GARBURE FRANCK PUTELAT

Garbure is a hearty soup made from Tarbes beans, cabbage, winter vegetables and duck confit. This is the winter dish that we enjoy by the fire when returning from mushrooms or from long walks in the forest. Our canned garbure was designed and produced in partnership with Franck Putelat, best worker in France 2019. A real consecration for our work as artisans! Garbure (from Occitan garbura, cabbage soup with goose or duck confit, from Gascon garbure, also called bigourne in Périgord) is a cabbage stew, with pieces of vegetables, traditional in Gascon cuisine in the southwest of France. She is of Béarnaise and Bigourdane origin. In the Landes, the cabbage used is exclusively collard greens (also called green cabbage or foraged cabbage), which gives a typical, slightly bitter taste. Given their hardness, the leaves are cut into thin strips. This justifies the name garbure (in Gascon: garbura, from Gascon garba: “sheaf”), the leaves of the collard cabbage appearing in a bouquet. We clearly distinguish, in the Landes, the “cabbage soup” with cabbage, and the garbure or “garbure soup”, since the word “garbure” also designates the vegetable: cavalie cabbage. The plus of the product: a generous garbure from the South West created by a starred chef and Meilleur Ouvrier de France. Cooked in our workshop from fresh products, without preservatives. Preparation tip: Put your garbure in a saucepan and simmer for 15 to 20 minutes over low heat. It is traditionally accompanied by a robust wine from the region, such as Madiran, Gaillac, Irouleguy or even a Fronton. But it makes perfect sense to serve it with a white wine such as Gaillac or Bergerac... Find our two other dishes made with this great chef for sale online: - cassoulet - the guardian