Gourmet products local specialties and wines Aquitaine

Sébastien Carlier, Meilleur Ouvrier de France and charcutier-traiteur since 2012, invites you to discover the flavors of traditional Basque dishes at his establishment in the Halles district. He prepares a wide range of regional recipes: home-made charcuterie, terrines, foies gras, chorizo, mussels... Every day, more than 20 different dishes are available in store. A gastronomic stopover not to be missed, also in Bidart. And with new menus every week. Basque chicken, couscous, osso bucco, pork sauté...

Facing the Grande Plage, this tearoom and patisserie is a must in Biarritz for a gourmet break. Founded in 1890, Maison Dodin is part of Biarritz's DNA, making it timeless. Handed down from father to son, generations of Biarrots and tourists have appreciated this institution, which has maintained its know-how and the quality of its products. Dodin has preserved its recipes and flavors while modernizing with more original confections. Enjoy a hot chocolate with a view of the ocean and sea spray.

Bière de Sarlat is the brainchild of two enthusiasts, Xavier Gombert and Jean Yves Fauste. One is an agricultural engineer, the other a world paragliding champion. They set up their craft brewery three years ago, investing in modern tools and using high-quality, GMO-free ingredients. Brassée 24" is available in brown, blond, amber and even walnut liqueur! They were awarded a gold medal for their blond beer at the 2019 Salon de l'agriculture.

Bastidarra makes artisanal yogurts, desserts and dairy specialties from cow's, ewe's and goat's milk, known under the Ibaski and Ekia brands. They are made with fresh milk from 8 associated farms within a 15 km radius of the dairy, using only natural flavors. In the boutique, you'll find the full range of these yogurts, as well as products from local farmers that can also be found in supermarkets. A fine showcase for the terroir and know-how of artisan producers.

The couple Ginette and Kléber Lasserre raise geese and ducks which they process and preserve in an approved laboratory. You can buy the products at the farm or online: foie gras, blocks, rillettes, stuffed necks, manchons, gizzards, fat, etc. and cooked dishes such as duck with blood, orange, civet or green pepper, stuffed duck legs, goose stew, goose confit and neck stuffed with beans or salted and dried duck breast. Everything is cooked according to traditional Périgord recipes.

The Vignobles et Découvertes boutique offers a rich selection of wines (over 1,000 references) in its cellar in Anglet and Bayonne. You'll find wines of character, from producers committed to quality: Rhône, Burgundy, Languedoc, Roussillon, Saint-Emilion... but also wines from around the world. Other nectars include whiskies, eaux-de-vie, champagnes and, of course, the local patxaran or Brana pear. The store also organizes oenology and introductory courses for individuals and companies.

After the bread and croissants, consider taking some oysters for a refreshing drink from Frédérique. This little woman has worked for a long time as a ostréicultrice on the Arcachon basin, today she sells oysters from the Banc bench, freshness and quality guaranteed! His gate is installed on the church square, in Porge, every morning or near the bakery. Friendly and passionate, she is happy to advise you and you can taste your oysters before buying them.

Whether you head straight back to the beach at La Garluche or take a seat at one of the many tables on the terrace, Le Ressac is the artisan ice cream parlour facing the ocean! And you'll be able to choose from 70 flavors of ice cream and sorbet, including cocoa, double vanilla, ginger, basil and citrus cactus for lime lovers. The smoothies are not made with fresh fruit, but they are nonetheless thirst-quenching. A formula with a full galette, a crêpe and a drink is available here for 15 euros.

Plant the decor: a beautiful shaded terrace on the edge of the basin, on the one hand, the oyster parks, opposite the Ile aux Oiseaux, a little further down the alley of Pilat, and on your plate the Hubert oysters to taste with a little bread, butter and a glass of white wine… you have not deceived, we are in heaven! And if the sea is high, it will be feet in the water. So for a oyster tasting of the Arcachon basin, stop at the Four and take the direction of Cabin No. 13. And to be sure to find our ostréiculteur at the cabin, you can attach it on his laptop without problems. You can also find Hubert on the markets of Mussidan (24) on Saturday morning and Soussans (in Médoc) on Sunday morning.

