Tuesday 9 April 2013

Good review for the Festin de Babette and Cap 180

We had a good meal at the Festin de Babette. Starting with an amuse-bouche of pea soup with tarragon. Followed by Pluma de porc noir iberique with a reduction de Maury. Not knowing what that was we asked Roger (proprietor) who explained that Maury is a sweet wine from Perpignan which is stored in barrels in the sun when it gets concentrated by losing about 10% a year. An unusual accompaniment was carrot cooked with anise vert.
A restaurant where we have never been disappointed is Cap 180 at Cahor airfield. Just good honest fare with a view over the runway and of the parachutists which never fail to impress with their aerial skills. Last week we had the menu de jour which was a starter of salad de gesiers with some charcuterie , cheese and tomato, followed by a choice of salmon, steak or roast guineafowl. There is a choice of puddings but the fresh fruit salad with rum in it is unmissable.
Price 11.30
Best wishes
Alan
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