A dairy situated at Bardos, in the heart of the Basque Country. Producer of artisanal products with cow or sheep milk. Their knowledge and their products of quality used brought to them sweetness, finesse and softness.
Artisan cheese refiner. He proposed at the rythm of the season, his cheese with unique flavors, carefully refined in its cellars, by respecting the authenticity of the terroir. He is also recognised by the Culinaire College of France.
Original producer from Ascain, Bixente grows on his exploitation according to the seasonal vegetables, fruits as well as aromatics herbs. All his works are handmade. Turning on an environmental basics, he puts forward biological agriculture in order to propose fresh products, seasonal and healthy.
Establised at Saint-Jean-Pied-de-Port, since more than one century.
Martine and Jean, brother and sister, hold the reins of the Brana house. Winery operator, they perform the harvest manually, they also diversify by mastering the art of the artisanan distillation to produce alcohol and liquors of good qualities.
Alain Mailharro, challenged himself and decided to take over the family business in 2012. From this Basque and traditional brewery came our Eguzki beer (“sun” in basque language) which will surely pleased to amateurs of authentic products.
Egiazki borned in 2014, is the creation of two twins brothers native from Saint Pée sur Nivelle, who are very attached to their region, decided to unite in order to become the first producers of Basques Liquors elaborated in Iparalde.
Passionate ever since, they produced themselves their own Patxaran artisanal, by developing step by step during the years. Today, these two brothers proposed a large choice of liquors varieties (including the Manzana, the Patxaka, the Jinkoa and the Menta) as well as alcohols.
From Basque Origin, IKER began with the « Ham » which enables him to develop his activities and to be in perpetual research of exceptional products. He is also a laureat of the Coq d’or 2015.
Today, he is one among our key producers on our iberiques products of exception.
Iruki at Donosti
Borja Zubiaurre and José Luis Etxarri, ancients butchers have chosen to specialise in the sales of high quality meat.
These two professionals very experimented use a traditional process of maturation taking into account, the temperature, the humidity and the ventilation which will bring the meat to be in an optimal state.
The vinegar La Guinelle, is the culmination of the dream of Nathalie Lefort, who believed in the possibility of a craft-made wine from Banyuls. In 1999, she realised it by buying La Guinelle, this small house stuck at the flank of a hill, overlooking the Bay of Paulilles, in the Oriental Pyrénées.
Year 1660 will remain an important period in the history of Saint Jean de Luz. Indeed Louis XIV and Infant Marie Thérèse promised fidelity towards each other in the majestuous church of Saint Jean Baptiste. During this celebration, they fell under the charm of the famous macarons of Mr. Adam whose recipe remains a family secret since three generations.
Passionate Volaillers Family since 4 generations, La Maison Garat has developed their know-how by respecting tradition. They are also in a constant research of excellency on their range of products with authenticity as symbol.
L’Aradoa, is a very savorous chicken with a natural pronounced taste issued from the yellow chicken.
La Maison Garat is a yesteryear methods at the service of today’s cuisine.
Maison Louis Ospital
Eric Ospital, a pork butcher develops authentics products and natural issues from local pig at the heart of the Basque Country. His work is the fruit of his craftsmanship, without deception or artifice.
Since 1895, Paries House, keeps it’s traditional and family know-how with respect and choices of best raw-materials issued from local producers. The optic of this family is to produce the utmost quality by mixing tradition and modernity.
Producer and artisan pork butcher of renowned, it’s during an agricultural show at Paris that he discovers the « pig » basque known as « porc pie noir », which at that time being was a threatened species.
Accompanied by several passionate breeders and committed in the safeguard of this common heritage, they built up an association, for which this race owns it’s survival.
The respect of the animal welfare as well as their way of life in the open air, are an integral part of its know-how.
The source of Arpea distributes the village of Banka at the heart of the Basque Country, with waters of remarkable purity.
It is in this context, that Mr. Goicoechea raises his trouts with the same requirement than those which are raised in the wild. Today, thanks to his patience and perseverence, the family farm proposes trout with high quality level, results of a remarkable natural setting as well as a singular practice.
Mikela Untsain, actually owns 200 black bees beehives locally treated as from agricultural biological procedure. She enjoys the resources of our region, rich in wild places and multiple blooms in order to produce different types of honeys. The quality of these products comes from his method of work. She moves her bees in the best conditions to the best place at the best time of blossoming (flowering) to conclude with an extraction of her cold honey.