#ossau

[postcard-from-the-past]

Folklore dance in the Ossau Valley, Pyrenees, Béarn region of southern France

French vintage postcard

[philoursmars]

Fin Juillet, je suis allé faire mon tour habituel chez mon amie Christine à Pau (Béarn)

Le célèbre Boulevard des Pyrénées et, enfin, il fait beau !

Sur la 1ère,Bizaos et le Gabizos, sur la 2ème : le Pic du Midi d'Ossau, 3ème le Pic du Midi de Bigorre, sur la 4ème le Pic de Ger, 5ème : vue d'ensemble.

[downfalldestiny]

My World, my space, my morning 🌟🌡️!.

[psantanico]

🐁 🧀

[askwhatsforlunch]

Flan de Courgettes

When Jules and I were little, Mum would often bake a flan de courgettes (a sort of crust-less Summer squash quiche) and we'd like it heaps! It makes a comforting but also light enough dinner; it's delightfully cheese and makes one's eat one's greens! But it was also a hassle to prepare. Mum would steam the courgettes cut into slices, then let them cool before assembling the flan; there was a lot of washing up afterwards... So, when I fancied baking one a while back, but did not fancy the hassle, I reckoned the courgettes would cook just as well in the dish if I grated them. And so they did! They also keep their vitamins and their flavour, best at the height of Summer, that way! I showed Mum how I made my Flan de Courgettes yesterday; I'm proud to say she was amazed, and liked it heaps!

Ingredients (serves 4):

1/2 tablespoon olive oil

2 1/2 medium courgettes, rinsed

1 large Green Onion

a good, mature cheese like Basque Country's Ossau-Iraty or English Cheddar

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 cup crème fraîche or sour cream

4 large eggs

a pinch of salt and freshly cracked black pepper

1/4 cup semi-skimmed milk

Preheat oven to 200°C/395°F.

Generously oil a large, rectangle baking tin with olive oil.

Using the coarse side of a box grater, grate courgettes directly into the tin.

Thinly chop Green Onion, adding chopped white part of it to the tin, and reserving the green part.

Grate about 1/3 cup Ossau-Iraty or Cheddar into the tin. Season with fleur de sel and black pepper.

With clean hands, thoroughly toss courgettes, Onion and Cheese together until combined. Level into an even layer, digging small holes in with your fingers. Set aside.

Spoon crème fraîche in a medium bowl. Break in the eggs. Season with salt and pepper, and energetically whisk, gradually adding milk, until well-blended. Stir in reserved chopped green part of the Green Onion. Pour mixture over the courgettes, levelling with a spatula.

Grate about another 1/3 cup of Ossau-Iraty or Cheddar all over the top.

Place tin in the middle of the hot oven, and bake, at 200°C/395°F, 35 minutes until golden brown.

Serve Flan de Courgettes hot or warm, with dressed lettuce or.

[briery]

Les lac du Montagnon in Vallée d'Ossau, France.

[paulpingminho]

[feyrianedoesart]

My entry for the "Week And Art 2024" contest. Theme : SOLARPUNK! A serene, positive vision of a Solarpunk future, inspired by my favorite place in the world - the Ossau Valley in France. A totally self-sufficient house, a lake, imposing mountains, nature that is respected - and the sound of bees (present and aided by robotic companions), foraging from flower to flower.

[katewalker]

Back to cooking!!! Tonight is gnocchi with Ossau-Iraty (French cheese from Pays basque) cream and tomatoes 👩‍🍳

[les-degustations-ugo]

🇫🇷❓❓Hello les amoureux du tire-bouchon. Et vous, Connaissez-vous l'appellation Pacherenc du Vic-Bilh ❓❓🇫🇷

🍇🍷AOP Pacherenc du Vic-Bilh 2016 cuvée Soum avec les @vinsdemadiran et la @cavedecrouseilles🍇🍷:

🍇 :

Petit Manseng

Gros Manseng

Petit Courbu

🏺:

Les raisins passerillés sont vendangés par tries successives manuelles de fin octobre à mi-novembre, Fermentation alcoolique en barriques de chêne (40% neuves, 30% de 1 vin et 30% de 2 vins) pendant de longues semaines. Puis, l'élevage se déroule dans la barrique de vinification, sur lies fines avec batonnage (8 à 10 mois). Savoir-faire artisanal pour obtenir l'ouverture aromatique des Manseng et l' intégration optimale de la liqueur dans le vin.

