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La Folle Blanche, this elegant and often underestimated spirit, has its roots in the renowned Château de Neguebouc, nestled in the heart of Haut-Armagnac. Its owner, inspired by its Russian origins, has given it a place of honor in the world of alcoholic beverages. Martine Nouet, renowned gastronomic critic, reveals to us that these eaux-de-vie, in particular those produced from Folle Blanche and Ugni Blanc. These two grape varieties go perfectly with a multitude of dishes, ranging from foie gras to fruit desserts, including marinated raw fish and slow-cooked meats.
An unforgettable culinary experience
A menu entirely dedicated to this drink, nicknamed “menu a la blanche”, constitutes an unforgettable culinary experience. This gastronomic journey begins with quality local products, such as caviar from the South-West, foie gras from Gascony, salmon from Adour, and refined charcuterie from Gascon black pork. Jean-Luc Arnaud, chef at Le Basté restaurant in Lectoure, suggests an innovative plate "Il suis trois foies", where three types of foie gras combine wonderfully with three distinct white brandies. In Toulouse, Michel Sarran delights the taste buds with his creamy Tarbais bean soup with smoked bacon and foie gras, garnished with fou blanche.
Armagnac at the heart of the dish
For those who are still reluctant to embark on a menu entirely devoted to white brandy, there are more discreet ways to integrate this alcohol into their cooking. A fillet of Folle Blanche, delicately poured over a hot liver or duck breast just before serving, can reveal unexpected aromas. Another tradition, figacul, involves stuffing the backside of a stuffed hen with a fig steeped in white brandy, offering a culinary experience that is both daring and authentic.
La Folie Blanche as an aroma enhancer
White brandy, with its aromatic subtleties and its ability to enhance a multitude of dishes, deserves a place of honor in current gastronomy. Whether through a complete menu or discreet touches, it promises a rich and surprising taste exploration.
