Canneries Côte Aquitaine

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.

Of course, these products do not come from our region, but the shop is so beautiful and colourful that one must stop there. La Belle-Iloise is a Breton cannery of seafood products prepared in the traditional way. For 3 generations, the Hilliet family has been committed to canning ultra-fresh products in Quiberon. We like the colourful tins which offer sardines, tuna and mackerel from different original recipes.

The Hoberena (the best means Basque)... the best of the basque cuisine! Workshop for standard EC trabajar duck but also do cooked, Basque pâté, hare, deer, wood pigeon, wild boar, roll, tripe, Basque piperade souletine, confit pork, chicken basquaise... in relation to the neighbouring hotel, the wines of the region, irouléguy, jurançon, Bipero sangria, Produced and sold on site but also in deli, meats, shops of regional produce supermarkets, some of the great Southwest France, by correspondence, Internet, etc.

A small cannery for big gourmets! Created in 2009, this artisanal cannery specializes in products from the South-West of France. Landes duck, seafood from local auctions, asparagus and local vegetables, terrines and pâtés... Not forgetting ready-made meals based on authentic recipes. Also available in boxes or batches. One thing's for sure: no frozen, pickled, dry rehydrated, flavor-enhancing or preservative products! Products are purchased from partner producers within a 200 km radius.

Located in one of the most emblematic streets of old Bayonne, come and discover the Ferme de Beleslou boutique in the Landes region of France. Since 1962, 3 generations have passed on their know-how to bring you local gastronomic classics based around duck and pork.

Foie gras, magrets, cured meats, hams, confits, terrines and pâtés, as well as a whole range of traditional prepared dishes: axoa, garbure etc... Here you'll find all the know-how and authentic flavours of the South-West, straight from the farm.

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!

A family affair since 1944, represented today by Julien, grandson and great-grandson of a line of butchers. With artisanal recipes from the South-West of France, produced on a larger scale to delight gourmets. Quality artisanal production for tasty recipes with ingredients selected from the region's finest producers. Axoa, piperade, garbure, confit de porc, pâté basque...Available in delicatessens, bars and restaurants - "Les délices d'Aïta" range - and from distributors.

With its century-old butcher's workshop in Urrugne and its boutique in Les Halles de Biarritz, Maison Montamat has been a concentrate of expertise for 6 generations. With its terrines, pâtés, foies gras, hams and other cured meats, the emphasis is on traditional recipes and taste. Other specialties include prepared dishes (jars, ready-to-eat meals...) such as salmis de Palombe, axoa de Veau des Pyrénées, piperade au jambon, poulet basquaise and the delicious garbure du Sud-Ouest.