Jérôme Schwalbach, Meilleur Ouvrier de France 2015, knows how to surprise his customers. His saffron-mirabelle éclair is the perfect illustration. This 100% local creation, with its elegant design (the saffron, walnuts, mirabelle plum and milk all come …

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 …

A family business founded in Hagondange in 1979, Boucherie Marx represents a tradition that has been handed down from father to son. Backed by 25 employees, the Marx family takes great pride in the care it puts into its recipes, driven by passion and …

Since 2022, Mathieu Schneider has been in charge of poultry and egg production at Ferme Schneider. His fresh eggs are sold through an on-site vending machine, which also offers high-quality free-range chickens. These products are prized by local …

… Boulangerie-pâtisserie Dudot Metz Botanique …