Gourmet products local specialties and wines Aquitaine

The Domaine de Malarrode is linked to the history of the Mansanné family. Passionate, it was in the 1980s that Gaston joined his father Jean in the farm, then at the end of his life. Together they managed to renovate it and give it a second youth. They restructured the 14-hectare vineyard, the wine storehouses, with fibreglass vats, replacing the old oak barrels and they abandoned fruit growing. Today, it's Frédéric's turn to take his place at his father's side. The site produces four types of jurançon: dry, small and large manseng, late harvest. In more than ten years, the Mansanné's in-depth work has been rewarded with numerous gold medals from various competitions, including the Concours Général Agricole at the Paris International Agricultural Show.

Personalized service and impeccable service of this cellar which has a wide choice of references among the finest wines and more intimate productions. Easily accessible and also with a wide choice of spirits, La Bonne Cellar also offers its customers the morning delivery, or the sale and delivery of ice and ice to refresh, a service not negligible when the beautiful days arrive!

The Poujo domain has been linked to the Lanux family for three generations. In these polyculture lands, the first vintages appeared from 1981 onwards, and it was in the 2000 s that the chai is modernized with new facilities, the purchase of vat, the renovation of the reception room… The domain has 10 hectares of which 8 plantés and 2 pacherenc. The vineyard of the vineyard is located on the south-south exposed slopes of boulbènes sols soils and supplemented with clay-clay soils. A lot of attention is paid to the harvest, made to the maximum of grape ripening, the first stage of the traditional vinification applied here. Breeding will allow wine to be refined. Within two to three months of harvest, the wines are assembled and then raised in oak barrels, 30 to 35% of which are renewed every year.

The history of Domaines Latrille began in the 1960s when Pierre-Yves Latrille, an agricultural engineer, planted the first plots of Château Joly with small and large manseng. The exceptional potential of the terroir is revealed by the practice of sustainable agriculture, the saga of the Grands Crus begins! The estate then expanded to become today a magnificent independent property of the Jurançon appellation with 32 hectares of vines. With Marion, daughter of Pierre-Yves, in the 2000s, the Château de Jurque was added, a more confidential 10-hectare property which concentrates all the family know-how. With it, a wind of renewal and youthfulness blows over the two areas that are constantly seeking perfection. Since 2010, Pierre-Yves' granddaughters have been managing the entire commercial structure of the estates. The awards are multiplying with several trophies such as the silver medal at the Concours Général Agricole 2017 for Château Jolys jurançon sec 2015, at the Decanter World Wine Awards 2014, 2015 and 2016 and multiple distinctions in the Bettanne and Desseauve and Hachette guides. Undeniably great wines!

The Cellier des Docks de la Négresse in Biarritz is the place where you come to choose, taste and enjoy the atmosphere and advice in this epicurean temple. Here is cultivated the taste of originality, the exchange on wines, beers and spirits, the respect of the customer, with quality products at the right price, the respect of the product, the environment, nature. And in addition the advice given by professionals, sommeliers, winemakers, producers, etc... In an original and warm setting, with a facelift in 2018, you will discover a panel of products from around the world, with, of course, a large place dedicated to wines from the South-West and South-East, but also to the beautiful Spanish signatures that reserve pleasant surprises. The Cellier des Docks is a place perfectly suited to event-driven tastings and other introductory courses. Exceptional appointment on the Saturday of Pentecost - "Pentedocks" - where winegrowers and customers are invited to share a day dedicated to exchange and tastings. An address to remember during a stay in the Basque Country.

Vincent grows, produces and transforms top-of-the-range hazelnuts into exceptional gourmet products: natural, sweet, savory, oil... Over the past five years, some 1,200 organic hazelnut trees have been planted on a 3-hectare site on the banks of the River Nivelle. A unique facility in a setting dedicated to the processing of harvests and their transformation in an experimental orchard. There are themed tastings and a stop-off at the boutique or tea room, where you'll find a range of recipes, and a panoramic terrace overlooking the plantation.

