Our producers
At La Table du Calalou, respect for the ingredients, the seasons and local expertise lies at the heart of the cuisine. Every dish is crafted with carefully selected ingredients from regional producers who share the same commitment to quality, provenance and traceability. Using sun-ripened fruit and vegetables, Provençal olive oils, meats, cheeses and local herbs, the restaurant prioritises short supply chains and trusted partnerships to create generous cuisine deeply rooted in Provence.
La Table du Calalou works with Le Jardin de Clairette, an organic market gardener. The restaurant works closely with this local market garden, sourcing seasonal fruit and vegetables grown in harmony with nature and harvested in season. An approach that puts fresh, locally sourced produce, full of flavour and carefully selected for its quality, at the heart of the cuisine.
Château La Calisse produces red, rosé and white wines under the Coteaux Varois en Provence AOC. The estate practises organic viticulture on a small scale, with respect for the terroir and the natural balance of the land. Combining traditional methods with precision winemaking, each cuvée expresses the terroir and distinctive character of Provence.
Ferme des Tomettes is a farm specialising in organic goat’s cheese. With a focus on animal welfare, the farm uses traditional methods and draws on local expertise to produce cheeses prized for their distinctive flavour, freshness and quality.
Jardin de Clairette in Salernes
La Table du Calalou works with Le Jardin de Clairette, an organic market gardener. The restaurant works closely with this local market garden, sourcing seasonal fruit and vegetables grown in harmony with nature and harvested in season. An approach that puts fresh, locally sourced produce, full of flavour and carefully selected for its quality, at the heart of the cuisine.
Wines from Château La Calisse
Château La Calisse produces red, rosé and white wines under the Coteaux Varois en Provence AOC. The estate practises organic viticulture on a small scale, with respect for the terroir and the natural balance of the land. Combining traditional methods with precision winemaking, each cuvée expresses the terroir and distinctive character of Provence.
Cheeses by Aurélie Gos – Ferme des Tomettes
Ferme des Tomettes is a farm specialising in organic goat’s cheese. With a focus on animal welfare, the farm uses traditional methods and draws on local expertise to produce cheeses prized for their distinctive flavour, freshness and quality.
