France is famed for its delicious dishes and succulent ingredients â€“ and the huge diversity of its regional cuisine.
Visitors to the ChĂ˘teau de LaumiĂ¨re will be able to sample the authentic taste of the Lot during their stay. Here are a few of the dishes and ingredients which will tempt your taste buds:
This is a dish typical of the Occitane region, which originated as food for pilgrims making their way to Santiago de Compostella in Galicia.
Itâ€™s a fondue-like combination of mashed potatoes and cheese made with butter, crushed garlic, salt, pepper, and cream. It has a smooth and elastic texture.
It is often made with Tomme de Laguiole or Tomme dâ€™Auvergne cheese, though mozzarella and cantal can be substituted for them, and it is a dish beloved of local people in the area. Often, it is served with roast pork or Toulouse sausages and Auvergne red wine, and is a favourite at village celebrations and in street markets.
The dish originally included bread instead of potatoes, before the vegetable was introduced into France.
Most French regions have their own speciality summer salad â€“ such as salad Nicoise on the Riviera.
The Quercy is the ancient province which combines the Lot, part of the Tarn, and part of the Garonne.
In the Lot area, you will find the delicious speciality salad is Quercynoise, with locally-grown walnuts as the essential element of this dish.
It is often served as an hors dâ€™oeuvre with winter meals as well as a light lunch or side salad in summer.
Our version of the salad consists of lettuce with a vinaigrette dressing, jambon du pays (traditionally-cured ham), sliced smoked magret de canard (duck breast), lardons, gesiers (gizzards), walnuts, hard-boiled egg, and tomatoes.Â With the addition of a slice of foie gras on toast, it becomes a Gourmand Quercynoise.
Quercyâ€™s clay and limestone soil and warm climate is perfect for growing mouth-watering melons.
The clay helps the melons retain water and feeds them vital nutrients. They are often grown by small, family farms and they are a key part of the local economy.
They have banded together to form the Interprofessional Syndicate of Melon du Quercy, allowing the area to gain official recognition for the quality of its melonsas a Protected Geographical Indication.
Every fruit is identified by the Melon du Quercy sticker, and its orange-coloured flesh shows it is high in vitamin A. It is also a good source of vitamins B and C.
France is famed for its duck dishes. They include magret de canard (or duck breast) and cuisse de canard or confit de canard (a duck leg cooked slowly and preserved in duck fat).
Foie gras is also a sought-after addition to several French dishes.
Often, duck gizzards cooked in duck fat (a confit) are added to salads.
During the summer, highly-prized white truffles are sold in the markets of the Lot region. They are often served grated in omelettes or with foie gras.
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