Savine Lefevre awaits you from December 1st to December 31st at Saint-Quentin Christmas Village! Village animations for children, cottages will allow you to give end of year gifts to your family and friends.

The "boutique des produits du terroir" will be there for all the period.

To learn more : www.laboutiquedesproduitsduterroir.com and to know the opening hours of the village.

When he decided to create his brewery, Philippe GAGNIARD had three driving forces: to make his passion his job, to become a player in the social and solidarity economy and to participate in the sustainable development of the region of Compiègne.

A year and a half later, it is clear that he has won his bets. If you visit him, rue Saint Lazare, you can see it yourself.

Brewed in Compiègne, the beer is packaged in returnable and reusable bottles in wooden crates made by the staff of a local CAT.

Proximity, quality, short circuits, protection of the environment, solidarity jobs, everything is there!

You just have to taste the different beers at the brewery or until December 9 in the Christmas cottage on rue Napoléon. The opportunity to taste the warm "cervoise" (barley bear) of Christmas, with a delicious spicy taste.

Of course, beer is consumed with moderation

Learn more

We are less than a month from Christmas. To prepare for the happy festive season, think of the products that you propose to your guests. Why not snails?

Romain Godefroy raises snails for you all year round. Everything is done at home, from birth to transformation. So do not hesitate! Romain will suggest different preparations that I am sure will seduce you. A Burgundy, of course, but also with garlic cream, in pudding, or garlic spicy for aperitif ...

In Hauts-de-France and with Romain Godefroy in particular, I eat locally ... and you?

Farmer committed to the "Bienvenue à la Ferme" network, Romain will give you the best welcome.

Learn more

In order to prepare the happy festive season, Annie and Bertrand Fagot open the doors of their family farm in Condé en Brie, on December 1st and 2nd.

They produce an excellent foie gras and many other products ....

You can also find the products of the "Canardises des trois vallées" at the Reims Christmas Market

A visit is required at 2 rue du cahot in Condé en Brie (Aisne)

Learn more 

Laid in the Oise and Somme by hens raised in the open air, sorted, calibrated and packaged in Montdidier (80) the extra-fresh Mas d'Auge approved Terroirs Hauts-de-France eggs attract more and more consumers.

Presented in boxes of 6, 12 or 20, these extra-fresh eggs will allow you to make delicious recipes!

Find all the points of sale 

Come and meet Sunday, November 25, Anne-Sophie and Nicolas Haag Wallet on the occasion of an open day at the workshop (Plachy Buyon).

After this visit, the chocolate will have no more secrets for you but above all you will have met passionate and passionate craftsmen!

A good way to prepare the festive season!

Do not forget that you can find Anne-Sophie every day at the 17 boulevard Faidherbe store in Amiens.

These are potatoes selected and packaged by the Bayard company, located in Laucourt, near Roye, which were served with the poultry of Bresse, Sunday, November 11, to 70 heads of state invited to the Élysée.

"You imagine ? Seventy heads of state? The President of the United States, the President of Russia ... "

In the Bayard potato packaging and selection company in Laucourt (east of the Somme), pride is immense. Potatoes from this Santerre factory were served as "Élysée molded apples" for breakfast on November 11th. A recipe executed by the Élysée chef, Guillaume Gomez.
The Bayard family knew only in the day of Sunday that its potatoes accompanied the poultry from Bresse to the Élysée. "It's the chef himself who informed us," says Françoise Bayard, the director general.

This is not the first time that the Santerre tuber is served at the Élysée. Because "in 2015, we became producers and craftsmen of quality. We are sponsored by Eric Briffard, the chef of Georges V, to whom the family business already delivered potatoes.

Source : Courrier Picard

The brewery "Au Coeur du Malt" invites you to participate in its beer festival this Friday, October 19 from 18:30. On the program: Beer, Sauerkraut & festive atmosphere.

Come and share an exceptional moment with family or friends and enjoy a unique atmosphere in the heart of the brewhouse. Savor a traditional Alsatian sauerkraut accompanied by a "Gustave" beer. Reservation required on: https://www.weezevent.com/octoberfest-2019-ok

Launch of the Oktoberfest at 18:30. Service from 19:30 to 21:00. Oktoberfest Menu - 28 € - Children's Menu - 12 €

Ponthoile (Somme), when Anne Poupart had the idea to produce saffron in the Baie de Somme in 2009, many regarded her as an alien. In recent days, the harvest is in full swing and every morning is a real wonder to see all the flowers that hatched during the night. For the saffron harvest, all operations are manual, a real game of patience.

The use of saffron is multiple in cooking. It takes very few filaments to achieve them provided you have a quality saffron and know how to use it properly. Anne is not stingy to share her advice on his website. Similarly, you will find many recipes of Anne or those developed by Chefs of our region as Jackie Masse, The Terrace at Fort Mahon, Pascal Lefebvre, The Auberge de la Marine at Crotoy or Sebastien Porquet, The Table of Saltimbanque ... But nothing replaces a visit on the spot, which is why Anne regularly opens the doors of her saffron. A nice idea of ​​outing and discovery.

To know more

This year's climate was particularly favorable for the production of honeys and in particular the Miel de Tilleul de Picardie (linden honey). It is the emblematic honey of our region. Many professional beekeepers from the Hauts-de-France but also from our region transhipped their hives to let their bees foraging the flowers of the small-leaved limes (Tilia Cordata) which are particularly abundant in our forests, especially in Halatte, Chantilly, Saint -Gobain, Sommoussy.

The Miel de Tilleul de Picardie is certainly the most "typed" at the national level. Its fresh flavor exudes mint aromas so much sought after by amateurs. For years, beekeepers in the region want to highlight this product and conduct a valuation approach in collaboration with the Promotion Committee. 15 beekeepers have deposited, this year, nearly 1200 hives on 25 different browsing locations. Thursday, October 11, was held in Amiens, the tasting and approval committee for the 2018 harvest. It is clear that this is an excellent year. The jury members tasted 19 different samples. 15 honeys were granted the right to wear the Terroirs Hauts-de-France logo.

Find the list of beekeepers whose honeys have been approved

For many years, L'Avocette has been the symbol of co-operation between farmers in Picardie maritime, the two cooperatives that store wheat, the Riquier Mills that produce flour and the artisan bakers who make this baguette of French tradition.

Discover, in pictures, this beautiful adventure

Find the outlets of Avocette

The distillery opens its doors for you to discover its craftsmanship during guided tours of one hour and tastings. Brewing, distillation and aging whiskey will soon have no secret for you. Remember to register!

