Hotel L'Air du Temps
TripAdvisor Reviews Hotel L'Air du Temps Barbotan-les-Thermes
Travel Blogs from Barbotan-les-Thermes
... 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 ...
... 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 ...
Our final destination for the day was the the Cistercian abbey of Flaran. Here we had a tour of the building and then some time to peruse the art collection.
The abbey was built in the 12th Century and had various mishaps over the centuries having been caught up in the both the hundred year war and the French wars of religion when it was burned down for the first time and was again burned down for a dodgy insurance claim before being taken over as a cultural site ...
... 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 ...
... 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)