In the tradition of the Auberge de Maître Pierre, the Pierre family continues to produce its famous tarte flambée dough with braided edges. The company is the only one on the market to offer this type of product. The technique is recognized because it …

… La laiterie d'Elvange …

… La Mine de pain …

Thin and crispy, the Moselle baguette stands out for its gustatory and nutritional qualities. To make it, Thierry Klammers calls on the Sarralbe mill to obtain its main components (T65 flour, wheat bran, salt). Baked in a hearth oven, this 100% local …

Saffron is undoubtedly the brand's star product. At Chris and Schengele, the "red gold" is used to make a syrup with an intense flavour and hints of honey. True experts in natural flavours and passionate about nature, Jean-Claude Schmitt and Chris Mathi …

Pig and sheep farming. Fresh pork and lamb. Charcuterie (chipolatas, merguez brebis, Toulouse-style sausage, boudin, pâté de campagne, sausage meat, head cheese). On sale at the Les Grands Près store in Metz actisud. … La ferme de …

… Boulangerie Mougel Bio …

Honey producer … Apiculteur Klotz Dominique …

Delicatessen. Tableware, coffees, confectionery, groceries, herbalism, teas. Lorraine products, artisan coffee roasting. … Store le jardin des …

Eschviller Mill shop sells local produce. You will also find flour, traditional noodles and aperitif seeds from the Arnet mill. There are also honey products from several beekeepers. Jars of Mirabelle plums from the Frumholtz brothers and syrups and jams …