QUALITY LOCAL PRODUCTS

A.O.C PRODUCTS

	Protected by an AOC (Appellation d'Origine Contrôlée) since 2000, proof of its origin, Pélardon cheese is exclusively produced in the Cévennes. The goats, always kept in small herds in accordance with the pastoral tradition, produce rich milk, which gives Pélardon cheese its typicity.
	The first feature that helps recognise the tender and pearly sweet onions from the Cévennes is their glossy appearance. Then it distinguishes itself thanks to its very tender texture and its delicate taste, which make it a “top of the shelf” onion, delicious whether raw or cooked. It was rewarded in 2003 when it became classed as an AOC.
	The Picholine olive from Nîmes: one of the latest Gard AOCs (obtained in 2006) and one of the flagships of agriculture in the department. The edible olive from Nîmes is a fresh and fleshy fruit, simultaneously firm, juicy and crisp, with a characteristic butter-hazelnut taste.
	Olive oil from Nîmes : classed as AOC in 2004, a pure gustatory wonder! A top of the range product obtained naturally via cold pressing within the Gard mills. Its originality comes from its aromatic intensity, together with a particular fieriness and bitterness.
	Camargue bull meat: recognised as a meat of excellent quality, it became an AOC in 2000. It is characterised by an assertive taste, incomparable flavours, and can be eaten grilled or marinated in Gardianne, a typical Camargue speciality!
	Discover our AOC wines : Côtes du Rhône, Costières de Nîmes, Coteaux du Vivarais, Côteaux du Languedoc, Clairette de Bellegarde. En savoir plus...

OTHER GARD FLAVOURS

	Camargue rice. In the Camargue region, rice is sown under a narrow film of water, from April 20th. It emerges from the water after three weeks to four weeks. The rice plantation then looks like a lush green carpet. The ears form in July and harvest can start at the end of September, until November. It provides a wide variety of products: round rice, long rice, red rice and scented rice all of quality officially recognised by an IGP (Protected Geographical Indication) label.
	The strawberry from Nîmes or “Gariguette”: First open ground fruit of the year in France, the strawberry from Nîmes comes out in spring, around March 15, and can be found until June. The variety on offer is the Gariguette, easily recognisable with its elongated and elegant shape. Gorged with sunshine, it has slight acidity, much to the delight of connoisseurs who constantly seek unusual flavours. The open ground cultivation gives the fruit its terroir-related typicity: early maturity, sweetness-acidity balance.
	The Camargue Célestine asparagus or sand asparagus. Produced from the sandy soils of the department, it can be found on the market stalls from March until the end of May. The quality of the different terroirs and the mildness of the climate combine to produce straight, white and fragrant asparagus, much prized by top chefs, as well as green asparagus, much appreciated by connoisseurs! It is worth mentioning that for several years, the Gard department has been the leading area for the production of asparagus in France.
	The Reinette apple from Vigan. Late variety, cultivated since the dawn of time, the Reinette apple from Vigan is a rustic apple that grows extremely well on the Cévennes hillsides, where it finds its ideal exposure and terroir. Its dense, pale yellow flesh is delicate and tender. It offers a good balance between acidity and sweetness. If harvested at the end of August, one should wait a few weeks before eating it. That is why it is found on the markets in winter and spring.
	Truffle, gastronomes’ Black Diamond, is the fruit of an underground mushroom called Tuber melanosporum, better known as Black Truffle or Périgord Truffle. In order to develop and bear fruit, this mushroom must grow on the roots of a tree: oak, hazel, lime… called truffle tree. In the Gard department, amateurs can buy fresh truffles from December to March on the market of Uzès every Saturday morning, and on the 3rd Sunday in January, during “Truffle Day” in Uzès.
	The Camargue fleur de sel. It is in summer, when the wind stops blowing, that it forms on the surface of the crystallizers with the sun’s complicity. All the art of being a salt maker consists in being patient in order to dextrously collect, at the right time, this fugitive gift of nature, because the slightest breeze can make these delicate flakes disappear. Mother Nature makes things such that each picking is specific, which is why the name of the salt maker who collected the Fleur de Sel is mentioned on each box..
	Figs. Apart from the olive tree, few trees are as ancient as the fig tree, when it comes to serving humanity. In May 2000, the French National Fig Conservatory, established on the Island of Porquerolles, divided part of its collection of fig trees and nearly 800 trees were planted on the southern slope of the village of Vézénobres. Every year in October, Vézénobres celebrates the Mediterranean Days of the Fig.

MILITANT DU GOUT

The market for local products is booming. It operates in a highly competitive , with many labels more or less official. The consumer has no marker. Therefor, the "Conseil Général du Gard" in collaboration with the "Chambre d'Agriculture du Gard", the Chambre de Métiers et de l'Artisanat, the "Chambres de Commerce et d'Industrie de Nîmes et d'Alès Cévennes" have established an original approach to enhancing the delicacies typical or our land, a real brand strategy to sign quality products from the Gard.

"Militant du Goût" ("Militant's Flavour")  is a unique signature that guarantees consumers the origin, quality, respect for seasonality and therefore tastes best.
Twenty-seven products were well under the banner "Militant Taste". A true label because products selected must meet a rigorous specification in terms of both production and traceability, environmental compliance and seasonality.
In 2007, "Militant Taste" has entered a phase of business development, reporting outlets, artisans, wine cellars and restaurants where consumers can find the best of gastronomic Gard. Thus Etalier 35 halls and 22 from Nimes to Ales halls were already engaged in quality processes.