Hotel Beausejour Restaurant
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... 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 ...
... months in 500litre oak barrels.
Deep ruby colour. Very perfumed nose. Soft tannins and plummy black fruits on the palate.
4. Floc Blanc 17%
Young Armagnac blended with Ugni blanc and Colombard juice. Matured in 1,200 litre oak casks for 18 months to marry the grape juice and Armagnac.
Fabulous Floc. This had lemons and oak on the nose following through on the palate with lemons, sweet fruit, vanilla with high acidity and ...
... Vida Kékfrankos Selection (missed the vintage!)
13. Château Saint-Eugène Pessac-Léognan 2011
14. Le P'tit Spencer 2013 Corbières
15. Jean-Luc Colomobo Cornas Les Ruchets 2010
Well, that was quite a set of tastings with some blindingly good wines!
The Cassoulet was also absolutely amazing with a great richness and consistency.
Whist we were imbibing this incredible list of beverages the volume was rising and the entire dining ...
... oils and hazelnuts which followed through on the palate and was extremely long. This was such a hit with us that most of us bought some (a half bottle in my case!).
We also got to taste their Blanche which was the finest we had had so far.
This was a truly magical visit which was made by having Floriane provide her own view on the region - we were privileged to have had the opportunity to spend the afternoon with ...
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 ...