The reputation of Maison Barthouil is well established, the quality of the products of our Landes craftsmen is well established. For three generations already, Peyrehorade has been perpetuating a precious know-how. At the beginning of November for Côté Saveurs on France Bleu Gascogne Pauline Barthouil visits us with some of her exceptional products. The semi-cooked duck foie gras “My way” for example. A true delight simply seasoned with pepper and salt, but what makes such a taste and causes such a stir? Probably the process, cold evisceration of the ducks, a process of respect for the product that is increasingly rare and that we would never circumvent at Maison Barthouil, which only works with five local producers for its entire production.
– House Barthouil
From duck or goose foie gras that you will find in different forms to smoked salmon with alder wood, farmed or wild. There too an extra know-how that Gaston Barthouil, grandfather of Pauline and Guillemette today at the head of the company, went to unearth among the Danes in the 1950s. The alder wood quite simply comes to him from the Barthes which border the Adour. Prepared, salted, rinsed, smoked and finally packaged before being sold, it takes a good week for each fish before being marketed.
Maison Barthouil opens its doors
This is the second time in its history that Maison Barthouil de Peyrehorade has opened its doors and workshops to the general public. The appointment is fixed for Friday 18 and Saturday 19 November. Of course it would be crazy to go there without your basket under your arm for the good and simple reason that this year the stocks are likely to melt like snow in the sun. You will find duck and goose foie gras, salmon but also the famous tarama or caviars without forgetting duck breasts, confits, pâtés, …