The terroirs of France, the people who make them
Behind every great recipe, there is a product. Behind every great product, there is a producer. AFTouch Cuisine gathers the regional specialities of France that a Michelin-starred chef uses every day in his kitchen — cheeses, charcuterie, oils, salts, vegetables, fruits, fish, breads — and the artisans who still make them with respect for their land and their gestures.
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French terroirs are not a marketing word
"Terroir" is one of those French words that everyone uses and few people defend. For us, it is simple: a terroir is a piece of land, a climate, a know-how, and a person who has chosen to keep them alive. Chef Patrick Asfaux, a Michelin-starred chef, has built this section to honour the producers and artisans whose work makes French gastronomy possible — and to give them, finally, the visibility they deserve.
Discover all the great regions of France: Brittany and its seafood, Normandy and its dairy, Alsace and its charcuterie, Burgundy and its mustards, Auvergne and its cheeses, Provence and its olive oils, the South-West and its foie gras, the Basque Country and its peppers, Corsica and its dry-cured meats. For each region, the typical products, the protected appellations (AOP, IGP, Label Rouge), and the men and women who keep these traditions alive.
Find the right product for your recipe, discover the wines that go with it, and use the producers' details to order directly from the source. A real terroir is not a sticker on a label — it is a face, a farm, a season, and a phone number that answers.