LA FERME VIGNÉCOISE
Read moreThe Vignécoise Farm is at the same time breeding, workshop of transformation and canning. To visit the Coustalat house in Vignec is to discover the real products of the soil in situ. Here, the black pig of Bigorre snorts in the nature to be transformed into terrines, sausages, ventrèches, hams, confits... All the products are sold in the store along with cooked dishes such as garbure or daube or fattened duck specialties from the neighboring Gers. Everything is excellent and you will not leave here without some souvenir jars.
PÂTISSERIE ARTIGARREDE
Read moreOf course, the Artigarrède house is an exceptional pastry that puts on a handmade craft and treats the greedy. But we are not going to lie here, what we love, that we love, that we know, is the famous Russian! Almond biscuit biscuit, topped with a praline cream and a little more that passes from generation to generation, this jewel of gastronomy is here at home. A family case if it is, the cake follows a recipe dating from the th century and holds its name of the ingredients at the time imported from Crimea. In 1925, Adrien Artigarrède added her personal touch and opened his first boutique in Oloron-Sainte-Marie: success is at the meeting. Today, it is his grandson Jean-Paul Bassignana and his great grandson that perpetuate this béarnais, white symbol, such as snow-capped summits, which even has chocolate and coffee flavours. The Rosquille, another emblematic speciality, uses the Pyrenean tradition, this dry cake associated with the white wine of Jurancon was once the festive dessert of the Mountaineers to discover with another flagship signed Artigarrède, the Muscadine, truffle to praline!
MAISON DAUBA, ÉPICERIE FINE
Read moreThe Maison Dauba is a magnificent surprise. The best of the sweet gastronomy is there with: local delicacies like the pebbles of the Gave, original chocolates like the sparkling pearls, but also the favols, jams to accompany the cheeses. On the savory side, you will find balsamic vinegar pearls with truffles, rare oils, rillettes of the sea, chestnut veloutés, cold cuts and risottos... Wines, beers and daring aperitifs also stand out.
LES FLOCONS PYRÉNÉENS
Read moreAt Flocons Pyrénéens, the specialty is... the flocon! This fine dark chocolate praline enrobed in soft meringue launched the success of this house, which has been creating irresistible creations since 1994. You can also try Béret, a 60% cocoa blueberry ganache with a hint of Espelette pepper, or Aure pearls and truffles with blueberry or raspberry pulp. Throughout the year, new products follow one another. Some fifty chocolates take their place alongside our emblematic specialties. A real delight!
BISCUITERIE VÉDÈRE
Read moreThe Védère cookie factory has been delighting taste buds with its cookies since 1905, and is one of the brands that have forged the region's gastronomy. The workshop perpetuates the artisanal production of Pyrenean cookies, lightly flavored with vanilla and covered in crystal-clear sugar. You'll also find boudoirs des Pyrénées, petits buturres, the famous pies available in blueberry, lemon or chocolate chip flavors, hazelnut or almond croquants (to die for!), wafers, meringues, spit-roasted cakes... The craze never fails.
AU PIC GOURMAND
Read moreAt Le Pic Gourmand, Bagnères tradition and the future merge to celebrate a unique savoir-faire. Heritage is the very essence of this confectionery, where Gabrielle perpetuates the traditional berlingot recipe. The future, on the other hand, invites innovation, guaranteeing the reputation of Le Pic Gourmand. With creations like the Bédat log, a delicious nougatine coated with dark chocolate, created in Bagnères. To be enjoyed in the tearoom with homemade hot chocolate. You can also see the passion in action with a berlingot-making demonstration!
HALLE MARCADIEU
Read moreHalle Marcadieu is a historic trading center. Having reached its apogee in the 19th century as a crossroads for the horse and mule trade between Spain and France, it welcomed up to twenty thousand people at its "grands marchés". Today, it remains one of the largest markets in the South-West, attracting hawkers and peddlers. Its regional specialities and delicacies offered by producers from all over the valleys are a real treat for the senses. The market hall is a jewel of Baltard-style architecture.
PÂTISSERIE MAISON VALANTIN
Read moreNotice to the greedy, Philippe Valantin searches the greatest chocolate crus for the greatest pleasure of his customers. He likes chocolate and it's seen! Not an empty space that is filled with one of these wonderful treats. The horseshoe, milk chocolate, almonds and lemon chocolate, or black, orange and hazelnuts chocolate, are for all tastes and sizes. And again bigourdette, Cointreau and Armagnac fragrance to the obvious colours of the Bigorre (red and yellow) or the tarbais bean, white chocolate in bean form, the heart filled with nougatine. Let's add this chocolate pie named Sachertorte in tribute to a famous Viennese speciality.
LE PAVILLON DES ABEILLES
Read moreBallot-Flurin has been an independent, family-run business since 1977, specializing in apitherapy and gentle beekeeping. Discover their rare honeys from free-living bees, and their products based on propolis, pollen and royal jelly. Ballot-Flurin is the assurance of natural health, thanks to the power of bees. Our cosmetics (shampoos, soaps, creams) are also based on the work of bees. The boutique also offers candle-making workshops. An original and useful visit.
