Gourmet products local specialties and wines Vélo Pays Basque

For 5 generations, the master chocolate makers of the Pariès house in Bayonne have combined know-how, tradition and excellence in the production of chocolates, sweets, pastries, ice creams and sorbets. Bayonne is the cradle of the dynasty that saw the birth of the first Kanougas® and other Basque delicacies. It is in the workshop (which can be visited) of Socoa that our craftsmen realize with ancestral methods the specialities, of which the Basque cakes, the touron, the Mouchou®, the pastries, the ice creams and sorbets, the Kanouga® and the last born, the Espelines®.

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).

A visit to Maison Antton's workshop is a must: immerse yourself in cocoa-producing countries, and discover the different stages of processing, from the cocoa bean to the chocolate lozenges that will no longer hold any secrets for you! You'll see the chocolatier at work, and then sample some delicious treats. The chocolate factory is renowned for its respect for the chocolate-making tradition of the Basque Country, and for passing on the flavours of the Basque terroir through its superb creations. Intensity and authenticity.

The macaroons appeared in the Basque Country in the 17th century. The young king Louis XIV is said to have enjoyed them at his wedding in Saint-Jean-de-Luz. Today, the young generation with Andoni and Miguel Telleria-Adam are keeping the tradition alive while innovating in this demanding craft that is pastry and chocolate making. These exceptional macaroons are made every day by hand, with an ancestral know-how. A whole range completes this panel of gourmet nuggets: Basque cakes, chocolates, tourons, soft cakes... And, every year, new creations to discover.

A pure Basque with a beret screwed on his head who combines a taste for respect: respect for nature, for tradition, for products, for the seasons - a single secret: to give time to time... Ambassador of Basque cured meats in the world, he produces products that have always won awards; ham and Kintoa PDO meat, and for years he has won numerous medals, notably at the Concours Général Agricole. The discovery of the Basque Country would be incomplete without a visit to the store.

Visit the workshop of this pig farmer since 1990 and immerse yourself in the world of ham according to Pierre Ibaïalde: choice of pigs, rearing, preparation in salting and drying rooms, maturing, preservation. All the secrets of production! To finish, a tasting of homemade products. For sale on site or online. Pork: ham in all its forms: whole, in pieces, sliced, boned by hand; ventrèche, lomo, coppa... and the "Cochisson" to discover. Duck: dried duck breast, foie gras, rillettes... Unique!

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!

It's always a pleasure to enter this beautiful boutique to (re)discover the Basque terroir. A wide selection of local products at producer prices is on offer, including Bipia and its range of preserves made from Espelette chillies, Arnabar and duck, bottles from the Cave d'Irouléguy, honeys and jams. In the fresh produce section: hams, sausages... Also high-quality Basque linen: a range of tablecloths, aprons, tea towels, bathroom linen and handmade cosmetics and soaps. Always with a warm welcome and a desire to return!

Maider and Alain, ambassadors of the Basque Country, offer here the "jewels" of the local production. Espelette pepper, Basque ciders and beers, Irouléguy and Egiategia wines, jams, foie gras, confits, cured meats, bonito terrines, ewe's milk cheese and other specialties. They make Basque cakes, shortbread, macaroons and their specialty, "la Boïna" (Basque for "beret"), a tasty hazelnut meringue cookie with a praline/hazelnut cream, without GMO. On the snacking side, gourmet breaks for breakfast, lunch or snacks.

Time stands still at Manoir des Arômes, a rare "nugget" for lovers of chocolates, coffee beans, teas and gourmet home-made pastries. With a selection of fine chocolates made by master French artisans, you can make your own gift boxes. This small boutique with a rich past is also a comfortable tea room. You'll discover fine coffees, loose teas from all over the world, jams, fruit jellies, nougat, as well as coffee, tea and herbal tea accessories.

Old-fashioned sweets that bring back childhood memories! Visit Emilie's Boutique, where you'll find traditional Basque recipes. Basque cakes, shortbread, coffee tarts, cannelés, macaroons, financiers... all made with quality ingredients carefully selected to reduce sugar. Stop for a sweet or savoury break at lunchtime to sample these delicacies, accompanied by an excellent coffee roasted on site, or an exceptional tea... Nuggets you can also find at the main local markets.

These Halles invite you to take a trip with the best local producers. With a proven track record of success, some thirty traders are on hand to showcase their expertise. A modern, contemporary market, with caterers, butchers, pork butchers, roasters, fishmongers, cheesemongers, greengrocers, a wine cellar and sweet specialties. And when it comes to food, you can eat in and sample some of their specialties. A real place to live and enjoy.

Get off the beaten track... and discover the Onetik cheese factory in the heart of the Basque Country, which has been making excellent Basque cheeses for over 40 years with the greatest respect for tradition. It collects milk from more than 200 farms and transforms it in its workshops into a complete range of cheeses made from sheep's, cow's and goat's milk. In addition to its range dominated by the traditional Ossau-Iraty, try its original creation, the tasty Bleu des Basques. Excellent value for money and possibility to visit the farms in July and August. An address to remember.

"One becomes a cook, but one is born a roaster"... The art of roasting poultry, lamb, Kintoa pork, bun's pulled pork... transcends taste and flavor. Here, products come from the local Landes and Basque regions, raised in grassy, GMO-free areas. In the boutique of Cédric and Thierry, our master roasters and guardians of taste, you'll find all the art of cooking done in front of you. Reservations are advisable, as word-of-mouth has worked very well.

At the beginning, it was a crazy challenge, a nice impertinence tinged with poetry: to make wine under water, in the bay of Saint-Jean-de-Luz. It all started with the search for grapes with singular qualities, and then collaborations with winegrowers with virtuous values. Protected by the Artha dike, the tanks are immersed at 15 meters. This is where the foaming process begins. The winter storms and the tides create a regular movement. This double patented method brings unique and surprising aromas to the wines. A beautiful gustatory experience that will make you travel!

The jewel in the crown of the Basque Country, AOC Ossau-Iraty ewe's milk cheese has its letters of nobility here. At Ferme Larramendy in Hasparren, in the quiet heart of the Basque Country, Julie, Michel and Paxkal focus first and foremost on quality, authenticity and respect, so that you can experience excellence at first hand. Their specifications call for 240 days of grazing, with no GMOs or rinds, and a minimum of 3 months maturing before being sold. Their boutique offers a wide range of their know-how, and to add to the usefulness, the Farm has a beautiful, fully-equipped self-catering cottage.