Our suppliers

Based near the coastal town of Bayonne, Pierre Laporte grows delicious berries and seasonal vegetables on his Dache Dise farm. A third-generation market gardener, he attracts customers from far and wide! To ensure their freshness and flavour, all fruit and vegetables are picked at maturity and sold the next day, either on the farm or at the local markets. It was Pierre’s heartfelt approach that won over Cédric – the care he takes of his produce and the great value he attributes to his work. He uses natural farming methods and integrated pest management, with his strawberries planted in bark mulch to intensify their flavour and ensure customers their full yet delicate taste. Chef Cédric uses Pierre’s outstanding produce on a daily basis, such as in his recipe for freshly cooked lobster served in its coral juices with fresh green beans – a dish teeming with flavour.

Farming is a lifelong passion for Patrick Dagorret, who took over the family farm in Irissarry in 2002 and intends to pass it on to future generations. In 2007, he and his brother Michel created the farming cooperative Geroa Elgarrekin (“Our Future Together”), and two years ago they decided to replace intensive breeding with more traditional methods that promote animal well-being. Using as natural methods as possible, they breed Blonde d’Aquitaine cattle, dairy sheep, Basque pigs, and in particular the local Kriaxera duck that Patrick has succeeded in returning to its former glory. Concerned about animal farming methods, Cédric Béchade opted to cut out the middle man and establish direct links with his suppliers. The Basque Country’s ancient breed of Kriaxera duck brings an authentic, traditional flavour to the table and is the main ingredient in Cédric’s Duck with Sweet Sauerkraut. Its firm yet juicy meat has a refined and full-bodied flavour with subtle woodland undertones.