Quercy truffles
Let’s not mince our words: this is one of the jewels in the crown of French gastronomy. The whole business of gathering and selling truffles is surrounded by tradition and mystery. The quality of the soil, the presence of the famous truffle trees, the different ways of searching (using dogs, flies or sows) are the three main things to consider - but the rest remains a mystery!
Just take a walk through the market in Lalbenque, the largest in the South-West, where you can get the "black diamond" for a generous sum of ready cash, and you'll see what we mean! The aromas and atmosphere that pervade the air in the village on market days are simply extraordinary!
Find out more about Quercy truffles:
Wines of Cahors
It was the Roman conquest of Gaul that brought vines to Quercy some 2,000 years ago and it was to become one of the most famous wine-growing regions in the South-West. The wines of Cahors were being drunk by the British well before the wines of Bordeaux!
Although the vines were completely wiped out by phylloxera at the end of the 19th century, the winegrowers of Cahors rediscovered the local wine’s historic lucky grape variety: the Malbec. Today it is planted in the three main areas covered by the appellation and enjoys an ideal climatic environment that produces completely different wines depending on the land where the vines are cultivated.
Today the Cahors appellation continues to strive to produce high-quality wines by restricting the level of yield and prioritising use of the Malbec variety. These efforts are certainly producing results, as is obvious when you smell and taste a wine from Cahors!
Find out more about the wines of Cahors :
Cabécou de Rocamadour
A small 6 cm, 35 g round of “pure goat’s cheese” made exclusively from unpasteurised full-fat milk, aged in a cellar for a minimum of 6 days. The special knack and patience of each individual farmer and the choice of Alpine and Saanen-breed goats raised naturally on the Gramat limestone plateau earned it an AOC designation in 1996 and the name "Rocamadour".
When fresh, it combines subtle flavours of cream, butter and hazelnut. It can also be eaten dry, producing a stronger flavour. So come and meet the producers and explore the markets in Rocamadour - home to the real "Rocamadour"!
Find out more about Cabécou de Rocamadour:
Our ideas for a 'gastronomy' break
 Contact: Lot Réservation Tel: +33 (0)565532090 Contact: Tarn Tourism Reservations Tel: +33 (0)563773230 Contact: Loisirs Accueil Aveyron Tel: +33 (0)565755550 |
 "Flavours of Aveyron, the Tarn and the Lot"A break to discover the gastronomic delights of the three departments and their wealth of local flavour:Three departments and many more gourmet products and colourful restaurants for you to discover in the course of your tour! 4 day / 3 night stay in a double room with half board, from €385/pers in 3-star and 4-star hotels. 7 day / 6 night stay in a double room with 3 diners included, from €621,50/pers in 3-star and 4-star hotels. Ref : LLCTAL1 |
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