Canneries Pyrénées-Atlantiques

Duck is the king of the pots here, and the star of the show is foie gras: whole, semi-preserved, preserved, as well as confits, magrets, stuffed necks...and other delights: ceps in oil, Ascain pâté, chipirons in ink, garbure, axoa, poulet basquaise, 100% free-range chicken or capon terrines with foie gras... Everything is prepared in their laboratory, with no additives, colorants, chemical preservatives or nitrite salts. Sylvie and Cédric also offer wines, spirits, jams and Espelette pepper. Rigorous selection of local products.

The Hoberena (the best means Basque)... the best of the basque cuisine! Workshop for standard EC trabajar duck but also do cooked, Basque pâté, hare, deer, wood pigeon, wild boar, roll, tripe, Basque piperade souletine, confit pork, chicken basquaise... in relation to the neighbouring hotel, the wines of the region, irouléguy, jurançon, Bipero sangria, Produced and sold on site but also in deli, meats, shops of regional produce supermarkets, some of the great Southwest France, by correspondence, Internet, etc.

This cannery of Briscous invites you in its workshop and its store. Here, it is an essentially feminine team that officiates, recalling that the initiator of this project was Anne Rozès, which explains why we have kept her name to the cannery which at the beginning worked only with duck and vegetables cooked with duck fat, in the old way. Foie gras, confits, puddings with Espelette pepper, pâté, cassoulet, duck ravioli... Beautiful signatures.

Located in one of the most emblematic streets of old Bayonne, come and discover the Ferme de Beleslou boutique in the Landes region of France. Since 1962, 3 generations have passed on their know-how to bring you local gastronomic classics based around duck and pork.

Foie gras, magrets, cured meats, hams, confits, terrines and pâtés, as well as a whole range of traditional prepared dishes: axoa, garbure etc... Here you'll find all the know-how and authentic flavours of the South-West, straight from the farm.

Beñat, a miller by profession, masters the subject and his passion is communicative. You will learn all about the history and cultivation of chestnuts in the Basque Country, an age-old tradition and a land that is conducive to the cultivation of this tree, which can become several centuries old. It is also a family canning factory where the finest products are selected, in limited quantities and processed by hand. Recognized from now on by the Culinary College of France, it is already the consecration of the know-how!

Diriart Etxemendybeheria Farm, ("the house at the bottom of the hill") is a beautiful example of authenticity, with respect for traditions in animal husbandry. Respect for hygiene, quality, the environment and the customer. It is in this ancestral farm that the taste for know-how is transmitted, with animals that are born, live and spend the summer in the mountain pastures, and are warm in winter. Maïder and Dominique claim the title of farmers! You must come and taste and take away the beef stews, blanquettes, and other delicacies.

A wonderful initiative that we salute, with the artisanal cannery Kusiak ("the cousins" in Basque) in Ciboure, which used to be home to dozens of canneries. Our 2 cousins, Marianne and Yann, both from the restaurant business and above all passionate craftsmen, create their recipes using fresh, local and seasonal produce: sardine spread, tuna spread, tuna ventrèche, fish soup, Scottish smoked salmon and many other seafood delights. Fresh, with no colorants, additives or preservatives... 100% quality to try and enjoy.

A family affair since 1944, represented today by Julien, grandson and great-grandson of a line of butchers. With artisanal recipes from the South-West of France, produced on a larger scale to delight gourmets. Quality artisanal production for tasty recipes with ingredients selected from the region's finest producers. Axoa, piperade, garbure, confit de porc, pâté basque...Available in delicatessens, bars and restaurants - "Les délices d'Aïta" range - and from distributors.

The red gold has its letters of nobility with Biper Gorri, "the Basque spice" better known under the name of Espelette pepper. The Castanchoa brothers have been producing excellence for several years, transforming the family farm into a chili pepper farm with all possible variations (powder, braids, jellies, jams, mustard, etc.) and organic certification since 2013. A spice recognized for its medicinal virtues (cardiovascular diseases)...

With its century-old butcher's workshop in Urrugne and its boutique in Les Halles de Biarritz, Maison Montamat has been a concentrate of expertise for 6 generations. With its terrines, pâtés, foies gras, hams and other cured meats, the emphasis is on traditional recipes and taste. Other specialties include prepared dishes (jars, ready-to-eat meals...) such as salmis de Palombe, axoa de Veau des Pyrénées, piperade au jambon, poulet basquaise and the delicious garbure du Sud-Ouest.