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Artisan butchers and pork-butchers who have had their shop in Colmars les Alpes at the foot of the ramparts for nearly thirty years, Philippe Martinand his sons Rémi and Frédéric prepare their meat and their home-made cured meats. We prefer local circuits and sourcing. Our traditional recipes use mountain pigs, born and bred at an altitude of 1000 metres in the Hautes Alpes. The cattle and the lambs are born and bred on traditional breeders' farms in the Alpes de Haute Provence.
Brasserie Cordœil has been brewing natural organic beers for 13 years in Thorame-Basse. The name "Cordœil" comes from the Haut Verdon mountain whose water of exceptional quality is used to make our beers. The slow alchemy which transforms barley and hops follows age-old methods but with high tech equipment which gives improved artisanal quality and unbelievable suppleness. And this is all done with respect for the environment!
La P’tite rustique is a bakers and pastry shop set up in the middle of the valley of the Haut Verdon. The team and their master-craftsman offer Provencal specialities (fougasse with garlic and anchovies, Provencal croquant or cacho-dènt) as well as a wide choice of "travelling" pastries and breads which are ideal for excursions in the mountains of the Val d’Allos. The quality of our products is the fruit of a technique known as "slow" fermentation associated with our close partnerships with the mountain mills which select and cultivate mountain wheat and supply pure rye flour from the Hautes Alpes. Our fruit pastries are made according to the seasons and local supplies.
