Gourmet specialties

SAFRAN

This delicate spice is born from a purple-blue flower from which the deep red of the stigmas stand out. It is by hand picking the stigmas from these flowers and then drying them that this precious spice is obtained. It takes 200,000 flowers to obtain 1 kg of dry saffron. Saffron is grown in autumn and a festival is held every year in its honor in Cajarc! A true treasure of our destination, saffron is the red gold of Quercy !

TRUFFE

The Lot remains one of the leading French departments producing truffles with a production of about 3 tons per year. The black Quercy truffle, a noble variety among the noble ones, is collected in winter from December to March on the truffle grounds. This one is mysterious and is picked like a treasure priceless. The formation of the truffle in the soil remains a mystery… Take the time to go to the truffle marketof Capdenac-Le-Haut to taste this delicate mushroom.

LE MELON

Hand-grown by small producers in Quercy, this melon is the fruit of special attention. You will find it on all our markets in season. Its tender and sweet flesh will delight you as a starter or dessert. This melon has benefited since 2004 from a IGP, Protected Geographical Indication, a sign of quality in Europe.

LE PASTIS

The recipe for this delicious cake has been kept secret for centuries. Round and flaky, it consists of thin layers of crisp, caramelized pastry layered with apple strips macerated in armagnac. It is served warm with a scoop of vanilla ice cream. A truesavoir incredibly good!”

NUT

Cold or dry, in the shell or in kernels, the nut will delight your palate. The walnut is also walnut cake, walnut oil and walnut water. This traditional Quercy aperitif, a dark brown, full-bodied green walnut liqueur is extracted from crushed walnuts and walnut leaves macerated in brandy, sugar and red wine.