Brin de génépi sauvage poussant sur un rocher au lever du soleil dans le massif des Écrins.

An alpine flower

A unique terroir

Genepi liqueur is made with genepi collected exclusively in the Hautes-Alpes. Most of the flowers are harvested in the commune of Orcières (05) and even directly in the Ecrins National Park above the village of Prapic, the birthplace of the "GUILLAUMETTE" genepi.

A rare and solitary plant

The genepi flower is a rare and solitary plant that grows only in the mountains in places where it has no competition, from 2000 meters above sea level, in rocky bars.

It is a protected flower and cannot be picked, which is why we have set up our own flower cultivation in the Ecrins National Park, which allows us to use a flower at perfect maturity.

Récolte artisanale de génépi bio dans les Alpes, réalisée à la main par une cueilleuse en pleine montagne.

Our liqueur

A pure product of the Alps

Genepi liqueur is made with genepi collected exclusively in the Hautes-Alpes. Most of the flowers are harvested in the commune of Orcières (05) and even directly in the Ecrins National Park above the village of Prapic, the birthplace of the "GUILLAUMETTE" genepi.

Photo en noir et blanc de Joujou, fondateur de la recette originale du génépi Guillaumette, assis devant un chalet avec ses petits-enfants

OUR HISTORY

The birth of the Guillaumette genepi

1974 "JOUJOU" (the grandfather of Thomas BERNARD-REYMOND, current manager of the Guillaumette company) decides to open the Auberge Prapicoise, a restaurant in a small, isolated village at the gateway to the Ecrins National Park. It is traditional to offer a Prapic génépi at the end of a meal, and this is fitting, because Joujou and Denise have an excellent recipe inherited from their ancestors. History is already underway...

2005 to 2007 - Start of marketing

In response to customer demand, we have decided to market our family's "GUILLAUMETTE" génépi without changing the recipe.

It was in 2007 that we launched the production of the first 400-litre tank in the restaurant kitchen.

2010 - First move

Guillaumette moved to Orcières Village in a real production facility. The production of 5,000 liters per year enabled the first exports of the product.

2012 - Our first international expeditions

The first order is shipped to the United States where the product is used to make cocktails.

2014 - Second move

Moving to our current premises in Pont-du-fossé where the store is open to the public...

In the footsteps of Joujou at 3000m