The cuisine of Occitania and Gascony owes its uniqueness to local products such as foie gras, black-footed pork, gâteau à la broche, garbures, the famous corn chicken and, above all, an ancient tradition of cooking in duck or goose fat.
This rich cuisine is complemented by seafood from the nearby Atlantic coast, Adour salmon, Pyrenean trout, cheese specialties from the Pyrenees and wines from Madiran, Saint-Mont, Jurançon or Tursan.
Roasted in the southwest, Armagnac is always suitable for flambéing dishes and seasoning cakes. Floc-de-Gascogne is a blend of armagnac and grape must and is perfect as an aperitif or dessert drink.
Chestnuts roasted on fire with a glass of vin bourru (fermenting wine), but also “grates”, bread roasted over embers and rubbed with garlic or simply “tjonque” (a sauce made from duck fat from the pan) are unforgettable moments of pleasure.
Armagnac is one of the oldest eaux-de-vie. His story is an integral part of French gastronomic heritage. In contrast to cognac, armagnac comes from small producers or family businesses that share their old traditions and continue the know-how.
Made from the distillation of dry white wines and aged in oak barrels for two years, Armagnac is extremely popular with connoisseurs and reveals various aromas — depending on age and quality.
The one in Luz-Saint-Sauveur Barèges-Gavarnie sheep bred in the Pyrenees have had a controlled designation of origin since 2003. This breed is particularly known for its quality meat, which is tasty and finely mixed at the same time.
The black-footed pig, which is bred according to old tradition on the plains of the province of Bigorre, feeds on herbs, grains, acorns and chestnuts and has tasty, finely mixed meat. The unique taste is also reflected in the ham, the Noir de Bigorre, which melts in your mouth with its mild taste.
The region of the vineyard of Madiran covers the three departments Hautes-Pyrenees, Gers and Atlantic Pyrenees and has a controlled designation of origin. The full-bodied and strong red wine Madiran goes particularly well with red meat, cabbage dishes, jams or even cheese from the pyrenees.
Duck or goose jams and liver specialities are the culinary highlights of the Gers department. We do not use foie gras and offer you the alternative Happy Foie made without a stopper, which is produced according to all animal welfare principles and yet offers the delicious taste of conventional foie gras.
Garbure is a traditional soup from the Pyrenees and consists mainly of garden beans, kale, vegetables and goose jam, which are simmered together at a low flame. This specialty is invigorating, delicious and rich in vitamins and is served with a slice of farmer's bread and a glass of Mediran wine.
This traditional specialty from the province of Bigorre is a cake baked in layers on a skewer in front of an open flame. This delicious cake is served with honey or jam.
The farmers' poultry from the Gers - chicken, guinea fowl, turkey, capon and poularde - which has a protected geographical indication of origin and the Red Label, is raised free-range on shady meadows and fed with natural food consisting of 100% plants and minerals, including at least 80% cereals.
etc...
These were just a few examples of the culinary diversity of southwestern France that we serve you at the Château. Bon appetit!
