Our gourmet basket at the Var Producers' Festival

My master isn't always friendly. In the fall, he uses me as a shield to clear a path through the forest in search of mushrooms. In the spring, he dented me in the rocks in search of wild asparagus. But this weekend, he dressed me up and took me out to Saint-Raphaël. Wow! Off to the Var Producers' Festival. Sea spray, beach, and sun for me! Oh, no... In the end, he locked me in a large room with one mission: to fill me to the brim with delicious, original, and necessarily Var products that he's set out to find. And you know what? They're so good! My master left me some explanatory notes, which are as follows:

To start as a hero

If you're given the choice between the twenty or so wine producers present, don't miss the 12/12 pastis from Saint-Tropez with its notes of fig and orange blossom. Perfect before starting a game of pétanque, each bottle is topped with a jack! For hop lovers, quench your thirst with a lemon-ginger Riviera Beer developed by Les Brasseurs de l'Estérel, in Saint-Raphaël.

For something solid, why not open a duck terrine with Espelette pepper from Ferme Alexandre (Callian), which slaughters and processes the waterfowl on site? Or opt for " L'apéro chèvre " (Goat's cheese aperitif) created by Les Cabrettes lorguaises, a "garlic and herbs" perfect for getting your taste buds going. Afterwards, a fresh goat's cheese called "Soleil" awaits us with a warm coating of lemon, turmeric, and green pepper. Still in the cheese department, Ferme des Claux and Provence Service Truffle have created a truffled goat's cheese in the Pays de Fayence region that will take you to the heights.

Dare to add a drizzle of Francis olive oil . Francis is the name of the "black fruit" developed by the La Colline olive grove in Trans-en-Provence. On the palate, notes of tapenade caress your palate. " It's a blend of several varieties of olives that are picked late, at the end of December ," we're told.

To finish in style

If you're looking for a fruity touch, don't miss the generous and sweet kumquats grown in Roquebrune-sur-Argens and sold at Ô Paysans. And for even more sweetness, Biscuiterie Navarro (Ollioules) delights with its range of amaretti filled with pistachio, almond, or even poppy seeds. Jonathan, Alexia, and Ange are carrying on the tradition from their father, Eric. At L'Essentiel by Poncet, you'll find a lemon cake from Saint-Cyr-sur-Mer. Based in Le Plan du Castellet, pastry chef Ludovic Poncet uses a traditional recipe with cream to enhance this untreated Var lemon with a "seafood flavor ."

At the stand of the Biscuiterie de Saint-Cassien, based in Montauroux, the latest creation is a vanilla-chocolate checkerboard biscuit . Made with flour from the Var region and with as few additives as possible, it showcases the work of the Ebbo family, originally from Morocco, who have been making biscuits for four generations.

To round off the evening, Green Morango's hemp rum will take you on a journey from Callian to the West Indies. Stéphanie and Régis spent a lot of time developing the perfect recipe for their rum, but their first attempt was a masterstroke: it won a silver medal at the World Rum Arranged Championship. Enjoy!