The organic calf from the farm “the hummingbirds”
On the Vercors plateau,a farm in the heart of Méaudrais, an organic farm.
The animals grow at their own pace in the heart of the Vercors pastures. The breed of blondes of Aquitaine is bred naturally by Mr. ROCHAS. Breastfeeding breed. The calf we present, from organic farming,a pink veal (the calves fed with mother’s milk, grass and fodder from the farm).
The salmon fillet salma de tine
SALMA salmon fillet is produced using innovative technology.
This technology consists of cutting the salmon into fillets without skin or bones and vacuum-packing it in less than 4 hours, guaranteed after it is released from the water. SALMA is above all a product of high quality in terms of taste, texture and color. The result: A fillet of extraordinary freshness and finesse. The development of this product was done in close collaboration with Norwegian chefs,including the chef of the bagatelle restaurant, Eyvind Hellstrom, and has been tested with reference chefs, such as Heston Blumenthal, Paul Bocuse, Régis Marcon, Georges Blanc and Michel Roth.
The raviole of the “maury mother”
This gastronomic specialty of Romans is defined as “a small square of soft wheat flour paste, topped with a stuffing consisting of fresh cow cheese, emmental or county cheese, fresh eggs and parsley returned in butter”. This culinary preparation has been protected since September 1998 by a “Red Label”under the name “Dauphiné raviole”.
Vercors trout fillet
After taking its source at the Col du Rousset, the Vernaison descends the Vercors to reach the Bourne, via Echevis. This is where Jean-François Murgat settled. In his ten fishponds fed by the water of the river, he raises his trout with patience and passion – the famous rainbows acclaimed by the restaurateurs and fishmongers of the Plateau. Produced by the Vercors Regional Natural Park.
Vercors “organic” beer
Beers from organic farming,like wine, resembles those who make them. At the Chapelle en Vercors,the amber, golden, white, red and IPA foams put water (from the Vercors) in our mouths and reveal the character of a young independent brewer who passionately shares the best of nature!
The Rose Garden offers these “Slalom” beers to enjoy by the fireplace.
Franck Repellin’s organic honey
Franck Repellin: beekeeper based in Villard de Lans,offers us a wide variety of organic honeys from the roaming of his hives.
The Hotel La Roseraie will introduce you to the full range of its organic honeys.
Labélié produces the Vercors Natural Park,you can taste honeys: dandelion, mountains, lavender, acacias and chestnuts… Products used by the Rose Garden Gourmet Restaurant.