La P'tite Halle is a... small shop selling fresh produce, fruit and vegetables, hygiene products, local and organic produce, groceries and a fine selection of wines. In Arès, La P'tite Halle is located in the town center (there's a parking lot right in front). But it's also in Lège, on the route du Grand Crohot. All year round, locals go there to stock up on good things, and in summer, they rub shoulders with tourists who don't hesitate to put together their picnic baskets before heading off to the beaches.

Sylvie is at her stall from the first light of day, and has been since 2003. Her poultry, labelled, is supplied by a Landes producer and transformed by her. She offers roasts stuffed with guinea fowl, chicken, duck and rabbit decorated with apricots or prunes, but also marinated chicken preparations. Her duck fillets à la Prima Verra are divine, a preparation of dried tomatoes, olive oil and champagne marc vinegar. Do you like offal? You can treat yourself to oxtail or even veal strawberries.

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...

Recognized by all and thanks to some thirty local shepherds, Agour Irati cheeses are a signature and a savoir-faire inseparable from the Basque country. The latest title was awarded to Agour AOP Ossau-Iraty sheep's cheese, best cheese in the world at the World Cheese Awards in London in 2011. It's the maturing process that brings out the best in sheep's milk cheese. Today, this know-how makes Agour the ambassador of quality ewe's milk cheese. The ecological cheese dairy welcomes you for a gourmet and instructive visit.

Olivier Truchetet offers trout in all its forms in this charming boutique, recently opened in the heart of Mont-de-Marsan. Hot or cold smoked, in fillets, sausages, tournedos, brandade, marinade... Trout is simply divine. Olivier Truchetet also showcases a multitude of local and artisanal products, a range of flavors that won't leave you wanting for nothing. You can find these products at the Saturday morning market in Montagne, or at the Geloux fish farm, open every Friday afternoon.

A favorite among the grands crus classés, Château le Chatelet is located near the collegiate church and the bell tower overlooking the monolithic church, and next to the old church of Saint-Martin de Mazerat. The notoriety of this cru needs no further confirmation, for as early as 1867, the international jury at the Paris Exhibition awarded it the Gold Medal. Although visits to the winery and cellars are free, you'll need to make an appointment by telephone. Virginie or Patrick will be delighted to help you discover the wines of Château Le Chatelet.

Located just outside the town center, Intermarché de Villeréal is a human-scale store offering a wide range of products and services. The Mousquetaire group has developed short-distance distribution and direct sales. In addition to national ranges and private labels, local produce is highlighted: fruit (strawberries, kiwis grown in the nearby area), vegetables and wines from the region, duck specialties... A drive-through and an Amazon Locker are present, as well as a dedicated area for motorhomes.

Jacky Delmont Traiteur is a restaurant offering refined Périgord cuisine in a rural setting with a terrace and children's playground. Customers can enjoy friendly service and a varied menu including dishes such as foie gras, poultry, cakes, terrines, salads, beef, duck, pâtés, steaks, meat, sandwiches, ice cream, tarts, cheese and soup. The restaurant also offers services for weddings and birthday parties. Customers have the option of ordering takeaway.

It's a gourmet's paradise, where you'll find everything to satisfy your sweet and savoury cravings. The famous black cherries macerate in the workshop. The other attraction: chocolate with Espelette chilli pepper and Muxu d'Itxassou, a pear-flavoured cherry from Brana, coated in dark chocolate. Pure ewe's and goat's cheeses, sauces, ready-made meals all flavoured with Espelette chilli pepper, Eki beers, Irouléguy wines and Basque linen.

Here you are in France's first Diogo Vaz boutique, whose name echoes the cocoa bean plantation in Sao Tomé in the Gulf of Guinea (where the chocolate is directly produced). Taste this excellent raw material in a variety of forms and flavors: breakable slabs, hazelnuts, dark chocolate bars, cocoa nibs, cocoa nibs... all products that will make you melt. You'll also want to try the pastries made with Diogo Vaz chocolate and the artisanal ice creams, which can be eaten on site, in the dining room or on the terrace. A real treat!

