Still on the menu at the moment at the Café des Allées in Villeneuve-de-Marsan, the “Veal chuck confit and its truffle emulsion with mashed vegetables and crisps; celery, carrots and potato”. A chuck of veal confit for 12 hours and melting when tasted, reheated and braised to the minute! To try this recipe at home, the chef will guide you step by step by listening to the program of the day.
– CWM
Crispy or soft!
For dessert, the chef offers us for Circuit Bleu Côté Saveurs a Chocolate cake Diogo Vaz, the chocolate of our landais on the island of Sao Tome-et-Principe. An organic and fair trade chocolate that you have to know how to work with delicacy explains Cyril Préalpato in admiration of its softness like a child. At the tasting, the dessert is sublime, the chocolate from this volcanic island jumps out at your taste buds!
You’re not very chocolate? No worries, the chef realizes this for you Two Apple Crumble, Gala and Granny Smith flambéed in Armagnac with a dough he has the secret to, golden brown, crispy as required by the crisp. And as an accompaniment a whipped cream with Armagnac! Classic whipped cream with cane sugar syrup, vanilla, and a few cl of Armagnac.
– CWM
To taste these dishes go to the Café des Allées de Villeneuve-de-Marsan, in addition the terrace is ready to welcome you with the arrival of fine weather. The winter menu is gradually giving way to the spring menu.
Spring entertainment at the Café des Allées
Chais & Rasades, this is the new concept set up for this spring by our friends at the Café des Allées. These are evening entertainment around the products of local producers with concert. First step on April 9, at the Café, the chef welcomes you for a cuisine around the brazier! It is then directly with the producers that evenings like April 16 will take place at the Domaine de Maouhum in Le Frêche, producer of Armagnac, floc de Gascogne and wines.