This little épicerie sells a small but nice selection of meats, cheeses, fruits and vegetables, and…read moreother locally-produced products. If you want your Époisses, Cîteaux, or Comté cheeses, this is the place to get them. There is also a carefully curated selection of mustards, fleur du sel, olive oil, teas, wines, and various other condiments. If you like Bonnat chocolate, there is a very good selection of them here, and for much less than what you are paying in the U.S. More a place for specialized items than staples, but definitely worth a visit or two.

Nice place to purchase specialty cheeses and fresh fruits and vegetables. Very close to our hotel,…read moreHotel les Charmes

From the owner: Fruits et légumes à la ferme vous propose un assortiment de produits frais et locaux à découvrir.read more

I love this local market in Prangins. They are open on Monday - Friday, from 6:30-12:30, and again…read morefrom 3-7:00pm. So you can stop by and pick up something quick if you need it after work. On Saturday and Sunday they are open from 8 - 12:30. It is owned by a family, and you can also find them at their stand in the Saturday morning market in Nyon. I love the fresh fruits and veggies that you can get here. Often you will find items from local Prangins farms. Proximity Farming at it's best (if you are into Proximity agriculture :)). You can find a little bit of all the necessary essentials here. They also have local wine, cheese, and meats to select from.

This is a great stop if you're in the region! Interesting in depth tour of the production and…read morefactory, with samples at the end. When they are producing mustard, you may shed a few tears and clear your sinuses because the mustard seed burns! We also bought several mustards at the end of the tour as they have flavors you can't find anywhere else.

Our favorite mustard comes from Edmund Fallot.......when the Mr & I are in Paris, we make a point…read moreto stop at Galleries Lafayette to grab this brand of mustard. We did not make the connection that this was a Dijon-region manufacturer until we were looking up mustard tours & this came up. No brainer! Learned about the traditional Dijon recipe and the other mustards calling themselves Dijon but there were no governing laws around this so unless you know the "real" difference & taste the real thing.......just saying Edmund Fallot uses only mustard seeds from Baune and is solely and completely made in the Dijon region The mustard is all made on that site using a huge stone to grind the seeds & their processing room was available for us to look through the windows.....and let me tell you, those mustard fumes were super strong! Bring a tissue for the inevitable tears......but it was well worth it for the deliciousness you were about to enjoy Adding such treats like walnut, truffle, honey & a whole lot of others, you cannot go wrong with a jar or 23 like we picked up