The best local producers New Aquitaine

The cooperative was set up in 1982 by duck producers wishing to pool their know-how. In 1999, the cooperative's efforts to enhance product quality paid off with the award of the Label Rouge label. Today, some 80 duck breeders and feeders supply the cooperative with fresh produce every week. Products and gift sets can be found in the store, as well as on the online boutique. Think click & collect!

Biscuiterie Okina will delight you with its additive-free artisanal products. Local stores and supermarkets in the Basque Country sell our savory cookies made with ewe's milk cheese and Espelette pepper, tomatoes and onions, and goat's cheese; and our sweet chocolate and hazelnut cookies, Basque cakes and cornmeal galettes. Handcrafted with raw materials rigorously selected from local producers to guarantee quality.

Beñat, a miller by profession, masters the subject and his passion is communicative. You will learn all about the history and cultivation of chestnuts in the Basque Country, an age-old tradition and a land that is conducive to the cultivation of this tree, which can become several centuries old. It is also a family canning factory where the finest products are selected, in limited quantities and processed by hand. Recognized from now on by the Culinary College of France, it is already the consecration of the know-how!

Maison Miettes combines traditional and revisited recipes. 3 enthusiasts and 3 friends, Stéphane, head pastry chef (3 Michelin stars), Alexandra and Albert, two honoris causa, passionate about taste and aromas, who have combined their talents in the service of beautiful raw materials and good flavors to create Basque cakes in blackcurrant/lemon, cherry, etc., but also Basque shortbread of the moment, vanilla, lemon (delicious), Piedmont hazelnut, lemon cakes... Caramels and fruit jellies are also available.

It is between Bayonne and Espelette that Pierre, Marie and their very dynamic Stéphanie produce the PDO Espelette chilli pepper, in strict compliance with the specifications. Approximately 80,000 plants on 3 hectares are grown, from sowing to processing into powder, from bottling to shipping to individuals, restaurants, delicatessens... Available in puree, jelly, mustard to decorate fish, meat, omelettes... "Red gold" guaranteed authentic and without intermediaries.

At the foot of Mondarrain, Ferme Elharra produces AOC-AOP Espelette chillies and raises dairy cows. This ^18th-century building is home to a family pepper farm that has been handed down from generation to generation, and has won several awards at the Concours Général Agricole in Paris. The cultivation of chillies, the red gold of the Basque country, is firmly rooted in this rural heritage. It plays an essential role in Basque cuisine, with recipes and accompaniments for meat, fish, foie gras and even chocolate.

Know how to spice up your life could be the motto of Biper-Ona, or "the good pepper"; producer of its state for 3 generations. The Pocorena family grows and produces the famous "red gold", a PDO pepper of superior quality and subtle taste, which is perfect to accompany or even enhance fish, omelets, poultry or meat. Chefs are not mistaken with multiple variations also for cured meats.

The Lesgourgues family has been working in the same spirit as Adrienne Paris, founder of Maison Paris in 1907, for 4 generations. Recognized by the Collège Culinaire de France as a quality "Artisan Producer", the company has introduced stringent specifications for the rearing of mulard ducks, Label Rouge farm-raised fattened ducks, guaranteed GMO-free, free-range, force-fed on whole grain corn and eviscerated cold. A gold medal winner, the establishment continues to maintain its commitment to excellence in taste.

Diriart Etxemendybeheria Farm, ("the house at the bottom of the hill") is a beautiful example of authenticity, with respect for traditions in animal husbandry. Respect for hygiene, quality, the environment and the customer. It is in this ancestral farm that the taste for know-how is transmitted, with animals that are born, live and spend the summer in the mountain pastures, and are warm in winter. Maïder and Dominique claim the title of farmers! You must come and taste and take away the beef stews, blanquettes, and other delicacies.

