Sale of farm and artisanal Products
of the Pyrenees: Tarbais beans, Gascon Black Pig,
pork-butcheries and cheeses of the Country, foie gras,
wines of Madiran, cake to the pin
After having travelled to Europe as an
accompanying guide, I noted that our
department “the High Pyrenees” was known
little about, badly located geographically.
I am originating in the Hautes-Pyrenees and
wishes to take part in the tourist
development by the means of his gastronomy
and his specialities.
Exit of a large family, high in the
countryside with farm products of the
maternal house, I became greedy. And this
greediness, I want to divide it with my
customers. Ca falls well, you are
increasingly demanding on food… It is true
that today with what one hears through the
media, one does not know any more with whom
to make confidence!
In February 2004, I created my shop, with
Saint Lary Soulan, specialized in the farm
and artisanal products of the High Pyrenees.
I work on line with the small producers and
local craftsmen.
Here in Lou TERROIR, you can taste a local
aperitif, cake with the pin, cheese etc…
I also receive groups for tastings.
The customer is not misled, it knows what it
buys.
One of my objectives is that when the
customer returns at his place, it can say
what one eats here, in the Pyrenees and
which are our culinary specialities. The
Basque Country, Gers communicated on their
products, their knowledge to make, with us
to make some as much…
Here environment is convivial, I adore to
accomodate. The customer wishes to be
advised on such or such wine, I am there. I
always take the time to discuss, to explain
how it is manufactured (ex: the cake with
the pin). What I often intends to say by the
customers, they sees and it feel that good
products there are found. The mouth with ear
functioned quickly, I was agreeably
surprised! But with the fact, you still do
not know what one buys there!
Jams, honey, preserves: of duck (foie gras,
pie, crystallized, steaklet); of trout of
the Pyrenees (soup, rillettes, paved
Pyrenean sauce…); garbure (country soup with
beans tarbais and conserve of duck); bean
tarbais
pork-butchery of Gascon Black Pig (sausage,
dry sausage, ventrèche and the famous Black
ham of Bigorre)
cheeses of cow, ewes, goat's milk cheese and
mixed
wine of Madiran
Aperitifs with Bilberry, Sweet chestnuts,
Floc de Gascogne etc…
Armagnac, family production since 40 years
in Low Armagnac.
I also make baskets gifts with the request.
A work's council already did me confidence
last November (86 gifts for Christmas)
With the bread that I have in deposit, I
manufacture of the sandwiches to the
products of the soil… humm!!
You have water with the mouth, so much
better because the catalogue starts now
