In the Landes d’Armagnac, tasters are in heaven. Find all the culinary specialties of our region and the producers of our brandy, Armagnac, of cheese, wine, preserves, and other delights. Do not bypass the foie gras, jams, fruits, vegetables, and our celebrated poultry. They are all here.
Armagnac, the oldest brandy in the world
Roman legions brought vines into the south west of France. Then the Arabs brought the still. The Celts developed the use of barrels. The three had to meet in Gascony…
Known in the Middle-Ages for its therapeutic virtues, Armagnac really took off as a consumer product in the 16th century.
Distillation and commercialization reached a peak in the 19th century. Around 1878, the phylloxera epidemic almost entirely destroyed the vineyards. However, little by little, vine is reintroduced to the area and in 1909 an decree defines the limit of the production zone of this AOC brandy (AOC: Appellation d’Origine Contrôlée, Denomination of Controlled Origin). A decree dated August 6, 1936 fixes the conditions of production of the Armagnac.
Other culinary traditions of the region:
La Garbure: A hearty cabbage soup, the “garbure” was a staple food for the peasant families. It was cooked over a wood fire in a traditional pot called a “toupin”.
Le Foie Gras: Liver from a fattened duck or goose. It can be bought fresh (excellent when quickly sautéed with apples or grapes), semi-cooked, or preserved.
Le Confit: Preserved duck or goose. Traditionally cooked in large pot and kept in earthenware jars, it can be eaten hot or cold, depending on the season.
La Salade Gasconne: Generally prepared with preserved duck gizzards, bacon, and pine nuts.
Asparagus: Grown in sandy soil, they can be eaten with “vinaigrette” (oil and vinegar dressing) or homemade mayonnaise, or “au gratin” with “jambon de pays” (see below).
Le Magret: Fattened duck breast. Can be eaten grilled, or stuffed with foie gras or porcini mushrooms.
Le Jambon de pays: Local air-cured ham. When the hogs are slaughtered, the hams are salted and aged in a special pantry, called a “souillarde”. This ham is used in many recipes: soups, sauces, salads…
Game: All kinds of game can be found on our local tables (venison, hare, birds), and are prepared roasted or in a sauce.
Les cèpes (Boletus Edulis): We love our local “porcini” mushrooms, whether sautéed, in a stew, or grilled. The subtle aroma from our forests will enchant every true gourmet.
La tourtière: Multi-layered puff pastry flavored with apples or grapes, and the indispensable splash of Armagnac.
Le Pastis: Not the anise-flavored drink, but a very dense sponge cake, best enjoyed with a glass of white “Côtes de Gascogne” wine.
Le Millasson: A cornmeal cake, very easy to make.