Ô Petit Bigourdan the concept is simple you can choose to buy and go home or eat on the spot and chat with Florian Borde Baylacq who personally knows all those who provide him with his meat, cold meats and all the products he has chosen with care. On the caterer side, Florian Borde Baylacq offers dishes according to the seasons, even if the stew is very successful all year round.
A novelty that is just right for Epiphany charcutières like a meat pie with old-fashioned mustard or even a goat cheese / chorizo or blood sausage / apples. The puff pastry is homemade
Florian Borde Baylacq is very conscientious about the origin of his meats, he visited all breeders 1 to 1 like Jean-Louis Estibaut black pig breeder from Bigorre to Marseillan en Astarac in the Gers on the border of the Hautes-Pyrénées. Jean-Louis Estibaut tells us about this young Porc Noir de Bigorre PDO of which he is so proud. Bigorre black pork can be found in all its forms on the 1st floor of the Pau Ô Petit Bigourdan market hall. All the meats come from the Hautes-Pyrénées, Blonde, Limousine, lamb from the Pyrenees, veal raised under the mother are in short circuits. Florian gives us advice on how to cook farm pork or Noir de Bigorre pork so that it is crisp and tender.