3 rue Saint Antoine - 80110 Beaucourt en Santerre - Tel: 06 50 13 64 30

Visit from 10:00 to 17:00. Price: € 5 per person. To know more about the event

To know more about the Hautefeuille distillery

Friday, October 12, 2018 from 3:00 to 6:00pm - Maryse FERON - Beauvoir EARL - Place of the Church VILLERS BOCAGE (80260) - Tel: 06 10 05 55 44 - To contact her: maryse.feron@hotmail.fr

Discover the products of Picardy, exchange with local farmers and find the markets' friendliness. You will appreciate the traceability, the proximity and the flavor of the seasonal products on the "Bienvenue à la ferme market - Terroirs Hauts-de-France" of Villers-Bocage. The producers are waiting for you for a demonstration and a tasting of their products by chef Jean-Michel Descloux! o know more about the Villers Bocage market - To know more about the "EARL de Beauvoir"

The "Rendez-vous du Terroir" takes place Place de la gare from 4:30pm.

Like every first Friday of the month, find the local producers who will offer you their best products. In a friendly atmosphere, find Laigneville white and pinked mushrooms, fruits and vegetables, cheeses and eggs, breads and biscuits, snails and many other products.

At "Rendez-vous du Terroir", it's a guaranteed local food! To know more

Come and celebrate the 9th anniversary of the Brewery "Les 3 Loups" this weekend from 11h to 18h30 in Trélou-sur-Marne (Aisne)

Visit of the brewery, discovery of the manufacturing processes and all that makes the particularities of the different beers.

Food truck and DJ Electro Guinguette Saturday evening from 7pm to 1am.

In Hauts-de-France and Trélou-sur-Marne in particular, I eat local ... and you?

Learn more about  the Brasserie des 3 Loups

In Thiescourt (Oise), Sunday October 7th from 9am to 5pm.

Muriel and Dominique Charpentier meet you at "La Miellerie de la Divette" to help you discover their profession of professional beekeeper.

You will be able, if you want it, from 9 am to make a hike of 7 km which will lead you to meet a baker, the Fournil du Bocage, then to a poultry farmer, the poultry of Haut-Bocage.

Many activities are available and you can also have lunch on site. On the menu, only local products!

Other local producers and craftsmen will offer you their products.

A beautiful Sunday in the country in perspective. To learn more about the Miellerie de la Divette.

In partnership with E. LECLERC center of Gonesse.
The store buys the whole beast and make steaks in the front of the cattle. The breeders of the Oise were present in the store on September 20th, 21st and 22nd.

This operation was a great success since the 62 kg of minced meat was sold in just 3 days.

This operation is also an opportunity to highlight the work of animation carried out by the sectors alongside the Chambers of Agriculture.

Congratulations to Christophe Debruyne, the host of ELVEA 60. Read more about ELVEA 60 - The Association of Breeders of Oise

Excerpt from the article in the magazine Living in Somme # 114 of September 2018

Near Crécy-en-Ponthieu, in Froyelles, Marc and Marie-Claire Desjardins produce spelled that they transform on the farm into flours, without additives or preservatives. Breads, cakes, pizza dough and even "béchamel sauce" work well with the "blé des gaulois".

"We want to re-create the beautiful and participate in a chain of good products" says Marc Desjardins, spelled producer in Froyelles, supported by the Departmental Council of the Somme. Under the brand "Au moulin de Marie-Claire", we find flour spelled (bise(kiss) or fine), fine semolina, grains and bran. A blend of old and tasty varieties whose hazelnut flavor lends itself to breads as well as pastries ... "

Read the entire article

Learn more about Marc et Marie-Claire Desjardins

Grégoire Leroux invites you to the open day of his cider house this Sunday, September 23 from 10 am to 19 pm, in the hamlet of Wichery - Route Apremont. He will share his passion for apple trees and especially the transformation of apples into cider, juice, cider vinegar, jellies and cider confit .... other producers will be present at his side to make you discover their specialties: Marie -Pierre Gruzon and Ferdinand Lapersonne and their gentle madness of Thiérache, Fanny and Bertrand Fagot and their foie gras and duck products and many others ....

On the program: Visit the cider house, Gourmet Market, Visit the Chapel of Our Lady of the Mount, Barter Plants (Take your plants, exchange and leave with those of the neighbor). Ancient games for children and older children, presence of Apples Crunchers.

A meal will be served on site by reservation at 06 74 84 82 67

Learn more about the Clos de la Fontaine Hugo

Bernard Nicolai and his team invite you to discover the production of apples and pears for a day "Vergers et Portes ouvertes" on Saturday, September 22 from 10am to 5pm at the Domaine de Moismont in Vron (Somme).

You will discover all the work behind the various varieties of apples and pears. After that, I'm sure you will not say, I want "an apple" but more I want a "pirouette", an "elstar" or a "boskoop"...

Many surprises await you including the tasting of the famous pie "Monette", apple of love, juice, smoothies, animation Head of Apple will be proposed as well as workshops on insects led by François Lasserre.

A day for young and old!

So everyone at Domaine de Moismont on Saturday

To know more

In Hauts-de-France and Vron in particular, I eat local products ... and you?

We often talk to you about the Bayard Family, the goldsmiths of the potato.

Francoise Bayard, Bertrand Bayard, Adele Bayard and Florent Bayard are recognized internationally for the work they do on a daily basis.

Today, it is "Météo à la carte" on France 3 TV which pays tribute to them through this superb report.

You will discover everything from the production to the mashed recipe of Ludovic Colpart, the talented chef at the "Auberge du Pont in Rethondes" (a few kilometers from Compiègne in the Oise)

To know more :

- Maison Bayard 
- To order Bayard potatoes 
- L'auberge du pont de Rethondes - Ludovic Colpart

It is one of the emblematic products of the Aisne: the "Haricot de Soissons". It had almost disappeared but thanks to a handful of farmers, the culture was revived in the 2000s. Discover, during this festival all the secrets of the culture and use of this succulent legume.

Seeding of the Soissons bean occurs when the frosts are no longer to be feared and the earth is warmed. May Day is the reference date for planting the crop. The saying of the gardener said "beans sown at St Didier, beans full basket ...! ". The Soissons bean is a rustic crop that requires little see no phytosanitary treatments. Producers are close to the environment and promote mechanical weeding. Hilling on the row is recommended when the plant reaches 10 to 20 cm high (the first two leaves spread). Water and heat are key elements in the successful development of this legume. Harvesting is done by hand when the pod is dry and the seed is ripe. The pod is gently unhooked from its stem and then stored in a breast and ventilated place. It takes place between October 1st and November 15th depending on weather conditions and areas to harvest.

