The breeder of the Thousand Ponds
Meeting with an exemplary breeder. Xavier Ménigoz, pig and sheep breeder, in Saint-Bresson in Haute-Sâone, in the remarkable setting of Little Finland.
Hay-smoked rack of pork
A recipe that smells of summer and meadows. Good farm pork from Haute-Saône, hay and a touch of dark beer. Hop!
Aurélie's sweet sheep
Aurélie and Christophe make sweet organic sheep's milk cheeses in Girmont-Val-d'Ajol in the Vosges. Our favorite.
Pimp the butter!
Color your tables and awaken your taste buds with these flavored butters that change everything. Easy and so delicious! And it keeps.
The Louis d’Or season
This end of winter makes you want comforting cheeses and this is the case with Louis d'Or, imagined by Bernard Louis, refiner of exceptional munsters.
Ciao nitrite salt
With the craftsmen, we remove the nitrite salt, or sodium nitrite, known as a preservative for over a year.
The food blog
Welcome ! Embark on the Cella adventure: we tell you everything you want to know about the history of our local producers and artisans that we support, their manufacturing secrets, their good practices, our tips for easy, healthy and tasty cooking and our adventure to revolutionize direct supply from farms and allow you to rediscover the taste of real things at the right price, in a single package. And all while having an impact on their territory. Change your life, buy in the countryside.