Ibis Agen Centre
- Shuttle bus service
- Wireless internet connection in public areas
- Non-smoking hotel
- Multilingual staff
- Non-smoking rooms
- Wireless internet connection in room (free)
Photos of Ibis Agen Centre
TripAdvisor Reviews Ibis Agen Centre
Travel Blogs from Agen
... 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.
... I might have to drink some of my spoils or wear multiple layers of clothing t get all this bounty home! In the end it all fitted in. Just.
And so to our final tasting destination - Domaine Entras, a small holding which produces wine, Floc and Armagnac. Michel met us at the door of the lovely farmhouse and took us thought the history of the property. With his wife Brigitte, they purchased the property in 1982 and opened their ...
2. Domaine du Tariquet C******nay 2014
3. Chateau Dereszla 2005 Tokai Aszú
4. Pacherenc du Vic-Bilh Saint Albert 2012
5. Costières de Nîmes Font du Mirail 2013
6. Châteauneuf-du-Pape Cuvée Lysique 2013
7. Irouleguy 2011 Domaine Gutizia
8. Chateay Capet 2009 Saint-Emilion Grand Cru
9. Domaine de Pellehaut 2011 Réserve de la Famille Béraut
10. Crozes-Hermitage 2013 Rives & Terrasses
11. Château Jander 2010 ...
... 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 ...