The best local producers New Aquitaine

Their grandfather planted the ^1st seed in the 1950s. Today, Vincent and Simon Baille-Barrelle cultivate 10 ha of fruit trees. In Les Roches-Prémarie, the two brothers continue to develop the Chezeau family orchards, one of which is certified eco-responsible and the other organic. On site, you can pick your own strawberries, beans, apples... In Poitiers, in their store, they sell their apple varieties, as well as other seasonal fruits, vegetables and a wide choice of regional products. Quality, traceability and authenticity!

This family distillery has a long history dating back to the early ^20th century in the Alps. Its recipes for wild sloe, blackberry, mirabelle and walnut liqueurs have established its reputation. Its future lies in whiskies. The distillery grows its own barley, malts it on site and ages it in French oak barrels, producing exceptional local single malt and single cask whiskies. A gourmet restaurant will open in June 2024.

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 family farm is located in the heart of the Chalosse region, in the small village of Clermont. Since 1945, the ducks have been raised according to the rules of the art and transformed into products that have won multiple awards at the Concours Général Agricole in Paris. Semi-cooked duck foie gras, whole foie gras, whole duck breast, duck liver filling, aiguillettes, duck paupiettes... And also: vegetables in jars. We'll show you how to enjoy our specialties with selected wines. Local honeys and jams. Don't forget our gift boxes!

Frédéric Mouret's family farm harvests untreated walnuts sold under the Noix du Périgord PDO. This organic farm specializes in nuciculture, the cultivation of walnut trees. The production of walnuts in shell, kernels and traditional walnut oil has won awards from the Guide des Gourmands, and was voted Saveur d'Or 2021 and Saveur d'Argent 2022 at the Saveurs Nouvelle-Aquitaine competition. Free farm visits in summer (book the day before).

Sale of nuts, kernels, walnut oil, honey, farm products. Visit of the orchards, the washing, drying and packaging chain.

A traditional farm in Basse-Corrèze specialising in the breeding of Limousin cattle, the Mas farm is now dedicated to the production of organic Perigord nuts. The Dufour family has chosen to plant three varieties of walnut trees, as each one has its advantages: the Corne is the oldest variety with a delicious taste, the Franquette is another old variety, with a delicate flavour perfect for pastries and the Lara is a recent variety, delicious as a fresh walnut.

This charming boutique is located in a former salt shed, in the immediate vicinity of the cycle path connecting Sainte-Marie to the Bois Square. It is a beautiful opportunity to acquaint you with this saunier girl who will offer you a nice welcome, but also to discover one of the typical crafts of the island. Take advantage of the site and understand how salt is harvested. Isabelle will pass on his passion and offer you valuable advice. Seen here will find many products with salt in all its forms: the big salt but also the inevitable flower of salt, aromatized salt but also many local products like caramels, jams. Futé is available to park your bike!

Confits, goose and duck foie gras... From the producer... Here, the ducks are raised in the open air, then force-fed with corn produced directly on the farm, and without GMO. All the products are then prepared as in the past, to please the consumer, who will discover the taste of the best products! Claude and Iñaki Minaberrigaray can be proud of their production. Once again, these guardians of know-how and tradition are honoured with guaranteed products from the farm and their breeding. Taste the difference.

Here is a unique place, conducive to relaxation and the tasting of seafood. Franck's establishment is dedicated to all those who want to enjoy a delightful setting. As soon as you are seated, you can admire the view of the Fier d'Ars while tasting products of a rare freshness. You place your order and take a glass of white wine with you until the shellfish are ready. On the menu, oysters from Franck Moreau, but also clams, shrimps, whelks...

Foie gras, confits, stuffed necks, grattons, rillettes, pâtés... Visit the Moulinat Farm! Philippe Fazembat and his three children have been raising ducks for several generations now. They still offer you some specialties such as stuffed duck breast or duck legs with Entre-Deux-Mers wine sauce flambéed with Armagnac (in tins, verrines and gourmet baskets). They are also producers of black pork. Reception room, caterer, animations, reception area... The Moulinat farm has many assets.

The Maison Barthouil, established in Peyrehorade in the Pays d'Orthe region since 1929, specializes in the sale of products of great character: salmon and foie gras. The history of Maison Barthouil is intimately linked to this region of the southern Landes, situated at the confluence of the Pyrenean Gaves. Here, the soil is fertile, the corn abundant, the river water cold and tumultuous. Today, proud of its origins, the Barthouil family is more determined than ever to enhance the value of this land through its craftsmanship and the unique taste of its products.

