The best local producers New Aquitaine

For 4 generations, the Fournier family has been growing apple trees on a 10-hectare farm in the Coteaux des Savoies region. Rubiette, golden, topaz, opale, choupette and all the others (17 varieties!) start their annual gala in September, and that's when you can come and pick them yourself. For the rest of the year, these magnificent, tasty, organic fruits are on sale in the boutique, along with juices, fruit purées and neighboring products. In summer, there are also apricots, peaches and nectarines.

Maison Francis Miot has excelled in high-end jams for 30 years (best jam maker in France and three-time world jam champion, ranked hors concours), as well as in chocolates and confectionery. In this store, as in others, originality and quality are the order of the day. The chocolates are essentially of São Tomé e Príncipe origin, where they have a solidarity trade plantation. And the award-winning cane sugar, plum and 3 red fruit jams. There's also a savoury range with tapenades, compote and chutneys.

Located just a step away from the famous Lascaux cave, it is here that since 1946 the foies gras Teyssier have been making, with the greatest respect for the traditions of the Périgord region, products that have been regularly rewarded and whose recipes have been handed down from father to son for 4 generations. We love the duck rillettes and the semi-cooked duck or goose foie gras. The house also makes game terrines, and cooked dishes based on duck such as cassoulet with duck breast, or for the aperitif, specialities to spread with foie gras and figs.

Aléna is a 120-hectare melanosporum truffle farm based in Aquitaine, producing 3 tonnes of Périgord black truffles a year, which are sold to some of the world's top chefs. It's possible to live the adventure a little closer, by adopting a truffle oak. By subscribing to an adoption contract, you will receive 50g of black Périgord truffles, two boxes of Aléna truffle supremes (one containing 15g of black truffles, the other 30g of summer truffles) and a recipe booklet every year for 3 years.

For more than 100 years, LAFITTE has maintained the excellence and know-how of Landes gastronomy. Exclusive partner of the Club of Chefs of State throughout the world, it is recognized for the superior quality of its products. The traditional fattened ducks are raised for a minimum of 102 days and fattened on whole grain corn, in accordance with the Label Rouge and IGP Landes (Protected Geographical Indication) specifications. Discover the gastronomic world of Foie Gras, confit, magret des Landes, a whole range of products around the duck.

La Maison Tenoy (Mémé Labatut) artisanal cannery tells the story of a family perpetuating the know-how of yesteryear around ducks. Ducks are raised and force-fed on site. During your visit, you'll learn all about the care taken in feeding and processing the different cuts. Cooked dishes, foies gras, pâtés and duck confits can all be found in the store. From April to mid-October, don't hesitate to come and taste Thierry's best duck recipes at the farm inn. You can choose from the à la carte menu or the set menus.

Located in Nousty, in the Béarn region of France, Maison Cassandrine has been perpetuating an age-old tradition since 1980: the traditional manufacture of jams. This artisanal jam maker distinguishes itself by creating top-of-the-range gourmet jams. This Maison Cassandrine offers a wide range of sweet treats, from traditional flavors to original creations, all made with the utmost respect for fruit and quality raw materials. Using traditional manufacturing methods, the fruit is preserved with sugar in small cauldrons, to create artisanal jams with the authentic taste of yesteryear.

Candied, rillettes and pâtés.

Sale on the farm, possibility of shipping all year round. Here you are offered the duck of fatty livers, stuffed stuffed, candied… One can come once a week to make a gourmande visit, it is the tourist office of Cancon that manages this animation in summer.

This fish farm is built around 2,000 m² of ponds fed by the clear waters of the Ciron river, producing almost 100 tonnes of trout a year, raised with the greatest care and respect for the environment. Moderate growth, controlled feeding and good water quality result in healthy, tasty fish and the Aquaculture Respectueuse de l'Environnement en Aquitaine label. Ferme du Ciron also houses a high-quality artisanal processing workshop. Today, it offers consumers a wide range of products for sale at the farm or in the boutique: fresh fish (gutted, fillets, steaks), oak-smoked trout (whole fillets or hand-sliced), trout marinated in Gravlax or in Tataki with Floc de Gascogne (an original creation from Ferme du Ciron), preserves in jars for terrines, plain or spicy trout spreads and crumbs, and trout roe. Among our new products, we're particularly fond of our Jerky trout, presented in vacuum-packed shavings and ideal for aperitifs. The word Jerky comes from the Quechua language family of Peru, and refers to "dried and salted meat". Ferme du Ciron drew inspiration from this traditional South American preservation method to create Jerky Trout. After being sliced and marinated in soy sauce, honey and spices, the trout fillets are dried to concentrate the flavours and give a unique crunch.

