Our photos and videos

Photo library

Sentinels and arch of the Taste of the Basque Country

Tasting evening La Palette des vins 0 km 03/28/24

Vegetable and Iparlab at AMA Cambo

Locavore Meal Lycée Hotelier Garazi 02/24

Visit to the Vinaigrerie Saint Jacques in Mauléon 02/24

Slowtravel Itsas Mendi (sea and mountain) Corsica group 11/23

Tarbes Agricultural Show meets Slow Food Bigorre and Bizi Ona Pays Basque convivium.

Pole-caught Red Tuna enters the Slowfood International Ark of Taste

Visit Hurbil producers store 02/23

Traveling office meeting in Donostia

Sagardotegia camino berri Urrugne exit 02/23

Visit to the Komeiteko Borda farm in Urcuray 8/06/24

Bizi Ona at the feast of St John 06/22/24

Video library

Bayonne Festival 2024

Bizi Ona Tamborrada 19/01/2025

Txokolategia, Mr Cazenave Chocolatier Laia in Osses.

Biocean Walk in Biarritz with Philippe Laffargue August 21, 2010

Wine produced on the Corniche between Hendaye and Socoa by Emmanuel Poirmeur Egiategia .

Conference by Pascal Trotta on nutrition and Cancer as part of Bizi Ona the Slow Food of the Basque Country in Bayonne in June 2010

Presentation by Mathilde UBERA (Director) and Dominique DIRASSAR (President) of Logicoop 05/17/10

launch in Ainhoa at Ithurria in the presence of the creator Olivier Berthon, the Godmother Flora Mikula
lessaveursdeflora.com/
the Godfather Michel Portos
saintjames-bouliac.com/fr/index.php
and the producers

Reception of the Young People of the University of Gastronomy of Pollenzo at the Chistera restaurant in Bayonne

Pintxos World Championship Gala Dinner at the Brindos hotel . Bizi Ona being at the origin of the Pintxo competition in Ipar alde.

Xavier (Xabi) Hamon, a combat friend but above all a leader who talks to us about the status of leader.

March 19, 2024

Organized every 4 years, the Nantes Cow Festival highlights small-scale livestock breeds. In 2018, Basque pork KINTOA was the guest of honor. This large gathering is focused on sustainable agriculture, respectful of the environment and moving towards ecological transition. In 2018 the festival covers 10 hectares. ©Bizi Ona/Tous Gastronomes 2018 Presentation: Bixente Marichular, president of Bizi Ona, biziona.slowfood@gmail.com Filming and editing: Stéphane Merceron, s.merceron@tousgastronomes.fr

worm's-eye view photography of concrete building

March 19, 2024

The fourth episode of Bizi Ona's report on the 2018 edition of the Nantaise Cow Festival is dedicated to Kintoa, the black pie pork from the Basque Country (AOC for meat and ham). ©Bizi Ona/Tous Gastronomes 2018 Presentation: Bixente Marichular, president of Bizi Ona, biziona.slowfood@gmail.com Filming and editing: Stéphane Merceron, s.merceron@tousgastronomes.fr

Meeting with Fanny MOYSE. Project manager at the URGC - Pôle BioDom'Centre, she presents animal breeds and plant varieties from Berry which are treasures to preserve and promote. ©Bizi Ona/Tous Gastronomes 2018 Presentation: Bixente Marichular, president of Bizi Ona, biziona.slowfood@gmail.com Filming and editing: Stéphane Merceron, s.merceron@tousgastronomes.fr 03/21/2024

#table Restaurant Gamia

🎥 WEB -REPORT: THE RETURN TO THE NORTHERN BASQUE COUNTRY OF THE PIRENAIKA COW 🐂 This web-report invites you to discover a beautiful approach initiated in the mountains of the northern Basque Country by around fifteen daring breeders. This approach makes sense with regard to biodiversity, the economic vitality of mountain areas, food heritage and the pleasures of the #table . Produced with Slow Food Bizi Ona and the support of the Iparraldeko Behi Pirenaikaren Elkartea breeders' association, Euskal Herriko Laborantza Ganbara (the Basque Country Chamber of Agriculture) and Restaurant Gamia. 09/11/2018

