Our producers from Occitanie
Occitanie Gourmet brings together nine artisan food producers from Occitanie, spread across seven départements of southern France: from the Gers to Lozère, and from the Aude Pyrenees to the countryside around Nîmes. Chocolate makers, biscuit bakers, a jam maker, canneries, a black garlic farm and a family juice house: each keeps its own craft and terroir, and all share the same commitment to craftsmanship, quality, flavour and authenticity. Their specialities span six product categories, from biscuits and chocolate to canned fish.
For fine food retailers, organic shops, restaurants, distributors and importers, these regional French food products can be sourced together: one contact, one order form, one invoice and more than 300 products. Below, each producer is introduced with its region and range; its own page tells you more.
BELLO & ANGELI
Founded in Toulouse by two cousins, Sébastien and David, this family chocolate maker creates chocolate boxes, chocolate treats and fine bars. The cocoa comes from Côte d’Ivoire, Jamaica, Vietnam and Ecuador, while exotic fruits such as acerola, soursop and calamansi are chosen for their flavour. Their ‘Sakura’ chocolate pairs cherry blossom with an intense dark chocolate. Chemical additives and superfluous ingredients have no place in their recipes.
L'étuverie
Two long-time friends, Nicolas and Fabien, turn white Lomagne garlic grown on the family farm in the Gers into black garlic. The bulbs spend 15 to 21 days in a warming chamber at a precise temperature and humidity, until the cloves turn tender and deep black. The 100% organic range runs from whole bulbs and cloves to paste, honey, hummus, aperitif biscuits, beer, infusions and sea salt. Packaging is plastic-free and labels are made from recycled sugarcane fibre.
Biscuiterie Artisanale de Sommières
Founded in 2016 by François, between Nîmes and Montpellier, this bakery makes premium biscuits under the Les Biscuits de Monsieur Jacques brand: all-butter shortbread, cheese shortbread, nut croquants, financiers and Spoonettes, edible biscuit spoons. Ingredients are organic, with no preservatives or artificial additives, and the bakery follows a zero-waste approach. Biscuits come individually, in tasting or gift boxes, and customised labelling is available, including private label.
la cuillère gourmande
Near Nîmes, Frédéric makes all his jams by hand, cooking the fruit in copper cauldrons and stirring it with a beechwood spoon. He favours fruit from local growers and French organic beet sugar, with no preservatives or colourings. His jams, marmalades, jellies, chutneys and confits are grouped into seven collections, from floral to citrus, including pairings for cheese, foie gras and aperitifs: premium preserves made for fine food shops, hotels and restaurants.
château du clau
In the Tarn-et-Garonne, the Prieur family has handed down the art of premium fruit juice from one generation to the next; today Etienne runs production. The fruit is hand-picked and gently pressed to keep the character of each apple variety, from Mariri to Bertranne and Chanteclerc. The range covers organic pure apple juice, juice and infusion blends, and sparkling white or red fruit juices: never fermented, so alcohol-free, with no added sugar, additives or preservatives.
maison patignac
A family-run artisan cannery in Montesquieu-Volvestre for 50 years, Maison Patignac prepares foie gras, ready meals, terrines, pâtés and rillettes, alongside meat-free spreads and an organic range. Raw materials are French, mostly from local farms, and every recipe is free from colourings and preservatives. Its awards include a bronze medal at the Concours Général Agricole in Paris in 2019 and a gold award at the Concours des Épicures for its black garlic foie gras.
la truitelle
At 1,150 metres in the upper Aude valley, François Isambert took over the La Fajolle fish farm, organic-certified since 2001, in 2008. There he created the first organic-certified canned small fish in oil, made from small mountain trout: twelve products in two ranges, one for aperitifs, the other for starters and light meals. Rich in omega 3, 6 and 9, they offer an alternative to overfished species such as sardines and mackerel.
Malakoff & Cie
A family-run artisan chocolate maker in Lozère, Malakoff & Cie has been making the Malakoff chocolate bar, first created in 1855, since 2011. The team works with pure cocoa butter and no palm oil, raising quality while keeping the taste people remember: the chocolate of our childhood, made in France. Alongside the bars, the range includes chocolate spreads, tablets and gift ideas in metal tins and nets.
LE PETIT ZESTE
Co-founded by Eloi, an agronomist, this artisan biscuit bakery in Lunel makes sweet, savoury, fruity and rustic shortbread, as well as crackers, in its own workshop. Ingredients come mainly from local or French producers: fleur de sel from Aigues-Mortes, local almonds, garrigue honey and olive oil from the Costières. Every biscuit reflects the Languedoc, between the salt marshes of the Camargue, the garrigue and the sunny hills of the Hérault.
Building a fine food range, a restaurant menu or an import catalogue? Products from all nine producers are ordered through a single contact, with harmonised terms, for France and for export. Contact our export manager to receive the catalogue and start your selection.