Gourmet products local specialties and wines New Aquitaine

In summer, Villeneuve-sur-Lot's nightly gourmet events move to different locations in the town center. Who knows what delicious gourmet dishes you'll be able to put together from one stand to the next? A host of local producers will be on hand to offer their meats, fruit and vegetables, a variety of desserts, wines and beers... All in a festive atmosphere, with live music every time. Ripaille, joie de vivre and conviviality: that's all there is to it!

Like the French, who are great chocolate consumers, many people from La Rochelle visit this store. Passing under the arcades, you will undoubtedly have a look for a tempting window displaying products nicely made in the image of rochelines, these iced and chocolate candies do not melt in the hands. Available in several flavors, they are sold in bulk, in bags and even in pretty boxes with La Rochelle colors. The chocolate factory also offers roudoudous, salted butter caramels and berlingots.

In this bakery, the word "artisanal" takes on its full meaning. In front of you, the sourdough breads are baked in the wood-fired oven and the smell that emanates from them will make your mouth water. Traditional, like Elina, Polka, but also special with kamut, small spelt..., the breads are shaped with flours from organic farming and have an exquisite taste. Gourmets will be interested in the pastries and in January, don't miss the house specialty: the praline brioche. The plus: a pizza maker offers delicious pizzas to take away cooked on a wood fire. A local shop with quality products. You can also find it at Place Charles de Gaulle in Poitiers.

Would you like to discover or rediscover the one and only madeleine of Dax? To do so, you have to go through the door of the little shop of Maison Cazelle. With its old-fashioned charm from the beginning of the 20th century and its retro décor, it is one of the oldest in the town. Founded in 1906, this family-run business has built its reputation on the famous madeleine de Dax, sold in pretty blue or pink cardboard boxes. The recipe has been jealously guarded for five generations, and today by Sébastien and Clément. It is a must for all gourmets!

For Florian Lamour, what counts is quality and artisanal know-how. The basic products come from New Aquitaine, whether it is the organic flours, the grinding of cereals, butter, honey, red fruits, packaging and pastry boxes. It is understandable that Maison Lamour was crowned "Best bakery in France 2017". All the breads are made with natural leaven and their variety makes the amateurs happy. The pastries are worked with finesse. Salty side ? Sandwiches and focaccias, among others.

In collaboration with Patrick Fouquet, master jam maker world champion 2018, Janick Paytra launches in his turn in the making of artisanal jams. He participates for the first time in 2019 in the Confituriades and obtains the gold medal of the Order of Master Jammakers. Janick prepares his jams in his workshop/shop and sources as much as possible in short circuit: mirabelle plums from his village, strawberries from Dordogne, apricots from Roussillon, kiwis from Lot-et-Garonne... A nice souvenir to bring back from Saint-Emilion, to change the wine!

With a passion for history and the arts, Maëlig initially focused on archaeology, before succumbing to her passion for the craft of chocolate. After working at Maison Cochet in Saint-Raphaël and Maison Saunion in Bordeaux, she obtained a CAP Pâtisserie with a mention complémentaire in Pâtisserie, Chocolaterie, Confiserie, Glacerie. An Artisan Chocolatier, she chose to set up her chocolate factory in Saint-Emilion, where she expresses all her creativity. Made in France, her packaging even includes cocoa pods.

The Pub de la Brasserie Mira is one of those must-visit addresses for fun evenings on the Bassin. Mira, we already knew the name and even the beer of the brewery created by Jacques and Aurélien, two local children with a passion for hops. They conceived and created a first range of original beers, brewed with spring water from the Bassin and identified on the bottles by a chimera. Mira beers have never ceased to seduce connoisseurs, so it was only logical that the brewer-malters should follow through on their ambition by opening this pub.

In the heart of the Bas-Armagnac region, this earth-floored winery has been the Domaine's cellar since its origins in the ^19th century. During your visit, you'll learn all about the vineyard and the distillation process. The large room housing the various bottles of armagnac and armagnac-based aperitifs adjoins the cellar, where barrels containing old vintages are stored. Domaine de Lassaubatju Bas-Armagnac is both powerful and light, fragrant and fruity. To be enjoyed in moderation, of course. Three guest rooms are available.

The old-fashioned way! It is with her truck that Melanie goes from market to market and from house to house delivering her good raw and organic cow milk! The fifty cows are fed in the family farm with the fodder from the farm. In our containers or in the farm's returnable bottles or buckets, we recover the milk from the day's milking, to be drunk raw or incorporated into our culinary preparations. We rediscover its taste, we rediscover its flavours.

