The cuisine of the Landes is renowned, family cuisine, symbol of a culinary tradition. It is the perfect blend of high-quality local produce. Market gardening and fruit production, farm poultry, tasty meat, fish or crustaceans will be the basis of excellent dishes. The Landes are a land of plenty. The dishes are cheerful and generous, in sauce and simmered, they invite to feasts with family or friends. The table allows you to share unforgettable moments. The recipes are passed down from generation to generation.
Foodie travelers are never at a loss for what to eat in the Landes. Whether near the coast, in seaside resorts, where you can taste fish specialties, seafood, shellfish and even seaweed; or inland, where poultry find all the place they deserve on the plates... There is something to marvel at at a rich, friendly, inventive and varied culinary tradition. Available in rotation, all year round, Landes products are grown and produced locally, with care and attention on farms. Some of them have official signs of quality and others are quite simply steeped in traditions for centuries.
The fat duck is the king of Landes gastronomy. It is consumed all year round and is used in the preparation of many recipes. Confits, foie gras, and other duck breasts form the basis of typical dishes.
Garbure is the traditional dish par excellence, part of the culinary heritage of the Landes. It is made up of several vegetables (cabbage, grain beans, broad beans, potatoes, celery, turnips, carrots) and duck or pork meats, all simmered for long hours.
The Landes plate is just as “essential” and constitutes a complete dish, made up of local products: asparagus, corn, pine nuts, smoked or dried duck breast, candied gizzards and foie gras.
As for desserts, two specialties stir up gluttony: Landes pastis, brioche flavored with orange blossom and rum, and the tourtière, puff pastry with apple or prunes, flavored with armagnac. Let's not forget the Madeleines de Dax to go with the coffee!
Several great chefs have taken up residence in the Landes, we can understand why. The Landes is a land of gourmet traditions where the cuisine smells of old recipes, between sea and land.
Duck confit, a delicious dish, simmered with love, served both in a traditional and simple way, as a very fine gourmet dish.
The light and fine puff pastry of the croustade, it is also sometimes called the "veil of the bride", for the delicacy of its twirling layers and sprinkled with sugar
A true classic, which has its local variations, for example in Périgord, in Lot-et-Garonne... The idea will be to put a little greenery to offer a reasonable and colorful accompaniment, a guilt-relieving touch to delicious, fondants and gourmet pieces of gizzards, foie gras or cold meats that you will then distribute over it... The Landes salad stands on the plate and season at the last moment, because we do not want to mix the aromas, just the proposed together, so that each one comes out in the mouth individually.
Ingredients to distribute among the plates:
Arrange the salad on a plate, add two slices of foie gras, a slice of ham, slices of duck breast, 4 asparagus, a tomato cut into slices, corn and pine nuts. Add the pan-fried gizzards, season and you just have to taste.
Salmis is a stew that has been left to simmer for a long time, with good ingredients and a spicy seasoning. La Palombe is quite sweet, a bit like quail, but you shouldn't hesitate to coat it well in sauce to make it soft and juicy. Choose a good red wine, because it is this which will give depth to the dish.
Brown the wood pigeons in the oven for about 15 minutes. Detach them and keep them warm. Brown onions, shallots, garlic and carcasses. Lightly flour. Drizzle with the red wine and broth, add the bouquet garni, salt and pepper. Bring to a boil and let reduce. Pass this sauce through a sieve over the wood pigeons, simmer the whole in a low oven for 20 minutes.
Nothing to do with the famous drink from the south-east of France, will you understand? Pastis Landais is a brioche that is also called Bourrit. It is flavored with rum, vanilla or orange blossom, the Landes pastis was once prepared with rye flour. Today, this brioche is still baked in a traditional brioche fluted mold and for it to be really successful, you have to take the time to prepare the sourdough and let it develop its power, to make the dough rise. Let the dough grow well the first time, then degas, rework slightly and place in the mold, let it rise a second time before placing in a hot oven which will sear the brioche without breaking the bubbles!
Prepare a leaven with the yeast dissolved in lukewarm milk, 1 egg, 1 pinch of salt, 100 g of flour. Leave to rise for 1 to 2 hours.
Beat the 2 other eggs and add the sugar, 1 pinch of salt, the melted butter, the milk, the sourdough, the flavors, then the rest of the flour. Knead the dough.
Place in a buttered mold, let rise in a warm place for 6 hours.
Place in the oven for 40 min at 180°C.
The secret of an aerial crumb is the time and the quality of the sourdough! Do not be discouraged, if it is a little compact at the beginning, add a little fruit or an Armagnac coulis...