FOOD & WINE IN THE LOT & AVEYRON

The Lot and Aveyron enjoy a rich cuisine based on produits du terroir - locally grown and cultivated products - many of which are bought and sold on the local markets. You’ll come across confit de canard (preserved duck), cassoulet (a rich stew of sausage, pork, lentils, pulses, herbs and garlic), foie gras - served both hot and cold - and omelettes aux cêpès (from the locally grown mushrooms). Although not on the coast, seafood is popular here with prawns (usually in garlic and flamed in whiskey!) and scallops featuring on many menus.

Local cheeses include cabecou (firm little goat’s cheeses) which can be eaten as part of a cheese course or, more often, gently heated with a green salad and walnut dressing.

Favourite desserts include tarte aux noix (made from locally grown walnuts) and pastis - a delicious patis - serie not to be confused with the apéritif of the same name! You will also be offered lots of fruit-based sweets such as tarte tatin (hot and caramelised apple tart) and gâteau aux pêches (peach pudding).

The best known local wines come from Cahors and from the vineyards surrounding Gaillac. Vin de Cahors is dark and tannic and compliments the rich cuisine perfectly. There are no fewer than 73 wine producing communes around Gaillac - so tasting opportunities are extensive! Look out in particular for the slightly sparkling Gaillac perlé wines which make for a great, and inexpensive, Kir Royale!