{"id":284807,"date":"2026-02-12T09:09:20","date_gmt":"2026-02-12T08:09:20","guid":{"rendered":"https:\/\/www.hautes-alpes.net\/international-agricultural-show\/"},"modified":"2026-02-19T10:02:32","modified_gmt":"2026-02-19T09:02:32","slug":"international-agricultural-show","status":"publish","type":"page","link":"https:\/\/www.hautes-alpes.net\/en\/international-agricultural-show\/","title":{"rendered":"International Agricultural Show"},"content":{"rendered":"\n
Home<\/a><\/span> International Agricultural Show<\/span><\/span><\/div>\n\n\n

International Agricultural<\/span> Show<\/h1>\n\n\n\n

Pride of the Alps<\/p>\n\n\n\n

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Stop there, the mountain people are here!<\/strong><\/h2>\n\n\n\n

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<\/strong> 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<\/strong> on sometimes ungrateful land, as if clinging beyond the clouds.<\/p>\n<\/div>\n\n

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P. Domeyne – AD05<\/div><\/div>

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In the Hautes-Alpes, agriculture<\/a> and pastoralism have always played a key role. A source of pride<\/strong> for generations of men and women who have worked to maintain, develop and modernize it in the face of economic, tourist and climatic challenges and demands. It’s a useful yet fragile space that farmers in the Haute-Alpes are committed to preserving and strengthening for future generations, as demonstrated by the region’s position as France’s leading organic department. <\/p>\n\n

Hautes-Alpes<\/div>

are reaching out to you<\/p><\/div>

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A region driven by the desire to further develop its emblematic industries.<\/strong> 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 G\u00e9n\u00e9ral Agricole.<\/p>\n<\/div><\/div>\n\n\n\n

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A dynamic driven by the renewal of generations at the heart of the farms,<\/strong> which places the d\u00e9partement 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.<\/p>\n<\/div><\/div>\n<\/div>\n\n

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Hautes-Alpes at the Salon de l’Agriculture<\/strong><\/h2>\n\n

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. <\/p>\n\n

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On siteThe<\/em> stand<\/strong><\/h3>\n\n\n\n

For the occasion, more than a hundred producers, farmers, breeders, etc. will gather on a stand of more than 120m2<\/sup>, in the colors of the Hautes-Alpes, around animations and tastings<\/strong>.<\/p>\n<\/div><\/div>\n\n\n\n

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P. Domeyne – AD05<\/div><\/div>

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On site<\/em>Canteen <\/strong>des Hautes-Alpes<\/span><\/h3>\n\n\n\n

Here’s a canteen in the image of the haut-alpin table: simple, unpretentious local cuisine<\/strong> that smells of earth, hay and wild herbs. A land of tourtons, ravioles and donkey ear gratins, cheeses, tarts, charcuterie and meats, g\u00e9n\u00e9pi, 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… <\/p>\n<\/div><\/div>\n\n\n\n

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P. Domeyne – AD05<\/div><\/div>

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On site<\/em> Bistrot des Hautes-Alpes<\/h3>\n\n\n\n

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. <\/strong>A taste of the mountains and the freshness of the peaks at the bottom of the glass.<\/p>\n\n\n\n

Alcohol abuse is dangerous for your health. Drink in moderation. <\/em><\/p>\n<\/div><\/div>\n\n\n\n

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C. Tempier – AD05<\/div><\/div>

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On site<\/em>Bar \u00e0 Tourtons<\/strong><\/h3>\n\n\n\n

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<\/strong> this Hautes-Alpes valley, ending up in presidential kitchens and on the table of the \u00c9lys\u00e9e Palace. A specialty served at the Bar \u00e0 Tourtons with Bertrand and Fran\u00e7ois-Xavier Ranvier (Les Tourtons du Champsaur). Bon app\u00e9tit! <\/p>\n<\/div><\/div>\n\n\n\n

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On site<\/em>The store<\/strong><\/span><\/h3>\n\n\n\n

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<\/strong> to prolong the pleasure of the senses. Tourtons, ravioles, liqueurs, jams, fruit, beers, oils, dairy products, handicrafts… The store is open throughout the Show! <\/p>\n<\/div><\/div>\n\n\n\n

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C. Tempier – AD05<\/div><\/div>

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The figures<\/strong><\/h2>\n\n

Every year at the show, local products sell out at breakneck speed \ud83d\ude09<\/p>\n\n

160 kg<\/td>of apples<\/td><\/tr>
80 liters<\/td>of genepi<\/td><\/tr>
5,000 slices<\/td>of ham<\/td><\/tr>
40 kg<\/td>Bleu du Queyras<\/td><\/tr>
3,000 liters<\/td>of beers<\/td><\/tr>
15 800<\/td>tourtons<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
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Highlights<\/strong><\/h2>\n\n
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Launch of <\/strong>the Salon de l’Agriculture<\/h3>\n\n\n\n

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. <\/p>\n<\/div>\n\n\n\n

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P. Domeyne – AD05<\/div><\/div>

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Salon <\/strong>de l’Agriculture<\/h3>\n\n\n\n

