The Food of Cahors

The food of the Cahors is typical of Central France being hearty and generous and makes full use of the great variety of local produce farmed and grown here.

Good soups, garlic, walnut oil, truffles, wild mushrooms and chestnuts and an abundance of vegetables form the basis of many dishes together with goose, duck and chicken fed on maize and corn, and lamb roasts and casseroles.

French farmhouse cooking is a speciality of the Cahors region with the cuisine based on local tradition and local products.

Best local delicacies to try are Foie Gras dishes such as Foie gras mi-cuit et confit de figue maison or Foie gras poélé or enjoy it in the regional speciality, Salade Quercynoise, a dish that embraces smoked duck breasts, goose livers and gizzards, with a foie gras sauce and crisp lettuce.

A must try is the local charcuterie in your mind and in your mouth - the air-dried sausages and hams. Enjoy Saucisson sec de chevreil, air-dried salami of venison.

Goose confit appears in dishes such as Cassoulet au confit de canard et de saucisse de Toulouse . While beef stews such Daube de boeuf bring together aromas of beef, wine, herbs, pork and the fragrance of oranges. Chicken is an important feature of Cahors cooking with traditional dishes such as Poulet Chasseur and Coq au vin with that blend of chicken, herbs and wine.

Dessert lovers are well catered for with French batter styled dishes of clafoutis aux cerises , luscious cherries baked in egg batter and served with cream.