This couple of producers grows vegetables and fruit for a while, they had the wonderful idea to create vegetables’ chips for everyone to enjoy everyday…
Boucherie-Charcuterie A. Niessen-Huppertz was created in 1982 by Maria and Alfred Niessen-Huppertz.
Everything was renovated in 2005. In the beginning of 2006 all of the renovation were done, and the two sons Jean-Marie and Patrick took over the family business under the name boucherie-traiteur Niessen.
This company from Troisvierges were everything is prepared with local products for butcher shops and catering are now existing for more than 30 years.
We started our brewery in a difficult market, due to several very large breweries owning 95% of the bar licenses in Luxembourg.
Since we officially opened at the end of 2017, we have strived to not give up and have found success where we could.
We built our own brewery in Steinsel (Luxembourg) and created four beers that we sold only locally.
Processors of grain products since 1704, they have one of the most modern mills in Europe.
It is thanks to these production tools that they can meet the highest quality standards.
Located in Luxembourg, they sell their products all over Europe.
The Claude Bentz vineyard stands out for the quality of its products and its traditional know-how.
Originally founded in 1933 by Joseph Bentz in Bech-Kleinmacher. The vineyard is currently runned by Claude Bentz, the third generation of winemakers, who built in 1986 in Remich, the modern winery. In September 2019, the eldest daughter Carole joined the Estate to consolidate the work accomplished by previous generations and to prepare the vineyard for the challenges of the future.
Amandine’s farm is located in Xivry-Circourt, in Meurthe et Moselle. She started a new life a few years ago and decided to follow her passion and work with animals, specially goats.
She has 25 goats and she produces her own cheeses and yogurts in limited quantities.
Stephane’s farm is located in Chaillon, in Meuse 5km from Lake Madine.
The exploited surface is almost 400 acres, of which 50% is in grass, valorized by a herd of 50 mothers of limousine and Angus race in an extensive system which contributes to the protection of the environment and the biodiversity.
Committed to the “values of the park” approach for a year, he is committed to preserving grass surfaces and all the hedges on his farm by raising the animals in respect of animal welfare.
All teas and herbal teas distributed by their company since 2007 are hand-made in Lorraine, in their premises located at the gates of the three borders. (Belgian, Luxembourguish and French)
The mixtures are assembled in small quantities.
Packing and labeling are done manually.
The flavors used are of natural or organic origin.
Our constant quest for quality and the attention we give to the choice of our raw materials have only one ideal, that of bringing you pleasure with quality products.
It is an old family farm (5th generation today) that Julien NAUT joined in 2010.
Since late 2014, the SCEA GLORIETTE is managed by Julien NAUT and Aurélie NAUT (brother and sister).
THey have been progressively seeking areas of diversification by expanding their business and growing additional varieties.
They operate 145 hectares and currently devote 15 hectares to producing the grains and oilseeds needed for the diversification workshop.
They use a stone mill and an oil press….
This couple of producers, created in 2013 their own farm market in Bouligny (Meuse, Lorraine), always with the desire of producing following the rhythm of the seasons and to offer their customers healthy and tasty products…
Aux Jardins de Candyce is located in Han-sur-Meuse. Sébastien BERTAUX bought the greenhouses and created the EARL AUX JARDINS DE CANDYCE in January 2014. The farm has 6 hectares of land including 2 hectares of greenhouses that will allow them to offer their customers flowers, vegetable replants, strawberries and seasonal vegetables…
In 1981, Mr Feyder and Mr Marinelli, a cheese master with roots in Italy, started the Fromagerie de Luxembourg. In the beginning, 300 liters of milk were transformed into Mozzarella every day; today, they consume between 20,000 and 22,000 liters of milk on average per day.
The range of products has widened more and more, even if the recipe has remained the same and it is no secret: raw milk.