To know everything about the Haricot de Soissons cooperative - To learn more about the Jardins de Pontarcher

On the occasion of the Gastronomy Festival, the members of the Baie de Somme Zero Carbon Association will meet you at Le Crotoy, Place de la Gare Train Station from 11.30am to 2pm for a local gastronomic event prepared by local Chefs. Local producers will also be present to show you their products.

Salty tasting plate: 10 €. Small sweet plate: 2 €

You will be able to discuss with the Chefs of the specialities of the territory:
- Jackie Masse / Frederic Briet - Hôtel La Terrasse / Restaurant le Homard Gourmand, avid Raoult and Thibaut Porion - Hotel Les Tourelles, Bay of Somme, Johann Lecocq - Bellevue "le Crotoy", Pascal Lefebvre - Auberge de la Marine, Philippe Carré - Carré Gourmand, Pascal Grimbert - Pascal of the Velocipede, Ludovic Dupont - Nature has taste,
- Christophe Gense and Jean Louis Labry - The star of the day, Olivier Gignon - La Table des Corderies, Dominique Dreuillet - Butcher Charcutier Traiteur, Sébastien Crépy - The gardener's table Argoules, Benoit Varlet - Marquenterre Park, Didier Guilbert and students from the Lycée du Marquenterre.

The national network "Bienvenue à la Ferme" launches the "Eat farmer" tour throughout France. Around the van, producers in the region will share a convivial moment with consumers who will discover and taste the products.

See you on September 25 and 26, 2018, from 10am to 18pm, place Gambetta in Amiens.

In Hauts-de-France and in Amiens in particular, I eat local ... and farmer .... and you? You liked this publication, share it with your friends, and you will help to discover the products and producers of our region Thank you! Learn more about the tour

For many years, Sébastien Porquet has proved that cooking with local products is possible, even for a restaurant owner.
If logistics remains a problem that is not always easy to solve, it is still feasible.
After leaving Saint-Valery-sur-Somme (Restaurant Table Corderies), Sebastien Porquet and his family will write a new page of gastronomy. Thanks to the Vimeu Scout who wrote this article in last week's edition and available on Facebook page of Sébastien.

If the place is still confidential, I'm sure we'll be delighted as soon as we discover it. The local producers who used to work with Sebastien Porquet and saw their products sublimate on the plates are already happy, as I, of the creation of this new table! In February, we will discover the places.

Saturday 15 September 2018 from 10 am - Saint-Valery-sur-Somme, Canal bridge
(all animations will take place at the former local "Point P" in  St Valéry 1 rue canal in Boismont)

In the program :

- small transhumance in the Baie de Somme in the morning
- a good meal shared with pre-salted lamb in a good musical atmosphere (on reservation)
- herd dog demonstrations, lamb clippings
- Producers of the Baie de Somme market!

Come and discover the AOP Lamb from the salt marshes of the Baie de Somme and the profession of shepherd. Breeders and producers will be delighted to share with you this 100% Baie de Somme day!

Whatch the video presented by Jean-Pierre Pernaut on August 31 on TF1 during the 13-hour diary.

To celebrate the colors of autumn, the products (apples, saffron, pumpkins, heather, ...) and the activities of the season (planting shrubs, ...) farmers of the network "Bienvenue à la ferme" open you their doors and offer you many animations and festivities on their farms from September 15th to November 30th. Come and meet the farmers for a moment of discovery and exchange!

16 farmers of the network "Bienvenue à la ferme" offer many activities, tastings, sharing moments, festivities on their farm, around the discovery of their activities.

On the program: warm exchanges during shared meals, tastings, markets, amazing discoveries around saffron, planting shrubs,learning to know howto brew beer, all about apples, unusual appointment, visits, picking, workshops to sculpt pumpkins and colocynth ...

Saturday, September 9th from 10 am to 6 pm, Paul Héraud and Rémi Mulet open the doors of their farm.

Farmers "Bienvenue à la Ferme" they will know how to share their passion for their job!

On the program: Presentation of the farm and its breedings (cattle and rabbits), visit of the transformation workshops.

On-site catering with only local products.

Other producers will be present to make you discover and appreciate their products: Clotilde Brown (elderflower syrup), Marie-Pierre Gruson "Folie Douce de Thièrache", Grégoire Leroux "Clos de la fontaine Hugo"

GAEC DE LA VIEILLE GRANGE - Tél. 03 23 60 91 58 - 15 rue du Sourd - 02120 SAINS-RICHAUMONT - Learn more

With its inescapable smell, Maroilles is a flagship product of the Hauts-de-France region.

He is even the most famous of the region.

At the Fountain Orion Farm, Claire Halleux produces this cheese which is part of the gastronomic heritage of the region.

Every morning, she receives the milk from her cows which she transforms into cheese.

Watch the video on Facebook

Brasserie Picardennes, Corbie (Somme) : Bronze Medal: Double Mascot, Bronze Medal: Black Mascot

Clotilde Brown, Housset (Aisne) : Bronze Medal: Fleur sur O

Ferme de la Chapelle Jérôme, Le Nouvion (Aisne) : Silver Medal: Cuvée Chérie 2017, Bronze Medal: Cuvée Harmonie 2017

Scea des 4 Vents, Guiscard (Oise) : Silver Medal: Rollot fermier

Clos de la Fontaine Hugo, Rozoy sur Serre (Aisne) : Gold Medal: Semi-Dry Cider, Silver Medal: Brut Cider

Cidrerie de la Garenne, Saint-Gratien (Somme) : Gold Medal: Semi-Dry Cider, Bronze Medal: Brut Cider

Congratulations to all these producers ! Learn more about the "foire aux fromages"

Gentelles (Somme) a few kilometers east of Amiens towards Roye.
Young Farmers of the Somme are organizing "Plaine en fête" this Sunday from 10:00 to 19:00. The biggest agricultural festival of the department, a day of discovery with animations for young and old.

On the program: Village enfant, Races and competitions: regional tillage finals, combine harvesters race, lawn tractors, auto-foot, Village animals, Village nature .....
A meal with only local products is offered. A Farmer's Market will gather for its 2nd edition 20 local producers (market gardeners, dairy farmers, beekeepers, breeders) selected for their diversification approach

Find, among others Caroline Binant "Mam'zelle Popinette with its dairy products, Béatrice Maire and spreads with fababeans, Anselme Beaudoin and Tommes with hay, cider, his Rollot and Bray Picard, Marc Hossart and his spirulina, the Avocet producers... Read more

Picardie Venaison will welcome you to make you discover its trade and its products.

Specialists in the collection of game for a dozen years, Olivier Dewaele and Marc Agnés have developed many recipes for various products: Wild boar terrine, pheasant terrine with calvados, deer terrine ... but also fresh products.

