. Finding a grenade at this
type of event is unusual. The fruit arouses the curiosity
of visitors, so Jean-Claude and his wife take the opportunity to inform them. We don’t call them grains,
we call them haris. Inside, it’s full of juice.
Take it. We add algae fertilization. No kidding. So.
So…
All natural. All natural. Many people thought about
eating pomegranate as children. But they are not
at the end of their surprise. I
wanted to try this because I have a bad idea about pomegranate
because of the grenadine syrup. But madam, in grenadine syrup,
there is no pomegranate. That doesn’t surprise me at all, madam. Have you thought about making this
This is the grenadine syrup you have when you’re a kid?
I know. And we say to ourselves: Hey,
we have a very good grenadine syrup. Even when we were kids,
we were taken for a ride. We were taken for a ride.
It wasn’t grenadine. It was a mix of artificial flavors,
plus strawberries and sugar. Because the real grenadine, you
have to go back about 150 years. And yes, the grenadine we know is
actually a blend of red fruits that does not contain pomegranate. Jean-Claude and his wife are won over
by this system of selling as close as possible to consumers. Today, it’s a showcase for us,
in the Marseille region, because it’s the first
time we’ve come to Marseille. So that’s great. It still sells well. Eh ? You are successful. Jean-Claude and Guillaume seem to have
sensed the current interest in their products well before anyone else. Faced with this growing enthusiasm,
competition is slowly developing, but these pioneers
should not worry. They will manage to stand out thanks
to their experience, their philosophy and their little secrets. Nestled in the heart of the Cotentin peninsula,
which stretches from Mont-Saint-Michel to the tip of La Hague,
the Coutances region is a land of contrasts, a land of connections too. A link between the sand dunes
that border the Côte Sauvage and the hedgerows that divide up
the famous Normandy countryside. This country is not just a
territory of nature. From the top of the Gothic
Notre-Dame de Coutances Cathedral, several centuries of history
look down on these green pastures. In turn, a land of conquest,
then of conquerors, this region was occupied by
the Vikings in the 9th century, but it is also the birthplace
of Tancrède-de-Hauteville, a knight whose sons founded the kingdom of Sicily in the 11th century. Locals say that the weather here is nice several times a day. A way of saying, not without irony,
that the climate is changeable, but rather mild,
which makes this territory a suitable place for agriculture. In the north, the sandy moorland is
not suitable for livestock farming. It has imposed its character
on market gardening. Along the coast,
at low tide, men work among shadow puppets. Thanks to the high tidal coefficient,
Austréiculture has found its preferred terrain here. Inland, in the bocage,
you come across Normandy cows, but also a fruit emblematic
of all of Normandy: the apple. Damien Lemaçon cultivates it here,
in Cametours. This former accountant decided to return
to the family land 20 years ago to devote himself to the production
of this local product. And in his orchards, there are no
eating apples, only cider apples. A little further north, near the sea,
Stéphanie Maudet raises a lamb whose breeding method is unique
in France: salt meadow lamb. It is found along the entire Cotentin coast
and has the particularity of grazing on land where land and sea meet. That day, amidst the grasslands,
these vast alluvial meadows, there reigns an unusual,
almost disturbing atmosphere. A storm from southern Europe
brings orange lights with it. Under a red sun,
Stephanie goes to look for her flock. Gala?
Left. That’s good, are you waiting? Yes, you’re waiting for me, Gala, anyway. All year round, the salt meadow lamb lives
freely among the grass. But before each high tide, they must be brought in. Here we are in
my herd’s grazing area. It is an area that looks like a peaceful
meadow, but in fact is submerged by the high tides every month. The small remains that surround it,
these high tides, are at the same time that sea water was trapped. These pretty little ponds
are full of salt water. And the sea, once it withdraws,
leaves lots of little bits of debris on the grass. There, it’s quite funny because we have
a clump of seaweed that dates from the last tide. There we have some little crabs
which, poor things, were forgotten to leave,
so they dried up completely. So one aspect of being a salt marsh farmer
is being aware of the
marsh calendar so that you can remove the flock before each tide
so that the sheep don’t drown. Because otherwise, if we were at high
tide, I would be underwater up to there and the sheep would drown. These salt meadows are not covered
with grass, but with a very specific vegetation which has adapted to the sediments
that the sea regularly deposits here. This is the most emblematic plant
of the salt meadows. It’s samphire. It is a plant that needs to be
covered with plenty of seawater. And this is the case for all plants
that grow on salt meadows. These are called halophytic plants. Grazing on these plants
is what gives the lamb meat a particularly
subtle and highly sought-after taste. You can’t say it’s salty
or iodized, but it has a taste that’s really very subtle,
almost like super lamb. It is the quintessence,
it is the essential oil of lamb. This superb lamb, with its inimitable taste,
however, comes at a price. Its extensive breeding method in the middle of
the salt meadows is complex, both for the breeder,
when she has to run with her dog after the animals,
