Les Sardières (EPLEFPA atelier technologique Sardélices)

Local specialities prepared in the Lycée's workshops:

Sweet products: e.g. Gaude shortbread, jams
Sterilized charcuterie: e.g. Rillettes pure volailles, terrine de volaille de Bresse au vin jaune,
River fish products: e.g. Dombes carp mousse, trout rillettes, etc.
Canned dishes: Bresse chicken in cream sauce, lamb in fig sauce...

New products :
- Chicken curry with mango (700 g) developed in partnership with Artisan du Monde and containing fair-trade coconut milk, curry and mangoes.
- Guinea fowl galantine 180g
- extra fruit jams prepared with 65g of fruit per 100g of jam (our other jams are prepared with 55g of fruit per 100g of jam).
- Cosmetics: walnut, almond, hazelnut and olive soaps. Solid dish soap

Member of the Etik'table network, committed to local, responsible, sustainable food.