Sometimes forgotten, today reintroduced little by little, the Pyrenean goat is celebrated this Sunday, May 15 in Saint-Jean-de-Luz.
On the program, tastings, meeting with producers, highlighting the goat in all its forms (goat meat, cheese, ice cream, soaps…)
A friendly event that will bring together different actors who all fight to protect and celebrate the Pyrenean goat. The breed currently numbers just over 4,000 individuals throughout the Pyrenees chain.
In Iparralde, this ancient goat breed is attracting more and more breeders. Euskal Herriko Laborantza Ganbara locally accompanies the group of stockbreeders by a work of animation.
Come and meet the breeders of the group Ahuntz Pirenaika who have been working for two years to promote the Pyrenean breed in the Basque Country with the support of EHLG.
Our guests Sebastien LHORbreeder and goat cheese maker from the Pyrenees, and Liliane OTAL author of a cookbook, gives us tips for cooking goat cheese, combining it in sweet or savory tapas, on the plancha…. to delight and surprise.
What are the differences between lamb meat and goat meat?
What cheeses can be made from goat’s milk?
What is the easiest cheese to cook?
All the answers to these questions by listening to our show in replay.
We are proud to be a partner of this beautiful event.
THE PYRENEES GOAT FESTIVAL – Halles de Saint-Jean-de-Luz from 10 a.m. to 4 p.m.
- Farmer’s market (soaps, cheeses, milk, etc.)
- Presentation of the goats, discussion with the breeders present
- Takeaway sale of dishes concocted on site by several chefs based on goat meat and goat’s milk, to be enjoyed on site!
- Tastings of goat-based products by local chefs: Mathieu Moity from the Zoko Moko restaurant, Cédric Marinello from the Bar Basque, Antoine Chepy from the Arotzenia restaurant in Urrugne, Olivier Henry from Ezkia in Bidart and Aurélien Largeau from the Hotel du Palais in Biarritz.