Sheep cheese made in Montrejeau, Pyrenees. The name is derived from the mountain facing farm, as the top of the mountain has an uncanny resemblance to Napoleon’s profile. Only a small amount of cheese is made and matured by Dominique Bouchait, who give them a certain style that is quite unique. In the style of other Pyrenees, ewe’s milk tommes (such as Ossau) but with a softer texture and a lovely nutty tang.
~Tartare de Saumon
~Tartare de Legumes (v)
(with 2012 Corbieres white, chateau la bastide, 125ml)
~Pheasant breast with black garlic sauce, wild mushrooms and leek mousseline
~Pumpkin baked with rosemary and cream, wild mushrooms and leek mousseline
(with 2010 Vin de Pays, Poivre d’Ane, Mas des Agrunelles, 125ml)
~Bleu des Causses cheese, walnuts, grapes and Bistro Aix oat biscuits
(with 2012 Jurancon, Lapeyre, 100ml)
~Chocolate, Almond and Orange Gateau, rum raisin ice cream
(with 2011 Banyuls, Rimage 100ml)
Available this weekendRead More
Black Garlic starts as a premium quality white garlic but, after gentle heating and over several weeks, its cloves become sweet, dark and jellied . This is achieved through the ageing process only; there are no additives. This type of caramelized garlic was first used in Asian Cuisine. The taste is sweet and syrupy with hints of balsamic vinegar and tamarind. Black Garlic has twice the antioxidants of normal garlic, is low in fat, rich in natural sugars and leaves no smell or bad breath.
At Bistro Aix this week we are featuring Black Garlic in our special Breast of Guinea fowl with black garlic sauce, wild mixed mushrooms and fondant potato. The garlic is crushed and infused in veal stock, then reduced with a bit of cream and butter.Read More