Find where you can fin good food, good places for small producers who raise and produce themselves: ducks for foie gras, stuffed neck, bates, chicken from farms, capon, guinea fowl and other poultry, calves, pigs, and beef for good meat, goats for cheese, to have good knowledge of good "charcuteries" who prepare homemade "pâtés", sausages for cooking and dry ones... Here at the guesthouse, we will advise and will guide you.
Geese, ducks and poultry from the farm ... The goose: emblem of the tradition and the Gascon gastronomy, the goose was for a long time the basic food of countryside. The confit, magrets and foie gras dishes remain the meal of choice. The Duck: The tradition of duck fat is well entrenched in the South-West. Foie gras, magrets, conserve of duck, necks stuffed.
Poultry and "Foie Gras" Markets Gers: Samatan / Mirande: Monday morning Fleurance: Tuesday morning Gimont: Wednesday morning and Sunday morning Eauze: Thursday morning Riscle / Seissan: Friday morning The poultry from farm Raised in the open air in a preserved environment, the chickens, turkeys, guinea fowls, poulard and other farm capons have a tasty flesh which takes part in the reputation of the Gascon gastronomy
Toulouse sausage and "Charcuterie" As the capital of the Southwest, Toulouse is proud of its culinary specialty: the Toulouse sausage. One finds this sausage Fresh Market Toulouse in the late eighteenth century. Toulouse sausage was labeled in 1992 to ensure its quality to consumers. It comes naturally in the composition of cassoulet Toulousain or that of Villefranche-de-Lauragais. Cassoulet Toulousain is eaten lightly baked. The Gascon "charcuterie", pork pies, hams and sausages are also popular. Note that class of pigs, race Gascon, who is back on our hillsides.
The vineyard ... Armagnac: The Lord of Gascony. Result of a distillation of white wine South-West in a alambicen copper and aged many years in oak casks, Armagnac is the oldest brandy in France. Grapes used are: colombard, folle blanche, baco and ugni blanc. The terroir, production area bounded AOC since 1909 and since 1936: The Bas-Armagnac, Armagnac-Ténarèze and Haut-Armagnac together constitute a vineyard in the form of a fig leaf which represents 15000 hectares of vines planted on part of three departments: the Gers, Landes and the Lot - et-Garonne. The three regions, different soil and their own personality contribute to the richness and diversity of Armagnac. The Floc de Gascogne: The name means "Flower" in Gascony language. This aperitif, which also joins very well melon, the foie gras, desserts maybe red or white. It comes from a mixture of armagnac and juice of fresh grapes. The wines Gascons THE AOC: Madiran (Hautes-Pyrenees), old wine pilgrims from Saint-Jacques de Compostela, Madiran wines are wines "virile" par excellence. Pacherenc du Vic Bilh (Hautes-Pyrenees) over the same area that madiran, white wine comes from the local grape varieties (arrufiat, manseng, courbu) and Bordeaux (sauvignon, semillon). Jurançon (Atlantic Pyrenees). The Tursan is located within the confines of Landes, Gascony and Bearn. Mid-Landes, mid-gascons, former vineyard of Eleanor of Aquitaine, the land of tursan produces red wines, rosé and white. THE AOVDQS: Odds of Brulhois (Tarn and Garonne), wines Lavilledieu (Tarn and Garonne), Cotes de Saint-Mont (Gers).
The crops and gardens of Gascony... The gascony, enhanced by the farmer, fertile land and fresh, Countries of hills and plains .... Corn, wheat, sorghum, sunflower ... so many colors that drape the hills of Gascony and form the mosaic so characteristic of the region. The melon from Lectoure comes along very well with a feature of Floc. The white garlic Lomagne Mostly grown in the canton of Saint Clar, its capital, garlic white is crisp and tasty. The white bean that grows on the plain of Tarbes, the first bean Red Label. Native of South America, reached in Europe via Spain, the bean is implanted in the plain of Tarbes at the beginning of the XVIIIth century, at the same time as the corn. Climbing plant, the Tarbais Bean was quickly associated with the corn whose poles are used to him as tutor. The Bean in pods, under the naming " fresh" or " half-dry ", appears on markets at the end of August, till the beginning of October. The prune d'Agen The plum tree "d'Ente", which supplies fruits benefiting from the naming " prunes of Agen " arises from the crossing in the XIIIth century of the plum tree of Damascus in the local plum tree of the Abbey of Clairac, situated near Agen. |