| Every week this farmer/butcher family makes enough beautiful sausage, ham, and pates to feed 4 hungry markets. We are honoured to have Dominique & Christiane as our butchery and charcuterie mentors
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Philippe sells his perfect chevre at Agen’s Wed, Sat and Sunday markets along with a perfectly aged selection of farmstead and artisan cheeses from the Alps, Pyrenees and Provence. If Phillip has aged it, it’s the best |
My sweet honey man also sells choice Coeur de Boeuf tomatoes, red onions, pungent garlic and the best of the seasonal potager. His Miel de Ronces (bramble honey) is my kitchen secret! You can find him at Le Passage market on Weds and Saturdays
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Patricia raises fatted ducks and other poultry, preparing pates, terrines and confit as well as selling guinea fowl, rabbits and game. Patricia and Guillaume sell their perfectly seasoned farm products at Nerac & Lavardac markets |
Catch the Queen of Duck at Nerac market on Saturdays…or better yet, go to her ferme auberge for a home grown meal! Jeahnne’s award winning rillettes, and flawless foie gras are some of the best that the southwest offers |
Pierre tends the ovens, while Valerie serves the long line that snakes out the door daily. This is the finest pain quotidien, made from local flour – Pierre has a secret blend for his baguettes – by the baker and his two apprentices from 2.30 am every day |
