Lectoure cooking weekend menu

Welcome lunch

Duck Rillette
Local black pork sausages
Jambon cuit
Trout with almonds

Dessert
Pruneaux à l’Armagnac – prunes soaked in Armagnac, served with cream

Dinner

Appetisers
Croustade aux cèpes
Champignons des bois (woodland mushrooms)
Œufs mimosa with caviar
Tourte au chèvre ou aux cèpes – pie filled with goat cheese and herbs

Main course
Slow-roasted Porc Noir de Bigorre with herbs and garlic
Served with braised white beans and seasonal vegetables
Creamy and buttery potato purée
Salad with mustard sauce

Dessert
Gâteau Basque

Second day menu

Lunch
Salade Gasconne
Pipérade gasconne

Main course
Duck breast served with cherries

Dessert
Seasonal poached fruits with crème fraîche and freshly baked sablés (cookies)

Dinner

Appetiser
Pâté en croûte with foie gras and hazelnuts
Smoked trout served with crème fraîche

Main course
Confit de canard
French fries
Salad with a classic French dressing

Dessert
Croustade aux pommes ou aux pruneaux (or pastis gascon) – flaky, Armagnac-soaked apple pastry made with thin layers of dough

Third day lunch

Appetiser
Fresh oysters
Baked oysters
Anchois de Collioure on toasted bread
Brandade de Nîmes

Main course
Pôchouse gasconne
Aïoli

Cheese selection

Dessert
Morning bake

Flaugnarde
Fénétra
Chocolate tart

Cheeses
Tomme de Lomagne
Bethmale
Roquefort
Pérail
Tomme de brebis
Rocamadour

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Local wines chosen by Raimonds Tomsons
Armagnac