👁️ :

Une robe de couleur or paille soutenu

👃 :

Un nez expressif sur des notes de fruits confits, épices.

💋 :

En bouche, on a un vin doux, ample, avec une belle complexité aromatique. Sur des arômes de fruits confits (pamplemousses, pêches, nectarines), coings, poivre blanc, un élevage équilibré avec des notes de fruits secs torréfiés. Une belle longueur en bouche avec une finale sur de magnifiques notes acidulées.

📜En résumé📜 :

Une appellation que j'adore qui allie complexités, explosion de fruits confits en bouches. Idéal pour passer une soirée gourmande en amoureux.

🧆Dégusté sur un fromage Ossau Iraty et une tarte aux pommes juste sortie du four.🧆

🍷Quelques accords mets et vin possible avec cette cuvée🍷 : apéritif, foie gras, dessert, Comté fruité, Filets mignons de porc à l'ananas,....

📌N'oubliez pas, boire un canon c'est sauver

un vigneron. Allez voir le site internet du domaine pour voir toutes les cuvées et promotions du moment📌.

🔞« L'abus d'alcool est dangereux pour la santé, à consommer avec modération »🔞 La plupart des

vins ont été dégustés et recrachés. Dégustation non rémunéré.

#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #wein #foodie #wineporn #drink

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🇫🇷🗣️Description du Domaine 🇫🇷🗣️

Notre village de Crouseilles est situé à quelques kilomètres au sud de Madiran, dans le Sud-Ouest de la France, en pays du Vie-Bith. La Seigneurie de Crouseilles, delimitée au 16e siècle par des murailles dont Il reste quelques vestiges, est aujourd'hui un vignoble travaillé à la main par une poignée de vignerons passionnés qui ont à cœur de sublimer leurs cépages autochtones.

L'appellation: AOC PACHERENC DU VIC-BILH

Rattachée au piémont pyrénéen, l'appellation Pacherenc du Vic-Bilh ne produit que des vins blancs.Elle est située à 40kms de Pau, sur la même aire d'appellation que les rouges de Madiran. L'Adour rivière capricieuse toute proche confère un microclimat unique. La forte pluviométrie se combine à vents locaux sous l'influence des Pyrénées, de l'Océan Atlantique. Les coteaux sont soumis à d'important variations géologiques dues à la formation de la chaîne des Pyrénées.

___________________________________________

⏬🇫🇷Français dans les commentaires🇫🇷🇮🇹Italiano nei commenti 🇮🇹⏬

🇬🇧❓❓Hello corkscrew lovers. And you, do you know the Pacherenc du Vic-Bilh appellation ❓❓🇬🇧

🍇🍷AOP Pacherenc du Vic-Bilh 2016 vintage Soum with the @vinsdemadiran and the @cavedecrouseilles🍇🍷:

🍇:

Little Manseng

Gros Manseng

Petit Courbu

🏺:

The raisined grapes are harvested by successive manual sorting from the end of October to mid-November. Alcoholic fermentation in oak barrels (40% new, 30% from 1 wine and 30% from 2 wines) for long weeks. Then, the aging takes place in the vinification barrel, on fine lees with batonnage (8 to 10 months). Artisanal know-how to obtain the aromatic opening of Manseng and the optimal integration of the liqueur into the wine.

👁️:

A deep straw gold colored dress

👃:

An expressive nose with notes of candied fruits and spices.

💋:

On the palate, we have a soft, ample wine, with a beautiful aromatic complexity. With aromas of candied fruits (grapefruit, peaches, nectarines), quince, white pepper, balanced aging with notes of roasted dried fruits. A beautiful length on the palate with a finish of magnificent tangy notes.

