Regional gastronomy

The farmers and growers whose products are sold in the shop work according to the same genuine family values as the Clos Dubreuil winery. The shop gets its Aldudes sausage and remarkable PDO-labeled Kintoa pork ham from the award-winning pig farmer and artisan Pierre Oteiza.  Country-style pâté, duck foie gras and smoked salmon are from Maison Barthouil, an artisanal manufacturer since 1929. The Ametzalde farm (in Laàs, Béarn region) uses small-scale farming methods to make organic sheep’s milk cheese sold by the tomme in the shop. There’s nothing quite like enjoying Échiré butter on a slice of delicious bread from La Mie Merlot bakery in the village of Saint-Christophe-des-Bardes. The popular cornichon gherkins are from Maison Marc, the last cornichon factory in France founded in 1923. The mustard that will spice up your food is from Maison Edmond Fallot, a mustard factory established in Burgundy since 1840. There’s even natural mineral water at the shop from Source des Abatilles in Arcachon Bay.