MOUNTAIN CHEESE AND CAPER FROM AUBAGNE
The best products of French gastronomy
An episode from the series FRENCH DELICATESSEN
In the Aubagne region, Luc Falco produces the Brousse du Rouve, a cheese that is very popular with the locals.
Yves Cornille is passionate about capers. This condiment comes from the flower buds of the caper, a shrub that has almost disappeared from the region.