Cahors wine tasting
Cahors wine tasting
J.Morel
Cabécous matured on the Cahors market
Cabécous matured on the Cahors market
C. Novello
Pistils of Saffron from Quercy
Pistils of Saffron from Quercy
Lot Tourisme - J. Morel
Quercy salad at the small producers restaurant in Cahors
Quercy salad at the small producers restaurant in Cahors
E.Faure
Basket of truffles on the winter truffle market in Lalbenque
Basket of truffles on the winter truffle market in Lalbenque
R. Perua
The Lot is a land of delicacies and you will find that tasting in Cahors and its region is like a religion. Lotois are bon vivants and they will prove it to you!

The vineyards of Cahors and the hills of Quercy

Cahors vineyard in autumn at Luzech
Cahors vineyard in autumn at Luzech
C. Novello

The Cahors vineyard is the alliance of river and limestone, tradition and passion, landscapes and built heritage. Drinking Cahors means embracing a terroir, a gastronomy, an environment, a climate and above all passionate women and men.

This passion is found in each of the landscapes of the vineyard, true open-air history books, which alternate, surprise. Cahors… this name takes you on a journey through the history of a town with a medieval past, but also through gastronomic pleasures. This wine was invited to the court of the tsars, today it is at your table that it comes into its own. A tannic wine for laying down, it owes its character to its terroir, and its finesse to its winegrowers.

It was therefore obvious to share all this wealth with you and the Vignobles & Découvertes label is there to attest to this, since it rewards actions in favor of wine tourism. Thus, all the professionals who welcome you undertake to provide you with the keys to interpreting the vineyard.

The Coteaux du Quercy vineyard also benefits from this national label and benefits from being known for its personality nourished by plains and hillsides, and by the harmonious alliances that it combines in balance with local gastronomy. A winning duo that will seduce you twice.

 

Quercy pastis

Pastis cake on the Cahors market
Pastis cake on the Cahors market
C. Novello

Also called the "eel" by our grandmothers of Causses of Quercy, it is a quercynoise pastry with an extremely fine dough, based on apples sautéed in butter, often confused with Croustade.

Originally, it was a cake that was made by farmers' wives or grannies for special occasions (religious or family celebrations).

Making a Pastis is not easy because it has to be made from the finest paste possible.

Where to find it?

In some bakeries, on the steps in general and in Cahors in particular, in some restaurants traditional.

Discover the recipe! Yum

 

Rocamadour PDO

Le
"Rocamadour" PDO
Lot Tourisme - P.Soissons

This pure goat cheese with raw and whole milk, produced, transformed, is refined in the Appellation area in accordance with tradition.

White in color, its fine striated integral skin has a slightly velvety appearance. Melting and soft in the mouth, its paste releases subtle tastes of cream and butter.

Rocamadour can be eaten fresh, dry, creamy, hot on a salad or on a slice of nut bread or with honey. This cheese goes perfectly with Cahors wine.

Where to find it?

In restaurants of the Lot and also on the markets such as that of Cahors (some sell cabécous but without the AOP appellation) or directly from a producer such as the Ferme de Létou in Saint-Cirq Lapopie or the Borie d'Imbert.

Quercy walnuts and walnut tart

Walnut tart at Desgourmets in Prayssac
Walnut tart at Desgourmets in Prayssac
S.Richard

Historically part of the history and landscape of our region, the walnut tree, structured in orchards, has over time taken its place in the environment, transforming the gathering of walnuts into a real culture.

Dry, fresh, in oil, in pastry… The AOP Périgord walnut has many surprises in store for you…

Ideal to discover: the walnut tart, a specialty of the region and in particular of the Lot that you will find in many bakeries and in the shops of local products.

Where to find it?

The walnut pies from the Tonel bakery in Puy l'Evêque are famous! Otherwise on the various markets of the Lot, shops of regional products, in bakeries, grocery stores and certain supermarkets, as well as at the Biscuiterie Delfour in Vers.

And here is the recipe!

Truffles, the black diamond of Quercy

Basket of truffles on the winter truffle market in Lalbenque
Basket of truffles on the winter truffle market in Lalbenque
Mr Duranceau

The black truffle harvested in the Lot has the botanical name Tuber melanosporum. This very fragrant mushroom, harvested with the help of a dog or a pig, is a jewel of Quercy gastronomy.

Served mainly in an omelette or with foie gras, it is appreciated by gourmets who celebrate it during family or festive feasts.

From December to March, discover the market of Lalbenque, world famous, a few kilometers from Cahors or that of Limogne in Quercy.

Where to find it?

In the rather gastronomic restaurants, and also on the markets in winter in particular in Lalbenque or Limogne or in certain shops in town. 

How to discover it?

