Regional Cuisine & Local Wines
Cahors wine, and cabécou cheese, foie gras, confit of duck, Perigord nuts, saffron, lamb and Quercy melon are just a small integral part of the rich and varied gastronomy of The Lot where eating and drinking is an art as well as a way of life!
The delicious smooth, creamy texture of Rocamadours goat’s cheese hand made with full-fat unpasteurised milk and matured in the cellars of the region for a minimum of six days. Why not visit La Ferme Borie d'Imbert where they transform all the milk of their goats on the spot, watch the moulage in the morning, the feeding during the day and the milking of the goats from 17h to 18h30 every day. Great day out for the kids!
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Reputedly the darkest wine in the world, Cahors is made predominantly from Malbec (known locally as both Côt and Auxerrois). Meet a local vintner where you can choose from over 60 estates which are open for visits all year round. They're always happy to talk about their Terre (land), even if you know nothing whatsoever about wine. But do let them know you're coming!
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Discover the rich, buttery, and delicate taste of Fois Gras, a protected cultural and gastronomical part of the heritage of France. Why not visit Le Roc de Berger a restaurant between the medieval city of Rocamadour and the Gouffre de Padirac. They offer menus based exclusively on local products and grilled on a wood fire prepared in front of you in a large fireplace in an atmosphere where human warmth and flavors of the region are combined in perfect harmony.
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