ニューヨーク・タイムズのインスタグラム(nytimes) - 3月16日 08時27分

Is #Gascony the most delicious corner of France? @nytimestravel thinks that might be the case. Even a week or so spent eating and drinking your way around this rural area, in the southwestern part of the country, is enough to spark a lifelong love affair. Curiously enough, many Gascons describe their bucolic land in terms of all the things it doesn’t have: big cities, mass tourism, traffic, urban stress, high-speed rail service, autoroutes, soaring real estate prices, hordes of Parisians snapping up summer homes and so on. What it does have? Cuisine that is richer than the sunny cuisine of Provence. It is unabashedly, defiantly rich. Duck fat, not olive oil, is the local currency. Everything gets cooked in it: potatoes, sausages, eggs, and — in the case of confit, that pillar of Gascon farmhouse cooking — duck itself. Gascons consume foie gras, which is made on family farms all over the region, and consider the delicacy about as decadent as a pork chop. This week, @nytimestravel is roaming France, sampling 3 regional cuisines: the richness of Gascony, the earthy pleasures of Médoc, and the new vibrancy of Bordeaux. @andyhaslamphoto took this photo in Auch, Gascony’s historical capital. Visit the link in our profile to read more.

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