CONFISERIE AUX DELICES
Read moreEric Lestable represents the third generation of confectioners in Cauterets. He has kept the traditional method and works entirely by hand. He invites you in his workshop to assist to the manufacturing of his berlingots. The success of these sweets is due to a delicate balance between the mixture of water, sugar and flavored glucose syrup. Once cooked, the mixture is poured on a marble table for cooling and cutting. The other specialities are the "crottes d'isard", the "cabrotin", the "délice" or the "boule-de-neige"... Delicious!
NECTAR TORRÉFACTION
Read moreNectar Torréfaction is a coffee roasting and tea salon. Its manager, Manon, with eight years' experience, has designed this place as a convivial haven for coffee and tea lovers. Thanks to her skills, she offers a selection of coffees roasted on site and products with intense aromas. In addition to coffee, you'll find a wide selection of teas, chocolates, local and artisanal products, as well as a delicatessen. Whether you're on your own, with friends, family or colleagues, Nectar Torréfaction is the sweet break that will delight your taste buds.
BRASSERIE DU PAYS TOY
Read moreWhen Toy Country decides to become a land of beers, it does so without concession. The style is English, the water comes from the valley, the craftsmanship and the incredible environment. The names of the vintages are inspired by the great sites: cuvée du col du Tourmalet, du pic du Midi, du Cirque de Gavarnie... Amber, brown, white and the amazing IPA form the basis. Special brews: Christmas or spring beers regularly join the troops. You can enjoy a beer at the nicely decorated bar or on the terrace facing the Gave de Gavarnie.
CHOCOLAT PAILHASSON
Read moreFounded in Lourdes in 1729 by apothecary Pailhasson, Chocolaterie Pailhasson is France's oldest chocolate house. As early as the 19th century, its delicious creations charmed the imperial court of Napoleon III and attracted prestigious customers, including Pope Leo XIII and Empress Eugénie. The rigorous selection of the finest cocoa vintages and the exaltation of their unique flavors are at the heart of its heritage. This demand for quality endures, and the master chocolatiers continue to innovate, to satisfy and surprise gourmets.
GATEAU A LA BROCHE DE SIA
Read moreReported, a little away from the road leading to Gavarnie, Francis will let you rediscover, as he has since 1982, the famous broche cake. The recipe seems simple, a four-quarters dough cooked with lime-fired wood and spoon. No louche, no machine. This cake is perfumed to fruit compote, crystallized. Wrapped in a linen, it retains 1 months… away from the greedy. Come and see its elaboration every afternoon and accompany it with English cream or a grout of raspberries, with a fresh cider bolée. Francis, who develops perfumes, tried to trace the origin of this pastry. Its traces are found in writings of the th century. It was dégustait in Tarbes and Pau. We must know that the cone was covered with buttered wool, but what is even more disturbing is the cake in Poland, Austria and Romania. At the opening of the Napoleon Bridge, a huge cake was produced. Would the architect of the art book, of Polish origin, have won the recipe in his country? We still have the question.
ÉPICERIE ARGENTINE CAMINITO SAN PEDRO
Read moreEmblematic figure of the Caminito San Pedro restaurant, Horacio extends the South American trip with this grocery store. Flour, yerba mate, the irresistible dulce de leche, milk jam to die for or its sweet potato version, the rare batata, fair trade coffee... Argentina comes in a thousand flavors. About twenty beers from Argentina, Chile or Bolivia are waiting for you as well as many wines. A very warm address that we love!
LA CAVE A VIN
Read moreBrother and sister run this magnificent wine cellar and grocery store in the center of town. The welcome is warm and smiling. You'll be well advised. In addition to local vintages and other wines, you'll find local beers and rum, as well as charcuterie and cheese from small valley producers, preserves, ready-made meals, herbal teas and sweet delights. A truly wonderful discovery, this authentic boutique will delight all gourmets and connoisseurs. A second address has opened on this street.
LES HALLES
Read moreLes Halles de Lourdes, in the heart of the town, features late 19th-century metal architecture inherited from the Marché de la Pierre in Toulouse. A place where colors and scents unite with Pyrenean accents, offering a vast selection of local produce. From local cheeses and Bigorre black pork charcuterie to fresh produce from local producers, honeys, jams and traditional pastries such as spit cake... Les Halles de Lourdes is an invitation to gastronomic discovery.
LE RUCHER ARRENSOIS
Read moreFor more than 20 years, Joseph has been contributing to the preservation of the tireless worker bees, so fragile and so precious. It is therefore with a real passion that he works with the local breed of bees and also produces his own queens! It's fascinating to talk to him. With so much love and attention, the honeys made at the Rucher Arrensois could only reflect this relationship: heather, dandelion, rhododendron and lime tree honeys are all delicious and we recommend the "all flowers"..
LA FROMAGERIE DU SALOIR
Read moreSale of cheese in the country, refined in their cellars of Cauterets. Homemade jams.
XAVIER BERGER CHOCOLATIER
Read moreCrowned best chocolatier in France in 2010, Xavier Berger is part of a prestigious line of craftsmen. Ambitious, he continues his daily quest for excellence and innovation. Born into a family of "meilleurs ouvriers de France", he continues to shine with his unique expertise and creativity. Concerned about the environment, he has chosen ecological and recyclable packaging. Dive into the gourmet world of this cocoa goldsmith to discover his unique creations.