Par
Maxence Dourlen
Published on
Nov. 16, 2024 at 8:46 a.m.
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It's a first in the Gard! In a few weeks, the Fresh brand, whose concept is similar to that of Big Feewill open its first store in the department. The opening is scheduled for Wednesday December 4, 2024, in the semi-urban area of Saint-Dionisynear Nîmes.
Fresh products over 500 m2
Future customers will be able to benefit from quality fresh products at the best market price, from partner producers in the region over an area of 500 m2.
In particular, they will be able to find more than 200 varieties of fruits et vegetables per season, almost all Cheese AOP et creamers from France, a wide range of Pisces et crustaceans as well as a choice of meat unique, from the Fresh selection charter.
A true local market, Fresh brings together in one place all the stalls of a traditional market: fruits and vegetables, meat, cold meats, fish, caterers, cheeses and dairy products.
Fresh, already well established in Occitania
Absent in Gard until now, the Fresh brand is already established in Montpellier, Agde (Hérault), Toulouse (Haute-Garonne), Montauban (Tarn-et-Garonne) and even in Auch (Gers).
Local producers
As usual, Fresh highlights the work of regional partner producers. On the Fresh stalls in Saint-Dionisy, you will find:
- The squashes of Mathieu et Laurent Benedictproducers (butternut, pumpkin, etc.) in Saint-Geniès-des-Mourgues;
- The oysters of Maison Tarbouriechproducers of Tarbouriech oysters in Marseillan;
- Oysters and mussels Camargue shellfish, producers in Port-Saint-Louis-du-Rhône;
- The cheese shop of the Cévennescheese producers (Grizou, Moissac des Cévennes, Pélardon AOP) in Moissac-Vallée-Française;
- THE Rinjonneau cured meats and sons, sausage producers in Carpentras.
As with each opening, between 15 and 20 positions will be created in Gard. To celebrate this opening, Fresh will offer breakfast and a gift to its customers. “The icing on the cake is that many events are planned in store such as tastings and competitions,” rejoices the French brand.
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