The Southern France less travelled

Every month, I come to France on business. No not to Paris nor the French Riviera... I come to the less marketed "Gers", a small department between the better known Bordeaux region and the city of Toulouse.

The Gers is a beautiful part of France - chateaux, hunting lodges and religious buildings were built on the rolling green hills, and golden fields of sunflowers and Canola plants fill the Gascony landscape with lots to look at. Most tourists never visit this part of France and it is, in my opinion, such a shame. 

The Gers has everything you could ask for as a holiday destination.  Mild winter weather and hot summer days grace the Gers - also known for having more sun hours in a year then any other department of France.  The Gers offers spectacular views of the Pyrennees and a unique heritage and history dating back to the Romans.  Auch, the biggest town of the Gers (at approx. 25,000 inhabitants) is the birthplace of D'Artagnan - the most infamous of Musketeers.  If you have never heard of Gascony (Gers in French) - not too worry - most haven't... you are probably more familiar with its culinary delights which are quite sought after around the world since the Gers is the world capital of Foie Gras, and the only producer of Armagnac...

When I come to Auch, it is usually for work - but every meal is sacred to all who live here, and like the French, I don't spare any occasion to eat anything but the best of the region.

The next 4 days will be a glimpse of what is enjoyed.

For starters, it should be known that I usually stay at Hotel Bon Plaisir, in Aubiet, but this week, due to overbooking, I was moved to a nearby Bed & Breakfast in Mauvezin... My dinners are still at the Hotel, prepared by David (an excellent chef and owner of the hotel) and served by Christelle (his wife) who is very charming and happy to make your experience as unforgettable as possible. One night, including breakfast and a 3-course dinner runs at around 65€ per couple.

Monday night's Menu

Moules Farcies à la Persillade 

Garlic and parsley are a very typical seasoning for Mediterranean cusisine.  "Persillade", as it is called in Franch goes well with just about anything.  In tonight's entrée, the mussells were bathe in a garlic and parsley butter then sprinkeled iwth breadcrumbs and baked to perfection.  The dish was served with a simple green salad (lettuce only), with a little bit of light olive oil.

 

Grilled salmon on a bed of Broccoli and served with Pesto

I must admit that at first glance, I was a bit skeptical about the combination of these 3 items, but it actually went well together.  The grilled salmon and broccoli shared some common undertones in their flavour.  What surprised me the most was how well this dish paried with the wine I selected, since, thruth be told, I did not select the wine based on the meal, but rather because I Love the sweet nectar produced by this grape - and it cannot be found anywhere else in the world.

If I had to make a single negative comment about this main course, it would be that they did not provide enough broccoli for the size of the fish serving - but then again, I rather have too much fish then too much broccoli.

Pistachio Macaroon served on Rhum custard and fruit
In a word - Fabulous!

I am not a big fan of Macaroons (I usually find them too sweet), but this one was Mmmm, Mmmmm, Delicious!!  The giant pistachio macaroon was served on a Rhum flavoured custard  with slices of Kiwi and Banana.  What made the custard so delicious was its special preparation.  Chef David reduces the egg yolk custard to a very thick paste, then refrigerates over night, and finally, whips it back into shape with egg whites that have been beaten until stiff, just before serving. This gives the custard a very light and airy consistency and removes much of the "eggyness" taste that I find quite common in less "worked" custards.  The "dryness" of the banana and the tangyness of the kiwi was a great idea to balance off the symphony of flavours in my mouth... Enjoying this dessert with a glass of the Saveur Gascogne was like a little bit of Heaven in my mouth.

Wine:  Saveur Gascogne

Vintage: 2009

Alcohol: 12%Vol

Grape Variety: 100% Gros Manseng

Wine type:  Moelleux

In the beautiful region of Gascony, wonderful, mouth-watering delicacies are produced.  Shadowed by the better-known region of Bordeaux, just over the department's border, Gascony receives virtually no marketing or mention outside of France.  "Le Gers" elaborates a small production of Moelleux from its autoctonous grape variety - the Gros Manseng.

The wine produced from this grape is called a Moelleux which means: mellow and smooth in French.  it is a sweet mouthful of viticulor bliss.  It is a great chilled drink to enjoy or a hot summer day, perfect for salads, crustaceans and foie gras... and if you manage to leave any in the bottle, just serve it up again with dessert.  Moelleux is great with sweet, creamy or chocolatey desserts.

Pictures taken with my iPhone 3G