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What if agricultural Provence had not yet revealed all its treasures?
These rare and tasty products draw a new map of taste, between revisited traditions and climato-culinary innovations.
The young shoots of Chateauneuf-les-Martigues
Aurore and Alexandre took over a family estate that originally grew only basil. Listening to the region's most prominent chefs, they adapted with the seasons: first with heirloom tomatoes, then custom-made organic vegetables. This hand-in-hand work now leads Plaine Terre to produce young shoots and aromatic flowers: radishes, fennel, cucumber... "What we're looking for is flavor. We produce varieties that we alone develop, and which can enhance a dish as a condiment."
www.gaecplaineterre.fr
Avocado and mango from Berre-l'Étang
Originally established in Les Caillols, in Marseille, at the beginning of the 20th centurye century, the Serradimigni family is now cultivating its expertise in Berre-l'Étang. Jean is tackling the star fruits of recent years: avocados and mangoes, grown organically, in greenhouses, in small quantities. Taking advantage of the mild climate of the pond, this local, short-circuit initiative embodies a beautiful agricultural diversification. A bold project... and perhaps also an indication of the effects of climate change?
The red kiwi from Châteaurenard
Have you ever tried the Rossy red kiwi? Produced by the Peruzzo group, the exclusive licensee, this variety ticks all the boxes: intense flavor, remarkable aesthetics, and sustainable cultivation. Its bright red, naturally sweet flesh evokes red fruits, with notes of blueberry and raspberry. This little gem contains 14 times more vitamin C than an orange. Born from the sun but fond of shade, it develops its color away from direct sunlight—ideal for photovoltaic greenhouses. An innovative fruit, reflecting the evolving agriculture of Châteaurenard.
www.peruzzo-group.com/production/kiwi
The almond of Aix-en-Provence
A century ago, the price of almonds was fixed at the Café de la Bourse, on the Cours Sextius in Aix-en-Provence. It is therefore logical that the Compagnie des Amandes revived the cultivation of this dried fruit so emblematic of Provence. Today, 80% of the global business comes from California. François Moulias and Arnaud Montebourg therefore chose to launch into the production of high-quality almonds, particularly in their orchard at Domaine de Saint-Pons. The Company also supports small producers to reintroduce almond trees into our landscapes and almonds onto our plates, with one ambition: to revive a local, sustainable, and delicious sector.
www.amandes-francaises.fr