📜In summary📜:

An appellation that I love which combines complexities and an explosion of candied fruit on the palate. Ideal for spending a gourmet evening with your partner.

🧆Tasted with Ossau Iraty cheese and an apple pie just out of the oven.🧆

🍷Some food and wine pairings possible with this vintage🍷: aperitif, foie gras, dessert, fruity Comté, pork tenderloins with pineapple,....

📌Don't forget, drinking a barrel is saving a winemaker. Go to the estate's website to see all the current vintages and promotions📌.

🔞“Alcohol abuse is dangerous for your health, consume in moderation”🔞Most wines were tasted and spat out. Unpaid tasting.

#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #wein #foodie #wineporn #drink

_____________________________________

🇬🇧🗣️Domain Description 🇬🇧🗣️

Our village of Crouseilles is located a few kilometers south of Madiran, in the South-West of France, in Vie-Bith country. The Seigneurie de Crouseilles, delimited in the 16th century by walls of which some vestiges remain, is today a vineyard worked by hand by a handful of passionate winegrowers who are keen to sublimate their native grape varieties.

The appellation: AOC PACHERENC DU VIC-BILH

Attached to the Pyrenean foothills, the Pacherenc du Vic-Bilh appellation only produces white wines. It is located 40km from Pau, in the same appellation area as the Madiran reds. The nearby capricious Adour River provides a unique microclimate. The high rainfall combines with local winds under the influence of the Pyrenees and the Atlantic Ocean. The hillsides are subject to significant geological variations due to the formation of the Pyrenees chain.

___________________________________________

🇮🇹❓❓Ciao amanti dei cavatappi. E tu, conosci la denominazione Pacherenc du Vic-Bilh ❓❓🇮🇹

🍇🍷AOP Pacherenc du Vic-Bilh 2016 Soum vintage con il @vinsdemadiran e il @cavedecrouseilles🍇🍷:

🍇:

Piccolo Manseng

Gros Manseng

Petit Courbu

🏺:

Le uve appassite vengono raccolte mediante successive cernite manuali da fine ottobre a metà novembre.Fermentazione alcolica in botti di rovere (40% nuove, 30% da 1 vino e 30% da 2 vini) per lunghe settimane. Successivamente, l'affinamento avviene in botte di vinificazione, su fecce fini con batonnage (da 8 a 10 mesi). Know-how artigianale per ottenere l'apertura aromatica del Manseng e l'integrazione ottimale del liquore nel vino.

👁️:

Un abito color oro paglierino intenso

👃:

Un naso espressivo con note di frutta candita e spezie.

💋:

Al palato abbiamo un vino morbido, ampio, con una bella complessità aromatica. Con aromi di frutta candita (pompelmo, pesche, nettarine), mela cotogna, pepe bianco, invecchiamento equilibrato con note di frutta secca tostata. Una bella persistenza al palato con un finale di magnifiche note sapide.

📜In sintesi📜:

Una denominazione che adoro che unisce complessità e un'esplosione di frutta candita al palato. Ideale per trascorrere una serata gourmet con il proprio partner.

🧆Degustato con formaggio Ossau Iraty e una torta di mele appena sfornata.🧆

🍷Alcuni abbinamenti enogastronomici possibili con questa annata🍷: aperitivo, foie gras, dessert, Comté fruttato, filetto di maiale con ananas,....

📌Non dimenticare, bere una botte fa risparmiare

un enologo. Vai al sito dell'azienda per vedere tutte le annate e le promozioni del momento📌.

🔞“L'abuso di alcol è pericoloso per la salute, consumalo con moderazione”🔞Most i vini venivano degustati e sputati. Degustazione non retribuita.

