- And for food -

Two solutions depending on your preferences:

On site:

To celebrate and pass on the agricultural and culinary heritage of Gascony, to prioritize the quality of products and human contact.

Omnivorous, peasant, sustainable

J'Go is a restaurant serving contemporary Gascon cuisine, founded in 1995 in Toulouse by Denis Méliet from Gers. It is now run by his sister Cathy and his nephews Tom and Léo.

For us, it is also about celebrating the memory of a friend who left us too soon.

We want to cultivate the values that he promoted in his restaurants.

The specialties of this authentic cuisine, redolent of the land from which they originate, are reflected in the products we offer, to be enjoyed here or taken home as a souvenir.

At the heart of the operation is a small workshop located in Hachan, in the Hautes-Pyrénées . This is where our jars , preserves , and cured meats are made. These preservation methods eliminate the need for refrigeration.

Among other products, we offer:

That's J'Go's big specialty. The fresh pâté that every Gascon housewife was required to keep in her sideboard to welcome to the farm a passing friend who arrived unannounced, a hungry child who could not wait until dinnertime, or the postman who came to drop off a letter at aperitif time.

Stew is a dish that evokes memories, the kind of meals prepared with our grandparents, as a family. Our workshop offers you here a recipe using peas, which are the young green seeds of cultivated pea varieties.

At the restaurant: (we recommend them)

See you soon at our place.