SARL Chaix Matériaux Entrepôt

Brasserie Cordœil has been brewing natural organic beers in Thorame-Basse since 2006. The name "Cordœil" comes from the Haut Verdon mountain, which provides the exceptionally high-quality water we use to create our beers. The slow alchemy that transforms barley and hops follows ancestral methods. But with high-tech equipment that provides enhanced craft quality and incredible flexibility. And all with respect for the environment! In addition to beers, you'll now find old-fashioned lemonade, cola, brandy and whisky.

Artisan butchers based in Colmars-les-Alpes, Rémi and Frédéric, sons of retired butcher Philippe Martin, prepare their meats and make their charcuterie every day (35 different products): pâtés, fromage de tête, boudin, cooked ham, hand-cured ham, sausages, rolled brisket... Beef and lamb are personally selected from breeders who respect animal welfare. Meat from mountain pigs, born and raised at an altitude of 1000 m in the Hautes Alpes, is processed according to ancestral recipes. This butcher's and delicatessen, located at the foot of the town's ramparts, is one of the jewels in Colmars-les-Alpes' traditional trade.

Welcome to a culinary universe where simplicity meets passion. Each bite tells a story of proximity and authenticity. Marilyn and Yann carefully craft their recipes in their culinary laboratory: ravioli, fresh pasta, gnocchi, ready-made meals, desserts, macaroons, all using local producers as much as possible. Discover their marvels on the markets with their catering truck.
New preparations are offered every week, to be enjoyed immediately or reheated at home. The sweet note is not forgotten: gingerbread, cookies and macaroons will delight you! On request, they can create buffets, cakes, etc. The possibilities are endless, and the service is personalized.

The Fulconis bakery was founded in 1891. Today, Bruno and Alisson Rambaud perpetuate authentic production methods and a taste for work well done. They offer a range of breads kneaded on site, with 100% French mountain flour from the Trièves plateau (Isère).
You'll also find a range of regional specialties, including tourte de blettes, a choice of jam tarts, and viennoiseries made with 100% Isigny PDO butter.