Food and Cuisine in Gaillac

 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, 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 goat farming thrives 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!



About Gaillac Food

The cuisine of south-west France by way of foie gras, confits and pâté reaches a pinnacle of excellence in the specialties of Pays Albigeois (the area around Albi). The range includes products 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.


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.



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



Rouzole (Bacon and Ham Pancake)
A combination of pork products, eggs and breadcrumbs in a great breakfast dish, or bar food with a glass of beer or wine



Le Pain Grillé aux Champignons (Toasted bread with mushrooms)
When the fields and woods in autumn produce the biggest and tastiest mushrooms, then this dish comes into its own



Thon aux Poivron (Tuna with peppers)
Fillets of lightly browned tuna, or similar fish, that have been gently baked on a bed of onions, garlic, tomatoes and peppers



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.

Milhassou (Maize meal pudding)

Capturing the essence of the Gaillac countryside is this sweet, smooth dessert with tastes of oranges and cream. Served warm and is delightful with ice cream, fruit and a dash of Armagnac.

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!

Serves 4

1kg 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 coarsely chopped


  1. Preheat oven to 180ºC.


  2. Cut the boar into cubes, place in bowl along with wine, onion, garlic, herbs, pepper and salt. Cover, refrigerate and marinate for 48 hours.


  3. Drain meat, remove from vegetables, etc. and set aside along with the marinade.


  4. Turn over the boar chunks in the flour until 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 until soft and transparent, remove and set aside. Brown carrots in pan, remove and set aside.


  5. 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.


Chef’s tips

  1. Wild boar is available in most markets in the south-west and central regions of France, but you can use pork


  2. Try a little dark chocolate in the sauce for an interesting finish


  3. This recipe works well with any strong game such as venison