Thus, when you go to the Restaurant Lake Park Asterix are wild boar from Picardy Venaison that you enjoy.

So, visit Olivier and Marc this weekend

To know more on Picardie Venaison

The picking of apples and pears will begin next week, earlier than usual, in the west of the Somme, near Abbeville.

The harvest is announced early in Vron.

Farmers are therefore looking for seasonal pickers for a period of about two months.

Farmer Bernard Nicolaï, who produces apples and pears for chew, as well as juices and fruit purées with those who are "not beautiful", employs 25 people a year. For the picking season, he will recruit 100 more.

Consult the Courrier Picard article. Learn more on the "Domaine de Moismont".

As the leading producer of potatoes, Hauts-de-France producers distribute their products both in France and abroad. The Bayard House, located in Laucourt in the Somme, cultivates many varieties and is specialized in varieties sometimes ubile. This House is now recognized as "The goldsmiths of the potato". Their products are on the biggest tables. At the end of summer, the harvests begin. Thus for some days, it is the Ratte du Santerre who are torn off.

Adele Bayard: "Ah la la! The Ratte du Santerre and its small calves as much sought, 50% of land in the trailer to harvest! Once sorted, they will be packaged in wooden boxes that will protect them to your table, those of restaurateurs or Michelin-starred Chefs .... "

Pierre Sang (Paris), Johann Lecocq and Pascal Lefebvre (Le Crotoy), Jachy Masse (Fort-Mahon), Guillaume Gomez (Elysee-Paris), Yoann Conte (Veyrier du Lac), Sébastien Porquet (Soon a new address. ...) are among the faithful chefs to sublimate their products for your pleasure. So, you too, invite the Ratte du Santerre to your table!

The proof in image. A huge thank you to Chef Frédéric Anton and thanks to Zone Interdite for his report

To learn more about the Maison Bayard. To order : https://www.pourdebon.com/fr/maison-bayard

This network serving good taste and simple pleasures is celebrating its 30th anniversary. On this occasion, discover a series of recipes to test around a seasonal product to find in the network of farmers members.

Download recipe # 1 "Rainbow Tomato Tartare with Basil Bread"

Download recipe # 2  "The red fruit soup with farmhouse yogurts"

Download resipe # 3  "Asparagus with mimosa"

Discover the presentation in picture

Discover the farmers of Hauts-de-France

Located in the heart of the Marne Valley (South of the Aisne), the brasserie "Les 3 Loups" is located on the hamlet of Courcelles, Trélou-sur-Marne.

The brewer Sylvain Henriet, craftsman in the soul, after having traveled through France and Belgium in order to quench his thirst for knowledge, returned "to the country" to brew his beers, fruit of his journey and his love for the drink.

The brewery produces beers of Belgian inspiration, light, subtly spiced and finely hopped, but over the course of his meetings and travels, Sylvain initiated new recipes and experiences while applying the same know-how and the same requirement.
White, Blonde, Amber, Triple, IPA, Extra-Stout .... there's something for everyone!

The brewery and its cellar are open every Saturday for tasting and sales from 3pm to 6:30 pm.
Visit and tasting commented every Saturday from 14:30 to 15h. Only on appointment at 06 78 87 66 78
Events are regularly organized at the brewery.

A few beers from the Brasserie des 3 loups will be offered on the Terroirs Hauts-de-France / Regional Council stand at the Cheese Fair in La Capelle on September 1st, 2nd and 3rd.

Find all the points of sale

Are you a beneficiary of RSA and looking for a job?

Wine growers need labor for the harvest!

The Department is putting in place an exceptional system which allows to work without loss of the RSA benefits.

Contact "Pôle emploi" now !

For many years, the collectors of the Baie de Somme have organized themselves to preserve their craft.
After having obtained a diploma, the State granted them a concession in Baie de Somme on which they practice their activity. In order to favor the natural growth of the salicornias, they fight against the spartine (which retains the sand and smothers the salicornias) while carrying out harrowing work on the moliers.
Thanks to their valor, their mobilization and their determination, they have given letters of nobility to the Salicornes of the Baie de Somme and other marine plants.
Professional buyers are not mistaken, they say that those of the Bay of Somme are the best in the world ... without chauvinism since the biggest buyer is Dutch!

So, when you buy salicornia growers look closely at the provenance and prefer the Salicorne Bay Somme and processed products highlighting the origin Baie de Somme!

If you see the Terroirs de Picardie / Terroirs Hauts-de-France logo, you are certain that the salicornia winters come from us!

MThanks to the Courrier-Picard newspaper for this article  and to Reinette for his commitment!

Remember that we, producers and consumers are all actors in our food!

A must-attend event for the start of the agricultural season in the Aisne region, the Capelle fair brings together a large number of producers from our region and winemakers from many French regions.

Come and visit us in the Michel Flandre Halle on the stand of the Regional Council. We will show you many products and in particular Fleur sur O, the elder syrup made by Clotilde Brown-Allavoine in Houssaye in Aisne.

In the Espace du Terroir, Marie-Pierre Gruson-Ferdinand Lapersonne will be waiting for you to taste the "Folies douce" from Thiérache, Paul Heraud, his rabbit-based products and Grégoire Leroux his ciders, apple juice, jellies and vinegar .. ..

So, everyone at La Capelle! To learn more about the La Capelle fair

And about the present producers: Fleur sur O, Folie douce de Thiérache, Gaec de la Vieille Grange, Clos de la Fontaine Hugo

You have been numerous for years to appreciate the avocette (nature or seeds), you always asked us where to buy it ... well now it's simple, just check the map to find your nearest baker.

Farmers, grain storage organizations, millers and bakers have joined forces to set up a sector in which everyone puts their work at the service of a collective goal: to offer consumers a "baguette" of local French tradition.

The Moulin Riquier, located in Cahon-Gouy near Abbeville in the Somme, the last mill in activity in the department, crushes the wheat grown in Picardy maritime and delivers it to the bakers engaged in this sector.

In Hauts-de-France and in Picardie Maritime in particular, I eat locally ... and you?

The « Biscuits Mademoiselle » is Sandra and Mathieu’s crazy adventure. They are two passionate (and greedy!), craftsmen’ grandson and granddaughter. They grew up with the taste of authentic products and well done job. In 2014, they take up the challenging of creating an artisanal bakery where would be made, more than biscuits ... emotions! Where each shortbread would be carefully hand-made in a high-fashion spirit. The challenge was taken up in 2015 the shortbread ready to be crunched was born. A varied collection of 9 cookies with real personality, subtle and delicate flavors.

The  « Biscuits Mademoiselle » is a unique artisanal bakery with authentic flavors from local products located in Saint-Quentin in the Aisne.