and for the lambs themselves. One of the reasons why this
lamb is so rare, so expensive, and so sought-after
is also because the breeding conditions are really difficult. I think that’s what makes
this type of breeding so beautiful, being in a large area in a
very Wild West, very wild area. It’s exciting from the
breeder’s point of view. But for animals, it is dangerous. Because our animals can either
weaken, because the vegetation is not enough for them, or die stuck in
all this relief, in all this mud. There are more reasons to die
than reasons to survive here. And that’s one of the parameters
that makes it… That managing to produce a lamb that is
well-conformed, that is comfortable in its own skin, that is of super
butchery quality, It’s a breeding challenge. The other challenge is today’s. Bring the herd back in to
shelter it from the approaching high tide. Let’s go, guys, here.
There is only one more small river to cross. Why did you
girls go so far? This is not your spot at all. Despite the south wind and the
unusual atmosphere, the task proved relatively easy
and Stéphanie skillfully brought her flock back. The tide will be able to take possession
of the place for a few days before withdrawing and letting
the lambs once again graze the salty grasses of these meadows. In the middle of the Normandy countryside, at Damien’s house,
on this mild autumn morning, the apple harvest can begin. In his entirely organic apple orchard
, Damien and his employee Alric have
a technique that seems to date from another era. Here, the collection is mainly done
by hand and on all fours in the grass. So,
we try to favor hand picking because it
actually allows us to have really healthy fruit and then to sort out
if there is any rotten fruit. Except that when there are a lot,
a lot of apples for reasons of economic and efficiency,
we sometimes use a very small machine. The hardest part about hand picking
is getting up to empty the basket. Because otherwise, when you’re squatting,
you’re not too bad. After a while,
it hurts my knees a little. Cider apples
are picked from the ground. They are not picked from the tree,
unlike eating apples, because we seek
the optimum sugar content. What we want is maximum
sugar to get maximum alcohol. And actually, the moment when all the starch has
turned into sugar, that’s the moment when it’s going to separate from the tree. So an apple on the ground
means it’s ripe. Except that, in fact, you do
n’t have to wait forever. First of all, what is very important
is to have a beautiful grassy area, as is the case here. The grassy carpet has two virtues. The first one will be a shock
absorber, so the fruit will be cushioned in its fall. And the second is
the cold room effect. The grass is still between 8
and 10 degrees with humidity. So even when there is full sun,
it is sheltered, so it does not heat up. So the fruit can be kept
like this for two, three, four weeks. Even if the apple can be preserved,
it is still necessary to hurry to pick up the hundreds of kilos
of fruit that have fallen to the ground. There are
over 1,000 common varieties of cider apples. Damien only grows a tiny fraction of them,
but he needs to have very different types of apples in his orchards. So there it is, Cartigny, a bittersweet apple. It’s very sweet,
much sweeter than eating apples , precisely because all
the starch has been transformed into sugar. And we do have bitterness too. The cider apple is divided
into four families. Sweet apples which will be very
sweet, bitter apples which will give
bitterness, a lot of length in the mouth, mainly
used in calvados. This produces very fruity Calvados. Tart apples that bring a lot of
freshness, especially in sweet ciders or even in apple juice. And then, the most important of all
apples, especially in Cotentin-type ciders, the bittersweet apple. Another characteristic is that
Damien apples are often small, not calibrated and sometimes
even slightly spotted. An index which recalls the
organic approach to organic farming in which it is part. Organic farming
was a no-brainer for me. I was lucky that my parents
were already organic farmers. Organic farming is tolerance. It’s obvious that you have diseases,
it’s obvious that you have insects, but you have to tolerate them. I was born into it. I have been observing for
30 years that my parents have been in this business, that we have a production every year
and that it is done very well with less human intervention. This is excellent.
This one is very good. I adore. And it was my grandfather
who planted those apple trees. But then, I have no idea
what kind of variety it is. My grandfather was born in 1911,
so he must have planted this. It is a post-
World War II orchard. By taking over the family cider business
, Damien continues to keep the orchards planted by his ancestors alive
while incorporating them into a conscious and organic approach.
Stéphanie does not benefit from this family heritage in the breeding of salt meadow lambs. Surprisingly,
she was not born here, nor is she the daughter of farmers. This pure Parisian who hated
the countryside one day won a stay in Normandy and changed careers. It’s not that I like the countryside
now, it’s that I feel like I’m part of it. I feel like I’m part of the campaign. I may not have genealogical roots
here, but it’s where I planted my roots. More Norman than a Norman,
the young shepherdess decided not to fall into the easy trap and chose to breed
local breeds when she settled in. There are three specific breeds
in the Channel, two of which are endangered. Which, in itself,
already seems interesting and rich to me. So, I chose the Roussin
de la Hague breed, which is a breed that has proven itself because it has a fairly
