|A to Z Challenge Here|
|The Mill that they must leave...|
Up in the Pyrénées, in the middle of what seems to be nowhere (but is actually near St. Bertrand de Comminges, (see post P) can be found a restaurant in an old mill, tucked neatly onto the banks of a mountain stream. The restaurant is named Le Bistrot Gourmand Chez Martine.
|Yes, that's a pigeon on the right. First try.|
Here, a chef by the name of Martine creates amazing meals, each one different and unique. We were lucky to have friends who not only know of this place, but they are friends with said chef. So, we went and spent a few hours indulging in whatever we wanted on the menu.
While we were there, Chef Martine made a sauce with black garlic that was served with two of our meals. It was amazing, and when we asked about it, she went right into the kitchen and came back out with a full goose of “black” garlic, which is actually marinated (over time) garlic that turns black. I know, this sounds terribly unappetizing, but it’s the exact opposite. Its taste is subtle and slightly pickled, mild, and it literally melts on the tongue. I ate three cloves and, the best thing? No garlic after-breath! Seriously, you don’t smell or taste like garlic after you eat it, and it still has all it’s healthy benefits.
|Our friends Jean-Paul and Anne with Chef Martine (middle)|
|At the table enjoying the feast!|
Missed some of my A to Z 2019 posts? Well look no further...
All photos by Buie-Collard