Gourmet products local specialties and wines Mauléon-Licharre/Maule-Lextarre

Born 5,000 years B.C. from the encounter between alcohol and the air of time, vinegar is the result of a formidable natural alchemy that stings wine and turns it sour (vin-aigre). Jean-Philippe, an award-winning craftsman of taste, owns a handful of vinegar factories in France and produces some fifteen different vinegars fermented in oak barrels using fresh, local produce, with no additives, colorants or sugar. A fascinating visit!

Jean-Pierre Larramendy, creator of flavors, invites you to discover his specialties in his tea room. Old-fashioned hot chocolate, intense black and black teas, green teas, coffee... And in the pastry shop, chocolate bars, home-made chocolates, the Gxokia, an almond praline coated with dark chocolate rolled in feuilletine, the raspberry parfait and other sweets. Not forgetting the delicious Basque cake wrapped in a thin poplar band. As for the catering, let yourself be tempted by the lunchtime salad with savory pie, dessert and coffee.

Artisan charcutier since 1929: 4 generations of "Houyou", with Maia now at the helm of this institution that perpetuates tradition in the elaboration of souletine and local recipes. The company's products are free of colorants and preservatives, a testament to their authenticity. Mature hams (IGP Bayonne), foie gras, ventrèches, boudin (the specialty), pâtés, Lukhainka confite (dry sausage), confits. And "Xarcut": a dry sausage bonbon... Homemade preserves such as salmis de palombe, tripes à la souletine...

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!

Specializing in the production of ewe's milk cheese, Fromagerie des Chaumes was conceived in 1958 by a Dutch family in Jurançon to produce Edam, then bought out in 1967 by the Bongrain group, which launched Fromagerie des Chaumes and Fromagerie des Chaumes. The Mauléon site sells cheeses signed Etorki, Esquirrou AOP Ossau iraty, Brebiou, Chaumes, Saint-albray... All soft cheeses made in Mauléon.The store offers a warm welcome and product tasting. Enjoy!