Posted
Update
Article written by
/2021/12/14/61b8b9accb57c_france-3.png)
In the Gers, Floc de Gascogne is a subtle marriage of Armagnac and grape juice. Red or white, it can be served with charcuterie or melon. It is the fruit of a long tradition that dates back to the 16th century.
In the heart of the Gers, at the foot of the planes, there is an institution: the Auch aerodrome restaurant. To joysticks find Chef Jean-Philippe Baelde. Here, the good recipe is duck, available in all forms. To accompany these products, you need a drink from the same region. Like the Floc de Gascogne, which is the pride of the Gers.
To Fources (Gers)Cecile and Jean-Marie Terraube observe the next harvest. With their grapes, they make Armagnac, with which we create Floc de Gascogne. In the Floc, Armagnac eau-de-vie and fresh grape juice, just harvested. Then the Floc rests for several months in barrels. It can then be accompanied by foie gras, melon and a few raw vegetables. “‘Loufloc’ means ‘bouquet of flowers’“, explains Jean-Marie Terraubefrom the Domain of Magnaut. “That’s why it’s a very floral, very flowery aperitif”completes Cécile Terraubefrom the Domain of Magnaut.
all the news in video
Receive the essentials of our news with our newsletter
Newsletter subscription
France Télévisions uses your email address to send you newsletters.
articles on the same topic
Seen from Europe
Franceinfo selects daily content from European public audiovisual media, members of Eurovision. These contents are published in English or French.