The land of wine and honey.... and fruit... and vegetables... and nuts....

 The land between the Lot, Garonne and Tarn rivers is a true cornucopia for food enthusiasts, with the rolling landscape providing differing soil types for a wide range of foods to be produced. This post describes what and where to look for.

Vineyards and wineries are liberally spread throughout the area, with a good concentration along the Lot producing the fine Cahors AOC wines that are famed throughout the world. Many wineries are open for tastings and direct purchase, and are often based in Chateaux and manoirs. Often they have wider product offerings - for example Domaine du Garinet at le Boulvé near Tournon d'Agenais where they also produce plums for prune products, and also walnuts for oils and other products.... including baked products which are often sold at the local markets.

Soft fruit orchards are also plentiful in the area, many producing plums for processing into Pruneau d'Agen, but don't be fooled into thinking of prunes from your schooldays: These have a rich, deep superior flavour. Other soft fruits include apples, pears, apricots and peaches. Consequently blossom time in April and May makes the countryside a place of great beauty as it comes alive with flowers, in just the same way that the vibrant colours of the vines at the other end of the season lend the countryside streaks of vivid colour in October and November as they try to outdo the autumn colours of the oak trees before the onset of winter.

Not to be outdone in the floral beauty stakes, acres of sunflowers obediently follow the sun during the day in the height of summer, intermingled with other cereal crops and field scale vegetables including melons, squashes and more.

In an area of floral beauty, it's no surprise that some of the finest honies that bees can make are found in the Quercy area, and these and many other artisan food products will be found at the markets that are held every day of the week somewhere in the area. 

Quality meats are also produced in the area, with ham, lamb, veal, rabbit and especially duck being well known specialities of the area - and the duck breast with variations of fig and other fruit sauces that are on many restaurant menus are impossible to resist.

A wide variety of cheeses will also be found, including those made from goat's and sheep's milk: Just to the east of Cahors is the area of Averyon where the noted Sheep's milk cheese Roquefort is produced.

All these ingredients are skilfully used by chefs and restauranteurs throughout the area to produce delicious restaurant dishes of an almost invariably high standard to make the gastronomic journey to the Quercy region most memorable - and washed down with the finest wines.......