Food Recipes


Give your tastes buds a new sensation by using Floc de Gascogne – Lafontan in your favourite recipes

Wild salmon and mousseline with Floc de Gascogne


1/4 of a juice orange

1/4 of a juice orange

2 egg yolks

Pinch of Espelette pepper

Floc-de-Gascogne Blanc

Clarified butter

4 skinless salmon steaks

4 skinless salmon steaks

1kg of sesame seeds

Salt & pepper

1 orange, quartered

Preparation of the mousseline:

Reduce the orange juice with double the volume of Floc Blanc almost dry, salt, pepper and Espelette pepper.

Remove from heat, add 10 cl of Floc Blanc. Put the 2 egg yolks in a cup, dilute with a fine trickle of water.

Pour them into the reduction. Assemble over low heat, whisking briskly, as for a sabayon. When the preparation is soft and thick, whisk in the clarified butter, as if you were making mayonnaise.

Preparation of the salmon:

Heat the empty dish in the oven at 150 °C Salt & pepper the salmon steaks. Wrap them in the foil backed baking paper and set aside in the fridge. Roast the sesame seeds in a pan.

Cover the bottom of the dish with half the seeds. Then arrange the 4 wrapped salmon steaks, without pressing them against each other, cover with the rest of the roasted and boiling seeds.

Leave everything to rest for 20 minutes (without putting it back in the oven) Gently cook the orange wedges in the butter pan. Unpack the salmon steaks, avoiding having seeds on them.

Add the muslin to the Floc.

You can serve with steamed potatoes or mash.

Braised duck breast with a Floc de Gascogne sauce


500g duck breast

1 Golden apple

1 Granny Smith

1 Royal Gala

1 Comice pear

1 bunch of small white grapes

4 semi-candied plums (or Agen prunes)

1 glass of Floc de Gascogne Rosè

250ml of stock (preferably duck)

Salt & pepper

1 teaspoon duck fat

1 verjuice or white wine vinegar

1 coarse salt and cracked pepper

Fruit preparation:

Wash each fruit thoroughly to keep the skin. Cut the apples and the pear in half. Only half of each fruit is used. Cut these halves into four equal parts, taking care not to mix the fruit. Remove the semi-candied plum kernels (these are plums which have been stopped cooking before reaching the prune stage. They have the advantage of having a high concentration of sugar while keeping the softness of the fruit fresh). In a frying pan brown each variety of apple and pear in a knob of butter to give them a nice caramalised colour Do the same for the plums

Cooking the duck:

Heat a pan, preferably with duck fat. Season the duck and brown it on each side. When the duck is sautéd, remove all the fat from the pan and pour in the Floc de Gascogne Rose with the duck breast.

Let the duck poach in the Floc for about twenty minutes, depending on the size. Turn the duck breast halfway through cooking. Reserve in a dish and cover with a sheet of aluminum foil.

Reduce the syrupy Floc, then reserve into a small container. Leave to rest.

Add the duck stock to the pan. After having degreased it (the fat rises to the surface), pour the reduced Floc into the duck stock.

Bring everything to a boil and finish cooking the fruit over low heat in this sauce. The juice should thicken slightly. At the last moment, add the grapes and prunes, just to reheat them while keeping their beautiful color.


Cut the duck breast into thick slices, and reconstitute it on an oval dish. Place the fruit all around, trying to mix the colors.

Drizzle the duck breast with the hot sauce to which you will have added the verjuice or white wine vinegar Adjust seasoning.

Place a few grains of salt on the duck with a few coarsely crushed black peppercorns.

Roasted scallops with butter, white floc de Gascogne emulsion & lemon reduction


50 cl of whole milk

20cl Floc de Gascogne Blanc

1 egg yolk


The juice of a lemon

20 scallops

Olive oil

A knob of butter

Fine salt

Preparation of the emulsion:

Warm the milk to about 60 ° C. Add the Floc de Gascogne, the lemon juice, the egg yolk and a pinch of fine salt. Emulsify with a dipping mixer, keep warm without boiling.


Preheat the pan slightly with a tablespoon of olive oil. Season the salt scallops on all sides. Put them gently in the hot oil to grasp them. Cook for one minute without touching them. Lower the temperature, add a knob of butter, turn the nuts over, finish cooking for one minute by spraying the butter.


Emulsify the sauce. Arrange walnuts and Floc de Gascogne/lemon mousse.

Accompanying idea:

This dish can be served with a fine purée of cauliflower or squash and some cubes of granny smith apples for freshness.

Tried & Tested

Click on the links below to download some of our favourite tried and tested Floc de Gascogne food recipes.