Local gastronomy & market
An extraordinary territory
A land to enjoy
So you don't miss a thing
Châtaignes dorées, fromages affinés, confitures parfumées... Chaque saveur raconte l'histoire d'un territoir généreux et d'un savoir-faire transmis avec passion.
Emportez avec vous ces trésors gourmands, véritables souvenirs d'une terre vivante. Partez à la rencontre de ces producteurs, véritable artisans du goût, et laissez-vous séduire par l'authenticité de leurs gestes et la richesse de leurs traditions. Ici, on vous invite à prendre le temps d’observer, de flâner… Respirez, vous êtes arrivés.
01.
The cheese
On the Route du Rocamadour, an itinerary emblematic of local flavours, the Moulin de Vignasse stands out for its craftsmanship. In this place steeped in authenticity, they make cheeses made from raw goat's milk, with subtle aromas and melt-in-the-mouth texture, reflecting the terroir and pastures of the Causse. A must for lovers of taste and heritage.
02.
Honey
Dans les paysages variés des Causses et Gorges de l'Aveyron, wild flowers, chestnut, acacia and lavender contribute to the aromatic richness of honey. Produced with care by passionate beekeepers, honey is both gourmet and authentic, reflecting a delicate balance between nature and traditional know-how. A precious sweetness, ideal for sublimating desserts, infusions or savory dishes.
03.
Poultry
In the Causses and Gorges de l'Aveyron, fatty poultry - ducks and geese - give rise to emblematic specialties: foie gras, magrets, confits or terrines. The fruit of know-how handed down from generation to generation, these products embody the richness of a terroir where tradition, quality and conviviality go hand in hand.
04.
Saffron
Cultivated since the Middle Ages, notably in Saint-Antonin-Noble-Val, Quercy saffron is one of the South-West's gastronomic treasures. In the past, the medieval town was an active center of production and trade. Today, saffron is prized for its subtle aromas and rich flavor. Hand-harvested with a know-how inherited from centuries past, this little treasure enhances local dishes, from sweet delicacies to the most refined recipes. A rare spice, steeped in history and flavor.
05.
The Quercy walnut
In the Causses and Gorges de l'Aveyron, fatty poultry - ducks and geese - give rise to emblematic specialties: foie gras, magrets, confits or terrines. The fruit of know-how handed down from generation to generation, these products embody the richness of a terroir where tradition, quality and conviviality go hand in hand.
06.
The Rouergue chestnut
In Laguépie, at the gateway to Rouergue, the chestnut is a fruit symbolizing identity and tradition. Cultivated for generations, it has long been an essential ingredient in peasant cooking. Even today, Rouergue chestnuts are used in many sweet and savory specialties: jams, cakes, soups and roasted chestnuts during the chestnut festival, which livens up the streets of Laguépie every autumn.
07.
Craft beer
In the Causses and Gorges de l'Aveyron, fatty poultry - ducks and geese - give rise to emblematic specialties: foie gras, magrets, confits or terrines. The fruit of know-how handed down from generation to generation, these products embody the richness of a terroir where tradition, quality and conviviality go hand in hand.
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