Les BOURIETTES
Ships orders within 6 to 10 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 1980
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We are artisans whose job is to preserve ancestral know-how and adapt it to the contemporary world.
The cannery has existed since 1980 in Martel in the South-West. It has traditional equipment: autoclaves, cast iron pots, a smokehouse dryer, a machine for knocking cans.
Everything is worked in the tradition of Southwestern cuisine. We are anchored in this terroir and in the foie gras waterfowl industry.
Today, while continuing with traditional recipes such as foie gras, rillettes, confit, we create current recipes and packaging: foie gras with typical peppers, such as Timut or Sichuan, presented in verrines that can be shared on an aperitif table, individual dishes presented in jars such as parmentier of duck confit with sweet potato, to be reheated directly in the oven, creamy sauces with porcini mushrooms or chanterelles to pour quickly on a dish of pasta or a risotto…It's about revisiting the codes of artisanal gastronomy while keeping the benefit of the quality resulting from tradition while bringing an original, current, elegant and attractive touch.
All of this being naturally in line with the “healthy eating” trend (short circuit, no preservatives or coloring agents, low-quality salt in small quantities, “good fats”, etc.) and in an eco-responsible approach (all recyclable packaging, paper from protected forests…)
Reward: Bronze medal for the goose rillettes at the Concours Général Agricole Paris 2022
The cannery has existed since 1980 in Martel in the South-West. It has traditional equipment: autoclaves, cast iron pots, a smokehouse dryer, a machine for knocking cans.
Everything is worked in the tradition of Southwestern cuisine. We are anchored in this terroir and in the foie gras waterfowl industry.
Today, while continuing with traditional recipes such as foie gras, rillettes, confit, we create current recipes and packaging: foie gras with typical peppers, such as Timut or Sichuan, presented in verrines that can be shared on an aperitif table, individual dishes presented in jars such as parmentier of duck confit with sweet potato, to be reheated directly in the oven, creamy sauces with porcini mushrooms or chanterelles to pour quickly on a dish of pasta or a risotto…It's about revisiting the codes of artisanal gastronomy while keeping the benefit of the quality resulting from tradition while bringing an original, current, elegant and attractive touch.
All of this being naturally in line with the “healthy eating” trend (short circuit, no preservatives or coloring agents, low-quality salt in small quantities, “good fats”, etc.) and in an eco-responsible approach (all recyclable packaging, paper from protected forests…)
Reward: Bronze medal for the goose rillettes at the Concours Général Agricole Paris 2022
