Newsletter September 2013



The Latest News from Perles de Gascogne!


In the heart of Fourcès, in the Gers region (32), l’Alamboutic, owned by Nicolas and Cécile CHEREL, reveals itself to be a culinary treasure! Open since early 2013, the boutique offers a variety of local wines and spirits and hand produced foods. Each product is all carefully selected for its unique character and quality. Hazelnut, Walnut and Prune Kernel Oils by Perles de Gascogne can be sampled in tastings and bought directly.

Location details:

L’Alamboutic, Au Village, 32250 Fourcès (32), tel: (0033) (0)5 62 29 35 04,

Inca Inchi Oil: a tasty treat that is good for your health!

Marketed exclusively in France and Europe by Perles de Gascogne since March 2013, Inca Inchi Oil is the richest vegetable source of omega 3 available on the food market to date.

Already used for its cosmetic qualities, it is produced from Plukenetia nuts cultivated in the Peruvian Amazonian region according to traditional and organic farming methods. This oleaginous fruit, of which there are both organic and traditional varieties, is naturally rich in Omega 3, 6 and 9 and vitamin E.

Inca Inchi Oil, also known as Sacha Inchi, is today a real alternative for food processing and nutraceutic industries that wish to develop their ranges of Omega 3-enriched products.

Learn more about:

cosmetic Inca Inchi oil,

edible Inca Inchi oil and Organic Inca Inchi oil.


September 2013

Michelin starred Chef

French Master Chef

Master Restaurateur

Gascogne black pig’s trotter stuffed with lobster

It’s time for harvest! Despite the unpredictable weather, our Pautet variety hazelnut trees in Pujols (47) promise this year once again to bear great fruit! Our early-blooming hazelnut trees produce small sized fruit with an excellent flavour and very rich in fatty acids.

The oil obtained from this fruit is a natural antioxidant, recommended for cosmetic use due to its nourishing, healing and restorative qualities. Its powerful fragrance of dry toasted hazelnuts is also much appreciated in culinary circles. Learn more…

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