Jean and Clémentine Coussau like to share their way of choosing products. Ambassadors of the Landes and regional products, the two chefs attach great importance to fresh and natural products. They work with a selection of small local producers for their vegetables, ducks and liver, fish from the Adour or Capb reton , even for the famous peanuts from Soustons.
not far from Magescq, the Biar otte family , owner - fisherman from father to daughter, is one of the most emblematic of the Capbretron auction, which is one of the producers of the Relais . Sylvie Biarotte, the mother, sells the fish freshly caught by her husband but also that of her daughter Marie, one of the youngest boss - fisherman in France.
Christian Pussacq , a faithful friend of Jean Coussau, raises and offers his ducks which have made the reputation of the Relais de la Poste and of Jean's Landes cuisine. He comes himself to deliver them every week.
Christian C laundrette is the producer responsible for catching the famous Adour salmon in season.
Organic market gardener in Magescq, at the head of the family farm, Léa Gabarrus is responsible for delivering all the fresh vegetables to the Maison Coussau restaurant.
For the caviar, the Relais de la Poste restaurant uses Aquitaine caviar from Maison Sturia .