The annual Soulac Gastronomic Fair takes place around August 14th and 15th in Place Aliénor d'Aquitaine. In a friendly, family atmosphere, artisans, winemakers and producers come together to offer visitors all the local produce of the Médoc, as well as Aquitaine specialities: wines, spirits, liqueurs, foies gras, charcuterie and other regional products... And plenty to discover. Colors, flavours and tastings on the programme, to delight our taste buds! A great atmosphere guaranteed.

The artisan curator Dupérier supplies some of the most famous chefs like Darroze, Bras... It is here that you will find the best foie gras of the Landes! Its beautiful color, a guarantee of quality, its finesse and exceptional taste and its balanced seasoning make it an exceptional dish with a unique know-how. Made from grain-fed ducks, the livers have an absolutely delicious taste in the mouth. Whole or half-cooked, in its purest flavor or with other flavors, this foie gras is a little jewel to be tasted. Other products around the duck are to be discovered.

At La Cave de Mon Père, right in the heart of the Saint-Charles district, renowned for its quality shops, Cindy and Edouard Laisney do more than just sell wine: they also share their passion for oenology, so they can legitimately advise you. Breathe, listen and, above all, taste these elixirs, with a predilection for the South and Languedoc. Wines, champagnes and spirits that will appeal to both neophytes and aficionados. A selection of charcuterie, Basque and Italian cheeses, ideal to accompany your choice of wine.

Philippe Sebi's father planted the first raspberry bushes in 1965. His raspberries are grown in unheated, soilless greenhouses, using a natural substrate. The farm became self-sufficient in electricity with the installation of photovoltaic panels in 2010. With his son Valentin, Philippe supplies markets and top chefs in the South-West, including Michel Guérard. In 2016, Les Framboises du Tursan was recognized as a "quality artisan producer" by the Collège Culinaire de France. They also produce citrus fruits and pomegranates.

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!

La Fromagerie des Jalles is easy to spot thanks to its attractive shop front featuring a large photo of a cheese cellar. Behind this sign is Pierre Dauchez, fromager affineur in Pessac. Here, you'll find passionate advice and tips on cheeses, and you can even ask to taste before you buy. Over 200 varieties of cheese from our beautiful regions of France, all tested and approved by professionals. And as if that weren't enough, there's a cellar with some fine selections and a small delicatessen corner with jams, gingerbread from Aquitaine, charcuterie and dairy products.

Created in 2010, the cellar was taken over by Hugo and Rémi, two epicureans sensitive to the land and to the work of man, who had already opened together the wine bar La Barrique. Joined by Romane, they guide the connoisseurs as well as the novices and propose to discover numerous and excellent references of Graves, Sauternes, wines of Bordeaux, France and the world. A fine selection of whiskies, spirits and champagnes complete their offer. With a perfect knowledge of their subject, they will also be able to advise you on perfect food and wine pairings.

Profession: free-range poultry farmers in the Basque Country. Commitments: local production, GMO-free, short distribution channels, respect for animal welfare. Values: quality, tradition, service. In a nutshell, that's what Aldabia is all about - simply passionate poultry farmers! And it's in their store in Ossès, on the road to Saint-Jean-Pied-de-Port, that you'll find their famous 100% Basque Baserri chicken, recognizable by its tenderness and taste; as well as duck, guinea fowl, rabbit, a varied range of whole poultry, a fine delicatessen area and preserves.

The Aloir family has been raising and distributing its own oysters since 1967. If the direct sale is possible all year long, the oyster tasting at the water's edge is reserved for the beautiful days. Under the arbour, you will discover their oysters n° 2, 3, 4 or their flat oysters. Seafood such as clams, periwinkles and whelks accompanied by bread and butter are not left out! The oysters of the Aloir family have been awarded several times by the Grand Prix d'Excellence at the Concours Général Agricole de Paris.

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.

Frédéric Vaucamps was born in the north of France and very early on he developed a passion for pastry making, which he decided to make his profession. He opened his first artisanal pastry shop in Hazebrouck in 1982 where he worked on various products, including meringue and brioche. He revisits the Merveilleux recipe, which he lightens up and offers in several flavours (dark chocolate, white chocolate, coffee, speculoos, cherry, almond and caramelised hazelnuts, caramel) and bingo, it's a success. The Merveilleux exists in mini, individual or cake of 4 to 24 parts. The Cramiques (brioches) are made with chocolate, sugar or raisins.

