The Gers enjoys an ideal location, between the Pyrenees, the Mediterranean and the Atlantic: a real Occitan land, crossed by varied landscapes, where you can admire very beautiful buildings, classified as World Heritage of Humanity by Unesco under the Ways of Santiago de Compostela, as Sainte-Marie Cathedral in Auch Where the Lartigue bridgenear Condom.
Cradle of the musketeer d’Artagnan, the Gers is a land as generous as it is authentic, where good living is essential. First department in organic production, the Gers boasts quality products, offered as much as possible in a short circuit via markets (including the famous fat markets) and farm sales.
Fatty geese and ducks reared in the open air and fed with corn for the production of foie grasof candied and duck breast tasty, Bigorre black pigs and gascon hens, Lectoure melon and white garlic from Lomagne are among the most famous products of the Gers, without forgetting thearmagnac and the floc of Gascony, Of course, to be consumed in moderation.
Today’s “Gourmet Stage” offers the best addresses of producers and restaurants in the Gers: Loic Ballet receives Vincent Casassusof The Great Hall (at the Hotel de France) in Auch, which notably offers the recipe for French Ham and Vegetable Stewas well as Xavier Abadieartisan-poultry in Miélan, producer of festive poultry such as Gascon capon, gray capon, virgin rooster, pullet or black hen from Astarrac-Bigorre. Michel Maestrojuan talks to us about the Côtes de Gascogne, the Floc de Gascogne and the Armagnac he produces at the Domaine Entras in Ayguetinte and Ariane Daguinchef, entrepreneur and culinary author, tells us the story of duck breast.
Nathalie Helalhistorian of gastronomy, presents “The gourmet stage on the road to the Tour”.