This community grocery store works with some forty local producers. The aim of the association "Des idées à La boutique d'à côté" is to encourage local, rural, artisanal and cultural development, and to create a place where people can meet and exchange ideas, as well as offering quality products. In this former upholsterer's store, you'll find seasonal fruit and vegetables, bread, honey, jams, cheeses, beer, wine, meat, eggs, a few cosmetics... Local goodness!

In the orchards of the Monein region, it grows and flourishes in the sun of the Jurançon region, which gives it a beautiful intense yellow color: the Roussanne peach is a real treasure and you absolutely must taste it! Today it is one of the emblems of the local terroir and at the cooperative dedicated to it, you will find the best of the productions of about fifteen members. Sold in trays, it colors the summer and inspires the recipes because, on the spot, it is declined in compotes, jams, nectar of peach or even oreillons in syrup.

The Sagaspe family has been raising ducks, calves and chickens on their farm near Mauléon for 3 generations. A very cosy and attractive boutique, with over 50 duck products: foie gras, confits, magrets, sublime foie gras pâtés and ready-made meals. All guaranteed free from preservatives, colorants and additives. You'll also find jams, wines and other local specialities. Present at markets in Mauléon, Tardets and Navarrenx. 100% Basque know-how, with Sylvie and Céline offering you a warm welcome.

Behind Auchan Sud, on 300 m², the store Les Halles fermières offers products from our countryside. Nine market gardeners and breeders have joined forces to bring their products directly to consumers. They have also selected many local products to complete the offer. Taste, quality, local, everything is gathered in one place to make life easier: vegetables, fruits, wines, bread, groceries... The meat is cut on the spot and the cold cuts are made in the workshops. Thanks to the online market, they are also in a drive version!

It is in Saint-Jean-le-Vieux, that the Gastellou family has been established for several generations at the farm "Poutzia". From the breeding of meat cows and pigs in the open air, to the canning and salting of hams. At the foot of Arradoy, on a twenty-hectare forest, the animals evolve far from the industrial pace: artisanal products that are all the more tasty and flavorful. Dry-cured hams from Bayonne and Garazi, sausages, chorizos, ventrèches, rillettes, pâtés..., dishes cooked in jars and home-made Basque cakes! A beautiful know-how.

At Les Halles de Biarritz, stop by the Ferme du Foie Gras. For 4 generations, this temple has offered a range of products rivalling in taste and flavor: duck and goose foie gras, duck breast and aiguillettes, preserves (confits, gizzards, cassoulet, rillettes, pâtés...), Espelette pepper, oils, jams... Our products, guaranteed free from antibiotics and GMOs, are raised and manufactured exclusively on our own farm in the Landes region of France. This know-how is available to order from the online boutique.

Near Buros, you'll find the Pau de Vaches farm. This is the home of Alicia and Christophe, a young couple who have taken over the family farm with a vision focused on sustainable agriculture and direct sales. The farm is a family heirloom that Christophe took over from his father. A story of continuity, an approach that respects traditions while integrating modern practices for sustainable agriculture. One of the farm's stars is Hollywood, a cow with a beautiful Normandy coat, who takes pride of place in their profile photo. Dairy cows of the Normandy breed and a few Prim'holsteins are pampered and fed with care, providing quality milk, the basis of their delicious products.

In the middle of the village of Saint-Pierre-de-Clairac, on his farm, Jean-Luc Gachedoit is a specialist in Barbary ducks! He raises and feeds himself, using corn grown on his own farm, the ducks that he intends to preserve. He concocts delicious preserves, pâtés, fritons, rillettes and foie gras to the delight of gourmets who come to the farm or to the Puymirol farmers' market in the summer. Not to be missed either, the duck pudding, one of the house specialities!

At Ferme de l'Argenté, Bruno Marcy raises not only ducks, but also game. His happy flock lives in semi-liberty, in the shade of the pine trees of the Landes forest. On site, you'll find a store selling directly from the farm. On the shelves, you'll find foie gras, confits, pâtés, fresh game, live or ready-to-cook poultry (chickens, pullets and guinea fowl). A great variety for a loyal clientele. Every year, during the deer slabbing season (September/October), gourmet meals are organized on the farm.

