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This month we’re heading for the hills with our Hautes-Pyrénées gourmet box. Prepare to let your eyes be amazed and your taste buds delighted by the natural wonders of the Pyrenees, transformed into incredible delicacies by the talented artisans we’ve met. This is one gourmet hamper you simply can’t miss!
Gourmet content of our food and drink box from the Pyrenees :
• IGP Comté Tolosan, 2877 Esprit de Bigorre 2020, sweet white wine (75 cl)
• Trout crumble with candied lemon (90 g)
• Creamy southwestern duck rillettes with 10% foie gras (180 g)
• France’s famous southwestern cassoulet with duck confit and Label Rouge Tarbais beans (420 g)
• Soft, aromatic, farmhouse Pyrenean goat cheese (150 g, vacuum-packed)
• “Folies Fromages”, blueberry fruit spread delicately infused with wild thyme (45 g)
• Homemade chestnut jam with chunks of caramelised chestnuts (220 g)
• A sweet version of the famous Tarbais bean, delicious nougatine dipped in white chocolate (100 g)
Details on our Pyrenees food hamper products and artisans below.
Out of stock
Experience the succulent delights of France's Pyrenees gastronomy, as you eat your way through this fabulous Hautes Pyrenees's region gourmet box.
Winery: Domaine les Pyrénéales - Nicolas Tortigue.
In a few short years, Nicolas and his wife Christelle have made their estate in the Madiran heights a prime location to discover the wines of Bigorre.
Their wines have already won several prizes in different contests and been distinguished in the Guide Hachette des Vins.
We chose their cuvée 2877, named after the altitude of the Pic du Midi, a sweet white wine made entirely from a local grape variety called Petit Manseng. Its fresh taste and hints of exotic fruits make it the perfect choice to accompany the rillettes with foie gras and other tasty morsels in your gourmet box.
Artisan: La Ferme aquacole « La Truite des Pyrénées » - Franck et François Pomarez.
There are two secrets to obtaining the finest trout: a quality diet and crystalline waters. And here, in the heart of the Pyrenees, there are countless brooks, known as gaves, that flow from high mountain springs. These oxygen-rich streams are ideal for raising premium trout. The fish farm “La Truite des Pyrénées” is logically situated at the convergence of three famous streams: Gave de Barèges, Gave de Gavarnie and Gave de Cauterets.
In this privileged setting, the family business continues the tradition of ethical, rational, responsible trout farming. The tender, delicate flesh, distinctive fine taste, and outstanding nutritional properties of their fish can all be found in this delicious trout crumble, lightly flavoured with candied lemon.
We absolutely loved it!
Artisan: Ferme familiale La Maison Théas - Brice Théas-Laban.
Here we found a perfect marriage of tradition and best practices: the ducks at Maison Théas are fattened on an exclusive diet of corn grown on their own farm amid the breathtaking peaks of the high Pyrenees.
This, combined with years of family expertise, produces a perfect blend of authenticity and delicate flavour, summed up in these creamy, savoury rillettes enhanced with rich foie gras.
Grab some toast and start spreading!
Artisan: Ferme artisanale Jean-Paul Hérau - Jean-Paul Hérau, artisan conserveur.
If you’ve been longing to experience the genuine taste of an excellent homestyle cassoulet made with real Tarbais beans, you’re in luck! This family slowly stews the gems of Pyrenean cuisine in a cannery adjoining their old-fashioned farm in Bigorre, with spectacular results.
Heat slowly in a bain-marie for about ten minutes, pop it in the oven a few seconds and serve piping hot. Fans of cassoulet are in for a real treat.
Artisan: Petite ferme de Montagne Les biquettes de Curet, Ferme Changement d’ère - Franck Burillo.
Franck raises his goats with genuine tendresse in the heart of the Pyrenees, just below the mountain pass of Col de Soulor. He left the lowlands to discover the best that the fresh mountain air has to offer, and his tasty cheeses are as magnificent as the peaks where his herds graze.
If you ever have a chance to visit his lofty domain, it’s well worth the climb. And in the meantime, savour the difference with this delightful tomme de chèvre!
Artisan jam maker: Les Petits Fruits - Maurice Guillaume et Patrick Lesgards.
This spread, made with lots of fruit, a little sugar and a wild thyme infusion to bring out the berries’ natural aromas, is stewed in small quantities in a copper cauldron heated by a steam boiler, which cooks the fruit quickly and evenly to preserve all its flavour.
The perfect “foodie folly” to accompany our goat cheese!
Artisan jam maker: Les Petits Fruits - Maurice Guillaume et Patrick Lesgards.
Fruit lovers Maurice and Patrick settled in the heart of the Pyrenees, at the foot of Bigorre’s Pic du Midi, in 1982 to discover sweet new flavours. Their all-natural ingredients, boundless creativity and artisanal savoir-faire allow them to prepare genuine delicacies based on mountain nuts and berries.
