Local produce

Cévennes sweet onions

For nearly two centuries, producers in the southern Cévennes have been able to preserve, develop and enhance the value of sweet onion farming.

Cultivated on terraces  during the summer on granite and schist soils, the Cévennes Sweet Onion develops all its qualities. It is juicy, crunchy, pearly, melting and is characterised by an absence of pungency. This "top-of-the-range" onion can be enjoyed both raw and cooked.

A culinary speciality: Sweet Onion jam. It accompanies cold meats, pasta, foie gras...

The Cévennes Sweet Onion Cooperative brings together producers and organises the marketing and promotion of this product.

oignon1024

Apple Reinette du Vigan

The Reinette du Vigan is a very old Cévennes apple variety. Orchards are planted in valleys or on hillsides, as the trees need a lot of water and rich, light soil. The trees are said to be "de plein vent", i.e. neither aligned nor on a wire, the branches grow freely. Throughout the summer the fruit develops and is harvested in mid-September.

This hardy variety can be eaten raw or cooked but also as fruit juice. It is known that Louis XIV was crazy about it.

Pomme reinette

Pélardon, a typical goats cheese

Pélardon is a typical Cévennes cheese made from raw goat's milk. Its taste varies according to the maturing process: creamy, it has a melting texture and a nutty taste. When dry, its goat's milk taste is more pronounced.

The Pélardon is protected by an Appellation d'Origine Contrôlée, which guarantees a high quality product: natural feeding of the goats mostly outdoors, no frozen milk or curd may be used and the moulding is done with a ladle . The goat's cheese becomes "pélardon" after 11 days of maturing.

A gourmet suggestion: delicious hot with herbs and a drizzle of olive oil, accompanied by a green salad.

Visits to goat farms are occasionally proposed as part of the "Rendez-vous Paysans". The farms open their doors on this day and the farmer will show you his trade. Information at the Tourist Office and on the agenda.

Pélardon

Chestnut

Known as the "breadfruit tree", the chestnut tree has made it possible to feed generations of Cévennes inhabitants and their animals. Disease and lack of maintenance have led to the decline of this tree, which remains the symbol of the Cévennes.

Farmers are once again tending the chestnut groves and, depending on the season, fresh chestnuts can be found for roasting or boiling, jam, chestnuts for the "bajanat" (soup), jars and flour.

Châtaigne

... and some more

Pérail

Soft cheese, made from raw ewe's milk, round and flat. After at least 7 to 8 days of maturing, it takes on a yellow colour on the outside, but remains smooth on the inside.

Its typical taste comes from a healthy and balanced diet. The ewes graze in the open air and give this cheese a fine and delicate taste

Veal

Aubrac cattle produce excellent quality meat thanks to the herds that live outdoors for a large part of the year. Some breeders have the AB (Organic) label.

Lamb

Lamb from the Causse is a tasty and refined meat. It can be cooked in the traditional way, but it is grilled with a mixture of herbs from the Causse that it is the tastiest.

In mid-June, the "transhumance festival" is an opportunity to meet the shepherds and their flocks of ewes, but also to discover and savour the grilled lamb chops.

Honey

Cévennes honey was awarded the IGP label in 2015. It draws its richness from the diversity of the Cévennes flora and from the presence in its natural state of heather, raspberry, dandelion, bramble and white clover trees and, of course, the chestnut tree.

The chestnut tree honey, with its strong taste, goes wonderfully well with ewe's milk yoghurts.

Thyme honey, with a very pronounced taste, replaces the sugar in herbal teas and tea.

The very tasty all-flower honey accompanies breakfast sandwiches.

DISCOVER: Beehive trunks

Mushrooms

In spring and especially in autumn, the forests and meadows become real mushroom nurseries.

Many varieties are present (chanterelles, morels...) but the most famous is the cep, from which famous omelettes are made.

Jams and preserves, vinegars...

The area benefits from a privileged climate which allows us to offer a wide variety of fruit and vegetables, often organic, all year round.

All these fresh products can be preserved for longer in the form of jams, preserves or vinegars.

Produits de terroir

Markets

You will find many local products on the markets.

All year round in Le Vigan on Saturday morning and in Valleraugue on Sunday morning, and in Ganges on Friday morning.

FARMERS' MARKETS

These are small markets of only local producers. 

Every Tuesday morning from mid-May to mid-October, in Le Vigan, Place du Marché.

Every Wednesday morning from June to October, in Bez-et-Esparon.

Every Friday evening in July and August in Campestre and Luc.

Sunday mornings in July and August in Bréau.