For Christel, tea is a family story. Her grandfather was an importer of tea, coffee and chocolate in Le Havre. The young woman opened her first tea room 20 years ago in the passage Sarget and then a shop in the Grands Hommes. She left the Golden Triangle to set up shop in Eysines, in a more spacious location where she can organise tastings. She offers more than 150 different teas, grand cru or organic, matés, rooibos, flower and fruit waters for infusion, gift ideas, mugs, teapots, kettles, etc

Karine ripens her own goat's cheeses, Saint-Nectaire and others. Beaufort, Comté and Gruyère are magnificent hard cheeses with changing taste notes. Soft cheeses with bloomy or washed rinds are divine, like Maroilles or Langres. As for seasonal cheeses, Karine recommends Trappe Echourgnac from Périgord, matured in walnut liqueur, Grataron d'Arêches fermier, a goat's cheese from Beaufortain in Savoie, and Saint-Nicolas from Hérault, made from whole raw ewe's milk. Another favorite is the sweet, fragrant tomme aux fleurs.

The Vignerons de Tutiac open their doors and share their know-how and passion, between traditional values and contemporary trends. Founded in 1974, this cooperative is a must for anyone interested in the Côtes-de-Bordeaux region. Tutiac's 500 winegrowers are part of the Agriconfiance approach to environmentally-friendly farming. Their range of wines can be found in their six boutiques in Gironde, as well as at the Bistro Vignerons wine bar in downtown Bordeaux.

Here's a family-run business well known to all Palais gourmets! For over 100 years, they've been making a specialty made famous by Artigarrède: le Russe. Imitated, never equalled! The recipe for this cake dates back to the ^19th century, and its name comes from its Crimean almonds and immaculate whiteness, reminiscent of snowy plains. Add praline cream, hazelnuts and a secret ingredient! The boutique, also all in white, has a resolutely refined style, with creations by Basque ceramist Goicoechea. Other delicacies await you: the Rosquille, the Basque cake and a range of chocolates including the Muscadine truffle with Cointreau...

It is around the love of cooking, gastronomy and also the aesthetics surrounding the art of the table, which met Isabelle and Mathieu. Fresh and seasonal products, classic classics and original creations, HMC Caterer offers a collection of delicacies, dishes, desserts and buffets. For professionals and individuals, whether for an intimate event or a public event, chefs will adjust their cuisine according to your desires and needs.

Already installed opposite the aquarium, Comptoir Charentais has decided to take up residence right in the center of town. Just a stone's throw from the town hall, this delicatessen draws the eye of the stroller with its attractive window display. As you enter, you'll enjoy a warm welcome from smiling staff who will guide you through this world dedicated to local produce. In this delicatessen, you'll find a wide range of top-quality products: the inevitable fleur de sel, the famous iron tins for preserving cakes, beers, cognac and pineau, and even clothes! It's a great place to fill your shopping bag or find a gift idea.

For 5 generations, the master chocolate makers of the Pariès house in Bayonne have combined know-how, tradition and excellence in the production of chocolates, sweets, pastries, ice creams and sorbets. Bayonne is the cradle of the dynasty that saw the birth of the first Kanougas® and other Basque delicacies. It is in the workshop (which can be visited) of Socoa that our craftsmen realize with ancestral methods the specialities, of which the Basque cakes, the touron, the Mouchou®, the pastries, the ice creams and sorbets, the Kanouga® and the last born, the Espelines®.

La Botiga of Maison Pélégris in Sarlat is both a delicatessen and a tasting place. One comes to taste the famous croustous, to share, between friends, a plate of the products which proposes the store: duck breasts, semi-cooked foie gras, rillettes, dried duck breasts with foie gras, saltings, preserves, etc. As the market takes place just in front of the store, we enjoy ourselves. The opportunity to enjoy a truffle or cep brouillade with a small glass of wine.

The store features no fewer than 400 different cheeses, most of them traditional farmhouse and artisanal, selected for their quality and originality. They are matured in cellars in Machecoul in the Loire-Atlantique region, Pascal Beillevaire's homeland. The cheese dairy also makes its own cheeses (Machecoulais, Mojette, Brun de noix, Rocher Nantais, Secret du Couvent and Pont d'Yeu), as well as a wide range of fresh products such as raw butter and cream. A welcoming smile and good advice are a plus.

The Chartier sisters were already making them in 1872, and today the Bertrand brothers (^5th generation) perpetuate the Montmorillon macaroon, keeping their recipe a secret. With its delicious almond flavor, it delights every palate and is available in a wide range of flavors, depending on the season. There are also thistles, bonne mémé tartelettes, broyé du Poitou and macaroné, as well as 50 types of chocolate. Mmmmh! The house is one of France's finest chocolatiers! This beautiful boutique also sells tea and ground coffee.

