International Agricultural Show
Pride of the Alps
Stop there,
the mountain people are here!
Faithful to an agriculture that has shaped the landscape for centuries, meeting daily needs and maintaining traditions and know-how, the farmers of the Alps have built their strength of character and resilience on the basis of their living conditions at altitude, with a deep sense of hospitality and solidarity, but also on a respect for their environment on sometimes ungrateful land, as if clinging beyond the clouds.
In the Hautes-Alpes, agriculture and pastoralism have always played a key role. A source of pride for generations of men and women who have worked to maintain, develop and modernize these activities in the face of economic, tourist and climatic challenges and demands. It’s a useful but fragile space that farmers in the Haute-Alpes are committed to preserving and strengthening for future generations, as demonstrated by their position as France’s leading organic department.
are reaching out to you
A region driven by the desire to further develop its emblematic industries. A land of livestock farming, with Sisteron lamb, Bleu du Queyras and Tomme du Champsaur, but also a land of cultivation, with apples from the Alpes de Haute Durance, wines from the Hautes-Alpes and perfumed, aromatic and medicinal plants. A culinary and gastronomic heritage recognized today by the finest restaurants and acclaimed by consumers, with a diversity of products rewarded by an ever-increasing number of medals at the Concours Général Agricole.
A dynamic driven by the renewal of generations at the heart of the farms, which places the département among the most dynamic in France and confirms its determination to preserve and develop mountain agriculture with a human face, respectful of the environment, the men and women who make it work, and its territories.
Hautes-Alpes at the Salon de l’Agriculture
Every year since 2014, the Hautes-Alpes have come to Paris to share this pride at the Salon International de l’Agriculture. It’s the perfect opportunity for the Hautes-Alpes delegation to showcase its know-how, terroir and products of excellence.
On siteThe stand
For the occasion, more than a hundred producers, farmers, breeders, etc. will gather on a stand of more than 120m2, in the colors of the Hautes-Alpes, around animations and tastings.
On siteCanteen des Hautes-Alpes
Here’s a canteen in the image of the haut-alpin table: simple, unpretentious local cuisine that smells of earth, hay and wild herbs. A land of tourtons, ravioles and donkey ear gratins, cheeses, tarts, charcuterie and meats, génépi, apples, fruit juices, honeys, wines and beers. Products that bring a special touch to the table, combining taste, color and fragrance, such as pasta with Bleu du Queyras or a raclette sandwich…
On site
Bistrot des Hautes-Alpes
Wines from the Hautes-Alpes, mountain liqueurs, craft beers and fruit juices… Le comptoir du bistrot des Hautes-Alpes is reopening its doors! Come and taste some of the jewels that are the pride of the Haute-Alpes region. A taste of the mountains and the freshness of the peaks at the bottom of the glass.
Alcohol abuse is dangerous for your health. Drink in moderation.
On site
Bar à Tourtons
A local product par excellence, tourtons and ravioles from Champsaur delight young and old every year. Whether sweet or savory, the reputation of tourtons has long since spread beyond the borders of this Hautes-Alpes valley, ending up in presidential kitchens and on the table of the Élysée Palace. A specialty served at the Bar à Tourtons with Bertrand and François-Xavier Ranvier (Les Tourtons du Champsaur). Bon appétit!
On siteThe store
Why not take a bit of the Hautes-Alpes home with you? After a workshop or tasting session, a visit to the boutique is a must to prolong the pleasure of the senses. Tourtons, ravioles, liqueurs, jams, fruit, beers, oils, dairy products, handicrafts… The store is open throughout the Show!
The figures
Every year at the show, local products sell out at breakneck speed 😉
| 160 kg | of apples |
| 80 liters | of genepi |
| 5,000 slices | of ham |
| 40 kg | Bleu du Queyras |
| 3,000 liters | of beers |
| 15 800 | tourtons |
Highlights
Launch of the Salon de l’Agriculture
The week before the show opens in Paris, the entire Hautes-Alpes delegation meets for a convivial morning dedicated to presenting the events on the Hautes-Alpes stand. This event is often combined with company visits.
Salon de l’Agriculture
The last two weeks of February are devoted to the Salon. Activities, tastings, meetings and more: the people of the Haut-Alpes open their doors to visitors.
Concours Général Agricole awards ceremony
A few weeks after the Salon de l’Agriculture, it’s time to reward producers who have won prizes at the Concours Général Agricole. To mark the occasion, they are presented with certificates and trophies testifying to the quality of their production.
