Mont de Marsan is a Gascon city, appreciated for its gastronomy landaise, traditional, convivial and cordial, :
The city montoise possesses one of the most beautiful markets of France, the market St.-Roch (Tuesdays and Saturdays mornings), classified among" the 100 more beautiful markets of France ".
The culinary specialties don't have anything anymore to prove in the Moors! Among the specialties gastronomic landaises one can find :
ENTERED :
- garbure: soup of vegetables with the conserve of goose or duck or a piece of "Camalhoun" (dry ham bend of the knee)
- ham of the Moors
- Foie gras of goose or canned duck
- Will grease goose or duck (pâtés)
DISHES OF RESISTANCE :
- Ceps in sauce (ground meat of ceps and ham accompanying the grills)
- Ceps to the landaise (with persillade)
- Asparaguses
- Millas (pancake with the cornflour)
- Stew of hare, of boar
- Conserve of goose, of duck or pork
- Crystallized necks of goose or stuff
- Haunch of roebuck
- Galantine of hen
- Double greasiness to the landaise
- Abignades (sauce with wine and to blood made with the intestines of the geese)
- Magret of duck
- The beef of the Chalosse
- Ringdoves roasted
- Panturon (sauce of sheep fressure bound to blood)
- Yellow chicken of the Moors élevè in liberty, grilled or to the onion
- Salmis of ringdoves, of pheasants, of cheuvreuils,
- Croustade to cheese (sweetbread with ham and gruyere)
- Cruchade (dough of flour with the corn cut in slices and grilled)
LET'S PITCH :
- Shads of the Adour to the prunes
- Salmon of the Adour
- Pibales (alevins of eels)
DESSERTS :
- Fruits of the Chalosse
- Honey of acacias and bryuère
- Pastis
- Pie dish
- Kiwis of the Adour
WINES :
- Bourret (juice of grape in slightly crackling fermentation beginning)
Wines of the Chalosse
- Vineyards of the Sands of the ocean
- Vineyard of the Fawn Sands
- Vineyard of the cöteses of the Adour
Wines of the Tursan
- Red Tursan
- Rosy Tursan
- White Tursan
- Armagnac
With a reputation of luxury and sophistication, the foie gras remained a long time a product évènementiel, and in a way a gastronomic privilege. The origin of stuffing, notably of the geese, would go back up in old Egypt. This practice was taken then by the Greeks who fattened some geese then with figs by the Roman.
In the Landes, the stuffing of the palmipeds is known for a longtime, snas that it is possible to specify since when.
Once the fat goose production passed the one of the duck. Today the first has the tendency to disappear. First localized in Chalosse and in Tursan, the zone of prodcution landaise of spreads now northbound of the department.
Since these last fifteen years, the market of the duck foie gras progressed in a spectacular way, the production having quadrupled. The department of the Moors became the first French producer.
The path of the foie gras passes by several stages: accouvage, raising, stuffing, slaughtering, conservation, distribution. This progress has a length of about five months until slaughtering.
The foie gras put canned on sale is of three main categories :
- whole or natural (filled sometimes)
- in block, tombs or ingots
- in mosses, mash or creamed.
Finally, if the liver represents the part of choice of the fat duck, it is necessary to specify however that this last also offers other non negligible elements: the magret and the crystallized.
The asparagus of the sands of the Landes
Tender and tasty, the asparaguses of the sands of the Moors are valued very for their taste and multiple kindness.
Their tender and tasty character is unique; it is conferred by the soil typical lansais on which they push: a gritty, permeable and deep soil, and an oceanic and soft climate.
One recognizes them to their singular whiteness due to their precocious harvest: they are picked before they could see the sun.
They are always conditioned in the 4 hours according to the picking.
To the lunchtime or to dine, the gluttonous and light (25 calories for 100 g, rich in minerals and vitamins) asparagus imposes itself, for its rare and authorized sensations.
The Magret is a skinny meat net (from where the origin of the word magret), cut from the chest of a goose or a fat duck (crammed). this précison about fat duck or crammed seems us important, because it is what permits distiguer the magret of the simple chest. It is the magret of duck that is the most popular by the gourmets.
The magret is a recent invention. Traditionally the duck was prepared in preserves, more rarely whole roast.
The magret of duck or goose can be cooked to the frying pan or the oven. It is preferable to preserve the layer of greasiness that surrounds it, and that will reduce to cooking. The convices be able to always withdraw it in their plate!
