Aquitaine

PGI Meat Agneau de Pauillac Sheepfold lamb reared without outdoor runs — suckled by its dam in the meadows of the Médoc — pale pink… Label RougePGI Meat Agneau du Périgord Young farm-reared Périgord lamb, 80 to 180 days old, suckled by its mother on the rocky pastures of the… PGILabel Rouge Fruit & vegetables Asperge des sables des Landes Springing from the Atlantic sands where the pine forest meets the ocean, the Landes asparagus grows… PGI Fruit & vegetables Asperges du Blayais White asparagus with purple tips, cultivated since the 15th century on the black sands of Gironde… Traditional dishes Axoa de veau ‘Axoa is veal cut with a Basque knife, simmered in the aromas of the terroir: a dish at once noble and… Label RougePGI Meat Bœuf de Bazas A centuries-old tradition of fattening bullocks at the gates of Bordeaux — marbled meat, exceptional… Label RougePGI Meat Bœuf de Chalosse Farmhouse beef from the meadows of Chalosse — tender, marbled meat, the result of nearly three years of… Pastries & bread Cannelé bordelais Dark caramelised crust and a soft heart of rum and vanilla — the cannelé is Bordeaux's mysterious little… PGI Seafood Caviar d'Aquitaine The black gold of Aquitaine — baerii sturgeon eggs reared in the fresh waters of the heart of Gironde… Fruit & vegetables Cèpe de la Pointe du Médoc Beneath the oaks, holm oaks and chestnut trees of the Médoc peninsula, a mushroom emerges from the soil… Fruit & vegetables Cerise d'Itxassou “In the heart of the Pays basque, the village of Itxassou is blanketed in pink and white in spring… PGI Meat Chapon du Périgord A cockerel castrated and fattened for one hundred and fifty days in the woods of Périgord — flesh… AOC Drinks Cidre du Pays Basque At the cry of ‘Txotx!’, the new cider flows from the cask — a drink the Basques call sagarno, ‘apple… PGI Charcuterie Confit d'oie du Sud-Ouest Salted wings and legs, slowly cooked in their own fat — a seventeenth-century farming tradition that let… PGI Charcuterie Foie gras d'oie du Sud-Ouest The finest of foies, the one that the meticulous sorting of South-West canners deemed worthy of the… PGI Charcuterie Canard à foie gras du Sud-Ouest From the golden maize of the Landes to the confit of the lands of Chalosse, foie gras du Sud-Ouest… PGI Fruit & vegetables Fraise du Périgord The first strawberry in Europe to obtain a PGI in 2004, Fraise du Périgord captures in its juicy red… Pastries & bread Gâteau basque Beneath its golden, crackled crust lies the pastry soul of the Pays Basque — velvety cream or black… AOCPDO Spices & condiments Huile de Noix du Périgord The liquid gold of Périgord, cold-pressed from fresh walnut kernels by mills honouring a… PGI Charcuterie Jambon de Bayonne Cured with Salies-de-Béarn rock salt and dried by the winds of the Adour, Jambon de Bayonne is the… PDO Charcuterie Jambon du Kintoa A ham of the Basque mountains, Kintoa PDO is the black-and-white child of the Porc Pie Noir du Pays… PGILabel Rouge Fruit & vegetables Kiwi de l'Adour Born in 1965 from a gamble by Henri Pédelucq, an agronomist from the Landes, Kiwi de l'Adour has become… Traditional dishes Lamproie à la bordelaise A fish without scales or jaws, bled alive, simmered in its own blood mixed with red wine — lamproie à la… Spices & condiments Miel des Landes Across the sandy plateau of the Landes, bees forage through the seasons for seven different honeys… AOCPDO Fruit & vegetables Noix du Périgord Beneath its golden shells, Noix du Périgord has for centuries preserved the secret of favoured terroirs… PGI Meat Oie du Sud-Ouest Before becoming confit or foie gras, the Oie du Sud-Ouest is first and foremost a creature of the open… AOCPDO Cheeses Ossau-Iraty Between the Ossau valley and the Iraty forest, the oldest sheep's milk cheese of the western Pyrenees… PDO Spices & condiments Piment d'Espelette Scarlet garlands on the white facades of the Pays Basque, piment d'Espelette is the only French spice… Traditional dishes Piperade basquaise ‘Piperade is the heart of the Pays Basque served on a plate: the colours of the flag, the taste of our… PDO Meat Porc Kintoa The Pie Noir du Pays Basque has roamed freely in the oak forests of the French Pays Basque since the… PGILabel Rouge Meat Porc du Sud-Ouest A heavy pig fed on maize from the Gascon country — the tradition of milhoc that creates all the flavour… PGI Meat Poularde du Périgord A young hen selected and fattened for one hundred and twenty days in the woods of Périgord — tender… Traditional dishes Poulet basquaise Into the same cocotte as the piperade, chicken made its entrance: the red of tomatoes, the green of… Label RougePGI Meat Poulet du Périgord France's first Label Rouge, won in 1965 by Dordogne farmers — free-range chicken reared for at least 81… PGI Fruit & vegetables Pruneau d'Agen Nine centuries of history are concentrated in this fruit dried under the Gascon sun — from the… PGI Spices & condiments Sel de Salies-de-Béarn An ancient crystalline salt, extracted from an underground spring sealed away for two million years… Confectionery Touron basque “Born in al-Andalus in the 13th century, having passed through Tolède and Catalogne, touron crossed the… Pastries & bread Tourtière landaise Dough stretched so thin it is called the "bridal veil", melting apples and fragrant Armagnac — tourtière… Seafood Truite de Banka At the foot of the Aldudes, a former mill converted in 1965 still feeds its ponds from the Arpéa spring… Seafood Truite de Saint-Pée-sur-Nivelle On the Nivelle, a coastal river in the Pays Basque, a native strain of brown trout survives floods and… PGI Meat Volailles du Béarn Chickens, guinea fowl, turkeys and capons reared at the foot of the Pyrénées since the Middle Ages… Label RougePGI Meat Volailles de Gascogne Chickens, capons and guinea fowl reared for at least 81 days on the hillsides of Armagnac and Gers… Label RougePGI Meat Volailles des Landes The first farm poultry to earn the Label Rouge in France, in 1965 — reared in total freedom in Europe's… Traditional dishes Zikiro A sheep skewered vertically, planted in the embers of an oak fire — the Basque méchoui that brings an…