On this sacrosanct Thursday before Christmas, the customers of the Marcadieu market (which is moved forward next week to Tuesday December 24) taken by storm, remain faithful to traditional gastronomic products, to make their festive meal.
Less than a week before Christmas, there was the big day crowd on Thursday morning at the Marcadieu market (which is brought forward next week to Tuesday December 24). The winner of the queue goes to the Claria farm of the Berducou family in Arthez d’Asson, whose cheeses are coveted like a fashion week fashion show.
Moreover, the owner Fabienne compares her work to “haute couture. It is our artisanal know-how that pays off: we work our cheeses in a cauldron, we salt them with dry salt, before refining them for a long time. Above all, we made to measure to adapt to customer demand.
Photo Cyrille Marqué – CYRILLE MARQUE
A plea confirmed by customers: “Each cheese is different”, far from industrial standardization. “It’s important to offer very good cheese for the Christmas meal, it’s part of French culture.”
“We produce what we like”
What is also part of French culture and in particular the South-West, are the festive poultry and foie gras which are still the stars of Christmas tables. Poultry growers and other fat duck producers, finally spared by the post-covid avian flu epidemic, were taken by storm on this sacrosanct Thursday preceding the birth of Jesus.
Photo Cyrille Marqué. – CYRILLE BRAND
“We produce what we like. So, as I love capon, we make capon. The customers trust us and it works very well” rejoices Samuel Véret, of Oie Gourmande in Monties, in the Gers.
Return to favor of fat duck
Finally freed from health constraints, the fatted duck industry is making a comeback on Christmas tables. Customers at the Marcadieu market remain faithful to traditional products, such as of course the unmissable foie gras, fresh or semi-cooked, or the duck breast (especially roasted) sold on the appetizing stall of the Carrau Gailhou-Durdos farm in Sadournin.
Scallops on view in the fish section
This is also valid for the fish section where the trend is more towards “scallops, Breton lobster, “noble” fish such as turbot, wild sea bass or even cod, sole and line-caught hake. ” lists as a list à la Prévert Jean-Charles Perret de Pyrénées Marée.
Photo Cyrille Marqué – CYRILLE MARQUE
“People want to have fun. We are really good compared to last year. May it continue like this” rejoices the fishmonger.
The spit cake always on top
Finally, if you want to combine tradition to the end with indulgence, the spit cake and the Pyrenees pies from Christelle Rueda d’Escondeaux, newly installed on the Marcadieu market, will give a nice sweet note at the end of your Christmas gastronomic symphony. “This dessert is part of the gastronomic landscape of the region.
Photo Cyrille Marqué – CYRILLE MARQUE
“Accompanied by custard, two scoops of vanilla ice cream and whipped cream”, recommends the one who nicknames herself “Miss Pic et Roc”, the emblematic dessert of Bigorre will bring you the “final” sweetness without which a Christmas meal is not completely successful.