Sandra and Mathieu have chosen to find quality local partners to provide them with the main raw materials. They buy the flour at Moulins Hoche in Rozet Saint Albin in the Aisne, eggs at Tronquoy Farm in Lesdins a few kilometers from Saint-Quentin and butter at Maison Lebeau, a small company located in the heart of the Avesnois at Louvignies-Quesnoy in the North.

Cookies with evocative names: "My Beloved", "My Good Lover", "The Cavalier", "the Romantic" and "the Brussels" have just been approved by Terroirs Hauts-de-France "Artisanal"

In Hauts-de-France and Saint-Quentin in particular, I eat locally ... and you?

To know more 

Contact :

Les biscuits Mademoiselle 
3 Place Gaspard de Coligny 02100 St Quentin 
03 23 65 02 67
Open from Tuesday to Saturday 10 am - 6.30 pm

Of course! that's what Beatrice Maire has managed to do to offer us succulent spreads.
Located in Beuvraignes, a few kilometers from Roye, in the Somme, she has developed an innovative product (she has filed the patent) which is the first spread without any added fat. With this product, Béatrice Maire was also laureate last June, of Prot'eat contest which aimed to develop the consumption of protein crops in France.

Yesterday,the members of the Terroirs Hauts-de-France accreditation committee were seduced by the faba bean cream but also by the Tartimouss range.

In all preparations, the main ingredient is faba bean to which Beatrice adds sugar, chocolate (black or milk) and then hazelnuts or cognac, candied oranges, rose water, ginger ... .

From now on, Béatrice Maire's products will proudly display the Terroirs Hauts-de-France "Artisanal" logo.

When you have tasted Tartimouss, no doubt you will adopt it! Moreover, this delicious spread is full of nutritional qualities. It represents only 310 calories per 100 grams, compared to 550 calories for conventional spreads.

To know more

To discover all the secrets of this spread, here is the the link of a report produced by France 3 Hauts-de-France:

In Hauts-de-France and Beuvraignes in particular, I eat locally ... and you?

Settled in Grémévillers in the Oise, Anselme and Etienne Beaudoin have for many years produced Rollot, Tommes with hay and cider and Brays Picards from the milk of cows of their herd.

In order to offer new taste pleasures, Anselme worked on the production of a "blue type" cheese. Well, it's a success. The "Crévecoeur" combines the power of blue marbled with the sweetness of a cheese made with milk of cow. On a plate, in a salad or even better in an omelette, I'm sure that the "Crévecoeur" will quickly conceal you. This cheese won a silver medal at the last local produce competition in La Capelle, a sign!

Another cheese was presented during the approval committee: "The Smoked Cloitre" and a specialty "La Choquoise" a rollot cream particularly useful for culinary preparations or roasted sandwiches.

Products to discover without delay!

Enrolled in the approach Welcome to the farm, Anselme and Etienne Beaudoin regularly open the doors of their farm.

In Hauts-de-France and Pays de Bray especially, I eat locally ... and you?

To know more

Many of you will visit the Picardy coast during these next weeks. It will be an opportunity to see the "fishermen on foot" carry out their harvesting work daily.

Equipped with a knife or a small sickle arranged especially, they harvest this fantastic marine plant that can be tasted raw in salad or cooked with beans and in many other forms ...

Salicornes, sea asters, sea soda and obione are the best known of these marine plants to be tasted. Many chefs propose them in their card, do not miss to taste them!

Of course, many fishermen make direct sales in front of their house, so do not be surprised if you see small signs saying Passe-Pierre ou Oreilles de cochons ... they are the local names of the samphire and asters and the most commonly tasted. Enjoy the season to taste these wild marine plants and all the micro-nutrients they contain!

You want to know more about the Bay of Somme, the women and men who live there, their products... then get the beautiful book "Bay of Somme feeding land" written by Sabine and Bernard Godard. You can find it in all good bookshop and from the publisher: https://engelaere-editions.com/blog/

The "Porc d'Antan" pork meat, raised on straw, fed with farm cereals and flaxseed, awaits you at pork butchers in our region.

Since almost fifteen years, breeders decided to raise pigs in a different way to provide you a high quality meat. Butchers and pork butchers made no mistake and there are many to offer you meat but also charcuterie prepared from this meat.

With the next beautiful summer evenings, think of "Porc D'Antan" pork meat. For example, the Maison Daniel Heripre in Amiens has been producing charcuterie for years with only Porc d'Antan pork meat. Thank you to him for the great photos he allows us to use.

Consult the Butchers & pork butchers map in your region

Visit them, you will see and be conquered! Like this post, share it with your friends ...

Located at 10, Boulevard de la République, open from Monday to Saturday from 9:00 to 7:00 pm (03 22 28 34 08) this place created by Julie Depoilly and Guillaume Delgove wants to be the shortest way between producers and consumers. Fruits, vegetables, meat, sausages, herbal teas ... The managers of Locavrac have chosen to bet on local places to fill their stalls. The store also offers natural cosmetics and cleaning products.

Open since the beginning of the year, the store has quickly conquered the consumers concerned about their food and defenders of local productions. The store also offers a range of bulk products: rice, pasta, dried fruit or cereals sold without packaging: everyone can come with their own container.

So, no doubt, a visit is required and as an advertisement said it a few years ago Locavrac: to try it is to adopt it!

In Hauts-de-France and Abbeville, in particular, I eat local products .... and you?

Learn more 

During summer, the "Bienvenue à la Ferme" farms open their doors on Thursdays.

Summer is coming, it feels like holidays or small breaks in the sun. On summer Thursdays, the "Bienvenue à la Ferme" farmers network offer tours, animations and tastings in their farms. Enjoy summer Thursdays to come to the countryside and find the link with the farm. In July and August, 16 "Bienvenue à la Ferme" farmers open their doors for a summer activity.

In the program :

- we feed together the animals of the farm, we discover the secrets of the Champagne vine, we taste good farm products.

- we follow the work of the farm, we get lost in a labyrinth maize, we go hiking, we learn the secrets of different wools.

- we learn about the manufacture of products, we do our shopping market in the farm.

For more information - Download the "Summer Thursdays" flyer

Every Thursday morning in July and August, find many local producers at the "Farmer's Market"
Every week, a basket filled with regional products to win!

So try your luck!

Farmers market in short circuit in the morning, and craft market in the afternoon.

In Hauts-de-France and Fort-Mahon, in particular, I eat locally ... and you?