The Brûlerie Corrézienne is a real institution in the department. From its real name Cafés Bogota, the brand was created in 1930. With four shops in the region, the Brûlerie Corrézienne offers a wide choice of daily roasted wines without additives in the workshop, just a stone's throw away from the shops. During the holidays, you can even get a Christmas coffee. The year 2021 brought two new creations: the Mokaverde, very powerful, and the Aromexpert, noble and fruity. Also a range of local specialities and delicatessen.

You are in the most exquisite of gourmandise, in the best of bakery and pastry making. Renowned in all Bearn, it is the sweet know-how which is proposed, and as of the superb window, you will notice it bright. Macaroons with surprising flavors, mille-feuilles of fruit pastes and marshmallow, named "the sweets of Béarn", citrus fruits chocolates, crunchy or biscuity debris, pralines, bars that go from bitter to spicy, from the beans of the great vintages... The pastry shop is in the same masterly line, from the Chapeau de d'Artagnan with prune sorbet and Armagnac mousse on a bed of nougatine to the Beret signed Constanti...

These different weekend stays formulas are punctuated by unforgettable events. The one dedicated to truffles opens with a welcome aperitif and a gastronomic dinner on Friday. On Saturday, after the visit of the Périgueux market, the walk continues to the truffle museum of Sorges with a lunch at the inn. The afternoon is studious: learning truffle-based recipes with the chef. Again, dinner tasting. On Sundays, a little exercise with a hike in the truffle fields and the search for the rare pearl. Come on, one more lunch... and you'll have the week to eliminate! A comparable formula exists for duck cooking. Another program is dedicated to the discovery of wines, also over a weekend, it is possible to visit (with a driver) the vineyards of Saint-Emilion or Bergerac and to taste different Grand Crus in the company of an oenologist. Finally, a 7-day training course allows you to discover with Pierre Corre a good part of his know-how, fish and pastry in addition.

Here the speciality, that we taste without moderation, is the famous Russe! A marzipan cookie filled with a praline cream and a little extra that has been passed down from generation to generation. This jewel of gastronomy is at home here. A family affair if ever there was one, the cake follows a recipe that dates back to the ^19th century and takes its name from the ingredients imported from the Crimea at the time. In 1925, Adrien Artigarrède added his personal touch and opened his ^first store: the success was dazzling. Today, his great-grandson perpetuates the Bearn symbol. In the store in Oloron, you enter a mythical place that also offers Rosquille and Muscadine.

La Chocolaterie de la Couronne is a famous sign in Pau, refined and multi-awarded since 1953. Although it has not been able to welcome many crowned heads, it has nevertheless seduced great men such as General de Gaulle, who was particularly fond of Créoles, a ganache with fine champagne and dark chocolate. Many other specialties have marked the sign: Golden pearls, old-fashioned pralines with white chocolate, cherries with armagnac and almond paste, ganache with raisins macerated in cointreau... creation is an art in this amazing chocolate factory.

Piment d'Espelette is grown in open fields to the rhythm of our region's bioclimate. Maison Bipertegia naturally takes care of its plants, from sowing to ripening. They are then hand-picked and rigorously sorted 1 by 1 at each stage, from harvesting to processing into powder and its derivatives in our own workshop. Our producer claims "a passion for good taste, because we are the ^1st consumers and we are proud to offer what we like to eat". Quality, generosity and sound advice when you visit our store!

Bertrand Héraudeau has been running this family business for a short time. Trained as a pastry chef, he never ceases to put his qualities forward to the point of obtaining, in 2018, the title of best jam maker in France. Rétais and tourists are not mistaken, they are many to make a stop in this shop located two steps from the bell tower. Each product is carefully made, without chemicals or preservatives. The quality is such that each year several are awarded.

Visit the workshop of this pig farmer since 1990 and immerse yourself in the world of ham according to Pierre Ibaïalde: choice of pigs, rearing, preparation in salting and drying rooms, maturing, preservation. All the secrets of production! To finish, a tasting of homemade products. For sale on site or online. Pork: ham in all its forms: whole, in pieces, sliced, boned by hand; ventrèche, lomo, coppa... and the "Cochisson" to discover. Duck: dried duck breast, foie gras, rillettes... Unique!

It's always a pleasure to enter this beautiful boutique to (re)discover the Basque terroir. A wide selection of local products at producer prices is on offer, including Bipia and its range of preserves made from Espelette chillies, Arnabar and duck, bottles from the Cave d'Irouléguy, honeys and jams. In the fresh produce section: hams, sausages... Also high-quality Basque linen: a range of tablecloths, aprons, tea towels, bathroom linen and handmade cosmetics and soaps. Always with a warm welcome and a desire to return!

