ExpErience
Since 
1899
Discover the world of Armagnac through unique experiences. Explore new recipes for cocktails or tasty dishes. Discover our workshops for an authentic Armagnac experience. Make your reservation now!
ARMAGNAC Workshop
Create your own armagnac blend
As you discover the secrets of Armagnac production and the history of Prince de Gascogne, our family-run company since 1899, you will be introduced to the tasting of several Armagnacs and the art of blending in the company of our Master Cellar. Leave with your own bottle, selected, blended and bottled by you!
Next available dates:
Wednesday 11 September - 6.30pm
Thursday 12 September - 2pm
Tuesday 17th September - 2pm
Thursday 19 September - 3pm
Tuesday 24th September - 10.30am
Wednesday 25th September - 3pm
2-hour workshop | €45 per person | min. age 18 |
Language: french, available in english on request
For a group or to suggest a new date, do not hesitate to contact us.
armagnac mojito
When summer comes, the Mojito is a must-have cocktail. Fresh and sparkling, revisit this great classic to your heart’s content.
INGREDIENTS
6cl of Blanche d’Armagnac, a slice of lime, a few mint leaves, 2 teaspoons cane sugar. Finish with sparkling water.
Armagnac Collins
A simple combination that will please the most classic of tastes!
INGREDIENTS
4 cl Prince de Gascogne VSOP armagnac, 2 cl lemon juice, 1 teaspoon sugar. Top up with sparkling water and add one or more slices of lemon.
Armagnac tonic
Have you tried the Armagnac-style Gin Tonic ? Well, do not hesitate any longer!
INGREDIENTS
4cl of Prince de Gascogne VSOP Armagnac, with 20cl of tonic. Add a few pieces of grapefruit.
Spritz Gascon
The traditional Spritz revisited thanks to the orange liqueur, a recognized value in Gascony.
INGREDIENTS
1 volume of Prince de Gascogne Armagnac orange liqueur to 7 volumes of sparkling wine, champagne or prosecco. Add 1/2 slice of orange.
French Crêpes
with Armagnac
Granny Maguy's recipe
1 orange | 8 eggs | Flour | Prince de Gascogne VSOP Armagnac | Orange blossom | Vanilla | Sunflower oil | Vanilla sugar
Remove the zest from an orange and bring to the boil in 0.75l of water. When it starts to boil, remove from the heat and leave to cool.
Break an egg into a large bowl, add a tablespoon of flour and mix. Repeat seven times. Skim off the cooled water and orange zest and pour into the bowl. Whisk to combine. Add 1 teaspoon oil, 1 tablespoon orange blossom, 1 tablespoon vanilla and 3 tablespoons Armagnac (… or 4, 5, or 6!). Mix well.
Leave to stand overnight (in theory, we’re too greedy to wait…). Cook over medium heat, pouring a ladleful into a crêpe pan one at a time.
