Gaillac wines
Gaillac’s winegrowers have been developing specific grape varieties and their very own wine-making methods to produce a range of quality wines since the Gallo-Roman era, when vines were first introduced to the region.
The Gaillac Appellation d'Origine Contrôlée is characterised by an extraordinarily diverse range of grape varieties and therefore types of wine: dry, sparkling, delicately sparkling and sweet for the whites, as well as red and new season’s red. Something to suit every nose and palate!
The wines are grown in three large areas: the gravelly, sandy terraces on the left bank of the Tarn, the hillsides on the right bank and the Cordais plateau.
Around a hundred winegrowers will be delighted to welcome you to their vineyards or to the Gaillac Wine Festival held on the first weekend in August to share the secrets of their profession, their know-how and, of course, their wines!
Find out more about Gaillac wines:
Lautrec rose garlic 
The Prince of seasonings with a flavour that is particularly appreciated by gourmet food lovers, Lautrec rose (pink) garlic can be eaten raw or cooked, peeled or “skin on” and adds character to the simplest as well as the most sophisticated dishes.
The production area is based around Lautrec, in the centre of the Tarn department. The chalky-clay soils and gentle climate, with the combined influence of the Atlantic and the Mediterranean, are perfect for growing garlic. Once the bulbs have been harvested and tied into bunches they are hung up under cover to dry until they have lost about a quarter of their weight. The heads of garlic are then carefully peeled, sorted and sized before being packed, mostly in the form of bunches or plaited into strings called "Manouilles".
Red Label rose garlic from Lautrec is then ready to sell to the consumer.
Find out more about Lautrec rose garlic:
Lacaune salted meats
That much is clear from the number of businesses here, which have made Lacaune the only centre for dried salt meats of its kind in France. The know-how of the people, their history and all the influences of the local area are expressed in a wide range of products, including hams, large sausages, small sausages, melsat, bougnette and black pudding.
The old saying about pigs certainly holds true in Lacaune, where every part of the animal is used in a range of tasty products:
- fresh meat to roast, grill or braise
- sausages to cook
- cooked pork products such as pâtés, black puddings and other specialities.
- salt meats including large and small dried sausages and dried ham.
Businesses in Lacaune have been involved in an official quality certification process since 1969 and have been awarded a Red Label for their salt meats (dried ham and sausages).
Find out more about Lacaune salted meats:
Our ideas for a 'gastronomy' break
 Contact: Tarn Réservation TourismeTel: +33 (0)563773230 mail: lat@cg81.fr |
 Tarn – Training session about duckGastronomes and gourmets, this stay is for you ! You will be initiated to the technology of preparation of foie gras, confits and duck breasts. At the end of stay, you will take with you the prepared food. 3 days / 2 nights, from €216/pers BOOK ONLINE |
 Contact: Loisirs Accueil Lot 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 €444.50/pers in 3-star and 4-star hotels 7 day / 6 night stay in a double room with half board, from €882/pers in 3-star and 4-star hotelsBOOK ONLINE |
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