...here and there, in the back of a bar, jazz will be spreading its ephemeral eternity...

Jazz In Marciac!!

40th Anniversary International
Festival of Jazz

Jazz In Marciac!!
Simply Gascony June 2017

"Norah Jones, the priestess with the voice of a healer, returns to jazz; George Benson is synonymous with scat and guitar in unison; Herbie Hancock is a keyboard geek and the vehicle for 60 years of jazz, all trends combined... Roy Hargrove, the worthy narrator of forms inherited from bebop; Stanley Clarke, at the summit of his virtuoso double bass (and his brazen slap electric instrument)...

"The Latin cousins are coming too, bringing their dances and that Afro-Cuban legitimacy without which the festival would have to relinquish its exotic, heterogeneous and xenophile share in culture...

"The festival has taken up its summer quarters in every corner of the village: in Town Hall square to set the jazz tempo for the day; at the Astrada, the cosy concourse where established artists (and promises already kept) will be showing the most intimate aspects of their talents. And here and there, in the back of a bar, jazz will be spreading its ephemeral eternity...

Forty summers making this particular summer worth the wait for everyone...

Simply Gascony has three great properties located very close to Marciac:
Domaine du Pignoulet (10 Adults + 4 Children)
Serien (8 Adults + 3 Children)
Serres (8 Adults)



Each month we will be publishing in Gascony Life and on social media a new recipe from The Gascony Cookery School. These recipes are designed for visitors to Gascony who want to take advantage of the seasonal ingredients available in the markets and shops to enjoy cooking and eating delicious French Food while on holiday.

This month's recipe is:


1.5 kg oven ready chicken
2 garlic bulbs
2 lemons
Salt and pepper to season

Add 1.5cms depth water to a roasting tin
Cut the lemons and garlic in half crossways
Rub the lemon over the chicken followed by the garlic
Squeeze the remaining lemon and garlic juice into the water
Season with salt and pepper
Cook in a preheated oven at 180 degrees for 1.5 hours

The water slows down the cooking process making the flesh succulent with the flavour of garlic.


Gascony Cookery School