To know more

The Rollot, Tomme and Petit noyonnais of the brothers' Defossé have more and more followers. Four employees are now able to meet the growing demands.
At the Moulin farm, holidays do not exist. The Defossé cheese dairy  supplies not only communities, central kitchens and restaurants, but its products have also invaded supermarkets and hypermarkets. If it reigns on Picardy and even provides large communities in the Paris region, it is also possible to enjoy the direct sale on the farm. The recipe has even grown: "The cheese dairy building was enlarged at the beginning of the year to separate the different work and storage areas," says Marie, an employee. This cheese dairy allows to transform part of the milk produced on the farm, about 300 000 liters per year. The production has diversified since several years: butter, cream, cottage cheese, yogurt, but also cheese.
The Petit Noyonnais, the rollot and the tomme with fenugreek - a seed perfuming tomme with a small taste of nuts - have more and more regulars.
This Guiscard farm has existed since eight generations. François and Thomas Défossé took over the exploitation following their parents in 2008. François then decided to add a cheese dairy after his studies in the Jura. In addition to the two brothers, four people are employed at the cheese dairy and one at the farm. The breeding has nearly 80 dairy cows and 80 heifers, Montbéliardes in majority, having replaced the Holsteins over the years. They benefit from thirty hectares of pastures around the farm. The family farm also has 30 hectares for livestock feed and 80 hectares of sales culture.

"The color of the crust is natural"

It is in this context that were born the only cheese from Noyon. As soon as milk is received, the manufacturing starts in the morning, following different steps depending on the product. For cottage cheese and Petit Noyonnais, the curd must rest for 24 hours. For rollot and tomme, the production starts after two hours.
The maturation in cellar begins. For the Petit Noyonnais, created in 2012,  it lasts about ten days, with a passage of eight minutes in a brine bath. For tommes, ripening lasts for at least two months. They are rubbed with salt water twice a week. As for the rollot, if the ripening is shorter (four weeks), it undergoes the same technique of salting. Marie says: "The color of the crust is natural."
Yoghurt production requires about 500 liters of milk each morning. For their preparation, a new machine was bought. It allows to manufacture and package more than 2,000 pots per hour. The milk is heated for ten minutes and then cooled before the addition of a ferment. After a quarter of an hour, the potting takes place, then the oven drying at 45 ° C during four or five hours, it is an important step since it allows gelation. Yogurts are offered either plain or with fruits.
The two brothers and associates don't want to change the formula: "It has always been our desire to manage everything by ourselves".

Learn more 

Source : the "Courrier Picard" newspaper

The heat will become more intense. we will have to refresh.
Clotilde Brown Allavoine has gathered for you elderflowers to allow you to prepare succulent drinks.

Added with still or sparkling water, or even white wine or champagne, the "Fleur sur O" syrup will brighten your summer.

You can get it directly at the farm in Housoye in the Aisne and in the Terroirs Relais Hauts-de-France

To know more

To find the nearest Relay in your area

In the house Gratiot-Delugny everything is done from A to Z .... from the cultivation of the vine to the development of various cuvées of Champagne. Next weekend, the doors of this champagne house will be open to you. Thus, you will be able to discern everything about the champage but also the ratafia. An opportunity not to be missed ! Schedules on the website. Of course, the best drinks are consumed in moderation.

To know more : Champagne Gratiot-delugny 26 rue de la Marne 02310 Crouttes sur Marne - 03 23 82 15 36 - contact@gratiotdelugny.fr - www.gratiotdelugny.fr

There are birthdays not to be missed under any circumstances. Marie Pierre Gruson and Ferdinand Lapersonne invite you to come and celebrate the 30th anniversary of "Folie douce de Thiérache"

They offer you a festive and gourmet weekend: discovery of "Folie Douce" aperitifs, visits, tastings, games, country meals, farmers' market ... But also the shearing of the ewes, baptism "pony", the alpacas, the Arabian horses and many other surprises

"Sweet madness Thiérache" through various cuvées offer you "fruit wines" typical of this region. These are assemblages of various red fruits (blackcurrant, strawberries, currants, gooseberries ...) then worked as wines. Appetizers to discover absolutely, they will remind you those prepared by our grandparents.

Marie Pierre will explain all the manufacturing and I am sure you will come out delighted this day!

Then everyone at NOUVION EN THIERACHE (Aisne), June 23 and 24 from 11 am to 7 pm.

Possibility of lunch on the spot. Attention The Sweet Madness of Thiérache is tasted in moderation

To know more

Contact : 
Marie Pierre Gruson et Ferdinand Lapersonne
1 rue de la fontaine des pauvres  - Le nouvion en Thiérache
Tél : 03 23 97 09 99

Marie-Claire and Marc Desjardins produce on their farm spelled, the cereal of the Gauls.
Poor in gluten, this cereal with many property which you will be able to discover Monday, June 18 from 14 to 18 h.

Marie-Claire and Marc open the doors of their farm and the mill ... a visit not to be missed!

Spelled crepes and spelled beer can be enjoyed ... (in moderation)

Meet at 1bis rue Madame Froyelles in the Somme

To know more 

Thirty bakeries of the Somme offer the avocette, baguette issued from maritime Picardie wheat.
A homemade baguette made from wheat produced, stored and crushed in Picardie maritime, in the only mill of the Somme, sold in Picardy maritime and in neighboring cantons: that's the avocet. On Wednesday, June 6th, the 14th general meeting of the association of the same name was held at the mill in question, the Riquier establishments, in Cahon, near Abbeville.
The adventure began in 2004, when farmers, bakers, millers and co-ops (Calypso and Noriap) joined forces in this adventure "from seed to plate", as summarized by Patricia Poupart, Regional Councilor. . In 2017, thirty bakeries offered avocet. "Since 2016, avocet is made from two varieties of wheat, Camp-Rémy and Apache," said Christian Lesenne, consulting engineer at the Chamber of Agriculture of the Somme, made available by the latter in as host of the association chaired by Hervé Denamps, farmer.

A baguette from sustainable agriculture 

"It was after the catastrophic harvest of 2016: there was not enough wheat Camp-Rémy, the traditional variety of avocet. The contribution of this new variety, which did not change anything to taste, makes the bakers present, and a better harvest last summer made more chopsticks: in 2017, 334,000 avocets were produced, which means that represents 25,000 baguettes per hectare of wheat grown, 905 quintals of wheat and 696 quintals of flour. In 2016, the "rotten" year, avocet production had mobilized only 604 quintals of wheat and 465 quintals of flour. As for the selling price, each baker is free to fix it. At the other end of the chain, the tonne of wheat cost, in 2017, 168 euros for Apache and 188 euros for Camp-Rémy, and the quintal (100 kg) of flour, 73 euros.
"This year, we will continue with both varieties," said Christian Lesenne, to smooth the consequences of possible bad harvests. The means to develop avocet are limited, for two main reasons: the competition of millers (30 share the bakery market of the Somme), the decrease in the number of bakeries in the department (currently, 200). To this is added a relatively small means of communication for the association. President Hervé Denamps reminded that bakers members had to make a simple effort: "It is not normal to see some sell the avocet in the bag of another brand. It's counterproductive, while 500 packets are delivered with every quintal of flour. " And it's a shame, because the baker has produced a baguette from sustainable agriculture, synonymous with a certain quality, fermented for more than twelve hours without adding activators, without fully promoting it.