Before cooking, the magret must be salted and peppery. It will first be seized (to quick fire or grillroom) then will cook to low heat or middle heat (180-200°C). One will cut it before cooking. As for all other meat, one can cook it blue, rare, rosy or cooks.
Pastis landais is a sweetbread perfumed to anisette, and sometimes to the water of orange tree flower and to the rum, that one finds fluently in the Moors of Gascogne.
Pastis is a Gascon word that means "dough" and that is served to designate all sorts of cakes. The origin is therefore to separate of the one of the drink alcoholic anisée, that pulls its name from the word Provencal pastis, meaning pâté or mixture!
To basis of dough levee, this soft cake is of golden yellow color, with a very dense clear yellow crumb. Of current consumption today, pastis, because of butter that it contains, was reserved to the feasts (marriages, let's receive communion, local feasts) once. It is difficult to retrace its history, that carries up at least presumably in the XIXème century.
Recipe of the Pastis Landais or Pastis Bourrit for 6 people
- 450g of flour,
- 125g of butter,
- 20g to butter the mold,
- 3 eggs,
- 125g of powder sugar,
- 2 sachets of sugar vanillé,
- 1 spoon to soup of rum,
- 15g of baker yeast
- 1 pinch of salt
To make a fountain in a deep bowl. There to put in his/her/its center the liquefied butter, powder sugar, sugar vanillé, the yellows of eggs, the rum and salt.
Well to dilute the yeast with a little water. To add the yeast and well to beat the pête.
To bring up the white in snow and to amalgamate them to the dough.
To let rest. When the pête doubled volume, to butter the mold generously and to fill it until half.
To introduce in the oven preheated during 45 minutes, thermostat 7.
In Gascogne, the Pie dish is a cake to the apples. To the origin, a pie dish is a kitchen utensil that served to make cook the pies or pies.
Him himself afit of a cake constituted of several layers of dough and butter, cooked to the oven then ornamented of apples in slices or prunes. The pie dish is perfumed to the armagnac. It is égelement known as croustade or pastis gersois.
Recipe of the pie dish for 6 people
- 250 g of flour,
- 125 g of butter,
- 1/2 glass of water,
- 1 pinch of salt,
- 1 kg of apples,
- 125 g of powder sugar,
- 10cl of Armagnac,
- 1 spoon to soup of water of orange tree flower,
- 1 packet of sugar vanillé
To make a fountain with flour, to incorporate it gradually then to the salty water, to form a ball, to stretch the dough to the roller on a floured table. To spread butter weakened on the whole surface, to fold back the 4 corners, to let rest 20 minutes.
To peel and to cut the apples in very fine gills, to really sprinkle them with sugar vanillé, to water them with the Armagnac and the water of orange tree flower, to move so that the apples are impregnated of sugar and aromatics.
To spread the dough again and to bend it in 3, to start 6 times, to let rest 10 minutes between every tower, again.
To butter the mold, to spread a part of the dough, to paper the mold, to arrange the apples, to cover with the rest of the dough stretched, to weld the sides with the help of a floured fork, of it.
To cook 30 minutes in middle oven. To sweeten out of the oven.
In this easy recipe to achieve, you will find the aromas and the flavors of the Gascogne, where the Armagnac and the apple found deliciously.
It is here, to the center of the Gascogne, that the miracle of the most former brandy of wine perpetuates itself. Gotten by the distillation of white wine in a still armagnacais, old of long years in stocks of oak, the Armagnac is proposed as assemblies or in vintages.
AOC since 1936, the Armagnac stays a traditional recipe, produced in limited quantities, a know-how of yesteryear that the wine growers try to respect.
He/it is before appreciated quite in digestive and integrated in numerous traditional returns.
Born of a Gascon recipe in the XVIème century and kept well by the traditions farmers, the Floc of Gascogne ("Lou Floc", bouquet of flowers in occitan), is today a mixture of know-how and traditions, Controlled origin Appellation (AOC) that spreads on 780 hectares.
Subtle marriage between a third of Armagnac and two third of cool grape juice, the Floc of Gascogne is at a time sensual, soft and bewitching.
More that an aperitif, it is the mate of a lot of culinary preparations, accompanying fat livers marvellously, desserts to the fruits, melons and cheeses.
The WINES OF CHARACTER get married well with gastronomy landaise. The amateurs will be able to taste the wines of Tursan, of Chalosse, of the sands of the ocean, the fawn sands and the Coast of the Adour.
