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FINE CUISINE :
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L'Aligot
A potato-based speciality, best enjoyed with friends in a mountain gite. It's garlicky and good, halfway between mashed potato and fondue. It's best accompanied by a large glass of wine, and is best followed by a good sleep under a thick quilt, listening to the wind on the roof
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La croustade
A Sunday apple tart from the Gers and l'Ariège. In the Gers, the pastry is rolled out many times and alternate layers of pastry and apple are soaked in Armagnac. It's known as "Pastis" but has nothing to do with the aniseed-flavoured drink from Marseille. In Ariège, it's a more traditional sugary apple pie, and is occasionally varied by adding prunes or pears, instead of apples.
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La garbure
It's a poor man's meal from the Pyrenees. The longer you cook it, the more delicious it is. You take everything that you can find from the vegetable basket, and add some bacon rind and a ham bone if you have one. Then you cook the whole lot for as long as possible, and it's an ideal stomach-filler after a day's skiing. We recommend a walk afterwards to aid the digestion, especially if you eat this dish in the evening for supper.
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back to gastronomy index
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