Gourmet products local specialties and wines Ascain Azkaine

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.

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.

As soon as you enter, the copper brewing vats stand out and announce the production site, from brewing to labeling, a site that can be discovered through guided tours. Horaila blonde, Xuria white (gold medal in 2015), Gorrasta amber, Iluna brown and a special range: Megabeltz triple black. Akerbeltz beers are sure to please all taste buds.A wide variety of beers for you to buy to take away or taste on the premises.

This patisserie will not leave you indifferent. We invite you to sample our homemade sweets. Pantxika and Stéphane create their own little jewels. Fine apple tarts, Basque cakes, coffee eclairs, lemon meringue tarts, Russe, Saint-honoré... A wide choice of individual or shared pastries, and creations such as the famous Croquembouche or the 10-level pièce montée, designed for weddings, christenings or simply to treat yourself. Aimed at real taste lovers, and a far cry from industrial pastries.

Maison Susperregui is an institution in Ascain (1880). Raw materials come from the surrounding area: salt from Salies-de-Béarn, Herriko-labeled flour from the Peyrehorade and Mauléon mills, and the know-how of Alain and his team of artisan bakers. Breads, viennoiseries and pastries are baked every day, not forgetting the unmissable Basque cherry or cream cake. For those with a sweet tooth, don't miss the large doughnuts and many other sweet and savory treats.

Nicolas, a native of Arcangues, trained with some of the best, from Paris at La Table de Pierre aux Platanes with Arnaud Daguin (Michelin-starred) to Biarritz via the Moulin d'Alotz (also starred)! His CV is glowing, and rather than open a restaurant, he preferred to deploy his talent as a caterer in Ascain. He also caters for family events such as christenings, weddings and themed evenings in the region, offering tailor-made services.

The Freskoa spirit is the best of the best of the producers, of their Basque know-how, it is the excellence in the selection of "signature" products delivered to the home, in the 4 corners of France and elsewhere. More than 100 local products for butchery, fishmongery, grocery, cheese and pastry... Freskoa, which means "fresh" in Basque, offers, for example, fresh veal, lamb or organic pork; smoked anchovies from Getaria, trout from Labourd... and also gourmet "bask'boxes".

It was the Rhune, the Basque country's mythical mountain with its green pastures, that inspired Marc, our master pastry chef, who trained in haute French pastry-making at a leading Parisian establishment. In Ascain, between Saint-Jean-de-Luz and Saint-Pée-sur-Nivelle, in his workshop, where you're irresistibly drawn by the scent of vanilla and other perfumes, he makes a wide range of Basque specialties: savoury versions such as petits salés de la Rhune with ewe's milk cheese and Espelette chilli pepper, and sweet versions such as Kaïoux plain.