The 2026 edition
Entertainment
February 21 to 23
Brasserie Walpine
Workshop with Jean Escalon & Guillaume Waille on the chemical principles at work in the various stages of brewing and through its ingredients.
21/02: 12pm, 4pm. 22/02: 1pm, 5pm. 23/02: 11am, 2pm.
Les Tourtons du Champsaur
Tourton workshop and tasting, with François-Xavier and Bertrand Ranvier.
21/02: 11am. 22/02 : 10h. 23/02 : 15h.
Hautes-Alpes secondary school cooks
Tasting of local produce.
From 21 to 23/02, 10am to 5pm.
From producer to plate, no detours
85% of Haute-Alpes’ 6,400 schoolchildren eat lunch in middle school canteens.
In 10 of them, the Département prepares the meals served to pupils in the canteens using products from short distribution channels and Hautes-Alpes agricultural sectors, i.e. 23% of total food purchases.
A “good farming sense” that still has a future in this mountainous département.
As a reminder, some 45,727 meals are served over the year, with an average of 30% local produce, 14% organic produce and 73% fresh, raw produce. 1 vegetarian meal is served per week in all establishments.
Boulangerie Dumas
Workshop to make and taste traditional Valgaudemar pies with Hautes-Alpes custard and applesauce, with Maxime Dumas.
21/02: 9am, 2pm. 22/02: 11am, 3pm. 23/02: 9am, 4pm.
Hautes Herbes
Workshop on blending aromatic and medicinal plants, followed by a tasting of the infusion accompanied by a zaatar tea, with Charlotte Passelègue and the Champsaur Valgaudemar tourist office.
21/02: 10am, 3pm. 22/02: 9am, 2pm. 23/02: 12pm, 5pm.
La Ferme Drouhot
Workshop and tasting of black spoon nougat and donkey sausage, with the Champsaur Valgaudemar tourist office.
21/02: 12pm, 4pm. 22/02: 1pm, 5pm. 23/02: 10am, 4pm.
Mon P’tit Bout de bois
Demonstration of pyrography on a plank of Queyras cembro pine.
21/02: 1pm, 5pm. 22/02: 9am, 2pm. 23/02: 1pm, 6pm.
February 24 to 27
Cyril Mallet & Maison Payan
Traditional black nougat workshop and tasting.
24/02: 11am, 4pm. 25/02: 9am, 2pm. 26/02: 11am, 3pm.
GAEC des 2 Bégüe
Tasting of plain ewe’s milk yoghurts, in savory and sweet recipes, hosted by Aurélie and Damien Gerby.
24/02: 9am, 4pm. 02/25: 10am, 3pm. 26/02 : 9h.
Arboriculteurs de la Confrérie de la Pomme des Alpes de Haute-Durance
Demonstration of traditional Hautes-Alpes apple juice pressing with arboriculteurs from Haute-Alpes and the Confrérie de la Pomme des Alpes de Haute-Durance.
24/02: 10am, 5pm. 02/25: 11am, 3pm. 26/02: 10am, 2pm.
Association interprofessionnelle du Bleu du Queyras
Bleu du Queyras processing and tasting workshop.
24/02: 3pm. 02/25: 11am, 5pm. 26/02 : 12h.
Le Montagnard des Alpes
Workshop for cutting dry-cured ham from Hautes-Alpes pork, followed by a tasting.
24/02 : 12h, 18h. 25/02: 12pm, 4pm.
Vignerons IGP Vins des Hautes-Alpes
Workshop to discover mountain grape varieties and the IGP “Vins des Hautes-Alpes” by the Hautes-Alpes winemakers from Domaine de Saint-André, Cave Coopérative des Hautes-Vignes and Domaine de Tresbaudon.
24/02: 12pm, 6pm. 25/02: 12pm, 4pm. 26/02: 1pm, 5pm.
Domaine de La Beaumette
Tasting of farmhouse terrines with rosemary and juniper with Aurélia Jean.
24/02: 2pm. 25/02: 1pm, 5pm.
Le Moulin d’Eugénie
Tasting of farmhouse pasta from the Hautes-Alpes region, served with Bleu du Queyras sauce, with the help of the Sisteron Buëch tourist office
24/02: 2pm, 3pm. 02/25: 1pm, 5pm. 26/02: 12pm, 4pm.