Marion Latrille, the daughter of Pierre-Yves Latrille, who relança the domain years ago, is now omnipresent on the property to continue to develop the structures and quality of products, but also to communicate his faith in this superb place, the greatest private domain of the appellation. Again this year, she makes one of the specialized reviews, with excellent comments. This time, Jean 2005 is under the spotlight. Intense golden yellow dress for this vintage with aromas of citrus and exotic fruits.

When you arrive at Clos Benguères, a steep bend, a narrow path looms on the horizon, and you arrive at the property of this winegrower who has been working the Jurançon for more than twenty years, respecting the terroir as much as possible. Thierry Bousquet is particularly attached to natural production and "so that it's digestible and doesn't give you a headache", he banishes sulphur! You won't be surprised to know that the crops here are organic. He presents you his property and his wines in all simplicity. Crus that do not leave one indifferent, as attested by the recognitions of the Revue des vins de France or the medals of the Vignerons indépendants. The 4.5 hectares of vines in one piece, planted with petit manseng, gros manseng and camaralet, are south-south-west facing on a soil of ancient glacier moraine, whose limestone pebbles bring a mineral freshness to the wines. These are aged in an underground cellar, one of the only ones in the appellation, and produce wines that are taut, light and easy to drink, which you will be able to discover during tastings. In total, the farm produces more than 20,000 bottles a year.

Very nice store that loves French gastronomy! The Cave La Vinée offers a wide choice of high quality wines and cognacs. From the most famous addresses to those reserved for professionals, La Vinée is open to all flavors. The beer section has also expanded. The cellar honors local production as well as local bottles such as those from the Aussau Brewery. Having at heart the sharing of good things, the team will direct you towards the product which will correspond best to your expectations. However, you are not safe from leaving with more than you had planned to buy when faced with all the delicacies offered in the store.

The Bordenave-Coustaret estate is located in height, to 380 feet high. Old site, it is transmitted in the family since at least 7 generations and the house, going back to 1842, is already with her only a typical monument by its architecture. The Master of the places is Sébastien Bordenave-Coustaret, worker keen who endeavours to make wines of quality while using of all specificities of Jurançon. The 5 hectares of exploitation are divided between 50% small manseng, 40% large manseng, and the rest into small courbu and camarlet, the whole cultivated according to the rules of the organic farming whose these wines carry the label. Its raw lighthouses Are fermented the Renaissance, the first dryness with being produced here or the Vintage Barou, a fondant fruit of a late harvest appreciated of the oenologists. This impassioned wine grower works his communication to present his production as much to the visitors with the vineyard that abroad by exports. A great success!

In the heart of the Basque Country, in Saint-Etienne-de-Baïgorry, in this small model property, in the charming old cowshed, leaning against the stone-walled storage cellar, you will watch the grape harvest progress to the press with a photo exhibition while a small bar awaits you for wine and farm produce tasting. An independent producer of AOC wines, Gexan Costera welcomes you to its farm and offers a visit to the terraced vineyards. Technically, the wines of the estate are 80 to 85% tannat. At the same time, they use gentle methods, with yields of 30 hl/ha. For the time being, 50 % of the wines - red, rosé, white - are sold on site and the other half to wine merchants and restaurateurs, notably Dutournier in Paris. The red Ameztia, with ripe fruit and a round, fleshy mouthfeel, red Artzaina made from the tannat of the mother vine, white Ameztia with hints of citrus fruit, white Artzaina composed of large and small manseng, white Eztia balanced and subtle in sweetness, rosé Ameztia fond and fruity.

This establishment will not leave cheese and wine lovers indifferent with the Caves de la Rhune. Two universes that complement each other wonderfully, the creamery with unpasteurised, raw milk signatures from the surrounding area and further afield and a plethora of essentially organic and biodynamic wines. The establishment "breathes" a passion for wine with an epicurean selection. The perfumes of the shop remind us of the proximity of the cheeses, which are prepared on a platter for the festivities, which can also be tasted on the spot with a board of hams.

