Relais Fasthotel Agen
TripAdvisor Reviews Relais Fasthotel Agen Boe-Agen
Travel Blogs from Boe-Agen
... 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 ...
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 ...
... of local diners was casting glances at these mad folks in the corner who had more bottles on the table than cutlery! What they must have thought. And to finish off the meal we had the same selection of Daroze Armagnac as we had for the initial tasting on the first night! Ii managed to taste two before I had to admit it was time to go to bed! What a great way to close out our last evening in Gers with fine food, wine, Armagnac and the best of ...
... also taught us how we should have been tasting. Take the glass with the bowl in the hand to warm the glass and the spirit for a while (particularly the first tasting in a cold glass). Put this behind your back and forget about it until it warms. Only then will the Armagnac have come alive and be able to provide the true expressions you can savour. There was a moment of terror when Sue put the glass to her nose too early and ...
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 ...