LE J'GO

Since 2012, the J'Go offers Marciac menus based on noble products developed by farmers engaged in sustainable agriculture and soil regeneration, canned and cooked pork Black de Bigorre, (flagship of the Gascon peasantry) straight out of our craft workshop in Hachan, at the foot of the Pyrenees, and meetings with charismatic winemakers, eccentric ham cutters, magnificent peasants and fertile musicians. Come and discover this cozy and jazzy restaurant, located in the village's old charcuterie, with limed and tiled walls. The IGo Marciac opens its doors in large, side restaurant and gardens first, then side barn (from 25/07) with its shady courtyard and terrace to enjoy the beautiful days, for a month of celebration under the empire of an ideal trio: the music, the good wine and the summer kitchen of Gascon housewives, with its nibbles or more consistent plates. Before, during and after shows, our teams will meet all your expectations ... Ready, ready? "Jazz"! Opening its doors at noon to close them in the middle of the night, the restaurant is likely to fill with equal efficiency the hungers before shows and post-concert appetites. Jean-Luc Garbage's vegetables (San Marino d'Armagnac), Charolais beef from the Laffitte family (Fustérouau), Jean Christophe Bady's legumes (Ansan), Marie Duffo's goat cheeses and yogurts (Saint Christaud) and Tarbais beans from the Patacq (Ger) family, in particular, make up a heterogeneous series of cold starters and hot dishes served in the garden and under the moon, in the calm of Gascon summers. Wines and Armagnacs naturally accompany the dishes because, it is the Gascon way of life which is exalted! Some specialties: - Black pork wok confit with fresh seasonal vegetables. - Charolais beef skewers with Satay - foie gras and spring rolls with foie gras - steamed duck confit ravioles - caramelized pork feet with garlic - oysters from the pool served hot with honey and soya - brandade of cod and cassoulet tarbais with confits - caramelized chicken with honey and Vietnamese soup with chicken confit - hen with pot and black pork loin grilled with apples - duck breast lacquered with armagnac - orange soup with Armagnac or prunes Agen macerated with the wine of Saint-Mont. At the entrance, L'Epicerie counter of J'Go offers you this year the must of the products of the terroirs Gascon, Pork Noir de Bigorre in mind, and this from 10 o'clock in the morning, throughout the festival. Thanks to the long-term collaboration maintained by the J'Go with the Consortium de Noir de Bigorre, this shop will welcome breeders throughout the festival, to enhance tastings and sales. In addition, taking advantage of the effervescence marciacaise, the J'Go unveils its collection of handmade cans elaborated in our workshop according to the recipes of the restaurant. What to finally play at home, the crazy score of J'GO. You'll also find Andrew Cocup's whole-grain peasant bread (aged wheat, stone grind, fresh millet), as well as Jean Luc Garbage's exceptional vegetables according to the harvest of the day. In short, there will be something for all tastes and hours, which is good for anyone who wants to add to the pleasure of listening to the world's top jazzmen, that of tasting the cream of local products. From 19/07 to 15/08: open every day from 9h to 3h.

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