Food & Drink
South West
Nouvelle Aquitaine covering Aquitaine, Limousin and Poitou-Charentes is France's largest region featuring diverse geography and climate. Generally temperate, the western coastline enjoys hot summers and milder winters while Limousin sees higher rainfall.
In the south, the Basque country enjoys a micro climate while the Pyrenées climate varies according to altitude. Sea, rivers, mountains, high plateaux, deep valleys, dense forests and rich pastureland contribute to the table.

Aquitaine
Maker of world famous wines, France's largest quality assured wine producer is also home to the prized black truffle, Foie Gras paté and Cognac. The Basque country and the Pyrenées are influential in cuisine, particularly cheesemaking and cider production while micro brewing is becoming siginifcant. Expect rich, flavoursome menus with a range of fine cuisine and traditional rustic dishes.

Entrée: Foie Gras aux Raisins(caramelised goose liver with grapes), Pâté Périgourdin(goose
liver truffle paté), Tourtière aux Morilles
(mushroom, ham & truffle pie), Pipérade (scrambled eggs, peppers & tomato), Ecrevisses à la Bordelaise(crayfish in tomato & white wine sauce), Tourin Bordelais(creamy onion soup on slices of bread), Tourin à la Tomate (tomato & onion soup with vermicelli), Soupe au Potiron Girondine(pumpkin and rice soup), Corniottes (triangular cheese filled pastries.

Plat Principal: Morue à la Bayonnaise(layered cod & potato pie), Moules à la Bordelaise(mussels in butter, white wine, tomato sauce), Merlu Braisé aux Coquillages(baked hake with mussels & vegetables), Poule au Pot(chicken & vegetable stew), Magrets de Canard Flambés(caramelised duck breast with mushrooms), La Tourtière de Poulet aux Salsifis(chicken & mushroom pie), Entrecote à la Bordelaise(rib steak in red wine & shallot sauce), Gigot d' Agneau de Pauillac(roast leg of lamb), Enchaud Périgourdin(pot roasted garlic pork), Estouffat de Porc(slow cooked pork, onion & bean casserole).

Dessert: Gratin de poires au Sauternes(roast pears in sweet white wine),Tourtière Gasconne(filo pastry layers, sliced apples & dash of brandy), Gâteau Basque(vanilla custard tart), Cannelé Bordelais(rum flavoured caramelised brioche), Fanchonnettes (custard filled puff pastry & meringue), Truffes au Piment d'Espelette (chocolate and chilli truffles), Crêpes Ariégeoises(thick buckwheat pancaked laced with rum), Pescajounes(thick buckwheat pancake with apple filling), Battue aux Fruits(mixed fruit custard).

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Next Limousin

Fromage: Rocamadour(soft goat’s milk),
Cabécou du Périgord(soft goat’s milk),
Etorki(firm ewe’s milk), Ossau- Iraty(semi firm ewe’s milk), Chaumes(soft cow’s milk),
Doux de Montagne(semi firm cow’s milk),
Moulis(semi firm cow’s milk).

Doux de Montagne and Ossau-Iraty
Boisson: Eau Minerale: Abatilles, Ogeu(still or sparkling).
Bière: Brasserie des Pyrenées:Uhaina(india pale ale), Brasserie Mascaret: Mascaret Blanche(pale lager), Mascaret Blonde(lager).
Vin: Red: Haute Medoc(full bodied & fruity), Saint Emilion(rich, full bodied & spicy), Pomerol(rich, smooth & fruity), White: Graves(dry), Sauternes & Barsac(sweet, rich dessert wines). Sparkling: Crémant de Bordeaux(white & rosé dry - sweet).
Haut-Medoc, Listrac Medoc and Canon-Fronsac
Cidre: Cidre du Pays Basque(still cider)
Apéritif: Lillet(fortified wine, red or white), Floc Floc de Gascogne(grape juice & brandy).
Spirit et Liqueur: Armagnac(brandy), Izarra(herb based liqueurs in yellow or green),Liqueur d'Angélique(angelica & brandy liqueur), Pastis Lapouge(aniseed spirit).