Gourmet products local specialties and wines Vélo Pays Basque

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.

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)...

A winegrowing and cider-making estate that has managed to diversify by offering a bistrot paysan (country-style bistro) every Wednesday evening in July and August, with tasty local produce, organic Iduki from local producers, charcuterie and AOC Ossau Iraty cheeses... From apple tree to bottle, it's a long and precise job. As for the wines, let's mention Lurumea, "le petit de la terre" in red... You'll appreciate the products of their passion.

A charming setting featuring the instigator of this creation, Eugénie, pictured on the boxes presented in this boutique. A feast for the eyes and a real pleasure for the palate, with a plethora of macaroons made in the workshop. A beautiful story now revisited by Eugénie's grandson, Christophe. Here, there's no fat, no colorants, no preservatives and, of course, no flour. Just crushed, grated and ground dried fruits, such as almonds, hazelnuts and coconuts, which are "macaronned" with a little sugar and egg white.

Always proud to highlight our local artisans from the Basque Country. Turbulente is a micro-brewery of Kombuchas and fermented infusions. Kombucha is a living drink made from the natural fermentation of teas, dried flowers or aromatic herbs. No additives or preservatives, 100% organic and produced entirely locally. A range of timeless teas: verbena-green tea (refreshing), elderflower-white tea (detoxifying), rosemary-ginger (energizing) and "petites bombes" (ephemeral). A beautiful universe for the curious to discover!

The Basque Country has one of the finest cheese-making regions in France. This unique know-how has been handed down from generation to generation. Ossau-Iraty is one of the most emblematic PDO cheeses to symbolize this richness. And it's in the small village of Larceveau that Fromagerie Istara has been cultivating this pastoral tradition for almost 60 years, notably with the famous "P'tit Basque". The Fromagerie boutique invites you to taste and take away these gustatory "nuggets" considered among the world's best cheeses. An unmissable stopover.

Renovated into a fully-fledged cheese dairy, this cayolar situated at an altitude of 1,000 meters above the Holzarte Gorge in Larrau, on the cheese route, enables four breeders from Mauléon, Moncayolle and Barcus to produce one tonne of cheese a year, i.e. around 400 pieces of pure ewe's milk cheese, labelled Ossau-Iraty. All around is a 60-hectare area where flocks graze in summer pastures, fed on dry fodder, hay and cereals. All the more reason to enjoy your cheese on site, in an exceptional setting surrounded by ewes.

The new team and brigade, composed of young bakers and pastry chefs who have taken over this bakery-pastry shop, have the concern of a job well done. Everything is made on the spot, in the laboratory at the back of the store: baguettes with seeds, country bread, twisted bread, rye bread... Fresh and tasty pastries, Basque cakes with cherry or vanilla rum, as well as a nice range of pastries. Already a great know-how for this very young team who trained with master craftsmen!

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...

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!

Specializing in the production of ewe's milk cheese, Fromagerie des Chaumes was conceived in 1958 by a Dutch family in Jurançon to produce Edam, then bought out in 1967 by the Bongrain group, which launched Fromagerie des Chaumes and Fromagerie des Chaumes. The Mauléon site sells cheeses signed Etorki, Esquirrou AOP Ossau iraty, Brebiou, Chaumes, Saint-albray... All soft cheeses made in Mauléon.The store offers a warm welcome and product tasting. Enjoy!

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.

The family business has a beautiful production of ducks on the farm and raised in complete freedom in the meadows of the farm: 4,000 on average per year, according to very strict specifications. You will find whole foies gras in jars, pâtés of foie gras, rillettes pure duck with 25% foie gras - the specialty -, confits... Fresh duck cuts - chops, breast, aiguillettes... - are also available. Sale at the farm and in the restaurants of the region. For the pleasure of the palate, here is a real concentrate of the Basque Country.

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.

Animal welfare, excellent breeding conditions and the passion of a whole family can only result in very good meat! Welcome to the Arrokain Farm, a land of excellence in the heart of the Souletine mountains, in Musculdy, near Mauléon, for its PDO and GMO-free Kintoa pork, for its red-headed Manech ewes that give such good milk and such a good Ossau-Iraty cheese and also for the Blonde d'Aquitaine cow. so good Ossau-Iraty cheese and also for the Blonde d'Aquitaine cow. The taste of authenticity is preserved here thanks to the ancestral know-how. And the farm also makes cosmetic products.

