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“Our Haricot de Soissons, the largest in France, measuring 2 cm in length dried and with a fine ivory-coloured skin, is a family-produced gastronomic product. Sowing and harvesting are done by hand, as is sorting, which is a ruthless process.
Legend dates the Haricot de Soissons back to the Middle Ages. We began producing it again 4 years ago.
It’s a real infatuation and we regularly receive new recipes that use our Haricot, such as Pikeperch Roll in a Maroilles crust and Duck fillet Tartar.
We’re very demanding and are now aiming to get the Red Label. This is essential for safeguarding our authenticity, because believe it or not, our Haricot has already been counterfeited! It’s also a mark of recognition.”
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