Hotel Restaurant de la Paix
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- Adjoining Rooms
- Continental Breakfast
- Room service
- Swimming pool
- Free High-Speed Internet
Photos of Hotel Restaurant de la Paix
TripAdvisor Reviews Hotel Restaurant de la Paix Barbotan-les-Thermes
Travel Blogs from Barbotan-les-Thermes
... 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.
5. Floc Rosé
Young Armagnac blended with Merlot and Cabernet Sauvignon juice also matured for 18 months in oak.
Again, fabulous nose with intense Raspberry notes. Sweet and jammy on the palate. This would be fabulous with chocolate deserts as it has a distinct sweetness.
And onto the Armagnac.
1. Armagnac Vieille Réserve 15 ans 47%
100% Ugni Blanc.
Prunes on the nose. Firm ...
... 70s and is now also home to the extensive collection of fine art collected by Michael Simonow.
We were taken around the site to view the courtyard, cloisters and the church along with the lodgings of the monks which is now where the art collection is presented. The exhibitions change regularly and we were able to see various works including some sculptures by Salvador Dalí and Rodin and some striking modern art mainly from a polish artist called ...
2. 1988 - 43%
Again, very dark colour. Softer again than the 1998 with more of a crème brulée nose and a spicy finish of cinnamon on the palate.
3. 1979 - 42%
Very interesting nose more like a wine with violets and mushroom. Spirity on the palate, very dry with hints of wood. Floriane said this was a Whisky lovers Armagnac and I could see what she meant with this reminiscent of a lowland malt.
... 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 Rapière 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 ...