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)
Rouzole (Bacon and Ham Pancake)
Le Pain Grillé aux Champignons (Toasted bread with mushrooms)
Thon aux Poivron (Tuna with 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!