At the crossroads of flavors
Enjoy our area to discover new flavors!
AOC Gaillac wines
Known since antiquity, first of all for its white wine, the vineyards of Gaillac have become a sure bet for lovers of wine (AOC classification was granted in 1930).
From a range of fresh and fruity white varieties (Mauzac, Loin de l’Oeil and Muscadelle) to the red varieties (Braucol, Duras and Syrah) offering, fruity, tannic, even slightly peppery wine, the Gaillac region allows you to be seduced by the simplicity its approach.
These wines are available in various syles : dry, sweet or sparkling wine; regional wines stored in oak or unwooded, and fresh, new wines.
The producers will happily share their passion, their experience and expertise with you,.
The cellars of the vineyards are sign posted from the main roads in the vineyard region and welcome visitors..
More information: www.vins-gaillac.com
The undisputed sweet specialty of Cordes for over a century, the croquante is made from wheat flour, egg white, sugar, almonds from the South West and a hint of mystery which makes it unique.
This delicacy goes particularly well with fruit salads or sorbet, or even a small glass of white wine from Gaillac …
Whoever tastes these little delicacies will happily come back for more…
The duck is integral to the cuisine of the Southwest. It is normal to find it in all its forms in our local dishes : duck breast, confit, foie gras, pate, stuffed neck, etc. … there’s something for everyone.
Breeders will give you the secrets of cooking duck, and will convince you of the importance of the regional gastronomic tradition – not only is it good for the palate, it is also said to be healthy.
Cheese and other dairy products
The cabécous, tome, fresh cheese or yogurt you find in our Saturday morning market, at retailers, or directly from local farmers, are made from the milk of sheep, cows or goats that live outdoors in the rich pastures of Segala (which comes from the word rye) or the Causses of the region around Vaour-St. Antonin.
Enjoy them with a beautiful slice of country bread or a crusty baguette. It’s a real treat!
Veau de l’Aveyron and Ségala (Red Label)
This prestigious breed has been recognized for its high quality meat (pink meat, tasty and lean). The farms have to meet rigorous conditions : The calf is suckled by its mother, then fed a grain supplement. It grazes in the pastures of the Tarn and the Aveyron.
More information: www.irva.asso.fr
This black gold grows particularly well on our limestone soils, very similar to those of Quercy. Thus we see more and more truffles found between Albi and Cordes,.
The best time to taste them is winter (between mid December and mid February). It is during this period that the truffle market takes place in Cordes (see item on Markets).
TheTarn Union of Truffle growers also organizes the Truffle Festival in Villeuneuve sur Vere on the first Sunday in February.
These are moments of delight for lovers of this incomparable delicacy.
Saffron, sunflower and rapeseed …
Grown naturally, with great passion, these crops are well known for their culinary qualities, and also for their therapeutic qualities.