Floc de Gascogne's talent is expressed the most when it is young. The aromas and fruitiness of grapes coupled with the fragrance of red berries, flowers, oranges, spices and violets burst forth from the Armagnac.
Drink Floc de Gascogne chilled (7°C). Once the bottle has been opened, you can keep it upright and corked in the fridge for up to three months
Floc de Gascogne is a truly marvellous addition in cooking. It is subtle and tantalizing, making it the ideal complement to several dishes. All its aromas are brought out in cooking. The simplest recipes will titillate your palate. An ice-cold white Floc de Gascogne combines perfectly with duck or goose foie gras whilst a rosé Floc de Gascogne can be served in the centre of a melon. Floc is the ideal accompaniment to ewe's cheese, pastries or chocolate…
In the summer season Floc de Gascogne may be served as a cocktail. It is a drink which smoothly unites both elegance and finesse.
Mention it to one of the Great Gascon Chefs (Grandes Toques de Gascogne) like Bernard Ramouneda who harmonises it wisely with pan-fried foie gras or Philippe Urraca, voted Master Confectioner of France (Meilleur Ouvrier Pâtissier de France) who associates it to perfection with apricots in his creation with white Floc de Gascogne.
Gourmets know that here in Gascony, grain-fed geese and ducks give a particularly fine foie gras.
In order to distinguish such a delicate food, Gascon vintners have associated it with white Floc de Gascogne. The smooth structure of foie gras marries with the sweetness of the drink and the hint of acidity of the latter lends balance.
Welcome to the land of flavours: melons from Lectoure, peaches and nectarines from the Lot-and-Garonne, plums from Agen, and kiwis from the Adour… At the height of the season, all these fruits from Gascony, ripened in the sun of the South-West are overflowing with flavour. Floc de Gascogne, thanks to its finesse and subtlety, allows for unexpected alliances producing chilled desserts bursting with character.
Granité au Floc de Gascogne, blackcurrant and nectarine sabayon au Floc de Gascogne, redcurrant and blackcurrant charlotte au Floc de Gascogne, skewers of fruits with almond paste au Floc de Gascogne… there is no shortage of ideas to tempt our taste buds !
Philippe Urraca, who is Master Confectioner of France (Meilleur Ouvrier Pâtissier de France) Master Confectioner Chocolatier in Gascony, (Maître Pâtissier Chocolatier en Gascogne) is the person who originated the blending of the subtle aromas of cocoa and those of Floc de Gascogne. The fine rich texture of his caramelised ganache with Floc de Gascogne releases some amazing fragrances.
Taste and allow yourself the pleasure …
The one who has won you over strikes again ! Floc de Gascogne, whether white or red works its charm once more through the richness of its aromas and its smoothness. Pear charlotte with red Floc de Gascogne, millefeuille with white Floc de Gascogne : bold ideas for the person with a sweet tooth, for your pleasure and that of your guests.
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