Savor the Terroir on a Plate

Situated a stone’s throw from Figeac, in the heart of the Lot countryside, Les Cabrioles de Balajou is a wonderful family adventure run by two passionate sisters, Hélène and Pauline. After a career change, they decided to go back to basics: raising Alpine goats with respect fornature and animal welfare. ” Our herd of goats is at the heart of our business “, they confide with pride. Here, the animals roam freely in the open air, in the meadows and undergrowth, taking advantage of the richness of the local environment. There are also a few cows and pigs. At the farm, everything is homemade, with patience and expertise:

• Farmhouse goat’s cheese, carefully matured
• Creamy fresh cream
• Yoghurts, fromage frais and Skyr

Hélène and Pauline use traditional methods that respect natural cycles, to ensure that their products are healthy, tasty and authentic. They work with a number of local restaurants, including La Renaissance,the Pont d’Or hotel, La Grange du héron and La Monnaie. Their produce is the reflection of a generous Lot region, to be enjoyed without moderation!

In the heart of Figeac‘s historic centre, on the Place Vival, the restaurant La Monnaie celebrates local flavours with creativity and respect for tradition. At the helm are Maryse and Cyril Lalanne, two gastronomic enthusiasts with a wealth of experience gained in renowned establishments in Paris and Toulouse. In 2022, they decided to move to Figeac, in the Lot region, to take over La Monnaie and champion authentic, simple and generous cuisine. Their commitment: to promote local produce from the Greater Figeac area, by working with local producers. Their partners include the Maraicher Jardin solidaire Regain for the vegetables, and Les Cabrioles farm in Balajou, whosefarmhousegoat’s cheeses and home-made crème fraîche they use in their recipes. In fact, all the members of Terroir dans l’assiette have signed the charter listing the local players with whom they work. At La Monnaie, every plate showcases short circuits, local know-how and a love of the land. Here, the encounter between producers and cuisine is savoured in every bite.