The gastronomy of Quercy and Périgord

   The woods surrounding Loupiac are full of mushrooms. All the locals favour the cèpes.

Annie says that though she is not an expert at picking mushrooms, she likes them all: cèpes, chanterelles, wood hedgehog mushrooms and saffron milk caps etc …

In the Lot, as most of the woods are part of private properties it is not civil to plunder the undergrowths.

    Taking a stroll in the countryside you'll notice well-fenced enclosures planted with rows of oak-trees or, rather often these days, with hazel trees. These are truffle-fields.

Truffles cannot be found easily in the wild ( only specialists can do that). They are mainly cultivated and watched over with great care.

In wintertime truffles are sold on specific markets: those of Lalbenque and Sarlat are the most famous. Recently though, closer to Loupiac, cities like Martel, Cuzance, Gignac and Gourdon have their own local farmers'markets too.

When you are lucky enough to number truffle growers among your friends, it is a treat to be invited for a drink at their place. Your hostess won't fail to offer you buttered canapés sprinkled with truffle chips.

   The gastronomic reputation of the Lot is already well-set. The photo on the left pictures 3 star products of the region: foie gras, walnuts and Rocamadours, small round goat cheese,                              that the local eat either frais or  dry. Annie says she prefers them warm on a salad tossed in walnut oil dressing.

Many agriculturers sell the products of their farms.

•    In Loupiac, a young farmer sells all duck by-products, either fresh or preserved, as well as lamb and pork meat.

•    In Payrac a goat breeder makes Rocamadours.

•    All the local farmers' markets of the region display the products and by-products mentioned above.