Irina Pasta is first and foremost two friends from the Basque Country, passionate about gastronomy and... pasta, who decided to create their own collection of ravioli, gnocchi, pasta and lasagne from their laboratory. You can find them all year long at the markets of St-Jean-de-Luz, Bidart, Quintaou in Anglet and in the fine grocery stores of the region. With Basque-style recipes such as Ossau-Iraty sheep's cheese and Bayonne ham ravioles, Piperade vegetable ravioles with Espelette pepper, Bayonne ham ravioles, blue cheese and roasted walnuts... The excellence of the products !

La Maison Lepetit is a cannery of craftsmen-manufacturers specializing in goose and duck. It all began in 1984 with the takeover of a cannery where private individuals came to have their canned food crimped and sterilized. 30 years later and three generations later, the Lepetit family continues to supply you with goose or duck foie gras in all its forms: whole, in blocks, truffled, confit, rillettes, but also specialities such as goose neck stuffed with foie gras or the Périgord pâté with truffles or even "le délice briviste" made with pork and foie gras with cognac. Rather sweet? Let yourself be tempted by figs and apricots stuffed with foie gras. Go to the factory located in Ussac (5 km from Brive) for a visit, or even a culinary workshop around foie gras and duck!

How can you imagine a brioche, a biscotte, a toast without a layer of homemade jam? We all dream of it, and Eva, with "La Petite Cueillette", has done it! Modern, singular jams with exquisite tastes and original, seasonal combinations, without colorants or additives, the store offers blends of the most common fruits to the most daring. Banana-cocoa, raspberry-tonka-lime, kiwi-orange-ginger... The fruit is magnified and reasonably selected according to the season, and picked when ripe. All day long, the intoxicating aromas waft into the street around the store, along with the tantalizing smell of jams simmering.

Château de l'Evêché is a wine producer located in Lalande de Pomerol. The estate is planted on a clay-gravel terroir and mainly grows Merlot, Cabernet Sauvignon and Cabernet Franc grapes. The wines produced are typical of the Lalande de Pomerol appellation. The estate offers tours by appointment, where visitors can learn about the history of the château and taste the wines. At weekends, tours are available by prior arrangement. Château de l'Evêché also sells its wines online.

Located in Lagorce. Here you can find beeswax candles and different types of honey, such as Ardèche chestnut honey, Ardèche lavender honey and Ardèche white heather honey. The honey mill has an online store where you can place orders. Honey is produced in compliance with food hygiene standards, using stainless steel equipment.

La Ferme des Selles is a restaurant located in Lougratte, Lot-et-Garonne. It offers traditional cuisine based on local produce and regional specialties. The Roussely family, who run the restaurant, raise and force-feed ducks on corn grain produced on their farm. They then transform these products and serve them at table, according to family recipes. Dishes on offer include duck tournedos with porcini mushrooms, foie gras escalope with fruit and duck daube with prunes. It can accommodate up to 50 people, and reservations are essential. In addition to the restaurant, Ferme des Selles has a store where you can buy foie gras, duck sausage, herb terrine, duck daube with prunes and fresh duck meat.

Ferme Auberge des Genestes is a charming establishment located in Saint-Genies, in the Périgord Noir region. The farm offers both bed & breakfast and a gourmet restaurant. The rooms are air-conditioned and have independent sanitary facilities. The rustic dining room can accommodate up to 45 individuals or 60 groups. Guests can also take advantage of the swimming pool, free parking and free Wi-Fi. Ferme des Genestes is surrounded by fields and forests, offering a peaceful, secluded setting. The farm's owners are passionate about duck cuisine and offer products such as foie gras.

La Conserverie Mathilde et Mauricette is an artisanal producer of Périgord specialties based on duck, pork and ready-made meals. It sells its products year-round, with no artificial colorings, flavors or preservatives. We also offer gift boxes, which can be found in our online boutique, or put together and shipped to you. Our pork preserves are certified "Saveurs du Périgord", a guarantee of the traceability of our raw materials.

Southwest duck is a safe value! Patricia and Philippe Patin understood that, in order not to make this assertion, it was necessary to address serious producers and lovers of their art. On the edge of the Adour, the duck from the surrounding area is in the box, in verrine, and is in all its forms. Rillettes, we, ducks of duck (we and 10% of foie gras), duck block in foie gras, ballotine ballotine, candied thighs, gizzards and other aiguillettes, short, duck in all its states. If you're not afraid, you'll get started with Foie gras gras. Whole Foie gras to eat on grilled bread, half-baked slightly sweeter and more rustic, fresh gras fresh pan. What a pleasure and surprise your friends. In this artisanal cannery you can compose your gift boxes and supplement them with other local products, such as jams, cheeses and wines. For example, madiran was oak or floc, the friend of the foie gras par excellence. From production to kitchen, the tradition Landes is respected.

It is the typical product of the island, coming from the salt marshes. We appreciate its taste as well in caramels as in mayonnaises or to sprinkle on potatoes, of course from Ré! But it is also delicious when flavoured with pepper or thyme. On the island, the workshop of the same name is located in Ars-en-Ré and the shops in Saint-Clément and Saint-Martin. You can also find other regional products such as pineau, island wine and delicious delicacies such as these fleur de sel shortbread and caramel chips!

