Zone 9: Rue Rollon

MAISON DUPONT MOUTARDIER

Craft mustard maker using mainly Normandy mustard seeds and cider vinegar.

Old-fashioned berlingots, lollipops, caramels and nougats.

Apple grower: cider, apple juice, vinegar, Normandy aperitif. Apple-pressing demonstration on the stand.

LES RUCHERS DU BOCAGE VIROIS

Beekeepers with 500 hives, some of them migratory: honey, gingerbread, nougat, pollen, sweets.

Farmer, miller and biscuit maker, reinventing authentic biscuit recipes with sustainable farming.

Snail farmer: fresh and frozen snails and hot plates.

LE PETIT MINOTIER

Bakery with a gluten-free range: breads, viennoiseries, biscuits, loaf cakes.

Caterer serving Lebanese home cooking made on the spot.

Oyster farmer offering Isigny oysters.

Producers of Neufchâtel PDO, cream, butter and PDO raw milk.

Caterer and delicatessen devoted to Italian food for nearly 40 years.

French beekeeper offering exceptional honeys, royal jelly, pollen, honey treats and gingerbread.

Craft baker, pastry chef and chocolatier for 12 years, using local produce and traditional methods.

Goat farm producing dairy products.

Fruit grower for three generations on the fruit route along the Seine.

Craftsman making genuine andouille de Vire, smoked ham and pork fillet, country pâté, pork rillettes, andouillette, black and white pudding, tripe.

Craft jam maker: rhubarb, apple and Calvados, apple and caramel, blueberry, blackberry, redcurrant.

Craft liqueur maker and producer for 40 years. Speciality: Crème de Calvados. Infused Calvados, liqueurs and Calvados and apple juice aperitifs.

Delicatessen offering local, craft products from short supply chains.

Snack counter using fresh, seasonal produce and a baker's know-how.

Oyster and seafood bar.

Meilleur Ouvrier de France (France's top craftsman award) offering speciality breads, pastries and brioches.

Rotisserie serving chicken tenders marinated in three coatings, fried camembert and cordon bleu rolls.