___________________________________________

🗣️🇮🇹Descrizione i Dominio 🗣️🇮🇹

Il nostro villaggio di Crouseilles si trova a pochi chilometri a sud di Madiran, nel sud-ovest della Francia, nel paese dei Vie-Bith. La Seigneurie de Crouseilles, delimitata nel XVI secolo da mura di cui rimangono alcune vestigia, è oggi un vigneto lavorato a mano da un pugno di viticoltori appassionati desiderosi di sublimare i loro vitigni autoctoni.

La denominazione: AOC PACHERENC DU VIC-BILH

Situata ai piedi dei Pirenei, la denominazione Pacherenc du Vic-Bilh produce esclusivamente vini bianchi e si trova a 40 km da Pau, nella stessa zona di denominazione dei rossi Madiran. Il vicino e capriccioso fiume Adour offre un microclima unico. Le forti precipitazioni si combinano con i venti locali sotto l'influenza dei Pirenei e dell'Oceano Atlantico. I pendii sono soggetti a notevoli variazioni geologiche dovute alla formazione della catena dei Pirenei.

[beautiful-basque-country]

Hi, are there any specific Basque cheeses? (Apart from Ossau-Iraty)

Kaixo!!

Yes, we have the Idiazabal:

It's made of raw sheep milk (breeds latxa and karrantzako muturbeltz) and there are two varieties: regular and smoked.

And the Roncal:

It's made with raw sheep milk (latxa and rasa), and it comes from the Erronkari valley, in the Pyrenees. It's stronger and more intense than Idiazabal.

We'd say that Idiazabal is the easiest cheese, the one that pleases most people; the Ossau-Iraty is the most complex one, with a flavour that reminds of nuts (our personal favourite 😋); and the Roncal is an awesome old cheese: so strong it can even be hot!

[moulin-girault]

À la table du moulin :

Concombre et tomate en diverses façons.

Curry jaune thaï de porc et riz,

Ossau-Iraty

Prunes sauvages du jardin,

Fitou !

[philoursmars]

Je reviens à mon projet de présenter la plupart de mes 55000 photos (nouveau compte approximatif. On se rapproche du présent !).

2016. Je passe quelques jours à Pau chez Christine “hors-saison” !

Changement d’ambiance, on va dans les Pyrénées béarnaises.

1 - l’Ossau

3 -  le Bergon, la Marère, le Permayou vus de la plaine de Bedous

4 - le Pic d'Amoulat

5 et 6 - la Pente du Permayou 

7 - en Vallée d’Aspe

[askwhatsforlunch]

Quince Paste

Making Quince Jelly is a beautifully thrifty way to spend an afternoon, for it means you'll end up with two different treats. The jelly not requiring the use of the fruit flesh once it's been slowly simmered and strain, one has to find a use for it. They could be eaten as they are, perhaps drizzled with a little honey. But they could be turned into a Quince Paste that lasts for a while and spruces up cheese boards! Happy Tuesday!

Ingredients:

leftover boiled Quinces, thoroughly strained (about 650 grams/23 ounces)

1 1/4 cup caster sugar

Remove lemon peels and pips from the boiled Quinces, and spoon into a food processor. Blitz until smooth, and spoon that Quince paste into a heavy-bottomed pot.

Stir in the sugar, and heat, over a medium flame, until the sugar is completely dissolved.

Then, increase heat to high, and cook, stirring very often, until mixture darkens and thickens, 35 to 45 minutes, being careful that it doesn't burn.

Once it has a dark golden colour and the paste leaves gaps at the bottom of the pot as you stir, remove from the heat and spoon into a rectangle container or a loaf pan lined with baking paper.

Allow to cool and set, then chill in the refrigerator overnight until very firm.

You can either keep your Quince Paste in a sealed container, or wrap it into baking paper and cling film, in the refrigerator up to six weeks.

Serve Quince Paste, in slices, with cheese. It pairs particularly well with ewe's milk cheeses such as French Tomette de Brebis, Basque Ossau Iraty or Spanish Manchego.

[briery]

Le lac d’Er (the Lake of Er), Vallée d’Ossau, France.

[thesunkeptrising]

I feel God in this *ossau-iraty* tonight