The AOP Grenoble walnut is an outstanding nut which has a long-standing reputation, both nationally and internationally. Its golden shell, delicate nutty taste and crunchy texture make it a culinary champion. Equally as good in pastries and healthy snacks for athletes or school children, both young and old can enjoy its benefits every day. Whether fresh or dry, the Grenoble walnut can be used in a whole host of ways such as walnut oil, cakes or jams, and also goes well in all seasons. Naturally rich in vitamins, antioxidants (Omega 3) and minerals, the healthy virtues of the Grenoble walnut are clear for all to see. First labelled AOC (appellation d’origine contrôlée / controlled designation of origin) in 1938, the Grenoble walnut established its brand nobility in 1996 when it was recognised with the Appellation d’Origine Protégée (protected designation of origin). The AOP Grenoble walnut derives its qualities from the exceptional alpine territory, most often found at least 600 metres altitude. In fact, the orchards located along the Isere Valley benefit from a protected environment favourable to the cultivation of the walnut. The cultivation of the Grenoble walnut has been established over the three French departments of Isère, la Drôme and la Savoie. Three varieties of walnut trees have been authorised to benefit from the AOP Grenoble walnut: Franquette, Mayette and Parisienne.

A quality that owes its know-how to the nut producers. By successfully combining traditional methods with modern equipment, the nut producers of the Rhône-Alpes can offer consumers natural and high-quality Grenoble walnuts.

Large calibre variety, the Lara walnut is appreciated for its sweet kernel.

This nut is highly prized for the whiteness of its kernel.

All our varieties of dry walnuts are also available as organic.