Aquitaine has so many incredible products, many revolving around high quality meat producers like porc noir or bazadaise cattle. We know the many duck products and oysters that are raised in the local bay of Arcachon. What options are there for vegetarians and vegans? What about helping to promote all of the wonderful seasonal vegetables in around Bordeaux, such as white asparagus or ‘poireaux des vignes‘, a wild leak that grows among the grape vines? Domaine Terra is trying to do just that, create high quality spreads that highlight the local gems of Aquitaine.
Eugenie and Julien Vanlerberghe met when they were in Agriculture school and ended up living and working in Italy, falling in love with the Slowfood movement and Italian agriculture styles. This is something in France that is growing with the help of people like Eugenie and Julien. They source over 90% of everything from Aquitaine in particular. Their conserves are sold in many fine ‘epiceries’ and they are always looking to expand and evolve.
The sourcing of ingredients always happens in the prime of the season, perfectly ripe tomatoes or fresh shoots of asparague. They take the tips of asaparagus which are otherwise too short to sell in markets or stores, forage for the wild leeks, work with local spice vendors like Benoit Aube of Sacre Francais. Vinegar from Rions at Chateau Carsin or l’ail noir from Biscarrosse are also just a few of the many locals they work with.
Eugenie is a real local, having grown up in Ares in the Bassin d’Arcachon. She is responsible for a lot of the prepping and actual cooking, although they work together on nearly every aspect. Recipe creation and testing, experimenting with flavors she spent nearly 10 years working as a jeweller. She then made a major career change and started work for Unilever in Italy and gaining the practical training which would end up a basis for Domaine Terra.
Originally from Picardie, Julien grew up cooking with his mother. Maybe the coolest job I’ve ever heard of was the eight years that he worked at Daregal as an aromatics sommelier (I missed my calling). In addition, Juien took a cooking course at Ferrandi-Paris in 2015. What was very clear from our conversation, like many of us who love local produce and preserving cultural heritage through cuisine, was that his time in Italy really had a huge influence. He pointed out that their spreads, are cooked at base temperature to preserve the integrity of the product.
What this duo have been able to accomplish alone in the last four years is astounding. Currently, they are now in their third location, a beautifully redesigned space in Bazas with new equipment. Last year alone, they put the labels on 60,000 canned goods. So much has been manual until now. Julien shows all the equipment and it’s clear he’s looking forward to the simplification and speed the new equipment will bring, but also of the need to find more buyers. In the future they would also like to see about hosting small groups to learn how to can and try the products.
It’s for these reasons and more are why Domaine Terra conserves was promoted to Maitre Artisan (an award given in France to someone at the top of their profession) in their first four years of business. They are currently sold in some of the best hotels and restauranteurs in the area – from Toque and Go / Darroze to Lafaurie Peyraguey and the best epiceries in Paris, like Bon Marche and soon to be in Printemps.
Their products are great for picnics, I use them with clients on my tours, totally made for apero hour, and are able to be enjoyed by all! If you are interested in selling Domaine Terra products, or working with them, please reach out to Domain Terra directly. / Domaine Terra – conserverie gastronomique d’Aquitaine (domaine-terra.com) / +33 (0)6 80 17 41 28 / @domaineterra
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