Between the sea and the mountains, you can only find producers of great quality.
GabrielDurruty, a Slow Foodian at heart!!!
Gabriel Durruty is an arboriculture expert and nature enthusiast, particularly involved in preserving local fruit varieties in the Basque Country. As a tree technician, he organizes grafting, pruning, and planting, sharing his extensive knowledge of local fruit varieties. Examples include the Itxassou cherry, the Basque chestnut, and apple trees.
He is also vice-president of the National Pottok Association, dedicated to the preservation of this breed of small horses typical of the Basque Country.
In addition, Gabriel Durruty hosts nature segments for Gure Irratia, a local Basque-language radio station, where he discusses various environmental topics, such as adapting agricultural practices to climate change, biodiversity, and local traditions. His commitment also extends to local environmental initiatives, such as planting 50 apple trees at the Urrugne rest area on the A63 motorway, in collaboration with theSagartzea Association, to promote local apple varieties.
Based in Hasparren where he was the principal of the Armand David Agricultural High School, Gabriel Durruty is a key player in the promotion and safeguarding of the natural and agricultural heritage of the Basque Country.
Iparlab Distribution is a platform for quality-certified Basque farm products intended for the food service industry. It belongs to a collective of around forty farmers, over 80% of whom are committed to organic farming. Our association originated from a collective farming project led by the Arrapitz federation and its partners, with the support of the Basque Country Agglomeration Community and the RN (National Rural Network) . We offer awide range of certified products (around thirty vegetables, fruits, cow and sheep dairy products, grocery items, eggs, poultry, and meat) with nearly 200 items and packaging adapted for professional catering. Our clients include nurseries and schools committed to the department's " gourmet restaurants .Our quality charter guarantees the traceability of our products, which come exclusively from member farms. Eat Organic & Local" initiative, as well as local
Our Hake Fishermen from St Jean de Luz Battite Lahetjuzan and Christophe.
Stephane Michelena in Espelette in agroforestry of Espelette pepper and Grand Roux Basque corn.
Alison Arraud introduces us to the world of cultivated mushrooms, drawing on her experience as an agricultural engineer! The Mycelist
Lion's Mantis
Golden Oyster Mushroom
Oyster mushrooms shawarma style
artisanal cannery
in Ciboure
Simple
FRESH & ETHICAL
An artisanal cannery in Ciboure, fresh fish and good ingredients, patience and a little elbow grease, simply.
Local
ST JEAN DE LUZ / CIBOURE
Located a stone's throw from the port of Ciboure, our manufacturing workshop is anchored in the heart of the old fishermen's quarter.
Handcrafted
MADE IN THE BASQUE COUNTRY
Conceived, developed and packaged by our own hands, you are assured of a 100% authentic product.
Marianne Maillard and Yann Piron
Egiategia, an underwater wine.
WINE, A DEEP-ROOTED PASSION,Emmanuel Poirmeur was born in his childhood and he determinedly acquired the most qualifying training in the wine industry.
An agricultural engineer (AgroParisTech) specializing in viticulture and oenology (Montpellier SupAgro), also holding the National Diploma of Oenologist, he had an early and rich career in the field.
In 1995, he conducted his first winemaking sessions in Saint-Emilion at Château de Pressac while still in preparatory school. From then on, he built his expertise through intense experiences, all within the wine industry, both in France and abroad: Miguel Torres (Spain), Casa Madero (Mexico), Château Margaux (Margaux), Chandon Estates (Argentina), Foss-Electric (Denmark), Crédit Agricole SA and Private Equity, Petra (Italy), Château Siran (Margaux), Domaine Maillart (Champagne)…
The missions entrusted to him then, by their diversity and their challenges, made him a recognized and multifaceted expert in the wine sector.
In 2007, at just 30 years old, he chose to return home to the Basque Coast, a land where everything seemed possible, to realize his dreams, which he expressed through wine. He founded EGIATEGIA l'Atelier, which is both the result of a rich and unconventional career and the birth of his own laboratory for expression and viticultural creations.
The wine is made from grapes selected for their aromatic profiles and vinified once for immersion. Indeed, as with great sparkling wines, the selection of the grapes, their pressing, and their first fermentation are three sensitive and key preliminary steps for the rest of the winemaking process. Just as not all wines improve with barrel aging, not all are enhanced by immersion either.