Fol’Épi farm, in the village of Zoufftgen, began organic farming in 1997. It specialises in goat’s cheese but there is also plenty for lovers of good farm meat, with beef, pork and organic poultry on sale at the farm …

Are you keen to wow your guests with 100% local produce? This is the place for you! Jean-Philippe Hames has the ideal solution to brighten up your dinners. His “red-legged” crayfish thrive right here in Moselle. Up to the age of 5, they live quietly in …

Fancy a goat's cheese? You will find something for every taste depending on the season, fresh, mature, dry or semi-dry, plain or flavoured, with shallots, and even yoghurts and faisselle. The goats are grazed on the Hammelsberg reserve which is a Natura …

Organically grown vegetables. …

The Vergaville abbey cheese dairy has been keeping the Saulnois cheese-making tradition alive since 1938. Vergaville Abbey, founded in 966, has been home to a cheese production unit since the early 20th century. Passed through the hands of several …

Ferme hélicicole - l'escargot du Pays de Bitche …

Located in Sarralbe, in the Moselle region, Le Petit Véganne is a 100% plant-based artisanal creamery, and a pioneer in France for vegan cheese alternatives. Made from organic ingredients and free from any animal products, their creations appeal to …

Fromagerie des prés …

Breeding lamb, poultry and snails. …

Julien Vautrin's Ferme des 3 Petits Colibris has been based in the valleys of the village of Saint-Médard since 2015. It specializes in market gardening, fruit production and free-range pig farming. The farm?s principle is simple and clever: the land …