dark, dark brown head, which provides natural protection
against the sun, sea spray and radiation. And the other breed that I raise,
which is really my favorite breed, is the Avranchin sheep. He is very threatened. So there is a big,
big job to do to motivate other breeders to breed it
and to save it. And the Avranchin sheep
is the historic breed found on the salt meadows around
Mont Saint-Michel. And to perpetuate this breed which
almost disappeared, Stéphanie is fighting. This morning, she has an appointment with
a handful of other breeders. Everyone came with their most beautiful ram
to identify the one with the best genetic heritage. Apparently, I’ll
manage on my own. Hop!
Oh, but this little bias is pretty. It’s true ? These little rams, there are
nine of them that were brought in this morning. They will be raised together for six
months under the same breeding conditions. And when we take them out of this
selection center, we will be able to compare them on comparable criteria. And we will see which ones have really good
genetics and which ones have developed well and which ones have
developed less well and are less interesting for the life of the breed. Okay, but it’s true Jean-Pierre,
you think it’s good… Well done from the back.
Well done from the back, yes. Oh, thank you. The objectives are to improve the genetic heritage,
avoid excessive inbreeding and rediscover all the qualities of this
breed which had made the region’s reputation. One of the characteristics of Avranchin
was to produce meat that was excellent and renowned in Paris. And that’s what made
the salt marshes famous. It was also that there was this idea
that Avranchin meat was really excellent. Unfortunately,
after the Second World War, agriculture turned to
more productive breeds and abandoned these historic breeds. But thanks to the efforts of Stéphanie
and other breeders, the salt marshes should see the return of
many lambs with completely white bloodlines, so characteristic of Avranchin. Preserving a local breed
already makes a lot of sense, but the approach I
‘m trying to take is to put it back in the salt meadows,
since that’s one of its original environments. I wouldn’t consider raising sheep
if it wasn’t the local breed in its original region. My job would have no meaning
if there was no cohesion between the race, the landscape and the taste,
ultimately, for the consumer on the plate. And taste, at the Lombardie butcher’s shop in Coutainville, is a value that we defend. Ludovic represents the fifth
generation of the family. He sources mainly
local meat and when it comes to lamb, he
obviously swears by salt meadow. We sell salt meadow lamb. This is
mainly because it is a different lamb, which has a
surprising characteristic and a particular taste. It is considered a heritage
and one of the best lambs available. It has pinker flesh,
lighter flesh, more tender as a result,
and a slightly less strong taste than field lamb, for example. Hello Sir.
Hello Sir. Are you doing well ?
Yes, very good, very good. I’m coming to order some leg of lamb from you. Leg of lamb, yes. For how many people?
It would be for eight people. Eight people.
In salt meadow? Yes. So, in terms
of preparation advice. Yes, so I recommend it
plain, without adding garlic. If you want a little bit around the dish
with potatoes, But definitely don’t prick it, because that changes the nature quite a bit. Salt meadow lamb, yes,
it has a very delicate taste. Because there is a nutty aftertaste
that comes from the saltiness of the herbs he eats. Then also,
he is less fat than the others, because he frolics a lot in his marshes. This is what gives it all
its charm and taste. So, it’s true that seasoned with
a little pinch of salt and everything, it’s… It sparkles in the mouth, it’s… There you go, I really recommend it
to everyone. This is excellent. Chop, leg or less
prestigious cuts like the breast, salt meadow lamb is
a tradition that is still very much alive here. Emblem of the famous Easter meal,
lamb is particularly appreciated during festive meals. The salt meadow is a local story. We’ve all been eating them since we were children. On Sundays,
when we went to our grandparents’ house, it was always salt meadow lamb,
often with flageolets that our grandmother prepared. This is really
typical of the sector. Earth that is anchored in us. Anchored in the minds of the Normans,
anchored also in the landscape. Just like the Apple orchards. A picture- postcard image of this region of Coutances,
dear to the heart of Damien, the mason. The quiet of the harvest is
followed by a mechanical hubbub. This morning, Damien is busy at the press. Wash, sort, shred,
hundreds of apples parade before his attentive eyes. After being mashed,
the apples slowly turn from light yellow to dark yellow. This is not an oversight on Damien’s part,
he lets them oxidize on purpose. This allows the
aromatic chains to be created. So, the richness of the juices will be found
under the skin. And conversely, the juice is at the heart of the pulp. And so, these elements will have to diffuse
from the skin to the pulp, where the juice is, so that the juice
can have this aromatic richness. Pressing can then begin. Scents of fresh apples escape
from this large metal cylinder, a modern version of the old wooden press. For several hours, the machine
automatically extracts the juice from the apples. You might think that Damien has
nothing left to do, but all the work of designing cider now awaits him. The harvest period lasts two months. The blend will be the element where we will
bring together all these periods, with juices from the end of the season which will
