Sarah and Steve are passionate about food, which is one of their reasons
for moving to France.
They rear two rare breed pigs every winter for meat, french hams, pate
and terrines and who also serve to "clean " the kitchen garden
of weeds. In spring and summer they grow their own fruit and vegetables
as well as flowers in the quarter acre potager.
At the local markets one gets excited by the produce in season, whether
it is asparagus, lily of the valley, foie gras, lilac, or later, strawberries
and plums, cherries and geraniums, and endless salads and vegetables;
white truffles in summer or black in winter and who could resist the
mushroom season? Even the patisserie is indicative of different occasions
throughout the year.
A sample menu chez Mas de Garrigue:
Homemade pate and terrines with confit d'oignions or figues,
served with delicious crusty baguette
Magret de Canard a l'orange served with home grown vegetables
or salad from the potager
Cabecou (local goats cheese) with honey and walnuts
Freshly picked raspberries from the potager