Courrier picard source

Drinking water from birches has become trendy. Galiane de Poncins, which created three years ago EauBouLeau reaping the fruits of this success and intends to expand its production in 2018.

Three years already, that the birch sap flows in Méricourt-en-Vimeu, near Poix-de-Picardie. Initially, the company set up by Galiane de Poncins was simply trying to use the birches that were not used by his father's logging operations. The idea was to create an organic beverage, with phytotherapeutic virtues, from the sap of this tree that does not fit the criteria of firewood.

In 2018 other forest sites concerned
And since its creation in 2015, EauBouLeau has grown well. So much so that 2018 will mark a turning point for sap harvesting and production. There will be something new, according to the 28-year-old producer. "Since the very first harvest in March 2015, we only use birch sap from our site in Méricourt-en-Vimeu. 2018 will be an important year for us. The biggest novelty we will put in place is to use other forest sites than ours, "she says.

Galiane de Poncins has approached forest owners in the region and France with the idea of ??reaching 50,000 liters of sap harvested for its birch water. Thus, sites based in particular in the Marne will participate in the development of the final product. "Birch is a resource completely untapped by the majority of French owners. They use every possible plan to manage their farm but birches are often left out. EauBouLeau will change DNA and participate in the regeneration of the French forest. She said.
The last innovation of the year 2018 desired by the sylviculturist will concern small bottles of flavored birch water. "I want to launch infusions of birch water herbal to get out of the health and cure aspect. So that people also buy the product for the pleasure of drinking birch water."

Packaging closer to customers
Change, there will also be at the logistical level. Completed live deliveries for Galiane de Poncins. Since the end of 2017, she has decided to delegate the delivery of her bottles of sap. She is now using two distributors and looking for a third who delivers organic. The packaging of its bottles has also changed over time. It is now made with less cardboard and is more in line with the desire of end customers who advocate organic and respect for the environment.
A lawyer specializing in labor law training and mom since March 2017, Galiane de Poncins is now fully dedicated to his company. Thanks to it, the sap is not about to stop flowing in the Bresle Valley.

EauBouLeau is progressing 
Sap crops have experienced an impressive progressive evolution in 3 years of existence. Since 2015, date of creation of the detox drink, they have been muiltipliées by 4.6 liters.
3000 liters in 2015,
7,000 liters in 2016,
14,000 liters in 2017.
The goal is to reach 50,000 liters of sap for the 2018 harvest.
An app on Android
Very soon, an Android application, of the same name as the product, will go in this direction and will draw the birches. Using a flashcode, it will be possible to locate the birch of the vintage. A dream for Galiane de Poncins who is eager to "drink a bottle of EauBouLeau and know which tree the sap comes from and what is the day of the harvest." 

Courrier picard source

Denis Boulanger, owner of the eel smoker, reveals some secrets of the factory.

Perhaps you have already had the chance, the happiness, to go taste the kitchen of Christian Le Squer, great chef of the restaurant "Le V", at the Georges V palace in Paris, classified 3 stars in the Michelin Guide, five toques with Gault and Millau.
Perhaps you had the chance, the happiness, to taste the kitchen of Éric Frechon (born in Corbie), great chef of the restaurant "Epicure", at the palace Le Bristol in Paris, classified 3 stars in the Guide Michelin and four toques with Gault and Millau.
The relationship between these two great leaders? They are clients of the Saint-Christ-Briost smokehouse, specializing in eels and smoked trout.
At the controls, Denis Boulanger. "I am from a family of fishmongers in Haute-Somme, I have been a fisherman since 1980 and eel smoker since 1989".

Soon 30 years of work and experience that make him a specialist in fish smoking. "Here I smoke about two-thirds of eels and one-third of trout, which is done in three stages: evisceration and preparation, smoking and packaging."

A rare product that has become very popular 

First step, the eels arrive alive from the Loire or the Netherlands. "Since 2006 and PCB pollution, we are not allowed to market eels raised in the Haute-Somme. But we are hopeful that this ban will be lifted by the end of the year, "says Denis Boulanger, who kills fish, removes viscera and emptiness, before salting them.
They are then skewered and installed vertically in a smokehouse, over a fire. There, begins the second stage.
"It takes a soft wood, to have a bright fire and good coals, then covered with beech sawdust, which gives a finer taste and a specific color".
The operation lasts 5 hours, including 3 hours on soot, at a temperature ranging between 80 and 90ºC.

Soon 30 years of work and experience that make him a specialist in fish smoking. "Here I smoke about two-thirds of eels and one-third of trout, which is done in three stages: evisceration and preparation, smoking and packaging."

A rare product that has become very popular
First step, the eels arrive alive from the Loire or the Netherlands. "Since 2006 and PCB pollution, we are not allowed to market eels raised in the Haute-Somme. But we are hopeful that this ban will be lifted by the end of the year, "says Denis Boulanger, who kills fish, removes viscera and emptiness, before salting them.
They are then skewered and installed vertically in a smokehouse, over a fire. There, begins the second stage.
"It takes a soft wood, to have a bright fire and good coals, then covered with beech sawdust, which gives a finer taste and a specific color".
The operation lasts 5 hours, including 3 hours on soot, at a temperature ranging between 80 and 90ºC.

Once smoking is complete, they are packaged for sale to the customer. "I can prepare them, or not, it's on demand. Once out of the refrigerator, just remove the skin, which leaves all alone and reveals the flesh.
A delicious meat that makes the happiness of great cooks who do not hesitate to marry the product with, for example, foie gras. "Before, the eel was the dish of the poor, we ate often with potatoes. Today, with the scarcity of the product, it is sought after, highly sought after and prices have increased. It becomes a product used by the greatest chefs.
Like the smoked eel of the Somme, bread burnt and reduction of grape juice or the eel sautéed meunière with the muslin cress Éric Frechon.

The eel on the menu of Georges V in Paris 

On the menu of the restaurant "Le V" in Paris, you can read "Anguille smoke of the Somme, bread burnt and reduction of grape juice", dish created by Christian Le Squer, rated 3 stars in the Michelin Guide and 5 toques Gault and Millau. The maximum.

