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TOUR
A
REGION
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Food & Cuisine
in GAILLAC
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In terms of Food and Cuisine Gaillac is in a fortunate position. Being between
the wine region that adjoins areas of Bordeaux, Bergerac, Duras and Languedoc-Roussillon, the Aquitaine and
Midi-Pyrénées of Armagnac, the region can draw on a wide gastronomical heritage from both the central regions
and the southern Spanish and Basque regions.
The Gaillac wine region is a farming region that is rich in gourmet traditions. Rolling hills are home
to cropping and fine beef cattle, while farmed goat farming thrive on excellent pastures.
In hilltop villages you will find restaurants featuring the gastronomic excellence of the Midi-Pyrénées,
and regardless of where you dine, you will taste wonderful foie gras, cassoulet, roquefort cheese and
drink excellent white and red Gaillac wines and of course Armagnac.
The region is a gastronomic delight!
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About Gaillac Food
The cuisine of south west France by way of foie gras, confits and pâté reach a pinnacle of
excellence in the specialties of pays Albigeous. The range includes product and dishes
made from duck, turkey, poultry, pork, rabbit and towering above all, whole goose livers
in the form of Foie Gras d'Oie Entier. |
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Eating out or at home in Gaillac
Whether at home or in a village cafe, partaking in the “repas du chasseur” in the form
of forest mushrooms, you are going to enjoy the exciting foods of the Gaillac region.
OUR SELECTION |
Fromage de Chevre Fermier (Goats cheese)
Delightful on its own, goats cheese is the perfect accompaniment for a semi-sweet Mauzac white
wine pre-dinner, or with a salad, or as a cheese course with a lighter styled Gaillac red
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Rouzole (Bacon and Ham Pancake)
A combination of pork products, eggs and breadcrumbs in a great
breakfast dish, or bar food with a glass or beer or wine
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Le pain Grille aux Champignons (Toast bread with mushrooms)
When the fields and woods in Autumn produce the biggest and tastiest mushrooms, then the dish comes
into its own
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Thon aux le Poivron (Tuna with peppers)
Fillets of lightly browned tuna, or similar fish, that has been gently baked on a bed of onions, garlic,
tomatoes and peppers
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Regional Specialties |
Blancs de Pigeon au rouge (Pigeon breasts in red wine)
In Autumn wood pigeons abound in the forests of the Tarn. The breasts are marinated for
24 hours then quickly cooked for 5 minutes in butter, sliced and served with a red wine sauce.
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Milhassou (Maize meal pudding)
Capturing the essence of the Gaillac countryside this sweet, smooth dessert with tastes of oranges and cream.
Serve warm and delightful with ice cream, fruit and a dash of Armagnac.
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Civet de Sanglier (Wild Boar Stew)
This Gaillac dish bring together the wild boars that invade the vineyards along with the
robust Gaillac red wines - a perfect solution!
Serve 4
Ingredients
1 kg boar shoulder chopped into 25mm cubes
2 medium onions sliced finely
2 cloves garlic chopped finely
Bouquet garni - thyme
4 diced medium carrots
1 tsp freshly gound black pepper
I bottle red wine. NO WATER
3 tbs flour
Olive oil
2-3 bay leaves
4 juniper berries
Salt and pepper
Sprig parsley loosely chopped
Method:
- Preheat oven to 180ºC.
- Cut the pork into cubes, place in bowl along with wine, onion, garlic, herbs, pepper and salt.
Cover, refrigerate and marinate for 48 hours.
- Drain meat, remove from vegetables etc and set aside along with the marinade.
- Turn over the boar chunks in the flour till well covered. Heat the oil in the pan. Turn the meat in
the oil until well browned.
Sweat the onions and garlic in the oil till cooked soft and transparent, remove and set aside.
Brown carrots in pan, remove and set aside.
- Put all ingredients in casserole and pour in the marinade until the meat is covered, add bay leaves, juniper berries and parsley.
Cook for about two hours at 140 degrees C.
To serve:
Serve with sauté potatoes and fine sliced mushrooms.
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Chef’s tips
- Wild boar is available in most markets
in the south west and central regions of France, but you can use pork
- Try a little dark chocolate in the sauce for an interesting finish
- This recipe works well with any strong game such as venison
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