Brit Hotel Agen
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TripAdvisor Reviews Brit Hotel Agen Le Passage
Travel Blogs from Le Passage
... and followed with a final crustard.
Wines were good - a 2013 Chiroulet La Côte d'Heux from Famille Fezas (Gros Manseng) and a 2013 Cuvée des Filles d'Embidoure, a Merlot dominant Bordeaux blend.
The service was a little stretched but the food was good and a fine time was had.
What a great few days we had spent in Gers. It seemed ages since we arrived in the room with the alembic running at ...
... 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 ...
From there we returned to the Auberge for a bring a bottle blind tasting accompanied by Foie Gras and a magnificent slow cooked Cassoulet which apparently had been three days in preparation!
The meal began with a fine speed of Oysters which was matched to a selection of Blanche Armagnac - a match made in heaven. No need for any adornment other than a slight twist of lemon juice, this was a great way to begin the meal. I had always been under ...
Chateau du Busca-Maniban is situated impressively on top of a hill with incredible views across the area. History here goes back three centuries when, in 1610, Thomas Maniban started to build the Chateau. The chateau is now owned by Maison Castarède, a family with a long history in Armagnac trading. We were met by Floriane, who is the essence of the region and runs the estate. Floriane took us through the entrance of the Chateau to ...
... 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)