French artisanal producers showcase regional olive oil and AOP lentils

In the Luberon region of France, the family-run estate Bastide du Laval produces organic olive oil using traditional artisanal methods. Managed by Léo Coupat, the estate focuses on maximizing the aromatic and phenolic qualities of its olives through cold extraction. The domain's commitment to quality has earned it 24 gold medals at the Concours Général Agricole de Paris and over 160 total awards since 2009. Its products are utilized by renowned chefs and even the kitchens of the Élysée.

In the Velay region, Yvan Gazanion manages the third generation of a family farm, EARL du coucou, located in Solignac-sur-Loire. He cultivates approximately 15 hectares of Puy-en-Velay green lentils, a product protected by an Appellation d'Origine Protégée (AOP). While the production yields are modest, Gazanion focuses on direct sales and leveraging the reputation of the AOP lentil, which has gained recognition from major chefs and through local promotion such as the Lentil Museum.