Self-taught and passionate about chocolate, Virginie, the founder, invented her own chocolate, which led her to discover plantations in Costa Rica, Vietnam, Mexico... in all, a dozen producing countries supply the world's finest cocoas. From her workshop in Tarnos, our chocolatière creates a multitude of combinations that can be found in her chocolate cellar, as well as creations by other artisan chocolatiers in the heart of Bayonne. Welcome to our cellar of chocolates, an invitation to travel and savour.

The red gold has its letters of nobility with Biper Gorri, "the Basque spice" better known under the name of Espelette pepper. The Castanchoa brothers have been producing excellence for several years, transforming the family farm into a chili pepper farm with all possible variations (powder, braids, jellies, jams, mustard, etc.) and organic certification since 2013. A spice recognized for its medicinal virtues (cardiovascular diseases)...

Established in Espelette for 50 years, René Massonde, a great name in Basque butchery and sausage making, is also present at the dynamic Halles de Saint-Jean-de-Luz. With this quality and this artisanal know-how always preserved by Nicolas Massonde who works the products with passion. Here you will find preserves, pâtés, cold cuts, cured meats, not forgetting the sublime IGP Bayonne ham, the piquant Espelette pepper pâté, foie gras, duck or pigeon confit.

This café offers on-site dining, but does not deliver.

Located in the heart of Bayonne, Kevin's radiant boutique offers premium spirits, with an exceptional selection of whiskies from around the world, as well as rums, gins, tequilas, vodkas and more. In a hushed atmosphere and with this large table where you can taste these subtle stills, you can also share and accompany boards of charcuterie and cheeses from local artisans. Every Friday evening, there are themed tastings of spirits. And every week, the latest nuggets from the ends of the earth.

Philippe's long experience in market gardening brings rigor and professionalism to this vast space dedicated to fruit, vegetables and other quality products. Bulk olive oils, natural vinegars, jams, honeys, homemade sauces and fruit juices, candied fruits, beers and more. The Blancpignon district is a veritable fresh produce market, with a brewery, a delicatessen, an escape game, a restaurant and a grocery store. Thanks to its parking lot, each establishment is easily accessible.

An institution not to be missed on this dynamic avenue de Verdun. A large red awning, a tempting window display, and you enter to smell the perfumes and other aromas of the cured meats, home-cooked dishes and spit-roasted chicken... From father to son to daughter, Maison Labourdette is the epitome of savoir-faire. Head pâté, duck confit, stuffed tomatoes, home-made sauerkraut, salads, sausages and other sweet treats.

It's in the Saint-Esprit district that we discover this island of oriental and Turkish flavors. Grocery and greengrocery with the essential spices and a magnificent display of halal meats. The smiling butchers invite you to discover their specialties: marinated chicken, lamb and beef kebabs, free-range duck and duckling, guinea fowl, quail, stuffed lamb shoulder and more. Another specialty: Charolais beef rib. A must for meat lovers.

Loïc is the latest in a long line of talented Basque cake-makers. Our artisan pastry chef of 42 years has finally made his dream come true by setting up his own workshop-boutique in Bayonne. On site, he controls his production from A to Z. Crowned best Basque cake in Bayonne in 1996, he now makes some thirty pieces a day using Herriko flour. These include cream, cherry and chocolate cakes, as well as shortbread and other boxed versions.

Located in the heart of the (busy!) Saint-Frédéric business park, the establishment of Côté Cave is an excellent initiative by Maison Duprat, well known here for its bottling line. The employees of the many businesses around this new winery are delighted with the proximity, diversity and choice, with exceptional value for money. Over 600 references, including wines from here and abroad (and even from far away!), spirits and beers, including the Duprat house beer, which works directly with the brewers. Already a guaranteed success.

A historical reference in the art of tea since 1823, the Compagnie Anglaise des Thés offers a very diverse selection of this ancient aromatic beverage! From blends with original aromas to more classic nectars, the pretty Bayonne store offers many teas from different regions. Among the many references - no less than 300! -You will find black, white and green teas, rooibos (red teas without theine), gourmet teas, spices, infusions...

