At this season we get good fresh new ingredients like mushrooms or beans, which are incorporated in the Aran restaurants menu. Foie gras, duck breast and confit, the typical Olha aranesa, boar civet and the bolhs and pates are just a small example of the cuisine that can be tasted at this time.
During the months of September and October mushroom enters its peak season, an increasingly present product in the recipes of local dishes of the Val d’Aran, accompanying newly introduced products such as sturgeon and caviar, or strengthening the special flavor and texture of game meat in dishes like Wild boar stew.
We cannot forget Era Mongetada, the great gastronomic and cultural festival that is celebrated in the towns of Bossòst and Garòs the All Saints weekend, to worship to one of the main products of the Valley gastronomy.
And as we like parties, another celebration, the Snowfest, will close this period in late November to give way to the snow and to the hibernal season: Baqueira in all its glory … but we’ll tell you this in another post!