Elgarrekin Farm invites you to discover its goat farm. Me, Grenadine, Gribouille and my 89 girlfriends arrived on May¹, 2010 at the age of 3 months in a goat farm fitted out for our well-being. Our feed is partly produced on the farm. You have a choice of cheeses: fresh, creamy, or matured in the form of crottin, pyramid or log. There's sure to be one to your liking. Don't hesitate to try our goat's tomme. You'll find this traditional know-how on the markets of Saint-Palais and Bayonne.

Chocolaterie Laia has opened its^2nd boutique in Ossès, which already boasts a number of fine local artisanal brands. It is one of the last artisanal chocolate factories in the region, working the cocoa bean to master every stage of its transformation into chocolate, from roasting to grinding and conching. The production of chocolate bars - from Peru, Ecuador...-, ballotins, bite-sized chocolates, spreads... Exceptional chocolates with no added oil. Rendezvous atfor a chocolate break, or sample our homemade ice creams in summer.

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.

More than 200 m² are dedicated to the discovery of Domaine Brana's eaux-de-vie, liqueurs and wines. And over 1,500 m² dedicated to the distillery with its copper stills. Martine Brana and her brother Jean have designed this sales, tasting and promotion area, with their fruit-based products, including the famous pear, plum and raspberry eaux-de-vie, Espelette pepper gin, organic clementine and citron eaux-de-vie.

115 farms, shepherd's huts, cheese dairies, maturing cellars and direct sales outlets open their doors to you all year round for a tasting, a visit to the sheepfold or the workshop. Ferme Etchearria in Ossès is one of the leading producers of ewe's milk cheese. Between rearing its 200 mother ewes, processing according to ancestral rules of manufacture and maturing with scrupulously enforced specifications, direct sales at the farm and presence at markets.

Duck breeder for 3 generations, the Arnabar estate cultivates a know-how that combines traditional breeding and original recipes. The ducks come from the Irissarry farm and the products are processed in its workshop in Ossès. These products are available for sale in the shop in Ossès, Saint-Jean-de-Luz and at the halles d'Anglet as well as on the markets. In this superb shop, you will discover a large wooden bar where the fresh products of the house are hidden under a bell. The shop is also a showcase for artisanal products.

Aguicheuse, greater, refined and even playful… This is how you can describe this beautiful showcase in the cellar of Irouléguy. And she is surprised to surprise with a large round bar of wine tasting, wonderful lit box, drapes of all colours. It also exposes itself to wine bricks, attractive door door door door, to the colours of the vineyard, further afield, around columns of stone, barrels waiting for the curious who would like to start at the beginning of the tasting, thanks to a smell organ, elsewhere it is a little corner, we see, not far from there. glass, tubs them enlightened. The opportunity, if curiosity is accentuated by this first discovery to decide to offer the tour circuit, from vine to glass.

This ^16th-century building is set in exceptional surroundings just a stone's throw from the heart of Saint-Etienne-de-Baïgorry. There's nothing to miss except the ocean, which remains within easy reach. Hills, meadows, pastures and ancestral farms nearby: a real picture postcard, with the added welcome and friendliness of Peio and Sandrine and their adorable little daughters. And their expertise in making ewe's milk cheese, black pudding and Basque pâté. The farm store is an integral part of your stay. An ideal location for a farm stay.

Cheese remains the signature of the Enautenea farm. The farm has grown with the seasons since the ^18th century. A beautiful space has been created in the old cowshed to showcase the product, a store and a very large tasting room for groups. A tasting session (the axoa is a must) with a tour of the farm and its animals, with all the stages from production to maturing. In addition to cheeses, you'll find sausages, pâtés, preserves, jams and more.

It's a privilege to discover a wine estate, share in the winemaker's passion and enjoy a tasting in the best possible conditions. Domaine Gutuzia, represented by Cécile and Sébastien, is located in the hills above Saint-Etienne-de-Baïgorry. AOC Irouléguy, it produces a Tannat-based rosé, a Gros and Petit Manseng-based white and tannic Tannat-based reds vinified in Dolia (amphorae). An educational visit to a vineyard is a must (except for the tasting). We also offer a 47 m² mobile home.

It's this recipe, with its secrets of crunchy cabbage topped with a light, airy cream, developed throughout the day, that has made the Dunes Blanches "success story". Combined with raspberry, pistachio, strawberry and other flavors, this light cabbage can be enjoyed at any time of day. This sweet treat can be enjoyed in Bayonne, Paris, Bordeaux, Arcachon, Cap Ferret, Biarritz and... Saint-Jean-de-Luz. And ephemeral versions with limited-edition seasonal fruits.