A beautiful patisserie full of delicacies in Ustaritz, and you'll only want to come back to taste everything! Everything here is homemade by our young craftsmen, Marylin and Andreas, pastry chefs by trade: cakes, pastries, sourdough breads, ice creams, chocolate bars, beggars, sandwiches... Classic cakes as well as more modern ones and creations such as almond sablé, crème brûlée vanilla cream, rhubarb confit, rhubarb mousse... A range that evolves according to the fruit in season and the chef's inspiration.

Arlette is the name of Caroline's grandmother, who gave her a taste for good patisserie. A graduate of the Ferrandi school in Paris, a benchmark... After traveling the world with her baker companion, they set down their suitcases and utensils on rue d'Espagne, in the heart of Bayonne. The store smells of flour, warm bread and homemade pastries. You're in the presence of true artisans of taste and good artisan bread. Organic bread, sandwich bread, sourdough bread, rye bread and more. We also offer pizzas, daily sandwiches and petits fours.

A benchmark in the Basque Country, this fishmonger's is well known to Anglo-Americans and tourists accustomed to freshness and guaranteed product quality. You can't just become a fishmonger for a day, because you have to know how to select, follow the season and arrivals, have a good network of fishing professionals, etc. At Pean, you can count on our team to prepare your fish, seafood platter and oysters to the highest standards. La Marée des 5 cantons has nothing to envy the best fishmongers in Aquitaine and beyond.

It was this passion that led Dorian to set up his own distillery for gins, vodkas, liqueurs (mint and coffee) and other spirits in 2019, and he's now enjoying great success with wine merchants, delicatessens and connoisseurs alike! He distills with precision "sous vide", i.e. at low temperature, unlike industrial brands; in this way, the taste of the plants is sublimated as the aromas are respected. As a result, he has developed a range of top-quality spirits, and also offers customized and exclusive creations on request.

In the heart of Les Halles d'Anglet, renowned for the quality of its produce and the warm welcome offered by its food trade professionals, you'll discover the colorful, well-organized stall of new owners Julie and Julien, who have taken over this already renowned fruit and vegetable business (formerly Manu Primeur). Julien chose the name in memory of his father(Aïta in Basque), who made it his profession. In addition to freshness, quality and the season that determines the product, you add professionalism to the selection and service. The result is a long-lasting business.

le Chai de l'Adour offers both conventional and organic wines. The range is growing all the time. Wines from all over the region, carefully selected champagnes, beers and spirits for every budget. And as the region has a very strong personality, let yourself be tempted by Basque products such as Egiategia wines, Egiazki spirits, Brana brandies, and some fine local preserves to complete the picture! Expert advice and regular tastings with a winemaker.

Good wines from terroirs rich in grape varieties and producers, and in attractive Bibs or bottles (Tursan, Cotes de Gascogne, Chinon, Gaillac...). Jérôme, with a long history in the world of wine (sommelier at the Hôtel du Palais...) invites you to his boutique-cave à vins et à manger in the heart of Bayonne, where you can taste, discover and share pintxos, terrines and other local and regional products around a good glass of wine! Enter his world of tastes and flavors.

Gourmands and gourmets: remember this address for the quality of its warm bread, homemade pastries and freshly baked viennoiseries! The duo of artisan bakers and patissiers are in tune with taste and quality, with classic breads as well as more atypical breads: spelt, muesli, Norwegian... made in the purest bakery tradition. As for pastries, the ethic is the same: pavlova, seasonal tarts, éclairs and babas... At lunchtime, you can enjoy lunch on the terrace with home-cooked dishes and the daily special.

Abarratia is an autonomous Basque beer brand, brewed in Ayherre with renewable energy using water from the Uhaldegaraia spring, and with malts and hops grown in the Basque country in an eco-responsible approach. It is available in cans, which makes it easier to store and transport, and reduces breakage. Other advantages of cans: they're easier to recycle than glass, and therefore more environmentally friendly, and the beer retains all its aromas! Available in blond, white, session IPA, abbey and amber.