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. <\/p>\n<\/div>\n\n\n\n

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P. Domeyne – AD05<\/div><\/div>

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Concours G\u00e9n\u00e9ral Agricole awards ceremony<\/strong> <\/h3>\n\n\n\n

A few weeks after the Salon de l’Agriculture, it’s time to reward producers who have won prizes at the Concours G\u00e9n\u00e9ral Agricole. To mark the occasion, they are presented with certificates and trophies testifying to the quality of their production. <\/p>\n<\/div>\n<\/div>\n

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The 2026 edition<\/strong><\/h2>\n\n

Entertainment<\/h3><\/div><\/div>
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P. Domeyne – AD05<\/div><\/div>\n
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February 21 to 23<\/h3>\n<\/div><\/div>\n\n\n\n
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Brasserie Walpine<\/strong>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.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Les Tourtons du Champsaur<\/strong>Tourton workshop and tasting, with Fran\u00e7ois-Xavier and Bertrand Ranvier.21\/02: 11am. 22\/02 : 10h. 23\/02 : 15h.<\/strong><\/p>\n\n\n\n

Hautes-Alpes secondary school cooks<\/strong>Tasting of local produce.From 21 to 23\/02, 10am to 5pm.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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From producer to plate, no detours<\/strong><\/h4>\n\n\n\n

85% of Haute-Alpes’ 6,400 schoolchildren eat lunch in middle school canteens.<\/p>\n<\/div><\/div>\n\n\n\n

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In 10 of them, the D\u00e9partement 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.<\/p>\n<\/div><\/div>\n\n\n\n

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A “good farming sense” that still has a future in this mountainous d\u00e9partement.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. <\/p>\n<\/div><\/div>\n\n\n\n

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Boulangerie Dumas<\/strong>Workshop to make and taste traditional Valgaudemar pies with Hautes-Alpes custard and applesauce, with Maxime Dumas.21\/02: 9am, 10am, 2pm. 22\/02: 11am, 3pm. 23\/02: 9am, 10am, 4pm.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Hautes Herbes<\/strong>Workshop on blending aromatic and medicinal plants, followed by a tasting of the infusion accompanied by a zaatar tea, with Charlotte Passel\u00e8gue and the Champsaur Valgaudemar tourist office.21\/02: 10am, 3pm. 22\/02: 12pm, 4pm. 23\/02: 12pm, 5pm.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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C. Tempier – AD05<\/div><\/div>

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La Ferme Drouhot<\/strong>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, 12pm, 4pm.<\/strong><\/p>\n\n\n\n

Mon P’tit Bout de bois<\/strong>Demonstration of pyrography on a plank of Queyras cembro pine.21\/02: 1pm, 5pm. 22\/02: 9am, 2pm. 23\/02: 1pm, 6pm.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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February 24 to 27<\/h3>\n<\/div><\/div>\n\n\n\n
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Cyril Mallet & Maison Payan<\/strong>Traditional black nougat workshop and tasting.24\/02: 11am, 4pm. 25\/02: 9am, 2pm. 26\/02: 11am, 3pm.<\/strong><\/p>\n\n\n\n

GAEC des 2 B\u00e9g\u00fce<\/strong>Tasting of plain ewe’s milk yoghurts, in savory and sweet recipes, hosted by Aur\u00e9lie and Damien Gerby.24\/02: 9am, 4pm. 02\/25: 10am, 3pm. 26\/02 : 9h.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Arboriculteurs de la Confr\u00e9rie de la Pomme des Alpes de Haute-Durance<\/strong>Demonstration of traditional Hautes-Alpes apple juice pressing with arboriculteurs from Haute-Alpes and the Confr\u00e9rie de la Pomme des Alpes de Haute-Durance.24\/02: 10am, 5pm. 02\/25: 11am, 3pm. 26\/02: 10am, 2pm.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Association interprofessionnelle du Bleu du Queyras<\/strong>Bleu du Queyras processing and tasting workshop.24\/02: 3pm. 02\/25: 11am, 5pm. 26\/02 : 12h.<\/strong><\/p>\n\n\n\n

Le Montagnard des Alpes<\/strong>Workshop for cutting dry-cured ham from Hautes-Alpes pork, followed by a tasting.24\/02 : 12h, 18h. 25\/02: 12pm, 4pm.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Vignerons IGP Vins des Hautes-Alpes<\/strong>Workshop to discover mountain grape varieties and the IGP “Vins des Hautes-Alpes” by the Hautes-Alpes winemakers from Domaine de Saint-Andr\u00e9, Cave Coop\u00e9rative des Hautes-Vignes and Domaine de Tresbaudon.24\/02: 12pm, 6pm. 25\/02: 12pm, 4pm. 26\/02: 1pm, 5pm.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Domaine de La Beaumette<\/strong>Tasting of farmhouse terrines with rosemary and juniper with Aur\u00e9lia Jean.24\/02: 2pm. 25\/02: 1pm, 5pm.<\/strong><\/p>\n\n\n\n

