The Landaise cuisine is a renowned family cuisine, an emblem of a culinary tradition that combines perfectly the high quality local products. Vegetable and fruit production, poultry farms, tender meat, fish or seafood are the base of these excellent dishes.
Les Landes are a “Land of Cockaigne” (Land of plenty). Dishes are hearty and generous, in sauce or in stew, and turn into feasts with family or friends. The dining experience creates shared and cherished memories. While recipes are handed down from generation to generation.
The fat duck is the king of the Landaise gastronomy. It can be consumed all year round and is part of the preparation in many recipes. The confits, foies gras, and other magrets compose the base of many typical dishes.
La “garbure” is the traditional soup dish and a big part of Les Landes culinary heritage. It is made of various vegetables (cabbage, white beans, beans, potatoes, celery, turnips, carrots) and duck or pork meat, all slow cooked for many hours.
The Landaise plate is not to be missed and is a complete dish composed of local products: asparagus, sweet corn, pine nuts, smoked or dried duck breasts, gizzards confit and foie gras.
On the dessert side, two specialities attract the gourmets: the “Landais Pastis”, a sweet brioche flavoured with orange blossom and rum; and the “Tourtière”, an apple or prune puff pastry, flavoured with Armagnac.
One can understand why a number of celebrity chefs settled in Les Landes. It is a land of culinary traditions with ancient recipes influenced by the sea and the countryside.
350gr of flour
120gr of brown sugar
80gr of melted butter
10gr of baker’s yeast
1 tablespoon of vanilla sugar
1 pinch of salt
1 tablespoon of pastis
1 tablespoon orange blossom water
½ glass of milk
Prepare a leaven dough with the baker’s yeast mixed in sulk warm milk, 1 egg, 1 pinch of salt, 100gr of flour.
Let rise 1 to 2 hours.
Beat the two other eggs and add the sugar, 1 pinch of salt, melted butter, milk, yeast, aromas and the rest of the flour. Knead the dough.
Place in a buttered cake tin and let rise in a mild environment for 6 hours.
Cook for 40mn at 180 degrees.
4 wooden pigeons
2 onions, 4 shallots, 1 clove of garlic
2 glasses of red wine, 2 glasses of chicken stock
1 teaspoon of flour
2 tablespoons of oil
Salt, black pepper, bouquet garni
Roast in the oven for about 15mn
Take it out and keep it warm.
Gently fry the onions, shallots, garlic and carcasses
Add the flour
Add the red wine, the chicken stock, bouquet garni, salt and black pepper. Bring to boil and let reduce. Pour the sauce into a sieve onto the pigeons; simmer at low heat during 20mn.
Ingredients for each plate:
Duck Foie gras
Smoked fillet of duck breast slices
4 White Asparagus
In a plate, place the lettuce, add two slices of foie gras, one slice of Bayonne ham, slices of duck breast, 4 asparagus, one tomato cut in slices, sweetcorn and pinenuts. Add the paned gizzards ducks, season and bon appétit!