INGREDIENTS

local, organic and seasonal


At the Orri, we firmly believe that great cooking starts with great ingredients, and from the moment we opened our inn in 2005, we've tried to take advantage of the wealth of local ingredients available in the Eastern Pyrenees as much as possible. Over the years, we've established a close working relationship with over 30 regular suppliers, always taking into consideration two criteria: proximity and sustainability. As a result, the vast majority of the ingredients we use to prepare our meals are either sourced locally, from our immediate neighbors or from organic farms slightly further afield. (Whenever possible, we choose suppliers who meet both criteria).

CONSULT A PARTIAL LIST OF OUR SUPPLIERS



Herbs from our garden and wild fruits and mushrooms harvested in the forests and fields around Planès fill out our panache of ingredients. We choose each and every product for its quality; cost cutting and time saving don't play a part in our food selection process.

Seasonal ingredients vary over the course of the year, and we consider it a pleasure to work with this natural cycle. Instead of establishing standard menus and sourcing standard ingredients year round, we prefer to invent menus using seasonal, high quality ingredients that vary on a weekly basis.
organic peaches from the Roussillon region organic heirloom vegetables
local artisan cheeses organic lamb from the Conflent region
artisan charcuterie from Escouloubre bolets from the Planès valley
heirloom tomatoes chanterelles from the Planès valley
organic veal from the village of Eyne artisan cheese from Planès
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