Imagine 70 years ago Abel 97 years old the grandfather started raising trout, today Franck Pomarez explains to us that the profession has changed. Today you can always come and fish your trout that you will cook with your family, but above all at the aquaculture farm “La Truite des Pyrénées” we don’t just raise trout in white water, we work the product from start to finish. end.
– France Blue Bearn Bigorre
We tasted trout eggs and smoked trout, trout is available in several forms, each as delicious as the other. In a terrine, in rillettes, marinated, fresh, in a fillet or whole, the trout from the Pyrenees will inevitably fall on your plate one day.
Franck Pomarez explains to us how he takes eggs from a trout in reality he puts it to sleep before extracting about 200 grams of eggs and it is released alive. Safety, health and the environment are priorities for Franck and his 22 employees. To discover this magnificent house, take advantage of Farms in celebration of the “Welcome to the farm” network, meet this Saturday June 18 from 9 a.m. to 12 p.m. then from 3 p.m. to 6 p.m. at La Truite des Pyrenees in Lau-Balagnas. You will discover through a film the history of the farm and of course tastings and visits are on the program.