Honey and the mountains
Honey-tasting workshop and pure beeswax candle-making, with the Pays des Écrins tourist office.
24/02: 9am, 5pm. 02/25: 10am, 2pm. 26/02: 11am, 3pm.
February 28 to March1
Les Verres Durs
Workshop to prepare and taste apple jam from the Hautes-Alpes with tonka bean, with Laureline Rolland.
27/02: 12h, 16h. 28/02: 9am, 4pm. 01/03: 10am, 2pm.
Les Ânes de Milou
Donkey milk cosmetics workshop, with Charley Delhoume, in collaboration with the Dévoluy tourist office.
27/02: 2pm, 5pm. 28/02: 9am, 2pm. 01/03: 10am, 2pm.
Les Délices des Baronnies
Tasting of jailles with IGP Haute-Provence spelt and chickpea spread.
27/02: 1pm, 6pm. 28/02: 12pm, 5pm. 01/03: 12pm.
Parc Naturel Régional du Queyras
Workshop to discover animal tracks, with the help of the Guillestrois-Queyras tourist office.
27/02: 10am, 3pm. 28/02: 11am, 3pm. 01/03: 9am, 3pm.
La Ferme des Bichoux
Caillette-making and tasting workshop, with the Hautes-Alpes Gîtes de France.
27/02: 11am, 5pm. 28/02: 1pm, 6pm. 01/03: 4pm.
Distillerie Saint-Véran
Discover spirits blending techniques and make shaker cocktails with Claire and Laurent Démarets.
27/02: 11am, 3pm. 28/02: 11am, 6pm. 01/03: 11am, 3pm.
A golden vodka for Distillerie Saint-Véran
Distillerie Saint-Véran, located in the heart of the Queyras Regional Nature Park, has just made spirits history.
Its signature vodka wins the Grand Gold Medal at the 2025 Spirits Selection by CMB international competition.
A first for a French vodka, awarded at the pinnacle of a prestigious competition involving nearly 2,600 spirits blind-tasted by 140 international experts in Mexico.
This award recognizes a blend of French wheat spirit and Queyras potato distillate, reduced with spring water. A soft, intense expression, with a silky texture, reflecting the singularity of the high-altitude terroir.
Lycée Agricole des Éméyères
Butter-making workshop on a bicycle, using a churn.
27/02: 9am, 2pm. 28/02: 10am, 2pm. 01/03: 11am.
Traiteur Goûte
Tasting of artisanal terrines, with Mélanie and Cédric Gonsolin.
27/02: 12pm, 4pm. 28/02: 10am, 4pm. 01/03: 1pm.
Les Délices des Baronnies
Tasting of jailles with IGP Haute-Provence spelt and chickpea spread.
27/02: 1pm, 6pm. 28/02: 12pm, 5pm. 01/03: 12pm.
Syndicat du Petit Épeautre de Haute-Provence IGP
Workshop to make flour at the mill and traditional small spelt pasta.
27/02: 1pm, 6pm. 28/02: 12pm, 5pm. 01/03: 12pm, 4pm.
Taste them to adopt them
The Goûte artisanal company, created in 2022 in Pont-du-Fossé by Mélanie Borel and Cédric Gonsolin, has won three medals in the charcuterie category at the Concours international de Lyon 2025.
Their sausage won a gold medal, while their mountain terrine and bear’s garlic terrine each won a silver medal.
This recognition is all the more significant given that Goûte is a young company, still new on the national scene, and that it has competed against producers from all over the world.
The award confirms the quality of their products and reinforces their ambition to develop their range, while remaining faithful to their 100% natural, additive-free charcuterie and to the philosophy summed up by their name: “Goûte”.
Press kit 2026
Frequently asked questions
Où se trouve le stand des Hautes-Alpes au Salon de l’Agriculture ?
En 2026, retrouvez les Hautes-Alpes dans le Hall 7.2, stand H043.
Quels produits locaux peut-on déguster sur le stand ?
Tourtons, ravioles, fromages, charcuteries de pays, jus de fruits, bières, vins, jailles, terrines, etc. tout le terroir haut-alpin vous attend !
Peut-on acheter les produits directement sur place ?
Les Hautes-Alpes disposent d’un espace boutique sur lequel vous pourrez retrouvez et acheter une sélection de produits 100 % haut-alpins.
Quelles sont les dates de présence du département au Salon ?
Les Hautes-Alpes sont présentes du 21 février au 1er mars 2026, soit toute la durée du Salon.
