Cooking with Armagnac

cooking with armagnacTo celebrate its 180th anniversary, the Armagnac house of CASTAREDE has just released a new book, ‘Cooking with Armagnac’ written by Florence Castarède and her father Jean. Castarède is the oldest Armagnac house in France.

The first of its kind, ‘Cooking with Armagnac’ is 68 pages dedicated to this little known brandy and how to use it in a multitude of recipes including a chapter on cocktails.

The authors introduce us to this ‘very individual spirit’ as they call it, with a little history and romance added by the famous Gascon musketeer D’Artagnan, who was an adept of Armagnac, introducing it to the court of Louis XIV. The reader will learn how to drink this fine digestive, the rituals associated with it and the reasons why it is so adapted to its use in cooking.

A clear and simple, no-nonsense presentation, interspersed with full colour mouth watering photographs, lays out chapters starting with a line up of tapas and leading on to starters, sauces, seafood and fish, meat and poultry, desserts and fruits with a finale of recipes from professional chefs.

Recipes such as the traditional Gascon Garbure, a hearty cabbage soup with duck pieces, pigeon and Armagnac casserole, roast partridge with grapes and armagnac, duck with apples, vanilla and Armagnac custard, apple or pear clafoutis with armagnac and even a delicious sweet Armagnac omelette traditionally served as a dessert in the region.

Several more complicated recipes from renowned chefs such as Michel Guérard from Eugénie-les-Bains who presents his tipsy turkey recipe, sushi of sturgeon with Aquitaine caviar by Florence Cathiard in Bordeaux or Armagnac Babas from Nicolas Berger, the head pastry chef at Alain Ducasse’s Plaza Athénée in Paris.

Cooking with Armagnac is priced at €7 + €5 postage and packaging (UK) and is available from Armagnac CASTAREDE, 140 Boulevard Haussmann, 75008 Paris. Contact Florence Castarede on Tel: +33 (0) 1 44 05 15 81 or email

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