Foie gras and porcini mushrooms
Since 1957, this family business has been manufacturing and marketing food products, in particular its recipes using duck, such as its foie gras and duck breasts which won awards at the General Agricultural Competition at the Salon de l’Agriculture and its porcini mushrooms. The headquarters and the production unit are still located in Bénéjacq. In Pau, the brand already has a boutique on rue Léon-Daran. “But it was difficult to develop it as we wanted, especially by creating a restaurant. We wanted to serve our products directly, as we do once a year at the Foire de Pau”, explains Eric Laguilhon, grandson of the founder.
Hence the idea of acquiring the premises in rue de la République. “The halls are a completely rehabilitated district, a center of attraction, especially for food trades, so it seemed consistent that we settled there,” says the entrepreneur. “We are going to move our shop there, which will therefore continue to offer our products, such as gift boxes, gourmet baskets and fresh products. And we will also have a restaurant part, ”he explains. The new space should open at the end of June, beginning of July.
Workshops to learn to cook
The restaurant will be open, “at launch”, specifies Eric Laguilhon, from Tuesday to Sunday noon and Friday evening. On the menu, customers will find the specialties of the house, but also other local products. “There won’t be just duck,” insists Eric Laguilhon.
“We also want to offer workshops, in the evening or in the afternoon, where people can learn to cook with our chefs our flagship products, foie gras and porcini mushrooms,” he explains, although the details remain to be announced. define.
This new address will work thanks to a team of 3 to 4 people.