Food & Drink
Midi-Pyrénées
Despite being landlocked, this spectacular mix of mountain peaks, deep valleys and gorges has both oceanic and mountain climates. Cold winters and warm summers vary according to location and altitude. Mountains north and south overlook two canals and three rivers slicing the land. Lowland central plains, meadows and valleys focus on vegetable and cereals while livestock and dairy occupy the highlands. Upland forest floors provide game, mushrooms, truffles and chestnuts and river valleys also provide a variety of fruit and wine often paired with locally caught fish. Expect Basque, Catalan and Auvergne influenced dishes.

Entrée: Tourin à l’Ail(egg thickened garlic soup), Lou Bajanac(chestnut soup), Soupe Albigeoise (beef, pork & vegetable soup), Soupe au Laguiole (thick cheese topped vegetable soup), Assiette de Charcuterie de Lacaune(assorted cold meat platter), Massacanat de Bigorre(veal & onion omelette), Omelette aux Truffes(truffle omelette), Melon du Quercy au Magret Fumé(melon with smoked duck breast), Tourte au Roquefort(blue cheese tart), Feuilleté de Truffes(truffle & duck liver paté pastry), Foie Gras aux Truffes(goose liver & truffle pate), Salade des Causses(blue cheese green leaf salad & croutons).

Plat Principal:
Estouffade de Boeuf au Vin de Madiran(beef stew in red wine), Entrecôte au Roquefort(fillet steak in blue cheese sauce),  Cassoulet de Toulouse(slow baked pork, sausage & white bean stew), Azinat (pork & vegetable hotpot), Foie Sec de Porc aux Radis(salted pork liver with radishes), Daube de Mouton Pyrénéenne(basque lamb & vegetable stew), Poulet aux Oignons(chicken, pork & onions in wine), Confit de Canard(slow roasted cured duck), Civet de Sanglier à l'Armagnac(wild boar stew with brandy), Truite Fario au Bleu(poached trout in wine & vinegar), Truite à l'Oseille(trout with sorrel), Estofinado Rouergat(cod & potato pie), Cassolette de Morue(cod casserole with beans), Aligot de l’Aubrac(potato, cheese & garlic fondue), Cèpes Persillade(fried mushrooms & garlic with parsley garnish).

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Dessert: Millas(orange caramelised batter),Cougnettes(sweet fritters), Croustade aux Pommes(flambéed apple crunchy pastry), Milhassou(pumpkin cake), Coque au Lait (armagnac laced baked custard), Cougnettes (sweet fritters), Fanchionette(meringue topped puff pastry custard), Gâteau à la Broche(orange flavoured cake), Flaune(orange & cheese custard flan), Jacques(apple pancakes).

Fromage: Cabécou(soft goat's milk), Laguiole (hard cow's milk), Rocamadour(soft goat's milk), , Roquefor(semi soft blue ewe's milk), Tome des Pyrénées(semi firm cow's milk).

Boisson: Eau Minerale: Luchon(still).St Antonin (still).
Bière: Brasserie du Pays Toy: Pont d’Espagne (brown ale), Brasserie d'Olt: BIO de Printemps (golden ale), Brasserie Ratz: RATZ Triple(pale ale), RATZ Ambrée(amber ale). Brasserie de la Seillonne: La Salle Gosse(india pale ale).
Vin: Rouge: Cahors(full bodied, dark berry fruit & slightly spicy), Madiran(intense, dark berry aromatic with slight caramel), Marcillac(spicy, aromatic & fruity), Gaillac(smooth,
Blanc: Pacherenc du Vic Bilh(sweet, fruity & full bodied, Gaillac(light crisp & citrusy), Gaillac Mousseux (sparkling wine).
Rosé: Fronton(medium dry bright & citrusy), Marcillac(fresh, citrusy & slight acidity).
Apéritif: Floc de Gascogne(sweet, brandy fortified wine), Hypocras(cinamon spiced wine), Frênette des Pyrénées(ash leaf cider). Gaillac Mousseux (sparkling white wine).
Spirit et Liqueur: Blanche d'Armagnac(white grape brandy), Armagnac(brandy), Get27Crème de Menthe(mint liqueur), Liqueur de Génépi(plant liqueur), Crème de Violette(violet flavoured brandy liqueur), Pousse Rapière (orange, brandy & sparkling wine liqueur), Liqueur de Noix(nut kernels & brandy liqueur),