Ferme animalière Tauzia is an authentic Landes farm in the purest Chalossaise tradition. Cathy and Serge Dupouy have been raising ducks and geese for over 40 years. Of course, they also make and sell their own products. On the menu: whole duck foie gras, garbure landaise, duck axoa, duck breast stuffed with foie gras, stuffed duck neck, duck legs, gizzards... Want to treat yourself or discover several specialties? Opt for the "Canard gras complet" box with its assortment of 6 farm products.

Régine and Christian put all their heart and soul into making the most of all the delicious products derived from the ducks raised on their farm. You can enjoy fresh products (such as magret or marinated duck cutlets) or slip divine foie gras preserves into your suitcases. If you're lucky enough to be visiting in winter, try the figs stuffed with foie gras: they're unforgettably melt-in-your-mouth and well-balanced. You'll find them at the local markets: Cherveix Cubas on Sundays, Terrasson on Thursdays and Hautefort in summer.

In the store of the Harizkazuia Farm, you can buy the products of the house, all kinds of honeys of course: chestnut honey, acacia honey, honey with 2 flowers, borage honey, Erika heather honey, Espelette pepper honey, honey and salt, cinnamon honey, pollen, propolis, with recipes, but also candles, sweets, soaps, etc. And it is important to know that all the products come from local, wild and spontaneous flowerings, thus respecting the conditions necessary to the respect of the specifications of the organic beekeeping.

At 570 m altitude, in the calm of the corrézienne nature. Domique and Véronique, on their traditional and family farm, raise chickens and calves under the mother. They themselves cultivate the cereals used to feed animals themselves. The meat is sold on site but also on local markets and in Beaulieu-sur-Dordogne on the summer market of producers. By calling, it is possible to arrange a visit to feed calves.

The Uhartia farm welcomes lovers of foie gras and duck products that have made the reputation of the South West. Patricia and Cathy will open the doors of their traditional farm to you: whole foie gras, preserved or semi-cooked, smoked duck breast, confit, rillettes... And they will share with you their know-how and experience in this specialist work. The ducks, raised in the open air and fed on the farm's cereals, are processed according to the family's know-how and the recipes are prepared without colouring agents, additives or preservatives.

Since 1946, the company has continued to diversify. In 2013, for example, Labeyrie launched a prestigious limited-edition collection of Foie Gras IGP Sud-Ouest and NJORD smoked salmon; authentic Norwegian salmon prepared according to Norwegian tradition. At the factory entrance, you'll find a complete collection of local products (truffles, oils, wild scallops, foie gras heart and spices, etc.). And don't forget foie gras, raw, semi-cooked or cooked! Discovery workshops by appointment from Easter to the end of September.

Nelly grows saffron bulbs with passion. A Landes saffron for which she uses no chemical inputs. As she likes to say, Safran'gòssa is a small operation, but one with big commitments. So, from planting to harvesting, weeding, pruning and drying, everything is done by hand. Quite a job! For the products she processes, she uses organic and/or local produce. She pays the same attention to containers and packaging. Her products can also be found at the Lac d'Arjuzanx boutique.

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.

This is the great fashion, now directly from the producer to the consumer through these producer groups in a unique place of sale. This is how the Pysanne House works where fresh products can be bought (meat, poultry, fruits, vegetables, cheeses) but also preserves, ds and soups, wine, jams, ice creams, roasted coffee in Sainte-Alvère, products of maintenance, cosmetics, etc. there are no intermediaries.

La Ferme de l'Arbre is a farm located in Rouzède, in the town of L'Arbre. Vincent and Florence own the farm and are responsible for raising, slaughtering, processing and marketing their products. Their main production is chicken, but they also offer guinea fowl and duck, in various forms such as foie gras, legs, magrets, preserves and sausages. In addition to their own products, the farm also sells local produce from small producers in the region, such as Pineau des Charentes, Puy lentils, cheese and wine. The store also offers gift boxes to order.

The couple Ginette and Kléber Lasserre raise geese and ducks which they process and preserve in an approved laboratory. You can buy the products at the farm or online: foie gras, blocks, rillettes, stuffed necks, manchons, gizzards, fat, etc. and cooked dishes such as duck with blood, orange, civet or green pepper, stuffed duck legs, goose stew, goose confit and neck stuffed with beans or salted and dried duck breast. Everything is cooked according to traditional Périgord recipes.

The artisan curator Dupérier supplies some of the most famous chefs like Darroze, Bras... It is here that you will find the best foie gras of the Landes! Its beautiful color, a guarantee of quality, its finesse and exceptional taste and its balanced seasoning make it an exceptional dish with a unique know-how. Made from grain-fed ducks, the livers have an absolutely delicious taste in the mouth. Whole or half-cooked, in its purest flavor or with other flavors, this foie gras is a little jewel to be tasted. Other products around the duck are to be discovered.