"I always kept in mouth the taste of a Bordeaux lamprey that was done when I worked at Jacques le Divillec (another great chef). One day, I wanted to work on eels. I had a kitchen clerk, who lived in the Somme, who told me he knew a small producer of smoked eels. I came to taste them and I thought. How can we recapture memories of this dish on the lamprey with an eel? When you put on a reduction Chinon, it comes to calm slightly the taste of the smell of eel. It allows to have a composition between the bread, the eel and the wine lees which is coherent. I added a small potato stuffed with a horseradish cream. All this gives a powerful structure.

Courrier Picard source

Discover the latest issue of the Hauts-de-France promotional committees magazine with files, reports, recipes ... to highlight the products of our region. In this issue, prepared to present local products and our brands - Terroirs Hauts-de-France and Bienvenue à la Ferme - you will find:
- Dossiers: All in salt, the medals collected at the general agricultural competition 2018.
- Product presentations: Marine plants in the Somme Bay (Somme), sweet herring smoked in the old (North), whiskey Hautefeuille distillery (Somme), JeanJean dairy (North).
- Reports: The seasonal delicacies of the Ferme du Chassy (Oise).
- A nutrition component: The fish, star of the Mediterranean diet.
- Recipes: Aster soup, budha bowl, strawberry soup

If you wish to receive this number and the following ones free of charge, please send an email to Anne Halgand - Picardy Products Promotion Committee.

Download the Parlons Saisons #13.

Fanny and Bertrand Fagot have been raising ducks for years to offer you delicious products. Magrets, confit, foie gras and many other specialties. Take advantage of these two days to discover everything about raising ducks and farm processing.

Saturday and Sunday you will also find many other producers and artisans in the region.

SUNDAY 3 JUNE - at 12.30 lunch (reservation required)
On the menu: Aperitif offered, Foie gras and other "duck", duck leg and garnish, brie on its bed of salad, homemade dessert, coffee. MUSIC with BOTTLE FUND (French song)

* ADULT 28 € // CHILD 14 € *
We still have some places, remember to book ..!
(* Drinks not included, available on the stands of producers).

For more information and to book: Canardises des trois vallées - 2, Rue du cahot - 02330 Condé en Brie - 03.23.82.74.96 - contact@canardises.fr

One out of ten bottles of champagne is produced in the Aisne
Saturday, May 26 from 2 to 6 pm and Sunday, May 27 from 10 am to 6 pm - Open Days at the Leguillette Romelot Champagne House.
Sunday from 12 pm large country meal (reservation recommended).

Discovery of the vines, introduction to tasting
15 route de Villiers - The Mont Dorin in Charly sur Marne - Phone: 03 23 82 03 79
for more information :  www.champagne-leguillette-romelot.com

Champagne is consumed in moderation.

The 8th edition of the FOODCREATIV contest is launched! Organized by the Promotion Committee and the Certia Interface, in partnership with Agroé and Agro-Sphères, this competition is a unique showcase of regional dynamism and support to regional agro-food companies eager to innovate. FOODCREATIV is the opportunity to:
- take advantage of partnerships with distributors,
- to gain notoriety,
- enjoy visibility on the sial

Who can apply? Companies and producers from Hauts-de-France who have developed a new food product or related service, launched after October 2016. Registration on foodcreativ.fr  before April 20, 2018.
A jury of experts will meet in June and will determine four winners. A sustainable innovation prize, initiated by Agroé, will be selected by a sustainable development jury. In September, a prize-giving day will be organized in the presence of professionals, institutions and the press.
More information on www.foodcreativ.fr

Every year, every week-end from April to June, the farmers of the "Bienvenue à la ferme" network offer many activities and festivities on their farms. 
Thus, with the blossoming of the first buds, you will be able to celebrate the arrival of the beautiful days in the Spring "Bienvenue à le ferme" and its open days.

Come and meet the farmers during an educational and festive moment!

From April 7th to July 9th, 43 farmers of the "Bienvenue à la ferme" network offer many activities, tastings, sharing moments, festivities on their farm, around the discovery of their activities.

In the program :

- Warm exchanges during shared meals, tastings, cooking workshops
- amazing discoveries around snails, bees, myocastors, goats, angora rabbits, saffron, hops, ....
- unusual appointments, visits, pickings, workshops for children and shows ...

A warm event throughout the spring,
... discoveries for the curious, ...
... activities for the most motivated, ...
... tastings for the most greedy.

Find all the information on:

www.bienvenue-a-la-ferme.com/hautsdefrance

In Hauts-de-France, the farms "Bienvenue à la ferme" celebrate Spring

Looking for a good address for:

- Discover products,

- Visit a farm,

- Find a leisure activity or accommodation ...

The regional map "Bienvenue à la ferme Hauts-de-France", offers you all this at a glance.

Contact:  Anne Halgand - Regional Chamber of Agriculture Hauts-de-France

Poultry, rabbits, porks, cattle, lambs… The Hauts-de-France  have many animal breeds, bred by enthusiastic producers.

If you choose to consume meat from the Hauts-de-France, you act for our environment and our landscapes, you promote quality and healthy products at the right price. And you are sure to find the real taste of meat.

We have definitely all a reason to like meat from the Hauts-de-France !

To know more

Our area will be present in Hall 3 Alley B at the end of the building near Hall 7

In addition to the attractiveness pole of the territory, the restaurant and the store of Saveurs en Or and Terroirs Hauts de France brands, the various agricultural sectors of the region will be highlighted through numerous activities:

- the fisheries and aquaculture products sector,

- the meat sector,

- the sweet products - biscuits sector

- and finally the drinks sector.

We will show you little by little the animations as and when the implementation of the precise calendar of these. Learn more.

Discover the new issue of the magazine from the Hauts-de-France promotion committee with topics, reports, recipes...to highlight the products from our regions.

In this issue concocted to present the local products and our brands - Terroirs Hauts-de-France and Bienvenue à la ferme – you will find :

- A topic : The best of the farm  on hand,

- Presentations of products : mohair (Nord), Chocolate Charlotte (Nord), yoghurts « Mam’zelle Popinette » (Somme) , ice-creams from la Barbi’quette (Oise),

- Reports : « The Canardises from the 3 Vallées (Aisne), the self-service on a tray (Nord), the bean from Soissons, the bet of the mushroom, the sea buckthorn (Somme)

- A part about nutrition : the yoghurt, by Pasteur Institute

- Recipes and a seasons-calendar

If you want to receive freely this issue and the next ones, thanks to send a mail to Anne Halgand, Committee of Promotion of products from Picardie. Download the magazine Parlons Saisons #12