Maison Pariès

Maison Pariès was established in 1895 as a Basque gourmet specialist, originating as a master chocolate maker in Bayonne before relocating operations to Saint-Jean-de-Luz, where its first store opened in 1914. The house gained regional fame through two signature innovations: Le Kanouga, a caramel and fondant creation attributed to founder Jacques Damestoy (introduced 1905), and individual Basque cakes available in classic flavors including cherry, chocolate, hazelnut, and citrus. In 1948, Robert Pariès (lending his name to the modern brand) created an additional signature sweet—two joined round halves encasing a soft, almond-rich, low-sugar center. The 2007 introduction of 'Goxo' expanded the portfolio with homemade hazelnut or almond nougatine coated in dark or milk chocolate. The business maintains its location on Rue Gambetta approximately 100 meters from Place Louis XIV and the Church of St Jean Baptiste, positioning it as a cultural institution within the Basque town. Beyond confectionery, Maison Pariès produces artisanal sorbets (over 60 years of production) and ice creams refined through traditional recipes.