The amazing resources of the green Beaujolais

He is the appointed supplier of the greatest chefs, Léon de Lyon, Chapel, Troisgros, Ducasse and that's not all. He produces a dozen different oils such as almond, pistachio, grilled peanut, hazelnut, walnut and the first-rate oil of argan, coming from the thorny tree that grows on the high plateaus in Morocco

As for Viviane Amin, she found her happiness in the role of "mummy jam" she produces it in small quantities in gleaming copper preserving pans. Her specialty: the little red fruits she cultivates in her garden and from which she also gets syrups and fruit juices.

Besides them and to make the journey complete and enchanting, you will visit, among others, a basket weaver, a cabinetmaker, a herd dog breeder, a market gardener, and farmers producing goat cheese and even a cattle breeder of Salers brown cows, as pleased to be in Beaujolais countryside as they were in their original fields in the Cantal countryside.

It will take you more than a day if you want to taste everything. In that case you will settle on one of the «Roulottes de la Serve» (a gipsy caravan) (see our newsletter N°36) or in Villié Morgon, at the «hôtel restaurant Le Villon» who take their clients on a discovery of the cellars in Régnié-Durette, the well-known Beaujeu museum, the Beaujolais springs.

 A program which leads to another one; to explore the inexhaustible resources of this unbelievable soil.