Canneries France

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)...

Beware, a very high-quality caterer! If you were amazed by the gastronomy of Normandy during your stay, and if your route takes you through Agon-Coutainville, a visit to Lombardy is sure to please you. There are many suggestions, but the Petit Futé team strongly recommends (and even more!) the marinated garfish or mackerel, the papillote of hot Camembert and its salad or the tournedos of beef fillet with sweet and sour cherry sauce: all this should make you want to come back.

The "House of Charente" offers you a trip to the country of gastronomy and duck.
Sure you will find your happiness between preserved duck and cut products. For example, their specialities like the foie gras of whole duck half-baked at 53 € la bowl of 530 g, or the neck of duck stuffed with foie gras at 36 € per kilo. But these are many preparations to be discovered like the foie gras, the duck civet on oyster farms, not forgetting regional products: salt, jams, wines, vinegar, which highlight charentais. An indispensable place to make a gourmet basket, for sale in the shop.

Anne-Catherine Bonvalot is a pioneer in Jura heliciculture. She has been farming for 33 years. Her horned animals graze for 5 months in grassed parks with natural, wild flora, before she proposes her own recipes. Snails cooked in their shells with garlic and parsley butter, of course. But you can also treat yourself to soups, salads and spreads, for example. And let's not forget preparations with saffron cream and cassolettes. The hazelnut savagnin is our favorite. An excellent address!

"French, local and family production" is the motto of the Mijoteurs, Sacha and Basile. In 2020, they set up this new project with the idea of "making accessible to everyone dishes that normally take a long time to prepare at home". The result: good simmered dishes - rabbit legolette with mustard, pork sauté, coq au vin, beef sauté from Aubrac and many other recipes put in pretty jars. They favour short circuits and authenticity. In addition to this range of cooked dishes, they also make pâtés, foie gras, rillettes...

Bourgogne Escargots markets the Helix Pomatia variety of snails, the name of the real Burgundy snail. This species is collected in the wild throughout Europe, its breeding not being controlled. Bourgogne Escargots prepares canned, frozen and fresh snails with a shelf life of 21 days. The desire to produce a quality snail has led the company to control the entire manufacturing process itself, from cooking to packaging, including grading, encasing and buttering.

The famous canning factories of Belle - Iloise are are within your reach. Did you know that you can offer cans as a souvenir? With Belle - Iloise it is possible thanks to the excellence of the products and presentations showcasing sardines, tuna long bluefin albacore, fish soups and derived products - salt with seaweed, samphire, rouille... A tasting is offered with kindness. Discover the secrets of Belle - Iloise quality!

The Belair farm is in organic farming. It sells packages of beef and milk-fed veal, to order, at the farm. It also sells preserves: rillettes and beef terrines, beef sausage, for a change from the pig's pork. These preserves can be flavoured with ceps or cranberries. Cooked tripe is also available. But the milk is also transformed into delicious milk jam and artisanal soaps, local products, soft for the skin. Sales at the farm and online.

Laurence and Jean-Claude have been making gourmet products at Ferme de l'Herm since 1978. Their daughter, Marie-Delphine, has taken up the torch under the watchful eye and experience of her ever-present parents. The local products on offer come exclusively from the farm's own ducks. Pâté, rillettes, foie, medallions, magret, confits and other specialties can be found at the farm itself, and on Périgord markets. Poultry and lamb complete the menu of a production on a human scale.

The company was founded in 1912 by a pork butcher from Villefranche-de-Lauragais. As for the canning factory, it was set up in the 1970s along the RN 113 between Villenouvelle and Villefranche. The workshop-boutique invites you to the heart of the production. Learn about the farm poultry and black pigs raised in freedom for the salting. Discover tasty recipes: duck with morels, persillade of gizzards, fresh Toulouse sausage, duck breast, ham...

This well-named Belfort address has been known to the locals for a very long time. The richness of the region is honoured with a wide range of charcuterie from the Comtois, smoked pork meats, hams, pâtés from Lorraine, sausages, sausages from Morteau or Montbéliard... In the butcher's department, you can choose between beef, lamb or French veal, not forgetting poultry, Label Rouge quality. The good house also offers a daily catering service.

Céline and François Joly are passionate farmers who raise (in the open air), with respect for the environment, organic farm poultry (chickens, guinea fowl, ducks), produce a breed of cow, and organic long pig. You can find their products in the shop and at markets: terrines and rillettes made from duck, chicken, guinea fowl, sausage and pork ham, beef, dried duck fillets, ready meals, jams.

The tourist office offers a local shop. You will find regional products made in Ariège and the surrounding area: jams, honey, biscuits, fruit juice... Enough to satisfy your taste buds thanks to the many producers of the country! You will also find local handicrafts: horn combs, knives, jewellery, wool; a souvenir corner and a bookshop, and a cosmetic corner with, for example, donkey milk... Everything you need to leave with a bit of Ariège with you!

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.

Maxime has surrounded himself with the greatest ambassadors of the Villefranchois terroir in order to pursue his gastronomic path and create Lou Gaspillou. With his brand, he wishes to celebrate the Aveyron tradition, but also to alert people to the importance of its preservation. In each jar, he lovingly prepares delicious gastronomic specialties made from ugly and neglected fruits and vegetables. In the online store, you will find delicious jams, gazpachos, soups or salted spreads.

La Perle des Dieux has been perpetuating the sardine tradition of Saint-Gilles-Croix-de-Vie for 37 years. But the story began much earlier... For 130 years, 4 generations of the Gendreau family have succeeded one another in the history of the sardine cannery, offering fresh, hand-crafted, hand-packed sardines with recipes that combine tradition and inventiveness. Alongside the attractive tins of sardines, some of which are vintage, you'll find other products for your aperitifs based on tuna, mackerel, rillettes and tapas from the sea.

Maison Sudreau is well known for its store in Cahors, but it is also present in the village of Saint-Pierre-Lafeuille, where it is produced. Here, you'll find the full range of Sudreau products (confits, foies gras, truffle products, cassoulets, terrines, pâtés, pork anchovies, magrets and other delicacies...). To complete the already tempting range, you'll find a selection of Cahors aperitifs and wines, as well as walnut-based confectionery from the Desgourmets house in Puy-l'Évêque and the Maison de la noix in Rocamadour.

There are some addresses that we really like at Le Petit Futé, and La Cerise sur le Cochon is one of them! Delphine and Pascal Leballeur, craftsmen butchers and lovers of good products, work in their family cannery, to make terrines and cooked dishes in glass cans. Attentive to the satisfaction of their customers, they make their preparations in small quantities, only with quality products, in the respect of taste and butcher traditions. To be found on sale at the cannery, or on the markets.

The Helix boutique in Chenôve, Côte d'Or, specializes in Burgundy snails. It offers ready-to-heat and canned snails, as well as other regional products. The store also offers gourmet baskets, accessories and gifts. A new home delivery service is also available in the Greater Dijon area.