Landes specialties wine, foie gras, duck breast, pine nutsMeat and fish
Landes duck and poultry
Duck or goose foie gras takes pride of place in Landes gastronomy. It can be preserved or eaten fresh, with grapes or apples. Duck can be enjoyed in a variety of ways: magrets, aiguillettes, foies gras, confits – all with their own distinctive flavors.
Farmhouse duck from the Landes region benefits from PGI and Label Rouge certification, a label that has been extended to cooked products since 2003.
Chalosse beef
In addition to its Label Rouge, Chalosse beef has been certified IGP (Protected Geographical Indication) since 1996. Chalosse beef is not a breed : it is derived from noble meat breeds (Blonde d’Aquitaine, Limousine, Bazadaise). Animals destined for the Bœuf de Chalosse appellation are raised for more than 3 years.
Chickens, capons, poulardes, turkeys or quails… In the Landes region, all farm poultry is raised in the open air and in total freedom among the pines in a mild climate. In 1965, farmhouse poultry from the Landes region was awarded its first Label Rouge. The “Landes” label attests to its origin.
The fish
Aloses, pibales, salmon and eels are caught in the Landes rivers, while turbot, sole, sea bass and sea bream are caught at sea…
2018 Visuel Foie Gras Mimizan2018 Visuel Foie Gras Mimizan|
2018 Visuel Kiwi Mimizanbd2018 Visuel Kiwi Mimizanbd
Fruits and vegetables
Landes sand asparagus
The whiteness of the Landes asparagus illustrates its early harvest: it is picked before it has seen the sun. To guarantee freshness, the asparagus is packaged no more than 4 hours after picking. Depending on the year, asparagus is harvested as early as March, and can be enjoyed until mid to late May. Its taste reflects the conditions in which it grows: sandy, permeable, deep soil in an oceanic climate.
In 2005, Landes asparagus was awarded the IGP Asperges des Sables des Landes (Protected Geographical Indication), a label guaranteeing its Landes origin.
Landes kiwifruit
Adour kiwifruit is the only French kiwifruit to benefit from both Label Rouge and IGP certification. Its taste comes from the conditions in which it is grown: naturally rich soil and a mild oceanic climate. It is grown from November to May.
To be enjoyed in moderation
A little Floc de Gascogne as an aperitif
Floc de Gascogne (“Lou Floc” means “bouquet of flowers” in Occitan), protected by an AOC, is a blend of two-thirds fresh grape juice and one-third Armagnac. It comes in 2 colors, white or rosé. It can be enjoyed as an aperitif or with foie gras, for example.
During the meal, Landes wines
The winegrowers of the Landes region produce the finest wines from Tursan and Chalosse, respecting the oldest traditions. The Landes vineyards have a PDO for Vin de Tursan and three PGIs: Vin de Pays des Landes, Vin de Chalosse and Vin des Sables.
Finally, a dice of Armagnac
Armagnac is the oldest eau-de-vie in France, and has had AOC status since 1936. Armagnac is made by distilling white wine in an Armagnac still , and is aged for many years in oak barrels. It is available as a blend or in vintages.
Burger Yohan EspiaubeBurger Yohan Espiaube|
Some specialities to bring back home or make your own
Cote D Argent dessert La côte d'Argent |
Sweet treats
Pastis landais
This traditional pastry (pasta in Gascon) is a soft brioche flavored with anisette, and was originally a dessert served at festive tables.
Apple tourtière
This Gascony pastry, also known as croustade gasconne, is made up of many layers of very thin puff pastry, with thin slices of apple (more rarely prunes) in the center , all flavored with Armagnac.
Côte d’Argent
This dessert is the emblem of Mimizan, since the town is nicknamed ” the Pearl of the Côte d’Argent “. It’s a rolled sponge cake filled with a light, rum-flavored pastry cream, topped with Italian meringue and pine nuts.
Savoury sweets
Garbure
A winter dish, this very complete soup is made from a variety of different products, depending on the season. Once eaten daily by a rural population, it has evolved over time to include richer products such as duck confit. The basic ingredients are white beans, green cabbage, carrots, potatoes, duck (sleeve, leg or neck, wing, rib) and Bayonne ham with rind + link to tourisme landes
The Landes plate
Like the garbure, this appetizer or main course has many variations, but the essentials are confit gizzards, slices of dried or smoked duck breast, salad, tomatoes, corn and asparagus, as well as pine nuts, toasted garlic bread croutons and a slice of foie gras.
Fois gras de Landes sur toastFois gras de Landes sur toast|