From father to son and daughter, the Feranyo farm has developed ewe breeding for the production of farmhouse cheese in the purest tradition of know-how. Overlooking the superb Aldudes valley, surrounded by immense natural meadows, the farm produces one of the finest AOC Ossau Iraty ewe's milk cheeses. With a pre-ripening period of 20 to 30 days at 13°C, followed by a main ripening period of 90 to 120 days, depending on the size of the tommes, the ewe's milk cheeses are ready to be enjoyed. The farm also has a free-range Kintoa pig farm.

From pig farming to vineyards, this family has gone through several formative stages, from father to son. Pork first, and still relevant today since the ^16th century: "Abotia in Ispoure has been supplying pigs to the inhabitants of Pamplona since 1530", according to the archives. Wine began to exist at the end of the ^19th century. The vineyard almost disappeared until it was resurrected in 1987 with the arrival of the Errecart couple, assisted by their son Peio, on the 8.5-hectare estate on steep hillsides. A fine production recognized today.

The reputation of the Maison Pariès has been built through five generations of master chocolate makers, pastry chefs and confectioners. From their workshop in the Basque Country, they make the best Basque cakes with almond cream, black cherry jam, chocolate, hazelnuts or citrus fruits. We also discover the ^Kanougas®, a soft caramel with 6 flavors, the ^Mouchou® (bise in Basque), with a soft heart rich in sweet almonds, or the Espelines, roasted sweet almonds, caramelized and spiced with a light touch of Espelette pepper.

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!

Michel and Thérèse Rioupeyrous have a pleasant tasting room with barrels and a table where the estate's wines are presented. For over 20 years, they have been involved in organic farming, and today work biodynamically on 8.5 ha of land on sometimes spectacular slopes. These highly expressive wines are served on Michelin-starred tables and have been awarded 18/20 by the Revue des Vins de France - the best website for organic wine sales. Wines that reflect terroir, climate, vintage and know-how.

Between the boutique and the Halles des 5 Cantons bench, you'll always find the very best products, selected for their freshness and quality, all with respect for the environment: seafood (crab, langoustines, etc.), "homemade" mayonnaises and aioli, oysters, fish (monkfish, tuna from the fish market, chipirons, etc.)... The Lamothe fishmonger's also offers a wide choice of ready-made dishes. In the grocer's store, you'll find regional and international nuggets: terrines, soups, spices, condiments, cookies, wines...

Between Saint-Jean-Pied-de-Port and Mauléon, this artisanal cheese dairy transforms and matures sheep's milk from the production of 17 shepherds. Compliance with the specifications guarantees milk of exceptional quality (ewes fed on hay and non-GMO cereals) and a top-quality artisanal cheese with a natural rind. The cheese is creamy white in colour, with small openings and the taste of the cheese blossoms to reveal the complexity and fullness of its aromas.

Charlotte et Clémentine is not a shop run by two women with these names, but by Sonia and Mourad. Whatever the name, you are always very well received here. You can buy classic fruits and vegetables as well as exotic fruits and mini-vegetables. The pluses: ready-made fruit salads, an organic space, home deliveries, fresh vegetable baskets and fruit baskets. Everything is well presented and the prices are more than reasonable in this shop which is not very big.

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.

In the bustling Docks district, this bakery-patisserie-caterer-tea room is a gourmet meeting place like no other. An artisan to the core and a pastry chef by training, Louis has now added bakery to his business. And what a bakery it is! Different slices of bread every day, country loaves, buckwheat loaves (gluten-free), seed loaves, skylark loaves, gingerbread, bacon loaves and viennoiseries. Also available at the Arcangues market on Wednesdays.

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.

Onake slowly smokes Basque trout, local tuna and Scottish salmon. Each stage is carried out by hand, and the production cycle is interspersed with rest phases. Smoking is delicate, using beech wood. In addition to smoked products, Onake presents salmon and fish in rillettes and ready-made dishes, each more delicious than the last. In the smokehouse boutique and elsewhere, you'll find a wide range of these artisanal products.

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.