And why not smoke the food in a traditional bread oven! It is the choice of the chef of the very charming Auberge du Grand Mégnos in Bougue, who smokes his salmon here as well as his duck breasts. As for the salmon, it is smoked with beech wood and cold. In the end, a salmon of great finesse, very tasty and even addictive.
– CWM
A smoked salmon accompanied by a gravlax sauce very easy to do at home. A mayonnaise base to which you will add white vinegar, Savora mustard, sugar, salt and pepper and dill. You can replace the dill with sorrel, tarragon or another fresh herb of your choice.
– CWM
Calf’s head with gribiche sauce, garbure, candied lamb shank,…
At the Auberge du Grand Mégnos you can taste traditional cuisine. The essential Garbure Landaise obviously has its place on the menu, such as sweetbreads from young cattle, such as calf’s head with griche sauce, candied lamb shank, duck breast in wallet (Whole Magret Gras stuffed with Ceps and Foie Gras), … authentic cuisine in an authentic and picturesque place in the heart of nature in Bougue on a beautiful airial at the edge of a pretty little lake. A beautiful gourmet address for your romantic meals, with the family where you can let the children frolic, or with friends.