Discover the truffle with Marie-France who will pass on his passion to you in Limogne-en-Quercy. In Quercy Blanc, with Montcuq Black Truffles, set off to discover truffle fields, cavage, tasting and sale of fresh truffles in season. Close to Cahors, attend a digging demonstration at the Chateau Pech de Jammes.

Learn more about truffles!

Quercy saffron

Pistils of Saffron from Quercy
Pistils of Saffron from Quercy
Lot Tourisme - J. Morel

Registered collective mark. The cultivation of Quercy saffron has been revived for twenty years by passionate producers in the Quercy area. All the work is done by hand, from picking the flowers to packaging. It is found in the form of carefully selected and dried pure stigmas, which explains its great aromatic richness, far superior to powdered saffron.

Quercy saffron is used in our local recipes, savory or sweet. Come and discover this precious spice when it flowers in October.

Where to find it?

In some restaurant dishes, in the markets, in some regional product shops, such as flavors and saffron in St Cirq Lapopie.

Goose or duck foie gras

Truffled foie gras at the restaurant
Truffled foie gras at the restaurant
Mr Duranceau

Introduced in France by the Romans, foie gras has found a land of choice in the Lot with the PGI duck foie gras from the South-West.

The reputation of the waterfowl of the Lot goes far beyond the borders of the department: the authenticity of the tradition of breeding and food combines with regional know-how to offer all the guarantees of quality and... an incomparable flavor. .

Where to find it?

In a large majority of restaurants in Cahors and the surrounding area, on the markets, at the butcher's, or in shops selling regional products. La Grange de Marcilhac in St Cyprien offers duck stays. You will learn how to cut, salt, confit a duck, prepare the foie gras and you will leave with the prepared preserves. 

IGP Quercy Label Rouge free-range lamb

Lamb stew - Restaurant Lou Bourdié in Bach
Lamb stew - Restaurant Lou Bourdié in Bach
C. Novello

Raised on the causses, fed with mother's milk, hay and cereals, Quercy free-range lamb guarantees discerning gourmets succulent, fine and melt-in-the-mouth meat.

The quality of this Caussenarde breed is so famous and recognized that these lambs with funny dark glasses were the first labeled in France 25 years ago.

Where to find it?

In most traditional restaurants in the Lot, in the markets and at the butcher's. The farm of Fargues in Cabrerets, for more than 20 years, offers packages of lambs directly delivered to your home by chronofresh. 

The Quercy mic

Mique and small salty at the Poudally stopover lodge
Mique and small salty at the Poudally stopover lodge
P. Le

Mique quercynoise is a leavened dough (a sort of thick bread crumb) made from wheat flour, eggs, milk and fat (butter and/or duck fat). It is cooked by poaching it in a broth.

It is eaten with “petit salé” (piece of meat) and vegetables, like a pot-au-feu. Accompanied by a little mustard, it is the winter dish par excellence!

Where to find it?

In a few traditional restaurants such as the Auberge des Gabares in Cahors on certain days of the week in winter, and often in workers' restaurants. The Café l'Interlude also offers them for lunch in autumn and winter. The Le Comptoir d'Olt restaurant near the Pont Valentré also offers mics for groups by reservation a week in advance, as does the Lou Bourdié hostel in Bach. Next to Gourdon, there is also the Mourgues restaurant in Peyrilles and near Rocamadour, the Coustalou inn in Couzou.

The mic recipe

Quercy melon

Melons, tomatoes, shallots and heads of garlic on the Cahors market
Melons, tomatoes, shallots and heads of garlic on the Cahors market
L. Da Ascençao

Chosen for its appearance, matte to slightly shiny, for the cracks in the peduncle, for its density and its typical aroma, this Melon du Quercy lends itself to all culinary fantasies.

At home, it can be presented in slices, in balls, as an aperitif, sautéed in a pan, accompanying meat or fish. For dessert ? Of course, light and fresh, it ends the meal in style.

The slopes of Quercy, facing due south, are perfectly suited to the production of an IGP Quercy melon with orange flesh, tender, juicy, sweet and very fragrant.

Where to find it?

In restaurants at the entrance, in the markets in summer.

The crisp

Le Croustilot, a typical local bread
Le Croustilot, a typical local bread
L. Da Ascençao

Registered collective mark. The lot bread brotherhood has existed since 1996. It is a sector represented by 8 grain growers, 2 millers and 30 bakers.

Crispy bread is a bread guaranteed without improvers or additives, made from Lot wheat with only this wheat, water, salt and yeast as ingredients.

The croustilot is shaped either into a baguette (Croustinoise), or into a ball of 500g or 1Kg (Croustilot). The pride of bakers who work the old-fashioned way, this bread is baked slowly, without any chemical additives.

It has an inimitable fragrance and can be stored for a week.

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