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TripAdvisor Reviews Hotel Aubergade Barbotan-les-Thermes
Travel Blogs from Barbotan-les-Thermes
Like all good things, this mini-break had to come to an end and for us, the last blow out was a leisurely lunch at La Florida, a lovely restaurant which had passed from Father to son who had jazzed it up a little to make it a more modern place.
The interior is white and bright and after a little table rearranging we were all sat down for a feast.
Much fine food was had - I settled for lamb which ...
... I might have to drink some of my spoils or wear multiple layers of clothing t get all this bounty home! In the end it all fitted in. Just.
And so to our final tasting destination - Domaine Entras, a small holding which produces wine, Floc and Armagnac. Michel met us at the door of the lovely farmhouse and took us thought the history of the property. With his wife Brigitte, they purchased the property in 1982 and opened their ...
2. Domaine du Tariquet C******nay 2014
3. Chateau Dereszla 2005 Tokai Aszú
4. Pacherenc du Vic-Bilh Saint Albert 2012
5. Costières de Nîmes Font du Mirail 2013
6. Châteauneuf-du-Pape Cuvée Lysique 2013
7. Irouleguy 2011 Domaine Gutizia
8. Chateay Capet 2009 Saint-Emilion Grand Cru
9. Domaine de Pellehaut 2011 Réserve de la Famille Béraut
10. Crozes-Hermitage 2013 Rives & Terrasses
11. Château Jander 2010 ...
... 1978 - 42%
"Nuts nuts nuts" was Florence's introduction to this vintage and she wasn't wrong. Hazelnut and walnut on the nose. Warm and velvety smooth on the palate with orange peel and finishing with more nuttiness. Floriane said that this was a true expression of the Ténarèze style.
5. 1974 - 42%
The final Armagnac was the 1974 which there was very little left of - we were lucky as this had an incredible nose of ...
... method (this is a 1 to 6 ratio for those with more of a mathematical than a romantic need for facts). The result is quite delicious.
So onto the fine dinner:
Ravioles de foie gras et truffes
Jus de canard
(Truffle and Foie Gras Ravioli with Duck Jus)
Pavé de sandre au sel d'algues
Blanquette de homard et châtaigne à la truffe
(Zander with seaweed salt, lobster and chestnut and truffle)