10 Reasons I Love Gascony

Ten reasons barely scratch the surface. But it's a start.


1) The Armagnac
Deep caramel flavors and fruity aromas. Very special stuff indeed.



2) The Landscape
Uncrowded and dotted with treasures to discover. Gascony is often referred to as "the land of milk and honey."



3) The People
Friendly, passionate and always willing to share a recipe or two, give restaurant recommendations or to just stop and chat.



4) The Towns
Nérac, Agen, Condom, Auch. A lifetime wouldn't be enough to explore them all.



5) The Fritons
Crispy, salty, fried duck skin. Need I say more?



6) The History
The Hundred Years war, King Henri IV, The Wars of Religion. Gascony's history is layered and rich.



7) The Pigeonniers
Why do I find them so charming?



8) The Foie Gras
Silky, rich and utterly irresistible.



9) Les Pruneaux
Dried or pitted and stuffed with natural cream or Armagnac infused cream. What a treat!



10) Kate Hill
Dynamic, kind and devoted to the region, its food and the people who grow and produce it.
I can't say enough kind things about her. If you have the opportunity to study Gascon cuisine with Kate at her Kitchen at Camont, you must!
It is an incredible and unforgettable experience

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Thanksgiving in Gascony

How do three Americans celebrate Thanksgiving in rural southwestern France?

No turkey. No cranberry sauce. No green bean casserole (for that I am thankful!) No pumpkin pie.

For our Thanksgiving in Gascony, Kate, Carol and I spent the morning at the market in Éauze, spent the afternoon tasting Armagnac and after un p'tit apéro when we got home, whipped up a simple, yet festive meal of Chestnut Soup, Duck Legs with Prunes, cheese from the Pyrénées and Fromageon Gascon spread on toasted fig bread.
What a perfect day.






Fromageon Gascon

• 250 grams/8 ounces chèvre frais or faisselle
• 1 tablespoon honey
• 1 tablespoon Armagnac

Mix the three ingredients together and spread on toasted slices of walnut or fig bread
Drizzle extra honey on top if you like it a bit sweeter

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Sunday Reading

A little time, a little brine, and you've got yourself some home cured olives.

I love to see our little corner of France through the eyes of others.

Simply making me drool.

I think I need to go redecorate and reorganize my home now. So inspiring!

Such a wicked sense of humor! I love her. And her Letter to Summer is spot on.

The perfect purple scarf.
The perfect purple prune studded and Armagnac infused autumn dessert.

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