Born from the initiative of a collective of producers with shared ethics, this cooperative processes meat, cuts it and prepares ready-made meals for direct sale. It's a way of developing the valley's culture in order to make the most of their products and farm production, with a clear breeding and processing charter: respect for the environment, no preservatives... Adjacent to the cooperative, a store will delight you with artisanal products to take away.

The Bon Coin-Coin farm covers 2 hectares. The preserves are then made on the spot: confits, duck breast, pâtés, terrines, ballottines, grattons, garbure and cassoulets. It is possible to visit the farm from Monday to Friday, and even to stay for a week in the gîte which welcomes interested tourists. During the summer season, the owners organize a dinner on Thursday evening, and even on request, small courses of culinary preparation with duck...

It all started with a tasting at Villa Mirasol... Foie gras from Ferme Jean Sarthe! We braved the Landes countryside to get to the cannery, in a village nestled in the bends of the Adour between Dax and Mont-de-Marsan. On this traditional breeding farm, Bruno Castaing and Guy Dehez produce a whole range of duck specialties under the Les Délices de Saint-Orens brand. Also available in the Basque Country, Gironde and by mail order.

Léo Champeval founded the business in 1934. His son Gérard set it up in Creuse after a spell in the Landes region. Today, Philippe, the founder's grandson, runs the business and continues the family tradition. Among the specialties sold here: semi-cooked duck foie gras, canned or in terrine (gourmande au naturel or truffled); semi-cooked or canned goose foie gras, but also duck neck stuffed with foie, ham flutes stuffed with duck liver, and game stuffed with foie gras.

Jacques and Annie Fontaine have been raising ducks on their farm in Pilou for 30 years! They then force-feed them with whole grain corn on the spot, then slaughter and process them on the spot. The specialities produced here are numerous; but one finds in particular the semi-cooked duck foies gras, but also fresh duck breasts, preserved whole foie gras, stuffed necks, pâtés, various confits and rillettes... But the easiest way is to visit the farm and buy the local products!

For 17 generations, palmipeds have been raised at the Roumevies farm. Since 1986, the production has developed considerably with the creation of a processing laboratory. All the products sold here, concocted from Barbary ducks, come from the farm: breeding, force-feeding and canning on site. Foie gras, confits, duck breast, cooked dishes, and the famous figs filled with foie gras and poached in Monbazillac are sold on the spot. In the property, 5 cottages can accommodate from 4 to 8 people see rates on the website.

In the heart of the Chalosse region, in the small village of Caupenne, Cathy and Francis Larrieu raise ducks to produce foie gras! They have chosen to produce in a traditional way, respecting their land and the know-how of their ancestors. The corn is also grown on site, guaranteed without GMO to feed the ducks. So everything is produced on the farm. Let yourself be tempted by the foie gras, duck breast filled with foie gras, confits, pâtés and other products are cooked by them, naturally.

Monique and Xavier Etcheverry perpetuate the traditions and know-how of their ancestors. They raise their ducks on vast green and shady fields, force-feed them with corn grown on the property and prepare delicious preserves the old-fashioned way, following family recipes handed down from generation to generation. Here you will find whole duck foie gras in preserves and semi-preserves, specialities such as stuffed neck and duck breast stuffed with foie gras, but also pâtés and rillettes with foie gras!

The Gaillard family set up their farm in Ménigoute in 1979. It is now their daughter Bérangère who has taken over the farm and perpetuates the family tradition by feeding the ducks and selling the products concocted on the basis of traditional recipes: foie gras, rillettes, pâtés, ready-made meals, puddings, confits, stuffed neck, frittons, foie gras mousseline, liver pâté... as well as fresh products such as magret, fresh liver... Don't hesitate to come and visit the farm to discover this production, the place is labelled "Bienvenue à la ferme" (Welcome to the farm)!

