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Food in the Area The rich aroma of duck and goose is often found in traditional dishes. A goose fat used for cooking almost in each dish. A fried egg or spicy sausages, a steak or a roast of beef, a thick cabbage and bean soup, or a duck stew, all begin with a generous knob of goose fat, followed by onions, tomatoes, brick red peppers and farm cured ham. All the parts of the duck or goose are used. A duck liver made into a patè, preserved with black truffles. Juicy slices of peppered duck breast in a rich armagnac sauce, or honey glazed and smoked, and eaten with a salad. Pork, goose or rabbit meat with country bread. Those things are available to buy at the country markets or directly from the producers. Autumn is a good time for mushrooms of all kinds, especially cèpes. Further south, the dishes of the Basque country influenced by Spain and Provence. A seafood paella, or ice cold oysters accompanied with little hot spicy sausages. To discuss your requirements, or to get information about prices and availability, please contact us
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Home | About the House | The Garden | Surrounding Area | Activities | Gallery | Booking Form | Testimonials | Links & Resources | Contact | ||||||||
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