Hotel Chateau des Jacobins
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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 ...
... with this smaller producer who blew us away with the quality of his Floc and showed great wines and Armagnac. If you were local, there was even vin de table available from hoses in the property to fill 5l containers (and a great €1.6!).
As we tried to leave for lunch, the bus decided that it's sliding door would not shut properly. Michel improvised a closure using a tension belt he had lying around and we were allowed to be on our ...
... 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 Asz˙ 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 ...
... 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 ...
... Gascon captains from the Italian wars and was the father of the sword of D'Artagnan the local hero and fourth Musketeer. The sword is etched into the side of a sparkling wine flute with the hilt at the top, blade facing down. The glass is filled to the base of the tip with Pousse RapiŔre liqueur made from Armagnac infused with orange. This is then topped up to the hilt (see what I did there?) with Vin Sauvage, a crips white sparkling wine made by ...