This artisanal cannery offers its products in its boutique-grocery in the center of Luzien, as well as in its Atelier-boutique on avenue de Jalday. It handcrafts a whole range of canned wild fish straight from the fish market. Thanks to the use of organically-farmed products, the preserves maintain the quality of the food. Sardines, tuna ventresca, mackerel, bonito... just waiting for gourmets!

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.

Just opposite Les Halles de Saint-Jean-de-Luz and inside the Gachucha boutique, a specialist in colorful Basque linen, Émilie makes and sells delicious "Parisian" macaroons (2 shells and a ganache). Different flavors are offered, all equally tasty and gourmet - chocolate, lemon, rose, coffee, pistachio, vanilla, orange blossom... and the flavor of the month. These sweets are available individually, in boxes and to order.

For more than 80 years, quality as a tradition ! The Pascal Massonde House at Les Halles is unbeatable. It's hard to resist the excellence of its products, the know-how of 4 generations of butchers. Local and southwestern meat, processed in Souraïde. Beef, veal, mutton, lamb, pork, poultry, delicatessen, pâtés, ready-made meals. 3 times medal winner at the Concours Agricole with the pork liver pâté. A concentrate of talent at the service of taste.

A concentrate of cured meats, meats, cheeses and famous Basque cakes in this store. For several generations, the Gastellou family, located in Saint-Jean-le-Vieux, has run the Poutzia farm. Their Blonde d'Aquitaine cows and pigs are raised in the open air, making the flavors all the more enjoyable and authentic. In all 4 boutiques, you'll always find the same high quality. Bayonne and Garazi hams, sausages, pâtés, rillettes, chorizo, ham piperade and delicious ready-made meals.

More than a century of expertise in top-of-the-range patisserie. Basque cakes, Saint-Honoré, galette des Rois (all year round), orange blossom cakes, macaroons and other specialties, not forgetting the exceptionally light "Russe" praline. In Saint-Jean-de-Luz, in the pedestrian streets, the Etchebaster house remains discreet with its tea room, its copious breakfasts and, at any time of day, come and enjoy the "homemade" hot chocolate with its whipped cream... A moment of pure delight, with cakes to savor on the spot.

Ranked no. 1 for the best vanilla ice creams in 2019 by a famous gastronomic guide, Mathieu Bargeton makes his high-quality frozen delights, sorbets and pastries with respect for tradition from his laboratory in Ascain. Here, it's not quantity, but quality that's the hallmark. Cow's milk ice cream, marcona almond ice cream, homemade caramel ice cream, "chocahuète" ice cream... but also sudachi sorbets, soursop sorbets... And let's not forget the tasty Brussels waffles and homemade crêpes you can enjoy overlooking the bay of Saint-Jean-de-Luz.

A duck breeder for 3 generations, Domaine Arnabar is a benchmark in "Label Rouge" breeding, cultivating a know-how that combines traditional breeding and processing for original recipes. You'll find these products in the Saint-Jean-de-Luz boutique, as well as in Ossès, at the Halles d'Anglet and at the region's main markets. Foies gras, magrets, tournedos de canard, aiguillettes... and, of course, canned foie gras and duck products. New with the fine and exceptional grocery.

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.

Here is an excellent Lebanese restaurant-caterer that will make you travel to the land of the Cedars! Mezze Ona offers oriental flavors and spices in a generous and colorful cuisine. Remarkable Taboulés, Baba ghanouj, Labné, Houmous, Sfihas, Beef/chicken Chawarmas, Kafta, Chiche Taouk... accompanied by deep and velvety Lebanese wines. Also lunch boxes and buffets for your seminars. And you will also find them as a caterer at the Halles de Biarritz downtown.

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.

It was in 1670 that the ^1st mention of chocolate appeared in Bayonne, which was to become France's Cité du Chocolat. Since 1951, L'Atelier du Chocolat has been offering a bouquet of hand-crafted creations from a rigorous selection of the world's finest beans in its 6 boutiques across the Basque country. And the Saint-Jean-de-Luz boutique is the perfect showcase for the workshop's expertise. Bouquets de Chocolat®, chocolate spreads, boxes and boxes filled with chocolate, organic bars and bouquets, jams and fruit jellies... For yourself or as a gift!

It is in Saint-Jean-le-Vieux, that the Gastellou family has been established for several generations at the farm "Poutzia". From the breeding of meat cows and pigs in the open air, to the canning and salting of hams. At the foot of Arradoy, on a twenty-hectare forest, the animals evolve far from the industrial pace: artisanal products that are all the more tasty and flavorful. Dry-cured hams from Bayonne and Garazi, sausages, chorizos, ventrèches, rillettes, pâtés..., dishes cooked in jars and home-made Basque cakes! A beautiful know-how.

