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TripAdvisor Reviews Logis Solenca Nogaro
Travel Blogs from Nogaro
... 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.
Lovely nose of flowers. High acidity and dry on the palate with a little richness from the oak and a round buttery finish.
2. Bordeneuve Rouge 2011
A blend of Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Tannat.
Odd nose which I couldn't quite place. Light on the palate with high acidity. Quite short with some greenness in the fruit.
3. Colina Oeste 2011
30% Tannat, 35% Malbec, 35% ...
... 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 Aszú 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 ...
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.
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 ...