Both producers of chillies and manufacturers of gourmet products, Christophe and Andréa work with the seasons. The boutique, overlooking the laboratory and the chili field, offers a fine range of homemade delicacies, complemented by a few local specialties. On the menu: over 20 varieties of mustard, homemade pastes, cookies, chilli sauces, as well as new creations such as honeys and chilli teas, not forgetting aperitif cookies.

Maider and Alain, ambassadors of the Basque Country, offer here the "jewels" of the local production. Espelette pepper, Basque ciders and beers, Irouléguy and Egiategia wines, jams, foie gras, confits, cured meats, bonito terrines, ewe's milk cheese and other specialties. They make Basque cakes, shortbread, macaroons and their specialty, "la Boïna" (Basque for "beret"), a tasty hazelnut meringue cookie with a praline/hazelnut cream, without GMO. On the snacking side, gourmet breaks for breakfast, lunch or snacks.

Corinne and Emilie run their farm in a spirit of conviviality and sharing. You come to eat here to experience an authentic culinary terroir. Duck sausage served with aperitif. Starters include rillettes and foie gras pâté, soup or garbure. Magret, confit, poule au pot, cochon à la broche and other traditional recipes. Homemade apple crumble for dessert. A glass of Buzet wine with all that, and life is good!

These Halles invite you to take a trip with the best local producers. With a proven track record of success, some thirty traders are on hand to showcase their expertise. A modern, contemporary market, with caterers, butchers, pork butchers, roasters, fishmongers, cheesemongers, greengrocers, a wine cellar and sweet specialties. And when it comes to food, you can eat in and sample some of their specialties. A real place to live and enjoy.

Get off the beaten track... and discover the Onetik cheese factory in the heart of the Basque Country, which has been making excellent Basque cheeses for over 40 years with the greatest respect for tradition. It collects milk from more than 200 farms and transforms it in its workshops into a complete range of cheeses made from sheep's, cow's and goat's milk. In addition to its range dominated by the traditional Ossau-Iraty, try its original creation, the tasty Bleu des Basques. Excellent value for money and possibility to visit the farms in July and August. An address to remember.

The jewel in the crown of the Basque Country, AOC Ossau-Iraty ewe's milk cheese has its letters of nobility here. At Ferme Larramendy in Hasparren, in the quiet heart of the Basque Country, Julie, Michel and Paxkal focus first and foremost on quality, authenticity and respect, so that you can experience excellence at first hand. Their specifications call for 240 days of grazing, with no GMOs or rinds, and a minimum of 3 months maturing before being sold. Their boutique offers a wide range of their know-how, and to add to the usefulness, the Farm has a beautiful, fully-equipped self-catering cottage.

Come and take a tour of the tasty, playful world of La Maison des fromages de chèvre. On the program: an interactive exhibition devoted to the history and production of goat cheese in Poitou, France's ^leading region in this field. A gourmet moment to be extended by a workshop to refine your cheese knowledge, taste and try your hand at making them. Inside, the store sells cheeses from the Sèvres et Belle cooperative, cosmetics and other local products.

The rebirth of the cookie factory! With Isabelle and Jean-Luc Lavignac at the helm - who are also artisan caterers in Cambo - it's impossible to leave without a basket of delights: galettes, financiers, Basque cakes, homemade jams, ready-made meals and other local products. Everything is made on the spot in their lab, with their know-how, their passion and their own recipes; a blend of tradition and modernity. Tested and approved by the Petit Futé a must-see stop.

At the oil mill, we've been grinding since 1850! Thanks to ancestral craftsmanship, the oil flows like gold. The large stone millstone grinds walnuts (from local producers), hazelnuts, almonds, pistachios, peanuts, rapeseed and organic sesame. Hydraulic presses dating from 1920 produce a precious nectar which is left to settle for 15 days to 1 month before bottling. Production takes place all year round. Come and discover the oil production process. The workshop also produces fruit and vegetable vinegars, mustard and sells local products.

Since 1960, these artisan canners have been a trusted name in both goose and duck: every year, the company wins a medal at the Salon de l'Agriculture in Paris. New products include a fig verrine filled with foie gras and pineau des Charentes, and goose rillettes. They were awarded the Palme d'Or 2023 for whole Périgord goose foie gras. 2 stores open in Sarlat (7, rue de la Liberté) and Le Bugue (20, place de l'Hôtel de ville). The workshop is open to visitors in July and August, with a free tasting.

Dating back to 1747, this 10 ha property has belonged to the same family since 1936. The red and rosé wines of Château Barrabaque are among the most famous of the Fronsac and Canon-Fronsac appellations. Concerned about the respect of the environment, Caroline Noël-Barraux, the owner since 2004, practices a reasoned culture of the vine. The methods of cultivation and vinification combine both tradition and modern techniques. The vines are worked according to the terroir. It is a beautiful address on the wine road.