Le Moulin d’Eug\u00e9nie<\/strong>Tasting of farmhouse pasta from the Hautes-Alpes region, served with Bleu du Queyras sauce, with the help of the Sisteron Bu\u00ebch tourist office24\/02: 2pm, 3pm. 02\/25: 1pm, 5pm. 26\/02: 12pm, 4pm.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Honey and the mountains<\/strong>Honey-tasting workshop and pure beeswax candle-making, with the Pays des \u00c9crins tourist office.24\/02: 9am, 5pm. 02\/25: 10am, 2pm. 26\/02: 11am, 3pm.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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C. Tempier – AD05<\/div><\/div>

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February 28 to March1<\/sup> <\/h3>\n<\/div><\/div>\n\n\n\n
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Les Verres Durs<\/strong>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.<\/strong><\/p>\n\n\n\n

Les \u00c2nes de Milou<\/strong>Donkey milk cosmetics workshop, with Charley Delhoume, in collaboration with the D\u00e9voluy tourist office.27\/02: 2pm, 5pm. 28\/02: 9am, 2pm. 01\/03: 10am, 2pm.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Les D\u00e9lices des Baronnies<\/strong>Tasting of jailles with IGP Haute-Provence spelt and chickpea spread.27\/02: 1pm, 6pm. 28\/02: 12pm, 5pm. 01\/03: 12pm.<\/strong><\/p>\n\n\n\n

Parc Naturel R\u00e9gional du Queyras<\/strong>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.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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La Ferme des Bichoux<\/strong>Caillette-making and tasting workshop, with the Hautes-Alpes G\u00eetes de France.27\/02: 11am, 5pm. 28\/02: 1pm, 6pm. 01\/03: 4pm.<\/strong><\/p>\n\n\n\n

Distillerie Saint-V\u00e9ran<\/strong>Discover spirits blending techniques and make shaker cocktails with Claire and Laurent D\u00e9marets.27\/02: 11am, 3pm. 28\/02: 11am, 6pm. 01\/03: 11am, 3pm.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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A golden vodka for Distillerie Saint-V\u00e9ran<\/h4>\n\n\n\n

Distillerie Saint-V\u00e9ran, located in the heart of the Queyras Regional Nature Park, has just made spirits history.<\/p>\n<\/div><\/div>\n\n\n\n

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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.<\/p>\n<\/div><\/div>\n\n\n\n

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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. <\/p>\n<\/div><\/div>\n\n\n\n

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Lyc\u00e9e Agricole des \u00c9m\u00e9y\u00e8res<\/strong>Butter-making workshop on a bicycle, using a churn.27\/02: 9am, 2pm. 28\/02: 10am, 2pm. 01\/03: 11am.<\/strong><\/p>\n\n\n\n

Traiteur Go\u00fbte<\/strong>Tasting of artisanal terrines, with M\u00e9lanie and C\u00e9dric Gonsolin.27\/02: 12pm, 4pm. 28\/02: 10am, 4pm. 01\/03: 1pm.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Les D\u00e9lices des Baronnies<\/strong>Tasting of jailles with IGP Haute-Provence spelt and chickpea spread.27\/02: 1pm, 6pm. 28\/02: 12pm, 5pm. 01\/03: 12pm.<\/strong><\/p>\n\n\n\n

Syndicat du Petit \u00c9peautre de Haute-Provence IGP<\/strong>Workshop to make flour at the mill and traditional small spelt pasta.27\/02: 1pm, 6pm. 28\/02: 12pm, 5pm. 01\/03: 12pm, 4pm.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Taste them to adopt them<\/h4>\n\n\n\n

The Go\u00fbte artisanal company, created in 2022 in Pont-du-Foss\u00e9 by M\u00e9lanie Borel and C\u00e9dric Gonsolin, has won three medals in the charcuterie category at the Concours international de Lyon 2025. <\/p>\n<\/div><\/div>\n\n\n\n

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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 Go\u00fbte is a young company, still new on the national scene, and that it has competed against producers from all over the world.<\/p>\n<\/div><\/div>\n\n\n\n

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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: “Go\u00fbte”.<\/p>\n<\/div><\/div>\n\n\n\n

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P. Domeyne – AD05<\/div><\/div>

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Press kit 2026<\/h3><\/div>
Consult<\/a><\/div><\/div>
Download<\/a><\/div><\/div><\/div><\/div><\/div><\/div>\n
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Frequently asked questions<\/strong><\/h2>\n
<\/span>Where is the Hautes-Alpes stand at the Salon de l’Agriculture?<\/summary>

In 2026, you’ll find the Hautes-Alpes in Hall 7.2, stand H043.<\/p>\n<\/div><\/details>

<\/span>What local products can you taste on the stand?<\/summary>

Tourtons, ravioles, cheeses, local charcuterie, fruit juices, beers, wines, jailles, terrines, etc. all the local produce of Haute-Alpes awaits you!<\/p>\n<\/div><\/details>

<\/span>Can we buy products directly on site?<\/summary>

The Hautes-Alpes region has a store where you can find and buy a selection of 100% local products.<\/p>\n<\/div><\/details>

<\/span>When will the department be at the show?<\/summary>

The Hautes-Alpes region will be present from February 21st to March 1st 2026, i.e. for the entire duration of the Show.<\/p>\n<\/div><\/details><\/div>