Share a nice gastronomic meal with the other guests at the Domaine Arros
Dinner:
Open to everyone, by appointment, for a maximum of 10 to 12 people. We do our best to guarantee you organic food. We have very good local famers at Mirande Market (duck, veal, ewe cheese, all sorts of breads, herbs, flowers, fruit) on Mondays and at Vic en Bigorre Market (all sorts of breads, goat cheese with a delicious taste of hazelnuts, fruit and vegetables) on Saturdays. Much of the fruit comes from our own garden (cherries, raspberries, strawberries, apples, figs, grapes, redcurrant, blackcurrant, rhubarb), and the vegetables are from our neighbor Louis' garden.
Cooking styles:
Traditional and regional:
Salad with smoked magret and foie gras served on homemade ginger bread, or with fig (from the garden) chutney , or Pacherenc-du-Vic-Bilh (white wine) and Espelette pepper jelly; Duck legs with beans (from the garden); Duck aiguillette with a secret sauce served with potatoes and a green vegetable flan; Omelette Gasconne (dessert).
Norman-French Cooking (Nathalie's region of birth):
Salad with a Camembert, apples and calvados wrap, veal sautéd with cider or blanquette, Tarte Tatin with seasonal yellow fruit.
Corsican Cooking (Nathalie lived there for 17 years):
Tomato filled with goat cheese or fresh ewe cheese spiced "à la corse" with a dried tomato coulis (from Louis' garden); Grilled marinated meats with maquis herbs (from the garden); Eggplant lasagna, Corsican style oven-baked vegetables. And since we mostly cook seasonal dishes, it is hard for us to present the menu a long time in advance for groups or family reunions.
Breakfast:
We have a few hens which lay about 4 / 5 eggs a day, which we serve at breakfast. A wide variety of homemade jams: strawberry, apricot, fig, cherry, greengage, Mirabelle plum, hazelnut, walnut which you can spread on French toast, cake, brioche (from the Esquinance bakery) or on a deliciousTourteau at Easter