Barrère, an exceptional caterer since 1958, will make your mouth water with its creativity and local inspirations. For 3 generations, Barrère has been one of the Basque Coast's leading caterers for small and large private and family events (up to 2,000 guests!). For sweet and savory dishes, two chefs supervise a brigade of pros, sourcing products from local markets. Foie gras tartlets, crab wafers, crab and sesame verrines, mini burgers, babas, coconut puffs... All hot or cold.

While you're in Anglet, be sure to stop by the Supervie bakery and patisserie for a taste of the Basque cream or cherry cake, the couronne des Rois, one of the Basque country's finest references! Everything here (apart from the confectionery) is homemade, respecting traditional craftsmanship and know-how. Don't hesitate to be patient as you queue up in front of the window, because Angloys and gourmet tourists alike are not mistaken. Chocolatines, croissants and pains au lait in the morning, chocolate éclairs and fruit tarts in the afternoon...

A beautiful company story around an idea that seems simple: to make good cookies, with a real know-how, local products and ethics. As a result, the famous Cookies de la mort qui tue (death cookies), which are now available in 52 flavors depending on the calendar, are no longer presented. You will also find shortbread and the Denier de Navarre, a cookie imagined by Philippe Laurent and elaborated with jurançon and a touch of salt from Salies. You can also buy all these delicious cookies in the stores of Idron and Lescar.

Aneth et Cerfeuil , a delicatessen and delicatessen in Ustaritz. Made in Basque with Nicolas, a passionate and dynamic chef, who offers market and world cuisine with creative recipes, all in Basque style. Every day, he renews his menu with dishes prepared with seasonal, quality produce that's both fine and delicate. On the delicatessen side, a fine selection of local know-how and beyond, with preserves, Italian specialties, wines, craft beers, jams and other delicacies.

On the stall, you will find a wide range of cheeses from the most traditional to the most original, where the best cheesemaking regions and artisans are represented, so that everyone can find cheese to their taste every day, whatever their mood. The best cheeses are sold directly, as well as all the specialties of the famous Irati ecological cheese factory. The House offers charcuterie/cheese platters. Made in the Basque Country" is the brand's ethic, with local milk collection and organic maturing techniques.

Made in France, Basque and made in Belharra! In short, it's a showcase for regional know-how and, more broadly, for our artisans of taste. In this store in Ustaritz and online, you'll find a concentrate of products from land and sea, savoury and sweet. Original, tasty recipes such as rillettes of maigre with preserved lemon, hake with chorizo, sea bream... Duck pâtés, foie gras, preservative-free veal axoa, products from Bipia - pimento pepper... - and the Kusiak canning factory... The store also offers a range of local beers and wines.

Sylvie, from the Charente region and settled in the heart of Cambo-les-Bains, is a baker by trade. Her store is full of flavors and sweet smells. It's hard to resist the pralines, cherry cakes, Basque versions of the famous Charente cake, angelica, walnut crunchies, not forgetting the Espelette chilli sweets (the town is very close). You can also enjoy the collection of coffees such as the organic San Antonio from Guatemala and teas with rose petals or blood orange, the result of a rigorous selection.

Guéthary in the "rising sun"... It's with the Basque-Japanese grocery store Yaoya (Japanese for greengrocer) located in the heart of the village, on the site of an old grocery store. Aï and Cédric, who were not predestined for the grocery trade, fell in love with this typical Basque coastal village, but also with the rebirth of this center of life where local and organic produce are combined with traditional Japanese products. Yaoya is a model of usefulness, a sample of living together. With meditation and massage workshops.

Since opening their first bakery and patisserie in Bayonne in 2010, Valérie and Philippe can be proud of how far they've come, with the opening of a second boutique, Le Petit Gascon, and the latest acquisition, Mauriac, a Bayonne institution. The first boutique is home to the lab, where marmitons, bakers and patissiers are busy every day (and every night). Renowned for the quality of its breads, you'll also find sandwiches, savoury tarts and pastries, from the traditional to the most innovative.

