Travel Blogs from Le Passage
... 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.
... in 1984. They switched from milk production to spend all their time on their vines and wines. New plots were planted with Colombard, Cabernet-Sauvignon and Cabernet Franc and then Gros and Petit Manseng.
Michel then took us through a tasting of his wines, Floc and Armagnac.
1. Planeta 2012
A blend dominant in Petit Marsang with Ugni blanc and Colombard making up the other varietals. The wine is aged in Burgundian oak for ...
... 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 had ...
... kitchen where we were to be presented a selection of her find Armagnacs.
Before the tasting, Floriane gave a wonderful introduction to Armagnac which was a very personal view elegantly presented. Floriane provided some nuances which we had not heard from others - her house is in Ténarèze where she explained means "the road to the crest" with the history being a trade route between Bordeaux and the Pyrenees avoiding ...
Crème anglaise à la vaille bourbon
Amandes effílées et caramel truffée
(Truffle floating islands, vanilla and bourbon custard, slivered almonds and caramel truffles)
This was also complimented with an amuse bouche of creamy parsnip soup (also with truffle!). The soup was smooth and silky, the ravioli and foie gras topped with a sliver of parmesan and truly melt in the mouth, the Zander which is a Pike-Perch fresh ...
Other places to stay in Le Passage
Lotissement Gaussens Centre Hotelier, Le Passage | 2 star hotelfrom $76