Galeries de Garazi is a department store located in Saint-Jean-Pied-de-Port. They offer a variety of services, such as in-store shopping and in-store pick-up.

A family-run business since 1749, it now houses a delicatessen offering a fine range of products from the Basque Country (north and south), other regions of France and also Italy and Spain. Isabelle selects honeys from Isturitz and... Greece, sweets from the Pariès house, Egiazki liqueurs, Lizarnoa sparkling wines from the Luxiaenia farm, Lolea sangria, sage-infused olive oil by Kalios and Makila cookies. And also organic cosmetics, decorative objects, tableware, mugs, plates and lots of gift ideas.

Each of the farm's pigs is raised for 8 to 11 months on a traceable, non-GMO diet. This allows them to have a meat richer in taste. The company has chosen sustainable agriculture with some of the pigs raised on a straw bed, because unbalanced meat does not allow for good salting. The farm's ham has three IGP Bayonne Ham approvals and is aged for 14 months. The farm also offers pâtés and livers, cheeses and ready-made meals, all of which are successful.

An atypical place, between cellar, wine and tapas bar and fast food restaurant, offering a pleasant setting and showcasing the products of this beautiful region. A gastronomic break with plates of excellent local produce, served on barrels. You'll discover carefully selected wines from the region and surrounding areas, including Irouléguy, Navarre, Jurançon and Rioja. A place to indulge in moderation (of course)...

More than just a brand name: a veritable savoir-faire guaranteeing the salting traditions of the Basque Country. In this store, with hams hanging from the ceiling, you can taste the famous Kintoa PDO ham, made from Basque pork raised in Les Aldudes. You'll also be able to take advantage of expert advice and discover other products on the spot: sausages, chorizos with Espelette chilli pepper, preserves,axoa, as well as local farmhouse cheeses and the irresistible whole cooked white ham.

This boutique offers a selection of the finest products from Navarre and Spain. You'll find some of the finest selections of products from the Basque Country: Espelette peppers, olives and capers, olive oil, canned vegetables, pochas beans, Navarrese asparagus, fish including the famous bonito (white tuna prepared in olive oil), anchovies, sardinillas, jams... Local know-how and craftsmanship are honored here.

4 generations in the wine business. In 1974, Etienne and Adrien created the distillery, now run by their daughter Martine, while her brother Jean manages the 16-hectare vineyard, laid out on narrow terraces. Domaine Brana, certified HVE (Haute Valeur Environnementale) level 3, has been in organic conversion since 2020. An ecological vineyard offering a rich diversity. Spirits, aperitifs and gift boxes now complete the range.

L'Atelier du Chocolat has been an ambassador of taste and craftsmanship since 1951. Chocolate has been part of the gastronomic landscape of the Basque Country and its culinary traditions since the ^17th century, with Bayonne being the French City of Chocolate. This boutique, like the 5 others in the Basque Country (35 in total in France), offers a wide variety of chocolates in all their splendor. Bouquets de Chocolat®, chocolate spreads, gift boxes and gift sets, as well as a range of organic chocolates.

Pantxika's love of cheese is evident in her store, where the motto is "La patronne est une crème et n'est là pas que pour faire son beurre". A fine selection of cheeses, almost exclusively farmhouse cheeses made from raw milk: truffle brie, brillat-savarin, roquefort, bleu basque, and more. All names evocative of tastes and know-how, they take us on a voyage of discovery through the terroirs of France (over 1,200 varieties), Italy and Spain. She also prepares sharing platters for your corporate and family events.

Since 1996, discover and taste cider varieties made from emblematic apples. An ancestral tradition going back centuries. The planting of a variety of apples (Anisa, Xamula, Peatxa, Eztika...) allows you to appreciate the diversity and traditional know-how of these Basque cider producers. 5 orchards are under the AB label and others are in the process of conversion. You can discover Eztigar's production methods in the workshop, and taste their products at the bar: charcuterie platter, ice creams and, of course, ciders.

At the Saint-Martin-d'Arrossa pediment, Arño, Maïté and Betti invite you into their majestic ^15th-century farmhouse, with its 300-sheep barn, its maturing area, and above all, for connoisseurs, the tasting of delicious farmhouse ewe's milk cheese Ossau-Iraty (PDO), a genuine guarantee of milk production by 3 breeds of ewes: Basco-Béarnaise, Manech Tête rousse and Manech Tête noire. Established in Béarn and the Pays Basque since time immemorial, they are fed on pasture, forage and GMO-free cereals.