A story of generations at the foothills of the pyrenees.
Generations keeping the tradition alive.
» Parchments prove the presence of the family on the farm in the early 1500’s.
» The elite quality is the result of hand selection over the years by women. Fierce local competition to obtain the finest and smoothest product over the ages.
» Traditional farming practices are still employed. Hand picked, hand sorted, cooked by the family.
» Has official recognition with an IGP (European equivalent of AOP) and Label Rouge (Official set of superior practices for quality)
Generations keeping the tradition alive.
Parchments prove the presence of the family on the farm in the early 1500’s.
The elite quality is the result of hand selection over the years by women. Fierce local competition to obtain the finest and smoothest product over the ages.
Traditional farming practices are still employed. Hand picked, hand sorted, cooked by the family.
Has official recognition with an IGP (European equivalent of AOP) and Label Rouge (Official set of superior practices for quality)
A connoisseur’s product.
Straight out of the farm, three different products are proposed, depending on the season and the availability:
Fresh – It’s the time of the year where hand picked harvest gives the best and freshest product. Only accessible locally, connoisseurs and Michelin Star chefs are eagerly waiting for this period of the year. Filled with water and savors, the beans express their best potential when open from fresh pods and cooked on the same day.
Dried – Once past the fresh season, the beans remain available all year long and allow to spend winter with warm meals and delicious traditional recipes.
Conserves – My family was asked too many times to share my grandmother’s secrets for the recipes. We preferred not telling you what the recipe was, but still make it available for you. With a series of 10 different recipes in France, and for now, 2 of the most iconic one (Nature & Cassoulet) in Australia, we are now gathering long standing relationships with French food lovers being loyal to our cuisine.
A connoisseur’s product.
Straight out of the farm, three different products are proposed, depending on the season and the availability:
Fresh – It’s the time of the year where hand picked harvest gives the best and freshest product. Only accessible locally, connoisseurs and Michelin Star chefs are eagerly waiting for this period of the year. Filled with water and savors, the beans express their best potential when open from fresh pods and cooked on the same day.
Dried – Once past the fresh season, the beans remain available all year long and allow to spend winter with warm meals and delicious traditional recipes.
Conserves – My family was asked too many times to share my grandmother’s secrets for the recipes. We preferred not telling you what the recipe was, but still make it available for you. With a series of 10 different recipes in France, and for now, 2 of the most iconic one (Nature & Cassoulet) in Australia, we are now gathering long standing relationships with French food lovers being loyal to our cuisine.
The next generation is participating & now help keep the traditional practices alive while embarking on new exciting initiatives.
Arriving to Australia
Two of our most iconic recipes are being shipped to Australia. We have had a fair few friends asking for us to get some to their doorstep once they arrive.
If you would like to get on the waiting list for up to 4 conserves, please send us a message here and we will let you know once they arrive!