Hake from St Jean de Luz June 2021

This ninth episode introduces you to an ancient product like no other: Bretonne Pie Noir gwell . This small breed of cattle, recognized for its qualities of hardiness and sobriety, for its ease of breeding, for the high quality of its milk and its meat, was in danger of disappearing at the end of the 1970s. Saved by the mobilization of passionate breeders, attached to this ancient and local breed strongly anchored in history and regional heritage, the Bretonne Pie Noir is today saved. Today there are 2,500 of them from more than 450 breeders. 09/27/2018

Nov 30, 2023

This web report invites you to discover one of the most important gastronomic companies in the southern Basque Country (Spain): Cofradía Vasca de Gastronomía. In other words, the Basque Brotherhood of Gastronomy. An associate member of the Federation of Gastronomic Brotherhoods (FECOCA), the Basque Brotherhood of Gastronomy is, by its number of members and its activities, one of the most important gastronomic societies in the southern Basque Country (Spanish) which has more than 1,500 according to the site http://www.sociedadesgastronomicas.com I warmly thank Bixente Marichular, president of Slow Food Bizi Ona (Slow Food Basque Country), for allowing me to discover this company which undoubtedly has no equivalent in France.

The second episode of the duo report with Bixente MARICHULAR, President of Bizi Ona (the Slow Food of the Basque Country) on the 2018 edition of the Nantes Cow Festival is dedicated to the "Biper Eztia": the sweet pepper from the Basque Country (Label Red). 09/14/2018

This third episode introduces us to Arto Gorria: Grand Roux corn rooted in the agricultural and culinary culture of the Basque Country. 09/14/2018

This seventh episode invites you to discover two brothers, Lucas Rigal and Adrian Rigal, breeders of Raïole sheep in Aveyron at the Ferme de Fadiol s. They are present on the Wednesday and Saturday morning markets in the CITY of RODEZ. The Raïole, with open horns wrapped around the ears, is the only breed remaining horned in the Massif Central. Threatened with extinction in the early 1960s, it was the subject of a conservation plan put in place thanks to the action of the Cévennes National Park, the Grands Causses Regional Natural Park and a breed union. was created in 1981. This union joined forces with the Rouge du Roussillon and Caussenarde des Garrigues breeds to form a joint association in 1994. In 2008, the Association of Sheep Breeders of the Raïole, Rouge du Roussillon and Caussenarde des Garrigues breeds is brought together with the Brebis de Lacaune breed to form a common selection body, UPRA Lacaune, responsible for ensuring the genetic diversity and conservation of these breeds.

The sixth episode of our Basque adventures in Breton Country is a meeting with Paul CARRICABURU who has just chosen to no longer sell his grapes to vinify his own wine (AOC Irouleguy) and that of organic farming. 09/23/2018

Fishing is carried out on board small vessels during short tides (less than 12 hours between capture and auction)
Fishing is carried out in the Gouf de Capbreton area where practices are strictly regulated by a prefectural decree (limiting the number of hooks in particular)

The hakes are:

. caught on the line

brought up alive
completely and quickly eviscerated after capture
cooled as soon as possible after capture

Jean Bernard Maitia Berger by passion, meeting on the Basque mountain with him at the Col d'Urkulu to share moments on the manufacture of the Manex sheep cheese black head

A little recap of Slowfood

Bizi Ona Nutrition evening with Philippe Kourliandsky Osteopath.

Philippe Rabier Conference (01/19/2010) on Feng shui harmonizing the energy of a place in order to promote the health, well-being and prosperity of its occupants , also considered to be "the art of observation of the earth.

Conference on Duck hosted by Frederic Duhart 05/10/11

EURO GUSTO 11/2009

Conference on nutrition by Doctor Recchia organized by Bizi Ona the Slow Food of the Basque Country at the Restaurant Table d'Aranda in Biarritz 05/06/2012

Visit comment on
Barthouil company one of the biggest national salmon specialist by Jacques Barthouil he even he is also an expert in local foie gras. 06 /10 /2013

Release of Scott Serrato's recipe book at Saint Jean de Luz hotel Helianthal on November 10, 2009