Mondoramas Voyages

345*

Price/pers. in half-double Based on a minimum of 30 paying adults

You'll love :

Samatan Fat Market
Gourmet tastings
Local lunch

 

The Gers on sale

3 days / 2 nights

In October or March

Foie gras, duck confit, apple crisp drizzled with Armagnac... How good it is to live in Gascony with its inhabitants with a strong temperament! Gers in Gascony, a gastronomic epic alongside the musketeers

D-1: Arrival

Accommodation in the rooms. Welcome aperitif and dinner at the hotel

 

D-2: Samatan Fat Market – Discovery of the croustades and Armagnac (120 km)

Breakfast. The Gers is known for its ducks, foie gras and fat markets. This is where the most important markets in the region take place. Regulars, new buyers, tourists or simply the curious come to watch this show. Lunch at the hotel. In the afternoon, departure for Gondrin, at
a crisp maker who will make you discover all the secrets of the making of this typical Gascon cake and will delight your taste buds with this mild and sweet flavor. Stopover at the Château de Cassaigne, which is also an Armagnac cellar. Tasting of Armagnac, a beverage adored by the musketeers and the oldest brandy in France! Then visit a black pig farm, the Ferme de Bidache opens its doors to you to discover the real Gascon pigs. Visit the maternity ward and then watch the pigs in the meadows and finish with a tasting.
Return to the hotel. Dinner and overnight stay.

D-3: Caussens and its buffalo breeding – Lectoure for its black garlic (115 km)

Breakfast. Departure for Caussens and discover a buffalo farm during a visit to a farm. This
family farm is concerned with the comfort of its buffaloes, raised in freedom. Everything takes place on site: food,
breeding, milking, the manufacture of farm cheeses, mozzarella, the sale of buffalo milk products. Lunch at the hotel. Visit to a black garlic producer, a small family farm that has been fully converted to Organic Farming since 2018. The producers will explain to you how black garlic is obtained from
of white garlic, the different uses and will give you all the secrets of this transformation. On the way back, we went to Domaine Entras which has been cultivating its vineyard and land in Organic Agriculture since 2017. The owners will present the Domaine and all the products that are often awarded: IGP wines
Côtes de Gascogne, Floc de Gascogne as well as their traditional mustard with grape must. Tasting.
Return to the hotel. Dinner and overnight stay.

D-4: Know-how and history of foie gras – Caviar, a gastronomic diamond (150km)

Breakfast. Visit a cannery, you will discover all the secrets about the cutting of duck and the
traditional preparation of foie gras, cured meats. Tasting (foie gras, dried duck breast, stuffed necks, etc.). Lunch at the hotel. Visit to a sturgeon farm in Riscle. It is the largest caviar production site in Europe. Nearly 550 tonnes of sturgeon are farmed in purified water from the Adour drawn from 300 metres from the
depth. Then, visit the aquaponics farm, in Aussats, pilot farm of aquaponics in France. Built at the end of 2019, the farm combines the best of aquaculture and horticultural technologies. It houses a 1600m2 greenhouse.
Dinner and overnight stay at the hotel.

D-5: Return to your region

Breakfast and return to your area

*Prices from €, subject to availability.

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