2024
Recommended
•
2024
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.
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Piment seché du Béarn nature, fumé a 3 essences de bois différentes. Purée de piment. truite fumée au piment au rayon frais avec fromage et charcuterie. quelques vins, patés et bocaux de haricots cuisinés.
Petite halte sympa qui vous permettra également d'acheter la célèbre sauce béarnaise...inventée dans les Yvelines.
a voir et a acheter a des prix plus sympas qu'au pays basque.