The best local producers Aquitaine

In collaboration with Patrick Fouquet, master jam maker world champion 2018, Janick Paytra launches in his turn in the making of artisanal jams. He participates for the first time in 2019 in the Confituriades and obtains the gold medal of the Order of Master Jammakers. Janick prepares his jams in his workshop/shop and sources as much as possible in short circuit: mirabelle plums from his village, strawberries from Dordogne, apricots from Roussillon, kiwis from Lot-et-Garonne... A nice souvenir to bring back from Saint-Emilion, to change the wine!

Professional beekeepers with recognized expertise, Jean-Claude and Corine Salles perpetuate a traditional art by transhumantly moving their hives from the Basque mountains to the hillsides of Béarn, harvesting true "crus de la nature", representing floral diversity. At their honey house, they extract, select and refine honeys for bouquets ranging from the sweetest - acacia-horsetail flowers - to the most distinctive, chestnut, and also make heather honey gingerbread and artisanal jams according to the traditional recipes of Amatxi (Basque for grandmother).

Would you like to discover or rediscover the one and only madeleine of Dax? To do so, you have to go through the door of the little shop of Maison Cazelle. With its old-fashioned charm from the beginning of the 20th century and its retro décor, it is one of the oldest in the town. Founded in 1906, this family-run business has built its reputation on the famous madeleine de Dax, sold in pretty blue or pink cardboard boxes. The recipe has been jealously guarded for five generations, and today by Sébastien and Clément. It is a must for all gourmets!

Piment d'Espelette is grown in open fields to the rhythm of our region's bioclimate. Maison Bipertegia naturally takes care of its plants, from sowing to ripening. They are then hand-picked and rigorously sorted 1 by 1 at each stage, from harvesting to processing into powder and its derivatives in our own workshop. Our producer claims "a passion for good taste, because we are the ^1st consumers and we are proud to offer what we like to eat". Quality, generosity and sound advice when you visit our store!

Corinne and Emilie run their farm in a spirit of conviviality and sharing. You come to eat here to experience an authentic culinary terroir. Duck sausage served with aperitif. Starters include rillettes and foie gras pâté, soup or garbure. Magret, confit, poule au pot, cochon à la broche and other traditional recipes. Homemade apple crumble for dessert. A glass of Buzet wine with all that, and life is good!

Since 1960, these artisan canners have been a trusted name in both goose and duck: every year, the company wins a medal at the Salon de l'Agriculture in Paris. New products include a fig verrine filled with foie gras and pineau des Charentes, and goose rillettes. They were awarded the Palme d'Or 2023 for whole Périgord goose foie gras. 2 stores open in Sarlat (7, rue de la Liberté) and Le Bugue (20, place de l'Hôtel de ville). The workshop is open to visitors in July and August, with a free tasting.

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!

An agricultural cooperative specializing in fattened ducks, Palmagri brings together 9 passionate producers, all of whom are breeders and feeders. The ducks are raised outdoors in the Gironde region, between the southern Gironde vineyards and the Landes de la Gironde. The recipes, which use no preservatives or colorants, are concocted in Auros, in the production workshop. Duck in all its forms: tournedos, magret, fricassée de guit, garbure, foie gras, stuffed neck, boudin... The store opens on Saturday afternoons before the festive season.

For over 100 years, Maison LAFITTE has nurtured the excellence and savoir-faire of Landes gastronomy. Exclusive partner of the Club des Chefs cuisiniers des Chefs d'Etat around the world, Maison LAFITTE is renowned for the superior quality of its products. Come and discover the gastronomic world of Foie Gras, magret des Landes... a whole range of duck products. Maison LAFITTE is also present at Les Halles de Dax, Mont-de-Marsan, Bayonne, Bordeaux and Paris (^4th and ^7th arrondissements).

This family distillery has a long history dating back to the early ^20th century in the Alps. Its recipes for wild sloe, blackberry, mirabelle and walnut liqueurs have established its reputation. Its future lies in whiskies. The distillery grows its own barley, malts it on site and ages it in French oak barrels, producing exceptional local single malt and single cask whiskies. A gourmet restaurant will open in June 2024.

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.

The family farm is located in the heart of the Chalosse region, in the small village of Clermont. Since 1945, the ducks have been raised according to the rules of the art and transformed into products that have won multiple awards at the Concours Général Agricole in Paris. Semi-cooked duck foie gras, whole foie gras, whole duck breast, duck liver filling, aiguillettes, duck paupiettes... And also: vegetables in jars. We'll show you how to enjoy our specialties with selected wines. Local honeys and jams. Don't forget our gift boxes!