Take a tasting break during your bike trip in the Lot Valley !
From its confluence with the Garonne back to its source far to the east in the county of Lozère, the Lot River crosses many regions boasting rich and varied gastronomic traditions. From Quercy foie gras and lamb to Rocamadour cheese and Aubrac Aligot, from truffles to wild mushrooms, from prunes to walnuts, from Quercy melon to Clairac strawberries, man and nature have joined forces along the valley to create delicious specialities. Plus discover fine vintages, such as Cahors wines from the county of the Lot, or Marcillac, Entraygues, Le Fel and Estaing wines from the county of Aveyron.
Truffles of Quercy, "black gold" of the region
That’s the nickname given to black truffles around here. These venerated mushrooms - tuber melanosporum – develop naturally around hazelnut trees, linden trees and oaks in these parts, thanks to a miraculous symbiosis. The Quercy Region is one of the leading places in France for the production of this jewel of Gallic gastronomy. It‘s absolutely delicious thinly sliced in a simple omelette, or then it can bring out the flavour of foie gras and other fine charcuterie.
The Lot-et-Garonne strawberry
For a long time confined to grandmothers' gardens, strawberry cultivation developed in the South-West from the 15th century. It grew considerably in the 1970s, particularly in Lot-et-Garonne, which became France's leading producer department. Between Aiguillon and Clairac, the Lot valley by bike crosses a countryside dotted with greenhouses in tunnels where today we produce the delicious star fruit of the markets which won the Label Rouge for the varieties Gariguette, Ciflorette and Charlotte.
Aligot in the upper Lot valley
First prepare some lovely mashed potatoes, then add garlic, crème fraîche and lots of authentic fresh Aubrac Tome cheese and mix all the ingredients together carefully for quite some time. That’s the recipe for a tasty aligot, easily recognized by its unctuous and deliberately stringy texture, which can only be achieved by patient stirring over the heat. Aligot makes a hearty dish. It was greatly appreciated by the hardy shepherds of the wild, rocky Aubrac plateau in times past. Today, the recipe is a hit in many restaurants in the Upper Lot Valley.
Cahors wine
The Romans introduced cultivation of the vine to the Quercy Region and the Lot Valley. From the 12th century, the wine that medieval monks produced here gained international recognition, especially in Britain and in Russia, where the Tsars served it on special occasions. The local wine comes from Malbec grapes and is powerful, tannic and refined, with a beautiful dark red colour. Today, it’s highly regarded again, thanks to the work of impassioned vinegrowers. On your cycling trip meet local winemakers or stop for a visit at the Villa Cahors Malbec!
Buy local foods at the Cahors Market
Cycling along the Vallée du Lot à Vélo route, don’t forget to stock up at Cahors’s markets, among the most attractive in southwest France. They’re held Wednesday and Saturday mornings, throughout the year, beside St Stephen’s Cathedral. Among the colourful stalls, you’ll find many local producers of fruit and veg, foie gras, Rocamadour cheese, Quercy lamb and Pastis – in this case, a delicious apple pie topped with flaky pastry. Also note that Cahors covered market, or halle, is open daily except Monday.