True emblem of Gers desserts, come to discover the famous Gascon Pastis. It is to be consumed without moderation.
Inspired by a Maure recipe, this Gascon tradition has been perpetuated since then in the farms where our grandmothers stretched the dough on Saturdays for Sunday meals and holidays.
The house of Pastis Gascon perpetuates this tradition by preserving this airy dessert of renown, its generous and rustic soul.
Made from a mixture of flour, water, salt and egg yolks, this dough is then stretched by hand to reach at most one tenth of a millimeter before being buttered no longer with the duck’s feather but with a brush.
But the Gascon pastis is also a garnish made with apple flavored with Armagnac from Gers of course. If historically the true Gascon pastis is apple, variants with chocolate pear, prunes, blueberries, cherries are now offered.
Xavier invites you to come discover how the Croustadières stretch their dough as thin as a bridal veil, and how an old armagnac of 10 years of age, transforms and exalts the perfumes of a simple apple.
This artisanal pastry and specialty of the Gers in Gascony is listed in the inventory of culinary heritage of France and labeled by the Ministry of Economy Enterprise Living Heritage.
Average duration of the visit: 0h30
