It’s not the man who gets under the skin of the Négrette, it’s the Négrette which gets under the man’s skin… The Négrette definitely got under his…. it was in Vacquiers, as he remembers…
It’s here in this countryside port, above the Toulouse plain, that for the past 20 years Marc Penavayre has been getting the earth to speak for itself. It speaks Organic, it speaks Occitan, it speaks “Terroir”….. and the songs ends : “the Château Plaisance is the place for me !”
Recipe suggestion
(Français) Tataki de boeuf, oignon cru et cuit, pistache et crème de raifort
Préparation: 30 minutes Cuisson: 20 minutes