Food

While we can accommodate medical diets, please do contact our staff before your stay to discuss your special requirements.

It would be best to stop counting the calories during your stay. Some explanation of the above menu might be useful to anyone not accustomed to Gascon food.
An “Assiette Landais” is a sort of salad served as a first course.  It  usually has foie gras, dried ham, smoked and dried sausage, gesiers, pine seeds, as well as the more usual lettuce, tomatoes, onions whatever is in season.  All served on one plate. For most people this with a glass of wine and fresh bread is a lunch on it’s own but you are in Gascony so on to the next course.
A magret is the breast of a fat duck roasted grilled or fried.  Confit de canard is duck cut into legs or breasts and cooked until tender in it’s own grease.  Boeuf Chalossais  to the French, this is like saying Aberdeen Angus.  We have lots of deer and wild boar in this region so we eat them fairly often in a variety of different ways.
A tourtiére  is a sweet made from  flaky pastry rolled very thin, stuffed with apples or plums and served hot with flaming Armagnac poured over it.  A Pastis  is also a type of cake usually flavoured with almonds but there are variations, cherries for example or blueberries or whatever takes the cook’s fancy.
Expect to eat very well in this region of France and to eat a lot of food.  The main wines of the region are Tursan and Madiran but we serve wine from all over France.