Shopping by weight is better and cheaper, with less wastage and waste. Pasta, rice, vegetables and dried fruit, cereals, tea, coffee, cookies, wine, syrups, cleaning products, cosmetics, pet supplies and more. Day by Day offers the essentials without packaging, in quantities to suit your needs. You can bring your own containers, or if you don't have any, we'll supply them. A concept that makes Day by Day one of the major players in bulk sales.

At Les Halles des 5 Cantons in Anglet, discover Maison Balme. THE reference for truffles in the Basque Country. The truffle is a mushroom, an underground cousin of the morel. There are over a dozen varieties of truffle in Europe. From olive oil to ham, cheese (Brie, Brillat-Savarin, Gouda), fresh produce (risotto, purée, etc.), foie gras, fleur de sel and truffle butter, you'll find every possible variation on the website. You can also taste on site at the counter or in the tasting room.

This charming factory outlet offers a wide range of expertise and the many creations of the renowned chocolatier: chocolates, tablettes, mendiants, cookies...at preferential prices for products with minor defects, but which in no way alter their quality! And a wide range of frozen desserts from the Boncolac factory, where regulars can find their favorite desserts. Normandy tarts, lemon tarts, Basque cakes and other delicacies. To your gourmet baskets!

The Halles des 5 Cantons d'Anglet continues to attract a wealth of gastronomic talent. Marcello Traiteur, established 4 years ago, has now joined the big league. This Italian delicatessen offers a wide range of 100% Italian products, including pasta, charcuterie, ready-made meals, antipasti, wines and many other products and creations to discover, on the spot or to take away. Renaud, a particularly dynamic and cheerful chef, will be happy to advise you on his creations.

Since 1951, this establishment has been perpetuating its know-how with its family recipes. Facing the Halles de Bayonne, you cannot remain insensitive in front of the butcher's stall, which encourages you not to resist one of its numerous specialties, 100% local and home-made. Cured meats, terrines, meats, cooked dishes, savory pies... The temptation is quickly overcome! In addition to the fresh presentations of the day, you will leave with, in your basket, some beautiful house signatures. Axoa of veal, beef or toro stew, cured hams..

It is not only the wine that is different here, it is also the cellar, the welcome, the advice or simply the professionalism of our sommelier Hervé, who is a starred chef. Conviviality, diversity and seasonality are the signature of this place which gives taste to good taste! Conviviality with its armchairs, the huge family table and the counter where you can taste the agreements. Diversity with more than 350 wines from all regions. Seasonality for the renewal of the wines all year long. Beers from the Basque Country, spirits and a fine grocery and catering side.

La Féerie Gourmande takes your senses on a journey through a fun tour where, through a museum space, you will learn about the origin and history of chocolate, confectionery and jams. The exhibition area will allow you to admire gigantic sugar and chocolate sculptures. Depending on the workshop's production schedule, you can also attend a demonstration and observe the work of Francis Miot. This master confectioner, who has been awarded many prestigious prizes, has a unique know-how. The House of Francis Miot celebrated its 35th anniversary in 2020.

Since 1924, many generations have enjoyed the ice creams and sorbets of Maison Lopez, a veritable institution in Saint-Jean-de-Luz. For decades, the same spirit of tradition and recipes has gone into the making of classics and new flavors. Here, the craftsmen are committed to respecting the authenticity of natural taste, without colorants or other additives. Ice creams made with fruit from local orchards, milk from the Basque region for the ice creams... All homemade, including sorbets.

The Aubard artisanal charcuterie is a must for lovers of local produce and home-cooked meals. You'll find Bayonne ham, Kintoa ham, Basque charcuterie, foie gras, ready-made meals, cheeses and a delicatessen. Fresh meat lovers will also be delighted. Aubard also offers a click & collect service, as well as a weekly menu with a variety of tasty dishes. Whether you're looking to buy groceries or indulge in ready-made meals, Aubard charcuterie is an address not to be missed on your visit to Biarritz.