French farms serve blueberry tarts with Eastern‑European berries as Saint‑Léons offers pear‑roquefort tarts

In the Vosges mountains, farm‑auberges such as the Kohlschlag and Freundstein serve blueberry tarts that tourists assume are locally sourced. Farm owners, including Véronique Gewiss and Serge Sifferlen of the Association des fermes‑auberges du Haut‑Rhin, acknowledge that about 95 % of the berries come from Ukraine or Poland, citing the region’s limited capacity to produce enough fruit. They stress transparency with customers, noting that most diners do not inquire about origin.

Meanwhile, in the village of Saint‑Léons, resident Noémie Gasq prepares weekly pear‑and‑roquefort tartlets at her guesthouse Le Machaon. She details the recipe—mixing flour, thyme, butter and egg for the crust, then filling with poached pear halves, melted roquefort and cream—highlighting the blend of sweet and salty flavors that showcase local produce and culinary heritage.