Traditions: sharing a heritage
This practice expresses a local practice: using domesticated birds or birds, it entails attracting gophers during their migration, making them land on the trees of the gopher and shooting them.
The palomière is a long hut on the ground, made of fern and branches or a rustic braided heather basket resting on four feet. It is an organized and structured space that offers men a temporary home, a place of conviviality and camaraderie. In the Gironde Landes, it is a watchtower for hunters watching the passage of migrants.
Every year and for six weeks in October, the "blue fever" grips the hunters.
The word gemmage comes from Gemme: maritime pine resin.
Gemmage is the process of injuring a pine tree to secrete resin. The invention of pine tapping dates back to the Gallo-Roman period, but the process became widespread in the heathlands of Gascony from the middle of the 19th century with the end of the agro-pastoral system and the massive afforestation of the sandy plain of the Landes.
After distillation, two essential products are obtained from gemstone: turpentine oil on the one hand, and rosin or pitch on the other. These two basic products can in turn be transformed into derivatives
The production of resin jars
The resin jar is a clay container designed to receive the resin that flows from the sediment of a lodge pole pine. Its use is related to the gemming carried out in the Landes de Gascogne up to the end of the 20th century.
Founded in 1949, the Dubourg factory is located in the Val de l'Eyre called Les Grés de Gascogne are located in the heart of the forest near a clay deposit of exceptional quality that has existed for over 150 years. They produce ceramic paving stones and tiles and also this renowned "Hughes jar", it is the last company in the Landes de Gascogne Regional Natural Park.
People from here tell their stories, give pride of place to the past. Born in a world, they now live in another. They think of the past with their miseries and sacrifices. They learn from the elders, their strengths of character, their successes, their failures too. They talk about the specificities and differences that make up our environment. With the help of the past, they reinvent, go beyond the model to project themselves into the future. They took the time to patiently collect stories, customs and skills of earlier life from the old people.
Source: La Leyre, Tales and chronicles from the past, Serge Martin.
The land with flavours of yesteryear
Pain au chocolat or chocolatine? Chocolatine!!!
Initially, there was a rectangular shaped delicacy, a puff pastry filled with two chocolate bars. Viennese pastry for young and old, it can be found in school snacks as well as in brunches with friends.
A large majority of bakeries in the southwest call it chocolate. The word chocolate originates from the Viennese bakers who made this delicacy known in France in the 19th century. Calling it "Schokoladencroissant", the bakers quickly Frenchized this term into chocolate, using it throughout France.
Garbure is not a soup but a complete, ancestral and multifaceted dish. From origin, opinions diverge: sometimes a Visigoth, Spanish or Gascon dish, this soup made from coarsely chopped vegetables is often associated with Gascony. As for vegetables, there must be many: blue or green cabbage leaves, fresh Tarbes beans, fresh beans, beautiful potatoes, celery stalks, turnips, carrots and leeks. As for Meat, in the middle of Bayonne's dried ham bone, pork rind, or Toulouse sausage, there is of course duck. Candied in its fat, it is this famous duck leg that brings the priceless flavour to the garbure landaise.
The beekeeper exercises his art by secular tradition rather than by financial interest. From spring to autumn, we follow the rhythm of the flowering to be foraged: willow, acacia, bourdaine, lime tree and summer flowers, and finally the erica heather, first erica, then callune in October. At the end of autumn, the beekeeper refines his harvest, then melts the scented wax.
Amateurs of the region, get together in a cooperative.
The beekeepers of the Val de l'Eyre:
- Miellerie Apicole Lugos - 15 route de Casaque - Lugos: 05 57 71 93 52
- Miellerie Le Bournac - 21 chemin d'Arnautille - Salles: 05 56 88 41 92
- Le Rucher du Cawaterne - 70 A route de la Mole - Salles: 06 24 35 89 49
The flour of the Moulin de Dubern
mill produces wheat and rye flour for nearly 150 artisanal bakeries throughout
the Gironde and neighbouring districts. It is a discreet site located in the
hollow of a small valley where the Dubern River flows. It is a wingless mill
because it is a water mill.
The milling activity has existed since the 15th century, formerly called the Menespher mill; since 1904, the current Dubern mill has remained a family business. Within a century, the family has been keen to develop the machinery and today everything is fully mechanised. Wheat from Lot-et-Garonne, Gers, Vienne or Poitou is crushed and then processed into flour. But to do this, it passes through crushers, slappers and converters in turn, before being bagged ready for shipment.
The markets are places of relaxation and strolling, they alone are the atmosphere of the village squares and reinforce the animation of the district. The markets showcase local products, whether they are food or floral, colourful and fragrant, they are always the ideal place to meet, find and reunite....
Market days in the Val de l'Eyre:
- Belin-Beliet: every Friday on the Belin square
- Le Barp: every Sunday on the Place du Val de l'Eyre
- Salles: every Thursday and Saturday at the Place du Champ de Foire
Markets of the country's producers
The markets of the producers of Land are the showcase of the traditional know-how of our land: they are exclusively composed of producers.
Around large tables, holidaymakers and tourists mix with the locals to discover the gastronomic riches of our region for a friendly and festive moment.