In Scorbé-Clairvaux, six employees of Le Ressort, an employment-oriented company, are reviving the mushroom farm. In the cellars, nearly a ton per month of white button mushrooms, oyster mushrooms and shiitake mushrooms are grown. The production is sold on the spot, at the Galerie du Réemploi in Naintré or in supermarkets, in local produce stores and on markets (Tuesday in Scorbé-Clairvaux, Wednesday in Colombiers and/or Ozon, Thursday in Cenon-sur-Vienne). Don't hesitate to try the processed products: velvety button mushrooms, Greek button mushrooms, oyster mushroom spread... For good local mushrooms, you now know where to go!

Of course, these products do not come from our region, but the shop is so beautiful and colourful that one must stop there. La Belle-Iloise is a Breton cannery of seafood products prepared in the traditional way. For 3 generations, the Hilliet family has been committed to canning ultra-fresh products in Quiberon. We like the colourful tins which offer sardines, tuna and mackerel from different original recipes.

As in La Bastide-Clairence, La Fabrique de Macarons now has a second boutique in a charming setting, featuring Eugénie. This is the woman who inspired its creator to embark on his adventure. It's as much a feast for the eyes as it is for the palate, with so many delicious products on offer. Made in situ, don't hesitate to try the different flavors: almond, almond-chocolate and Espelette pepper, hazelnut, coconut-chocolate, organic coconut-lemon, turmeric... With no added colorants or preservatives, these recipes preserve their authenticity.

Catherine Pigeonnat shapes her sweet and savory cookies. In her cookie library, you will find slices, crackers, shortbread, crushed, crunchy cakes... or tasty squares with the good taste of Availles nuts and Dissay honey. Delicious! Its secret? To make artisanal products, to get supplies from local producers and to be inspired by them to create new recipes. Thus, even the Beer of the Pirates of Clain is part of the party. A gluten-free range is proposed. So, go to the laboratory in Vicq-sur-Gartempe to crunch and crack!

There is a small shop on the edge of the village, on the road to the church of "La Combe". Maurice and Francine Guionie sell the fruit of their production there. Their Limousin cow breeding farm is just below. They reserve to their visitors an adorable welcome. In addition to fruit and vegetable jams, their great speciality is dandelion! Their star products are the fermented drink and the aperitif with dandelion flowers, following a family and ancestral recipe kept secret. All the products are made by hand on the farm and have not undergone any chemical treatment. Their shortbread, crunchy and nut tarts will accompany your coffee deliciously. In summer, you will find them on the farmers' markets of the department's countries.

Why not taste the honey of the Landes forest? With its idyllic location, the honey house is in the middle of a pine forest surrounded by heather. The apiaries are spread out between the forest of the Haute-Lande and the mountains of the Pyrenees, on a naturally abundant and preserved vegetation. The bees first gather in the acacia woods in the Gironde, then disperse to harvest a wonderful bourdaine honey in the humid areas of the Landes forest, while others gather chestnut or lime flowers in the Pyrenees.

This tourist itinerary allows you to discover the key players in the New Aquitaine cheese industry. It features 50 stops, most of them in the Poitou region. The Pays Mellois, cradle of the route, features 8 of them. Visit the producers for a special moment: product tasting, herd visits, milking and, of course, cheese shopping. No doubt you'll cross paths with the emblematic Chabichou and Mothais on the leaf.

The farm of Monique Baraton and Raymond Demiot is located in a former fortified village of the Middle Ages. They raise all kinds of birds in the open air. Part of their production is sold live, but also in a store - which they host on the Old Bellefonds site - where a wide range of agricultural products are sold, in addition to theirs. Products from approximately 20 department and neighbourhood producers are available: asparagus, sunflower oil, veal, lamb, beef, yoghurt, cheese, fruit and vegetables, etc. This is a place where you can make the full of good things from the farm. Welcome and ideal to discover the cuisine with local flavours.

La Fabric' is above all the story of a couple. After 10 years spent in the banking sector, Nicolas decided to take over a 160 ha cereal farm. Some time later, Alice joined him and the pasta manufacturing workshop was born. Made of 100% durum wheat, the varieties of homemade pasta with appetizing colors and shapes are a real showcase for Alice and Nicolas' sustainable agricultural production. Dentelles au curry, clochettes aux cèpes or even tractors (plain) for children, the flavors and spices are natural.

