With a little coaxing we have been able to prise a few tips from our Chef Philip de Lang. Like all talented chefs, Philip is very precious about his knowledge, so watch this space and please report back with your feedback.
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Coupe Agenaise aux pruneaux
(Prune and Armagnac ice-cream)

This is one of our most requested desserts. Our secret is to soak the prunes in Armagnac then layer with icecream and place a generous dose of Armagnac on top!

The prunes we use are from our local area around Agen. The prunes are plums, which are dried and stored in conditions which are carefully controlled. Agen prunes are re-hydrated by soaking them in water, to give the juiciness that makes them attractive. They are a fibre-rich food and a source of vitamins A [anti-oxidant boost], B and E, and rich in potassium.