Terroirs en Fête

Terroirs en Fête: The Showcase of Vaucluse Agriculture

Since 2017, Terroirs en Fête has established itself as the unmissable event for agriculture and gastronomy in Vaucluse. Organized by the Department of Vaucluse, in partnership with the Chamber of Agriculture and the Chamber of Trades and Crafts, this free event brings together the best of the department's agricultural products and food crafts every spring at the Parc de l'Arbousière in Châteauneuf-de-Gadagne. The 8th edition takes place on June 14 and 15, 2025.

150 Organic Producers at the Heart of the Flavors Market

The heart of Terroirs en Fête is its vast market of flavors, which brings together nearly 150 exhibitors — producers, breeders, market gardeners, and food artisans. The rule is simple: all participants are local producers from Vaucluse, committed to quality, organic, or sustainable farming practices. Seasonal fruits and vegetables, goat and sheep cheeses, appellation wines, olive oils, lavender honey, aromatic herbs, artisanal jams, tapenades, chocolates, and Provençal pastries… The market offers a complete tour of the Vaucluse terroirs, from the Comtat Venaissin plain to the Luberon plateaus.

The event also includes a Wine and Spirits Fair, a space dedicated to winemakers and spirit producers from Vaucluse, allowing visitors to discover or rediscover the department's appellations: Côtes du Rhône Villages, Ventoux, Luberon, Châteauneuf-du-Pape, Gigondas, Vacqueyras…

The Livestock Area and Farm Animals

One of the most popular areas for families is the livestock area, where visitors can meet breeders and animals. Cows, sheep, goats, pigs, poultry… Regional breeds are presented by their passionate breeders, who explain their farming methods, their commitment to animal welfare, and the products they derive from them. A rare space where agriculture takes on a human and concrete face, far from supermarket shelves.

Culinary Demonstrations and Guest Michelin-Starred Chef

Terroirs en Fête does more than just sell: it tells the story and brings products to life. Culinary demonstrations are organized throughout the weekend by the Disciples d'Escoffier, an association of professional chefs who showcase local products in accessible and delicious recipes. A cooking competition pits six teams against each other using market ingredients, spicing up the atmosphere with healthy culinary competition.

Each edition welcomes a renowned guest chef for an exceptional demonstration. In 2025, Danny Khezzar — Michelin-starred chef and revelation of Top Chef 2023 — was present on Sunday to enhance Vaucluse products in front of the public. These live cooking moments create a unique communion between producers, chefs, and visitors.

Terroirs en Soirée Evening Event

On Saturday evening, Terroirs en Fête transforms for the Terroirs en Soirée event, from 8 PM to midnight. The Parc de l'Arbousière takes on a festive atmosphere with three simultaneous different vibes: a lounge area with a selection of wines by the glass and producer tapas, a festive area with world music and jazz concerts, and a guinguette (open-air cafe) area with popular dances and entertainment for all ages. The evening event has become one of the highlights of the festival, bringing together families, friends, and couples in a warm and relaxed atmosphere under the Provençal stars.

The Village des Pitchouns

The event is resolutely family-friendly with the Village des pitchouns — literally, the children's village in Provençal. Throughout the two days, a dedicated area offers free activities for children: workshops to discover vegetables and farm animals, treasure hunts in the park, face painting, a fair, and shows. A food area adapted for children is also available. Terroirs en Fête is truly an event designed for all generations.

A Strong Commitment to Local and Organic Agriculture

Beyond the celebration, Terroirs en Fête carries a strong message: the need to support local, organic, and quality agriculture. The Department of Vaucluse uses this event to raise public awareness about the challenges of sustainable food, the preservation of local terroirs, and support for short supply chains. The producers present share their practices, their difficulties, and their commitments, creating a direct and valuable dialogue between producers and consumers.