We're still licking our lips just thinking about it. Apricot saffron? Apple-grape jelly? Wild strawberry mara des bois? Cherry ginger? Melon with crushed Poitou ? You are in the workshop of the 2016 French champion of Confituriades, Orianne Lauer. In her copper cauldrons, using traditional and manual methods, she simmers sugar and fruit to obtain delicacies that are each more delicious than the last. In front of your eyes, she concocts recipes using fruit selected mainly from regional producers.

Ramuncho Pochelu was the creator of piments and he wanted to imagine this workshop, a dozen years ago because he had to share his passion, "the greatest wealth… " he commented. In situ, it started by climbing a labyrinth of piments with a game "the game of Ramuncho" what immediately seduced parents and children who can receive, the diploma of Petit Pimentier. There are products on site. In another register, he mounted a kitchen with the products to cook on-site with cooking lessons for one year. A real success that this return to real values, in simplicity, without folklore. And of course, the sale, the Pepper in all its states… and other quality products including AOC, Irouléguy wines, farmers Fromages Iraty, Tarbais Beans, le, etc. Not forgetting a partnership with Eric Mayté, the famous cheese maker. Group activities on reservation, free with a site of 200 Places. A great diversity and a great dynamism!

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 artisanal company works only with local productions and benefits from the certified origin IGP Périgord (duck fed with corn, raised, force-fed and cooked in Périgord). On the spot, sale of canned food, cooked products (enchauds, cassoulet with duck confit, goose stew, coq au vin...) and fresh products with the possibility of visiting the production laboratory. Pascal Vidal's company is also present at the covered market of Sarlat, every morning from 8:30 am to 1:30 pm (in season). Shop at 1 rue de la Liberté in Sarlat.

The oil mill Lépine is one of the last traditional oil mills in Poitou. Since 1810, in winter, people bring their nuts to make oil. For 8 generations now, the huge millstone of the Lépine family has been crushing walnuts and hazelnuts which are then heated to obtain a tasty oil. In the shop, Les Gourmandises d'Availles, you can buy the oils produced by the farm, flour from the cake for your cakes, spreads, as well as local products. A gourmet visit for the whole family!

For over 100 years, Maison LAFITTE has nurtured the excellence and savoir-faire of Landes gastronomy. Exclusive partner of the Club des Chefs cuisiniers des Chefs d'Etat around the world, Maison LAFITTE is renowned for the superior quality of its products. Traditional fattened ducks are reared for a minimum of 102 days and fattened on whole grain corn, in accordance with Label Rouge and IGP Landes specifications. Foie Gras Millésimé is one of the finest products on the market, and is available each year in a limited edition.

The Regaud house has been working with duck for 40 years in a traditional way. You can find the traditional duck foie gras but also the excellent goose foie gras. The cannery offers cured meats, sweet and savoury recipes such as foie gras terrines with figs or pears, cooked dishes such as cassoulet with goose confit, and exotic rougail with duck sausage. Petit Futé appreciates the fact that you can find goose foie gras here. Have fun doing a blind tasting, you will be surprised by their differences.

Catherine and Fabrice Gobert, artisan-preservers, offer a very rigorous selection of the foies gras, pork, duck and goose meats used. These products are made in the pure tradition of the local gastronomy, according to the authentic recipes of the region, in the Objat canning factory. You will find in this shop a vast choice of cassoulets, confits, foie gras and other pâtés and rillettes, but also many local products and delicatessen: beers, chocolates, spices, walnut tapenade, Perigord truffle...

Camille and Raphaël welcome tourists to their chambres d'hôtes and their brand-new eco-gîte! The fattened ducks are force-fed and processed in the small workshop in batches of seventy-five, using organic corn produced on the farm, cooked in the fat, which is then used to cook delicate dishes according to the traditional recipes of Périgné's grandmothers! Combining farm activities, product tasting and a longer stay in a truly eco-friendly location is an excellent vacation idea.

Espelette pepper, ham, macaroons... and olive oils with Zabal'oil, a family-run business that for 4 generations (1850) has been producing 100% natural, and some organic, artisanal olive oils in Toledo, Spain, from ingredients of exceptional quality. This nectar celebrates a salad, fish or meat. Its benefits have been proven time and time again, and the proof is in the quality restaurants and grocery stores that put their trust in this "top-of-the-range" signature. Vintage oils with El Amigo, Hermida... and grand cru vinegars.

