Between sea and mountains we can only find high quality producers.
G Abriel Durruty Slow Foodian at heart !!!
Gabriel Durruty is an expert in arboriculture and a nature enthusiast, particularly involved in the preservation of local fruit varieties in the Basque Country. As a arboreal technician, he organizes grafting, size and planting , thus sharing his vast knowledge of local fruit varieties. Ex: Itxassou cherry , the Basque chestnut, the apple , etc.
He is also vice-president of the National Association of Pottok, dedicated to the preservation of this breed of small horses typical of the Basque Country.
In addition, Gabriel Durruty hosts chronicles on nature for Gure IRRATIA, a local radio in the Basque language, where he approaches various subjects related to the environment, such as the adaptation of agricultural practices in the face of climate change, biodiversity and local traditions. Its commitment also extends to local environmental initiatives, such as the planting of 50 apple trees on the Urrugne area on the A63 motorway, in collaboration with the association Sagartzea , aimed at promoting local varieties of apple.
Based in Hasparren where he was the principal of the agricultural high school Armand David , 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 of Basque farm products under sign of quality intended for catering and belonging to a collective of around forty peasants, more than 80% of which are committed to organic farming, our association was born from a farmer's collective project carried by the Arrapitz federation and its partners, with the support of the Agglo community of the Basque Country and RN We offer a LA
ARGE range of labeled products ( Thirty vegetables, fruits, cow & sheep dairy products, grocery products, eggs, poultry and meat) with nearly 200 references and packaging adapted to professional catering. Our customers are crèches and schools engaged in the Dining & Local Department of the Department as well as local gourmet restaurants Our quality charter ensures the traceability of the products which come exclusively from adherent farms.
Our Hake Fishermen from St Jean de Luz Battite Lahetjuzan and Christophe.
Stephane Michelena in Espelette in agroforestry of Espelette pepper and Corn Grand Roux Basque.
Alison Arraud introduces us to the world of cultivated mushrooms with her experience as an agricultural engineer! The Mycelist
Hydne hedgehog
Golden Oyster Mushroom
Oyster mushrooms shawarma style
Artisanal canning
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 old fishermen's district.
Artisanal
MADE IN THE BASQUE COUNTRY
Designed, developed and packaged by our little hands, you have the assurance of a 100% authentic product.
Marianne Maillard and Yann Piron
Egiategia an underwater wine.
WINE, AN ANCHORED 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 holder of the National Diploma in Oenology, had a rich career in the sector early on.
In 1995, he carried out his first vinifications in Saint-Emilion at Château de Pressac while he was still in preparatory classes. From then on, he built his expertise through intense experiences, all in the wine world, 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, through their diversity and challenges, have made him a recognized and versatile 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 him to realize his dreams which would be expressed through wine. He founded EGIATEGIA l'Atelier which is both the result of a dense and atypical journey and the birth of his own laboratory of expression and wine creations.
The wine is made from wines made from grape varieties with selected aromatic profiles and vinified a first time for immersion. Indeed, as for great sparkling wines, the selection of the grapes, their pressing and their first fermentation are three sensitive and key preliminary stages for the rest of the winemaking. Just as not all wines improve when aged in barrels, not all wines are enhanced by immersion.