Gastronomy and local produce

The soil of our wild shrub land, called "garrigues", is particularly indicated for olive trees. The olives mixed with a little oil, anchovies and garlic make the famous "tapenade", which is served on toast for an aperitif or with green salad. Their oil, obtained by pressure, is excellent in salads.

Olive oil is also part of the well known "brandade" the main ingredient being cod-fish.

The wild plants growing in the "garrigues" are very much appreciated by our goats. In fact their milk makes the reputation of the goat cheese named "pélardon".

Our springs supply a fish farm with excellent water for rearing of trout.

It is not only in Montélimar where "nougat is made. The "nougat des Fumades" is produced on a small scale and flavoured with different plants : orange flowers, lavender.................

And finally, we suggest a glass of wine to accompany all these specialities. Our wine cellars propose "vins de pays" and "OAC".