be clearly sweeter than those from the beginning of the season which will
perhaps reveal more bitterness. And it is there, with the d’ogue,
that we will clearly orient ourselves between a sweet cider which will be
much sweeter and more tangy, and a dry cider like Cotentin, which will
have bitterness, a real character. Once bottled,
the cider will continue to ferment, releasing fine natural
CO₂ bubbles which will remain trapped in the bottle. Damien produces five types of cider:
apple juice and pommeau, but the most precious nectar of his
estate is calvados, the result of distilling cider. What you have to realize in a barrel
like that which makes 400 liters of Calvados is that it corresponds
to 5,000 liters of cider. And to make 5,000 liters of cider,
you need 8 tons of apples. There, on this one, it’s a Calvados of
the year, but there, this one, it’s 11 years old. It’s a Calvados from 2006. You have to imagine that this Calvados
has 5% evaporation every year. This means that to have 400 liters,
at the beginning, we had 800 liters. So there, it’s not 8 tons
inside, but rather 18 or 20 tons of apples
in this barrel of Calvados. These are apples that were harvested
in 2005 and apple trees that were planted in the 80s and 90s. So, when you consume a Calvados
that is 10 years old, you have to imagine that the work is
almost 40 years old. In this world where everything moves very quickly,
Calvados sets its pace and teaches patience. While waiting to be able to offer a taste of this
little piece of regional history, Damien distributes his ciders and
juices to the department’s restaurant. And especially to Charlène,
who has just opened a cider bar far from the traditional image
that one might have. At Les Pipelettes, Charlène
serves local specialties. Its little extra is the cider
on tap from Damien Lemasson. It is served on a plate, so each
plate comes with a different glass of cider depending on the cheese.
Yeah. Excellent. This is going to be fun.
Yeah, definitely. Good morning.
Good morning. What is your favorite cider? Do you prefer
something sweet or something raw? Me, sweet, yes.
All right. Rather sweet?
For me, it would be more like raw. The real Norman cider from the region.
All right. Because suddenly,
I have dry cider on tap. It’s local, it’s made in Cametours,
it’s at Damien Lemaillard’s. So, I can
have you test this if you want. Does that suit you?
Perfect. In terms of customer reaction,
when they come through the door, they are quite surprised. They expect to
just have a cider on tap. They don’t imagine that we can have
different ciders, not just sweet, not just dry, not just semi-dry. And so this is where it gets interesting. So, Banoffie-Faille is for girls.
I was particularly interested in the draught cider. Being a consumer of draft beer, I
thought why not try the Norman change and
try cider on tap. Yeah, it replaces beer and so
it’s true that men and even women like it too. It’s great for lunch. Since we don’t have beer,
we’re in Normandy, we have a cider bar. The idea of ​​doing this
on pressure is good. When I’m faced with a world of
draught cider, I find that it’s the terroir. We really feel like we are in Normandy. All that’s missing is the little coffee. We just
have Alva behind and we’re good. Unfortunately,
no one is a prophet in his own country. Cider here suffers from an outdated image,
too often associated with the everyday, unprocessed drink
that grandparents drank. Contrary to what one might think,
in fact, and unfortunately, it is not the Normans
who are interested in cider, it is really the foreigners. Some will mock cider as a
poor, uninteresting drink, low in alcohol, with no taste. We
should not be interested in those, we should be interested in those who have
understood the richness of cider. We tend to talk about cider in the
singular, when we are going to talk about wines. And for me, we have the same richness
in ciders, even if, in fact, they all have the same
color as in wine. Raising consumer awareness
and introducing them to new possibilities is also one
of Stéphanie’s daily tasks. Since selling lamb meat did
not allow her to generate sufficient income, she diversified and,
with Camille, a haberdasher from Saint-Lô and a few other enthusiasts, revived
a local wool production sector. What attracted us all to
this idea was that we wanted to re-establish a
wool industry in the region. So to rework the image
of the wool and the Mouton-Invranchin breed and to be able to
revalue this wool which was, a very long time ago now,
the second best wool in France. I am from the Mont-Cé Michel region,
near Beauvoir. And so I’m drawn to this
product because it’s really… It’s soft, it’s… I’m glad you find
it soft, because most people find real wool itchy. Ah good ? And we are a handful of breeders
and textile designers. All right.
So Camille, who owns this shop. Yeah. Tried to revive the wool industry
through local breeds. Indeed, it can
save more jobs. Yes, yes, yes,
there is potential to create an economy around this, to
create quality crafts. Our common value
is that we love our region and we really want it to be
better developed. And by talking
about wool, it is obviously a way of talking about the region,
its local riches, and of making it known to people who,
very often, have completely forgotten it and no longer have this sensitivity. Promoting this land of Coutances,
fighting for this terroir, reviving its traditions,
its tastes and its non-relocated values, achievable, this is the common fight
that Stéphanie and Damien are leading. Each in their own world,
one turned towards the land, the other towards the sea, but to go
together in the same direction.

