Didier and Laetitia Périé are totally invested in D&L Traiteur in Artix. Their company has just received the “Artisan Gourmand” label. Didier Périé cooks with 97% fresh and local products. For example, he gets supplies from Camparou in Lucq de Béarn for oyster mushrooms and shiitakes. At Campayrot in Doazon for oil, flour and lentils. Or meat from Haut Béarn, pasta from Pasta Murati in Artiguelouve, duck raised with corn from Biraben. Dairy products at the Fromagerie d’Aramits or the Laiterie Paloise. Strawberries at the “Jardin de Gouze”.
Didier Périé has a great experience as a chef
Didier Périé worked at the Hôtel du Palais in Biarritz, at the Martinez in Cannes, at the starred table of the Ibarboure brothers in Bidart. His career also led him to work in small houses and in communities such as the Hôtel du Département in Pau. He is passionate and seeks product quality. His company D&L Traiteur is based in Artix and constantly renews itself in terms of recipes. A preview on the Facebook page. 2 of his desserts were sent to him by Jean-Louis Larqué de Mazerolles from Amélie’s pastis. His two desserts in question are strawberry and 3 chocolates. He is soon releasing a homemade dessert based on Roussanne de Monein peaches from Robert Montesquieu