Jam lovers, here is a place not to be missed during your visit to the island of Ré. The green frontage hardly leaves any doubt, the jars highlight all the local produce of Ré. When you enter, you will enjoy a warm welcome and be seduced by the atmosphere of the place. The jams are just like this store, resolutely delicious, and to be convinced, you just have to taste... nearly 70 flavors! You may be a little lost but each jar promises many moments of pleasure like the three citrus fruits or the strawberry.

Don't expect to find tomatoes in February at Goût des Saisons! As its name suggests, this farmers' store sells only seasonal fruit and vegetables, freshly harvested the same day or the day before. It was set up by 3 partners who were already doing direct sales just outside Mont-de-Marsan, where regular customers came to buy seasonal vegetables and dairy products. The store now supplies dozens of farms in the Landes and Lot-et-Garonne regions, at very attractive prices. Another store in Saint-Avit.

Do you know the real piment du Béarn? The history of this house takes us back a few centuries, long before the arrival of the railroad, when the great-great... grandfather (count 7 generations!) built a postillon that became an inn, a tailor, a tobacconist, a bar... Around 1946, chili cultivation made its arrival here. Let's take a shortcut to Margaux (the ^7th generation) and her husband Anthony: producers of a locally-grown pimento, dried at low temperature (20 degrees) and smoked with beech, fig and laurel wood. A lovely local product, handcrafted with passion! Plus: trout and cured meats produced in their smokehouse.

One of the oldest cognac houses in Charente-Maritime. For 4 generations, these winegrowers have carried on the tradition, making pineau, cognac and cocktails in the traditional way. These spirits have won numerous awards, including a Prix d'Excellence for Barbotin in 2020, and numerous prizes in regional and national competitions. Visits are an opportunity to share with real enthusiasts.

In addition to growing wheat and corn, Didier and Sophie Gaugeacq raise Mulard ducks, renowned for producing the finest foie gras. The duckling is received in its first days of life, and is first protected indoors, then raised in the wild according to a precise charter. The ducklings are then force-fed whole corn for 14 days, before being transformed into various products that you can enjoy at the La Déesse des Gourmets farm inn, or find in the canning store. Products can be ordered directly on the internet.

Located in the countryside around Pau, this place is an invitation to slow down, reconnect with the earth and enjoy fresh seasonal produce. You can pick your own fresh produce and enjoy moments of deliciousness, straight from the earth to the table. "La Cueillette de l'Aragnon is a place that embodies a return to nature, where the experience begins with the picking. You'll stroll through the property's vast fields to pick fresh fruit and vegetables, and then enjoy them on site in relaxing areas.

La Boutique du Foie Gras, located in Lescar, is a veritable treasure trove for lovers of gastronomic delights. This renowned factory outlet offers an exceptional selection of foie gras, featuring their own brands, Maison Montfort and Rougie. Customers discover a variety of top-quality products, from delicately prepared foies gras to gourmet specialties. With a well-established reputation for craftsmanship and commitment to excellence, Boutique du Foie Gras is the place to go to enjoy the authentic taste of the Southwest. You can also order raw duck for in-house processing.

These are pretty little red and perfumed pearls, which are not used to make necklaces, but succulent jams, cooked in a traditional way in a copper cauldron. In her biodynamic and organic farm, Céline Leyssenne-Lespagnol produces strawberries, raspberries, redcurrants, blackcurrants, blackberries, which she then transforms on the spot into nectars, coulis and above all into numerous varieties of extra jams. It is also possible to taste these fruits just picked, and to participate in the picking. Member of the Bienvenue à la ferme network.

The Sagaspe family has been raising ducks for 3 generations. They have also diversified into free-range chicken, cows and veal. In the store, you'll find no fewer than 50 "home-made" products, including duck in all its forms: foie gras, confit, magret, pâté au foie gras, rillettes, ready-cooked dishes and more. All guaranteed free from preservatives, colorants and additives. You can also find them in their beautiful Saint-Palais boutique and at the markets in Mauléon, Tardets and Navarrenx. Here, quality, know-how and good taste are the order of the day!

