In Mont-de-Marsan, Julie Morincomme, from Restaurant L’Place (1), has been cooking soft-boiled ostrich eggs for a month, which he offers by reservation: “It cooks in water for forty-five minutes! smiled the restaurateur. One egg contains the equivalent of 28 chicken eggs, but the taste is quite similar. I serve them with breadcrumbs spread with semi-salted butter and garnished with truffle ham. Between friends, with a bottle of red, it’s perfect! »
Julie Marincomme and her team at L’Endroit offer soft-boiled ostrich eggs to share.
Thibault Toulemonde / SUD OUEST
The Southwest ostrich farms having been reduced to a trickle following the various episodes of avian flu, Antoine had to turn to Charente-Maritime to find a producer. A paying effort for the restaurateur, since he already receives many orders.
prehistoric cows
On his side, Lionel Ducamp, director of the Prehistosite of Brassempouyfollowed the somewhat absurd idea of one of his fellow breeders in Doazit, Daniel Labat, who got wind that a Bordeaux resident was looking for buyers for his aurochs, cattle of a prehistoric species that disappeared then reconstituted, in addition small size, by man through crossbreeding.
“We brought in five or six in 2016 and now have around thirty,” explains Lionel Ducamp. Four are in a field adjoining the Prehistosite, as they fit well into the reproductions of prehistoric animals in the park. It is very popular with children. The rest of the herd is with Daniel Labat. »
Before continuing: “We harvest two to three animals a year and sell them as entrecôte, steak or stew at Moulie Farm (2), held by my brother. In terms of flavor, it is not comparable to anything else. The meat is stronger than beef, without being as pronounced as game. You have to taste it to get an idea! »
(1) L’Endroit, 3, place Charles-de-Gaulle 40,000 Mont-de-Marsan