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TripAdvisor Reviews Hotel Aubergade Barbotan-les-Thermes
Travel Blogs from Barbotan-les-Thermes
... we were now well adversed in the area, its food and its fine selection of wine, Floc and Armagnac. We had learned so much in such a short time and we had barely scratched the surface of this fascinating region.
I feel many of us will return to taste these flavours again and to dig deeper into this wonderful area.
Hats off to both Marie and Amanda for arranging and guiding us all through a great adventure.
... 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 ...
... impression that you never had spirits with oysters but I was glad to bust this myth! Following the Oysters, Sue, who had come all the way from Budapest to join us, was kind enough to bring a couple of bottles of 6 Puttonyos Chateau Dereszla 2005 Tokai Aszú which was the perfect match for Foie Gras. So that was the second course! By now we were on a roll so we ate the cheese course before the main course! Then it was onto the tasting! Each of us ...
... 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)