Our photos and videos
Photo library
Sentinels and Arch of Taste of the Basque Country
Rencontre Bizi Ona à Sorrento avec Slow Food Costiera Sorrentina y Capri 03/25 et Jumelage de nos conviviums
Réunion des Conviviums Français durant Slow bread à Bordeaux 10/25
Bayonne Ham Fair 2024
Lurrama 11/23
Wine tasting evening at La Palette des Vins, 0 km, 28/03/24
Locally sourced meals at the Garazi Hotel School 02/24
Visit to the Saint Jacques Vinegar Factory in Mauléon 02/24
Slowtravel Itsas Mendi (sea and mountain) Corsica group 11/23
Tarbes Agricultural Show meets convivium Slow Food Bigorre and Bizi Ona Pays Basque.
Visit to Hurbil farmers' market 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 St. John's Day celebrations 22/06/24
Video library
Bayonne Festival 2024
Bizi Ona Tamborrada 01/19/2025
Meeting with the German Arrien convivium of Donostia
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 .
Pascal Trotta's lecture on nutrition and cancer, 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 17/05/10
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
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 friend in arms but above all a leader who speaks to us about the status of a leader.
March 19, 2024
Held every four years, the Nantes Cow Festival celebrates rare breeds of livestock. In 2018, the Basque pig, Kintoa, was the guest of honor. This large gathering focuses on sustainable agriculture that respects the environment and is geared towards ecological transition. In 2018, the festival covered 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
March 19, 2024
The fourth episode of Bizi Ona's report on the 2018 Nantes Cow Festival is dedicated to Kintoa, the black and white Basque pig (AOC for both meat and ham). ©Bizi Ona/Tous Gastronomes 2018. Presented by: Bixente Marichular, President of Bizi Ona, biziona.slowfood@gmail.com. Filmed and edited by: Stéphane Merceron, s.merceron@tousgastronomes.fr
An interview with Fanny Moyse. Project manager at URGC - Pôle BioDom'Centre, she presents animal breeds and plant varieties from the Berry region, all treasures to be preserved and promoted. ©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 21/03/2024
🎥 WEB REPORT: THE RETURN OF THE PIRENAIKA COW TO THE NORTHERN BASQUE COUNTRY 🐂 This web report invites you to discover a wonderful initiative launched in the mountains of the Northern Basque Country by about fifteen enterprising farmers. This initiative makes sense in light of biodiversity, the economic vitality of mountain areas, food heritage, and the pleasures of good food . Produced with Slow Food Bizi Ona and the support of the breeders' association Iparraldeko Behi Pirenaikaren Elkartea, Euskal Herriko Laborantza Ganbara (the Basque Country Chamber of Agriculture), and the Gamia Restaurant. 09/11/2018
Line-caught hake from St Jean de Luz, June 2021
This ninth episode introduces you to a truly unique heritage product: Breton Pie Noir gwell . This small breed of cattle, renowned for its hardiness and frugality, its ease of raising, and the high quality of its milk and meat, was on the verge of extinction in the late 1970s. Saved by the efforts of passionate breeders, deeply attached to this ancient and local breed so deeply rooted in regional history and heritage, the Breton Pie Noir is now safe. There are currently 2,500 head raised by over 450 breeders. 27/09/2018
November 30, 2023
This web report invites you to discover one of the most important gastronomic societies in the Southern Basque Country (Spain): the Cofradía Vasca de Gastronomía, or Basque Brotherhood of Gastronomy. An associate member of the Federation of Gastronomic Brotherhoods (FECOCA), the Basque Brotherhood of Gastronomy is, by virtue of its membership and activities, one of the most important gastronomic societies in the Southern Basque Country (Spain), which boasts over 1,500 such societies according to the website 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 society, which undoubtedly has no equivalent in France.
The second episode of the report, a duo interview with Bixente Marichular, President of Bizi Ona (the Slow Food of the Basque Country), on the 2018 edition of the Fête de la Vache Nantaise (Nantes Cow Festival), is dedicated to "Biper Eztia": the sweet pepper from the Basque Country (Label Rouge). 14/09/2018
This third episode introduces us to Arto Gorria: the Grand Roux corn, deeply rooted in the agricultural and culinary culture of the Basque Country. 14/09/2018
This seventh episode invites you to discover two brothers, Lucas Rigal and Adrian Rigal, Raïole sheep farmers in Aveyron at the Ferme de Fadiol . They can be found at the Wednesday and Saturday morning markets in the city of Rodez. The Raïole, with its open horns curled around its ears, is the only breed of sheep that has retained its horns 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 syndicate was created in 1981. This syndicate joined forces with the Rouge du Roussillon and Caussenarde des Garrigues breeds to form a joint association in 1994. In 2008, the Association of Breeders of Raïole, Rouge du Roussillon and Caussenarde des Garrigues sheep breeds joined forces with the Lacaune sheep breed to form a joint selection body, UPRA Lacaune, responsible for ensuring the genetic diversity and conservation of these breeds.
The sixth episode of our Basque adventures in Brittany features a meeting with Paul Carricaburu, who has recently chosen to stop selling his grapes and instead make his own wine (AOC Irouleguy) using organic farming methods. 23/09/2018
Fishing is carried out on board small vessels during short tides (less than 12 hours between capture and auction).
Fishing takes place in the Capbreton Gouf area where practices are strictly regulated by a prefectural decree (including limitations on the number of hooks).
The hake are:
captured on the line
brought back alive
gutted completely and quickly after their capture
cooled as soon as possible after their capture
Jean Bernard Maitia, a shepherd by passion, met with him in the Basque mountains at the Urkulu pass to share moments about the making of Manex black-headed sheep
A quick recap of Slowfood
Bizi Ona Nutrition evening with Philippe Kourliandsky Osteopath.
Philippe Rabier Conference (19/01/2010) on Feng Shui: harmonizing the energy of a place to promote the health, well-being and prosperity of its occupants , also considered to be "the art of observing the earth".
Nutrition conference by Dr. Recchia, organized by Bizi Ona, the Slow Food of the Basque Country, at the Table d'Aranda Restaurant in Biarritz, 05/06/2012
Guided tour of the
Barthouil company, one of the leading national salmon specialists, by Jacques Barthouil himself, who is also an expert in local foie gras. 06/10/2013
Scott Serrato's cookbook was launched at the Helianthal hotel in Saint Jean de Luz on November 10, 2009.
Nutrition conference by Dr. Recchia, organized by Bizi Ona, the Slow Food of the Basque Country, at the Table d'Aranda Restaurant in Biarritz, 05/06/2012
For 18 years, Slowfood Bizi Ona held its exceptional market in Saint-Jean-de-Luz, between the fishing port and the market hall. Video 09/19
Guided tour of the Bordatto estate with our friends Slowfood Italy by Bixintxo Aphaule in Jaxu (Saint Jean Pied de Port)
Jean Francois Tambourin - Ossau Iraty AOC Cheese
