HISTOIRE DE GOURMANDISES
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This delicatessen counter, created by Cécile and Eric Despons, has one credo: to promote the products and know-how of the South-West with one watchword, taste above all. You'll find all the great houses for a gustatory journey to meet the products, their artisans, the restaurateurs who work with them and their history. In the Basque Country it is the jams or Basque ketchup of Xavier Isabal in Ainoa; in the Landes it is the Mitchut (Gascon cake) of Patrice Lubet in Capbreton; in Lot-et-Garonne the foie gras "Tonton Michel" from the table of Michel Dussau in Agen; in the Dordogne it is the caviar of Neuvic; in Bordeaux the gourmet aperitifs composed of Granola and Nutty by Fabien Beaufour (restaurant Cent 33) and the pickles onions and mushrooms by Vivien Durand at the Prince Noir in Lormont. Not forgetting of course the wines of the region and some well selected champagnes.
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