The small chunks of caramelised chestnuts add a delightful twist to this traditional chestnut jam. To your spoons!
Artisan: Confiserie Au Petit Gourmand - Pierre Craman
The Tarbais bean is also an excellent sweet.
These bean-shaped morsels of delicious nougatine with a white chocolate coating are perfect for serving with afternoon tea or coffee... or any time!
Winery: Domaine les Pyrénéales - Nicolas Tortigue.
In a few short years, Nicolas and his wife Christelle have made their estate in the Madiran heights a prime location to discover the wines of Bigorre.
Their wines have already won several prizes in different contests and been distinguished in the Guide Hachette des Vins.
We chose their cuvée 2877, named after the altitude of the Pic du Midi, a sweet white wine made entirely from a local grape variety called Petit Manseng. Its fresh taste and hints of exotic fruits make it the perfect choice to accompany the rillettes with foie gras and other tasty morsels in your gourmet box.
Artisan: La Ferme aquacole « La Truite des Pyrénées » - Franck et François Pomarez.
There are two secrets to obtaining the finest trout: a quality diet and crystalline waters. And here, in the heart of the Pyrenees, there are countless brooks, known as gaves, that flow from high mountain springs. These oxygen-rich streams are ideal for raising premium trout. The fish farm “La Truite des Pyrénées” is logically situated at the convergence of three famous streams: Gave de Barèges, Gave de Gavarnie and Gave de Cauterets.
In this privileged setting, the family business continues the tradition of ethical, rational, responsible trout farming. The tender, delicate flesh, distinctive fine taste, and outstanding nutritional properties of their fish can all be found in this delicious trout crumble, lightly flavoured with candied lemon.
We absolutely loved it!
Artisan: Ferme familiale La Maison Théas - Brice Théas-Laban.
Here we found a perfect marriage of tradition and best practices: the ducks at Maison Théas are fattened on an exclusive diet of corn grown on their own farm amid the breathtaking peaks of the high Pyrenees.
This, combined with years of family expertise, produces a perfect blend of authenticity and delicate flavour, summed up in these creamy, savoury rillettes enhanced with rich foie gras.
Grab some toast and start spreading!
Artisan: Ferme artisanale Jean-Paul Hérau - Jean-Paul Hérau, artisan conserveur.
If you’ve been longing to experience the genuine taste of an excellent homestyle cassoulet made with real Tarbais beans, you’re in luck! This family slowly stews the gems of Pyrenean cuisine in a cannery adjoining their old-fashioned farm in Bigorre, with spectacular results.
Heat slowly in a bain-marie for about ten minutes, pop it in the oven a few seconds and serve piping hot. Fans of cassoulet are in for a real treat.
Artisan: Petite ferme de Montagne Les biquettes de Curet, Ferme Changement d’ère - Franck Burillo.
Franck raises his goats with genuine tenderness in the heart of the Pyrenees, just below the mountain pass of Col de Soulor. He left the lowlands to discover the best that the fresh mountain air has to offer, and his tasty cheeses are as magnificent as the peaks where his herds graze.
If you ever have a chance to visit his lofty domain, it’s well worth the climb. And in the meantime, savour the difference with this delightful tomme de chèvre!
Artisan jam maker: Les Petits Fruits - Maurice Guillaume et Patrick Lesgards.
This spread, made with lots of fruit, a little sugar and a wild thyme infusion to bring out the berries’ natural aromas, is stewed in small quantities in a copper cauldron heated by a steam boiler, which cooks the fruit quickly and evenly to preserve all its flavour.
The perfect “foodie folly” to accompany our goat cheese!
Artisan jam maker: Les Petits Fruits - Maurice Guillaume et Patrick Lesgards.
Fruit lovers Maurice and Patrick settled in the heart of the Pyrenees, at the foot of Bigorre’s Pic du Midi, in 1982 to discover sweet new flavours. Their all-natural ingredients, boundless creativity and artisanal savoir-faire allow them to prepare genuine delicacies based on mountain nuts and berries.
The small chunks of caramelized chestnuts add a delightful twist to this traditional chestnut jam. To your spoons!
Artisan: Confiserie Au Petit Gourmand - Pierre Craman
The Tarbais bean is also an excellent sweet.
These bean-shaped morsels of delicious nougatine with a white chocolate coating are perfect for serving with afternoon tea or coffee… or any time!
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Every month, we have our new gourmet boxes tested by independent testers (we don't pay them! We just ship them one of our new gourmet basket…), specialized in the world of gourmet boxes to get external advice (we would obviously put 10/10 each time...) and make our latest gourmet baskets known, because we are proud of them, and because we must play the game of criticism....
This month, our French gourmet hamper of Lorraine's gastronomy in LaBoxDuMois website: excellent rating!