Roselyne and Jean-François Lidon use elbow grease for their farm. 60 hectares of sunflowers and rapeseed are transformed into this precious golden nectar: oil. 14,000 liters are bottled each year. It is extracted by first cold pressing, the traditional method that allows to preserve the essential nutrients. Visit the farm to understand how it is made, store in the boutique and discover other products of the house: sardines in oil, lentils and chickpeas.

You can buy directly from Ferme Darrigade: pork pâtés with foie gras, duck fat, duck gizzards confit, quails stuffed with foie gras... Connoisseurs also come for the asparagus, preserves and "le Cassouhète", the peanut cassoulet. The Darrigade farm produces both peanuts and corn. Oil and spread production is reserved for delicatessens. In July and August, you can visit the farm free of charge by registering with the tourist office.

A small cannery for big gourmets! Created in 2009, this artisanal cannery specializes in products from the South-West of France. Landes duck, seafood from local auctions, asparagus and local vegetables, terrines and pâtés... Not forgetting ready-made meals based on authentic recipes. Also available in boxes or batches. One thing's for sure: no frozen, pickled, dry rehydrated, flavor-enhancing or preservative products! Products are purchased from partner producers within a 200 km radius.

In 1933, the sauniers of the Ile de Ré formed a syndicate, and in 1942 a cooperative, to revive the saunière economy. Professionals decided to share their equipment, know-how and production to sell salt at a fair price. This initiative has enabled the restoration of abandoned marshes and the training of new salt workers, who you can meet at the hut. The Sauniers open their doors to you, from April to September, to taste these flavors!

Le Relais Gourmet Maison Gastronomique is a delicatessen offering a wide selection of gourmet products. You'll find assortments of spreadable aperitifs, fruity foies gras, gourmet boxes including wine, foie gras and aperitifs, as well as different types of foie gras such as Sauternes, sake or fine champagne. The store also offers products such as quintessential foie gras with smoked duck breast, gourmet aperitifs with Espelette pepper or candied oranges, and assortments of traditions and flavors.

The Gendron family has been running the farm for many years. Karen and Laurent raise, among other things, ducks and process them for sale or to put on the menu of their authentic farmhouse inn where you can find, among other things, dry duck breast as an aperitif, soup, foie gras, duck or beef, hot goat cheese salad, and homemade dessert. You can buy preserved foie gras, confit and rillettes as well as dried duck breast stuffed with foie gras, duck aiguillettes, civet and Basque legs

Chantal and Johany Gervreau own a magnificent farm that they have completely restored. They raise cows and ducks here and offer delicious products for sale. You can come and discover them on the spot and even taste them in the farmhouse. The atmosphere is very pleasant, the products are of high quality, the prices are low and the welcome is very warm... What more could you ask for! This is an address that we warmly recommend to all gourmets!

The island of Ré is definitely a land of delicacies. To be convinced, you just have to push the doors of this cookie factory! The place is easy to access and allows everyone to find quality cakes, made in an artisanal way to please themselves. The shelves are provided, difficult to make a choice! The crunchy ones will perhaps make you crack, the cakes will accompany wonderfully a coffee and the caramel shortbread can be tasted at any time. The store also offers local products and gift ideas.

Truffle producer, selector of quality local produce... Christophe Meynard is everything in one. If he's not in his store in Saint-Emilion, it's probably because he's with Gucci, his Jack Russel, in one of his truffle fields in Saint-Philippe-d'Aiguille. On the menu: fresh truffles of course, truffle products (oils, honey, butter, foie gras, Saunion chocolate, etc.), dedicated accessories and gift boxes. Sandra and Mélinda are also on hand to advise you. The team will be happy to share their recipes with you.

Eysines is one of the towns in the metropolis that has the most producers and market gardeners. For more than 10 years, Le Jardin d'Ethan has been selling seasonal vegetables grown either in the open field on 10 hectares of land or under 2 hectares of greenhouses, or in neighbouring farms. The fruit, produced in integrated or organic farming, comes from Gironde, Lot-et-Garonne, Dordogne, Roussillon, Lot, Corsica or Sicily. The products are sold in wooden or plastic crates given free of charge.

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.