Quercy Rocamadour cheese

“Made from raw milk – in compliance with the requirements of the protected designation of origin certification – this Rocamadour is refined using traditional methods. The cheese itself is a tender and velvety goats cheese with a creamy and buttery fragrance”.
Mr. Verdier, Loubressac Cheesemaker.

Cahors Coq au vin

“Cahors Coq au vin is one of those dishes that has come to symbolise France’s gastronomic tradition. The meat cooks slowly, marinating in a prestigious tannic and full-bodied Cahors wine. Cahors Coq au vin is a tasty traditional dish for people who care about passing on all the flavours associated with our region. You can serve it with tagliatelle or purée”.
The Maison du confit, in Tonneins.

Toulouse sausages with IGP green lentils from the Berry

“Lentils were first cultivated in Asia around 7000 years ago. Now found all over the world, lentils from France’s Berry region were granted “protected geographical indication” status in 1998 in recognition of their superior quality. Reflets de France has decided to combine them with another very well-known speciality – Toulouse sausages, made from pure pork (as one would expect) and very well grilled”.
Languedoc Cannery, Castelnaudary.