Gourmet products local specialties and wines Pays du Couserans

The market of Saint-Girons is as famous as the ancestral market of Mirepoix. You'll find all kinds of locally made, artisanal products that often come straight down from the surrounding mountains. Cow's milk cheese, goat's milk, mixed milk, arts and crafts, various (and summer) products, poultry, jams, various and delicious cold cuts... In addition to the local Saint-Gironnais, a colourful population of neo-rurals from the surrounding villages, enchants the market and provides an atmosphere that is always top notch.

The making of the "rogallais", a cheese made from cow, sheep or goat milk, but also from a clever mixture of the three milks, has been handed down from father to son for five generations, or should we say daughter, because now Marie-Lise Coumes is in charge. In front of the production room, the secrets of the work of the milk will be revealed to you. You will see the maturing cellar, only seen from the outside. Don't leave without a good piece of this production: goat's cheese, cow's cheese, sheep's cheese, or a good churned butter.

In Engomer, it all started in 1978 with Claude Gimbrède, the grandfather, an old mill and a copper cauldron and years of passion, courage and perseverance. The basic products are local, the different milks (goats, sheep, cows) come from the farms. We will buy cheeses from Bethmale L'Estive, from the millas, ravioles with duck breast confit, but also from the bush. This cheese was moulded in a cloth by the shepherd and he offered it to the owners of the flocks he kept. A little that breathes the culinary heritage of Ariège.

Martine Crespo knew how to revive the Couserans tastes of her ancestors. With puff pastry and fresh fruit, she makes light, golden and appetizing pastries all made with butter. In addition to croustades with prunes, apples, nuts, pears or even chocolate, this shop offers a wide choice of seasonal tarts. In the summer, you can enjoy eggplant basil. Also to be discovered: the foie gras and hypocras croustade. The little gourmet masterpiece of the Couserans.

In 1986, Michel Blasco started the adventure of coffee roasting. More than thirty six years later, the company is still there and offers very nice, tasty and original coffees that can be found on site or in more than 1000 establishments throughout France. For the experienced and the specialists, Nuova Simonelli machines are also available for sale. For the passionate and connoisseurs of the black beverage, training courses and discovery of latte art and barista are organized!

Pao Magny, the creator of flavours, has embarked on a new adventure and now offers his talents as a caterer with a creative and inventive cuisine always full of sensitivity. He specializes in weddings, cocktail parties, christenings, seminars, family meals, professional meetings from 10 to 500 people, from Saint-Girons to Toulouse. The master will delight your eyes and your taste buds with his signature flavourful home service on a tray.

Anne and Clément Rouzaud run this creamery located in the centre of Saint-Girons. You will find there delicious cheeses, to buy individually or in trays. You will inevitably succumb to the delicate taste of a truffled brillat-savarin, a pont-l'évêque, a livarot or a praz-vechin made from raw milk. You will discover original home-made blends, such as Brie de Meaux with walnuts or this surprising and succulent little fiancé from the Pyrenees married with cocoa. You will also find farm yoghurts and bottles of wine to match with the cheeses.

The beautiful blonde Brouche with pure organic malt, the amber Carabell, the white Plume with cloves and ginger, the Éphémère du printemps and the Magie Brune with roasted coffee-chocolate malt are the beers brewed by Pierre-Jean Faux since 2005. The recipe: 100% pure malt, spring water from the Pyrenees, no sterilization or filtration. Of course to be consumed in moderation or alone... or with whoever you want. The blonde IPA won the gold medal in 2016 at the "Aurignac under pressure" event. All the beers are brewed in bio since 2021.

The market of Saint-Girons offers a real cultural and generational mix that has been taking place in Ariège for decades. Between living local traditions, carried by centuries of know-how, and mountain productions, you will be immersed in an authentic mountain village life. This meeting of the high greed brings together local producers, locals and visitors in search of rouzolle, mounjetado, Bethmale cheese or apple or blueberry croustades. Enough to fill your basket with good delicacies!

It is a true Saint-Gironnaise institution established since 1923. Inside you will be welcomed, guided, advised (and instructed) by a true oenologist, Cassie Tafin. She will do her utmost to help you find the "dive bouteille" so dear to Panurge and, of course, to Rabelais. If your tastes do not lead you to one of Bacchus' nectars, you can enjoy one of the many teas or coffees on offer. There is also a wide choice of delicatessen and original, high-quality products to be enjoyed without moderation.

Rémy Houdu created this cookie factory in order to offer all his know-how and experience to all gourmets and gourmands. When he retired, he passed on his business to 2 gourmands, Pascale and Bernard Jougla, celebrities in the world of artisanal jams. The cookie factory keeps the family spirit it has always had. Discover the delicious orange blossom navettes. All products are local or regional, whenever possible, and organic.

Since 2012, Pascale and Bernard Jougla have been artisan producers of jams, jellies, chutneys, creams and marmalades. Over 60 different flavors and fragrances, 100% natural. Cooking is done in a cauldron, the old-fashioned way: the main aim is to bring out the fruit. Bernard only works with quality fruit, most of it organic and sourced locally. Their success is evident: they have (once again!) won a medal at the Concours Général Agricole 2024!

Fanny Caubet, Tiffany Paillé, Xavier Vaucelles and Gaël Cazenave are not afraid of a challenge, and have set out to design and manufacture artisanal ice creams. They were trained by a "Meilleur Ouvrier de France Glacier". Their production is based on a circular economy, with ingredients produced in the Pyrenees. The Ariège milk comes from 25 cows on the family-run Arpos farm. The ice-cream machines use closed-circuit water and are energy-efficient. These Ariège delights can be found in supermarkets and grocery stores.