Culinary Anthropologist

Secret Kitchen menu, 25th Sept 2010

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tourtiere.jpga birthday dinner for Ros
Monsieur Darzacq’s Floc de Gascogne
and Madame Darzacq’s foie gras with quince

Jambon sec du Pays Basque with melon and figs

Duck confit with flageolet beans and rainbow vegetables

Tourtière with prune & Armagnac ice cream

Liqueur 44 with cobnut cookies

About your dinner…  

Ever since Ros was a child he has been going on holiday in Southwest France.  So this summer we went to see what all the fuss was  about, and here is what we found:  

Delicious air-dried ham as good as Spanish jamon, made in the Basque country from an ancient breed of Iberian pigs which almost became extinct;

Monsieur & Madame Darzacq’s Armagnac, Floc de Gascogne (basically Armagnac and grape juice) and foie gras;

A misshapen tart called tourtière (made with Armagnac) which has its own festival, probably because it’s so damn difficult to make (see pic, above);

And of course, the regional dish without rival is duck confit.  

Happy birthday Ros!

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