MAISON DANDIEU
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Succeeding his parents, Olivier Dandieu is at the head of this poultry company, which was founded in Brassempouy over 50 years ago. The site includes a slaughterhouse, a cutting room, a production unit for processed and preserved products, and a boutique. Poultry raised in the open air in the Landes and neighbouring départements are processed here: poulardes, guinea fowl, ducks... Not forgetting the star of the show: chicken. Gourmet specialties include pâté Chalossais (30% foie gras), guitteline (duck breast stuffed with foie gras) and duck axoa.
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