A wonderful initiative that we salute, with the artisanal cannery Kusiak ("the cousins" in Basque) in Ciboure, which used to be home to dozens of canneries. Our 2 cousins, Marianne and Yann, both from the restaurant business and above all passionate craftsmen, create their recipes using fresh, local and seasonal produce: sardine spread, tuna spread, tuna ventrèche, fish soup, Scottish smoked salmon and many other seafood delights. Fresh, with no colorants, additives or preservatives... 100% quality to try and enjoy.

This beautiful shop was created by the association of four farmers-producers. A collective store you will find everything necessary to make your market for the week: fruits and vegetables, beverages, meats, cheese stores, all kinds of food. The choice is very wide and varied with the main characteristic that everything is produced in the region. Quality, freshness and traceability are their commitments. Prices are fully accessible to all awards. In addition, you can meet these producers, passionate about their profession and products. Beautiful plates in perspective with real good products: fine wine and locavores will be conquered!

Son and grandson of a tenant farmer, Clément Baillet had the idea, 10 years ago, of clearing a family plot of land with the help of eight goats to become a goatherd and make a living from cheese production. Has the gamble paid off? Yes! Joined by Marie in 2016, the two partners don't hesitate to refer to themselves as "cheeky farmers". Today, they raise a herd of 150 Pyrenean goats for milk and kid production, as well as Gascon pigs. They sell their cheeses at the Saint-Sever market on Saturday mornings.

Astrid and Cyril will fill your basket of season and red fruit vegetables that, on time, you can pick up on this vegetable farm! (Pick-up is only possible by appointment). The characteristic of their production: a wide range of proposed fruit and vegetable species, respecting the seasons. Hey, yes, tomatoes don't grow all year long.

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 raised for a minimum of 102 days and fattened on whole-grain corn in accordance with Label Rouge and IGP Landes specifications. Located in the Halles de Dax, you'll find all the gourmet products of the Landes region: from fresh delicatessen products to vintage Foie Gras!

Thierry Fedon is a passionate person. He makes his own swarms and breeds his queens. Chestnut, acacia, borage, dandelion and heather honeys, the beekeeper's jars are instantly recognisable as the labels are the work of enameller Michèle Gilbert, one creation per season. The alliance of two arts to offer flavour and beauty to this precious nectar. A poetic and artistic approach that is also a beautiful gift. You can find these products at the farm or at various festive markets.

Along the road from La Roche-Posay to Châtellerault, the Les Jardins d'Hespérance organic market garden farm is one of the largest in the department. Claude Plault heads the farm. Since 2008, he has been cultivating 4.5 hectares of land to produce tomatoes (including heirloom varieties), squash, zucchinis, eggplants, leeks, lettuces, carrots, radishes... Depending on the season, vegetables are sold directly from the farm or at markets: Tuesday and Friday in La Roche-Posay, Sunday morning in Poitiers aux Couronneries, Saturday morning in Chauvigny.

The story of " Confitures de Haute Soule " begins in Biarritz at the pastry shop of the Docks. Gilles and Sophie have the idea to transform the fruits intended for the pastry shop into jam. Immediate success. When they moved to Haute Soule, they developed their know-how in the traditional way of making jam. 30 different fruit flavors are declined in jams. Fruits of the orchard and the forest and the inevitable strawberries, black cherries, apricots, figs...

"Prukibio, or the Nérac flour mill, is an address with an original production method. A market gardener as well as a cereal grower, Pascal Courtade decided a few years ago to turn his own wheat into organic flour. With his partner Agnès, they transform part of this flour into organic pasta. Try pasta with turmeric, Espelette pepper, beet, ginger or cocoa. Organic flour and vegetables are also available. You can order from their website. They are a perfect example of the notion of short, organic and local circuits.