🍇 L’Alsace comme vous ne l’avez jamais dégustée, entre grands crus et fruits de saison ! 🌿

Amoureux de la France et du patrimoine, ses trésors n’auront plus de secrets pour vous 👉 https://bit.ly/4dnI1h1

Au pied du mont Sainte-Odile, ce documentaire vous entraîne à la rencontre d’un terroir alsacien vibrant, où tradition, agriculture biologique et transmission familiale façonnent un art de vivre unique.

🍓 À Dorlisheim, Mathieu cultive ses fruits en permaculture et les transforme en confitures pleines de goût.
🍷 À Mittelbergheim, Albert élabore son Sylvaner grand cru avec une exigence rare, dans la pure tradition familiale.
🥧 À Strasbourg, Janine réinvente la pâtisserie alsacienne sans gluten avec les fruits de Mathieu.
👨‍🌾 Et dans tout le vignoble, de jeunes agriculteurs comme Jérémy ou Yannick reprennent les exploitations familiales dans le respect du sol et du vivant.

✨ Une immersion sensible au cœur d’une Alsace artisanale et savoureuse, entre vergers créatifs, caves centenaires et douceurs inattendues.

📌 Un voyage gourmand entre confitures de fraise, vins de terroir, boulangeries innovantes et traditions agricoles.

#Alsace #Sylvaner #Permaculture #VinsDAlsace #ConfitureMaison #AgricultureBiologique #PatrimoineVivants #DocumentaireFrance #FranceGourmande

Épicerie Fine – Terroirs Gourmands (Saison 7) :
E21 – Fraise et Sylvaner du Piémont des Vosges
E29 – Grenade et Côte du Rhône des Costières
E35 – Pomme à cidre et agneau de pré-salé du Pays de Coutances

© Tout droits réservés – AMP
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