The Gastronomy of Tarn-et-Garonne

During your visit to the Tarn et Garonne, nothing better to discover a new facet of the region than to taste the local gastronomy, in a nice place, with a friendly atmosphere. We take you on a taste journey in Tarn-et-Garonne, through its good local products, such as duck, truffles or even Lomagne garlic.

Opening photo © Wanessa P | Adobe Stock

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Duck Friton

The Friton de canard, the grillon, the graton designates a pâté of duck leftovers. We scrape the carcass to recover the small bits, we add duck fat, pork throat, we season and voila! Spread on aperitif toast or on generous slices of country bread, it is the king of aperitifs and picnics! But it is also sublimated, to decorate fresh salads, in traditional restaurants.

Taste the traditional gastronomy of Tarn-et-Garonne in a good restaurant: Le Fort de Montauban.

Photo © Keitma | Adobe Stock

A Quercy truffle omelet

The Quercy black truffle is the diamond of the region. To savor this gift of nature, this exceptional mushroom, there is no need for complicated ingredients. He is self-sufficient. Eggs, a little seasoning and you will get a dish out of the ordinary. Do you want to know everything about the famous Quercy black truffle?

The black truffle of Quercy.

Photo © Alexi Tauzin | Adobe Stock

Scrambled egg with saffron from Tarn-et-Garonne

Saffron scrambled eggs is a very simple recipe but a real treat for the taste buds! You need eggs, sour cream and saffron pistils, of course. Indeed, this local product of Tarn-et-Garonne is quite unknown. Yet it is a region of ancestral production of saffron and pastel, which have grown on the same soils since the Middle Ages!

The La Salamander saffron farm in Cadalen.

Photo © K | Adobe Stock

Tourin with garlic from Lomagne

Tourin à l'ail de Lomagne is a garlic soup. The recipe is rustic: chicken broth, eggs, and Lomagne garlic! For the rest, each family has its preferences and you will not taste two identical ones. You can add stale bread or vermicelli. It is part of the culinary tradition of Tarn-et-Garonne and a competition is dedicated to it during the garlic festival.

Find good garlic on the Beaumont-de-Lomagne market.

Photo © Fanfo | Adobe Stock

Montauban Cassoulet

Here is an emblematic dish of the Southwest! The Montalbanaise recipe includes beans, confit duck sleeves, sausages and garlic sausage, a little smoked bacon, carrots and onions. This hearty dish is originally from Lauragais. In medieval times, it was a stew made from beans and meat, which was simmered for long hours. Since Christopher Columbus discovered new vegetables, on the other side of the world, it is with beans that it is cooked.

Taste the poultry of yesteryear from Puylagarde.

Photo © Wanessa P | Adobe Stock

The Curbelets of Montauban

Curbelets de Montauban are rolled wafers, like “Russian cigarettes”. The dough is very easy to make. On the other hand, you will need a waffle maker to give them their significant shape, then a good helping hand for rolling... They keep for a long time and are easy to transport, so they are snack allies for children, a picnic on the grass and sublimate a good coffee, at the end of the meal!

Photo © Bout81 | Adobe Stock

The Mountalbane

The Mountalbane bears the name of its town of origin. This cake, imagined in Montauban, is a delicious mix between a cake and a pound cake, with a little brioche side! It is flavored with orange blossom, vanilla, and rum. We add candied fruits, for gluttony! You will find it in all the good bakeries and pastry shops in Montauban and the surrounding area.

At Sweet Délices, you will learn how to make Montalbanian sweets.

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Apple Crumble

The apple crisp is a very simple pie to make! You will need a filo pastry, which you will garnish with apples. Then you make a cream based on butter and sugar, flavored with Armagnac. The Tarn-et-Garonne does not have the exclusivity of this dessert, since you will find it throughout the South-West, especially in the Gers and Ariège.

The Quercy shell

Coque Quercynoise is a fairly compact brioche. Its name comes from the Occitan word "coconut", quite simply, cake. It is often delicately flavored with rum and orange blossom. Some pastries add candied fruit or sugar cubes. It is consumed during the religious festivals of Easter and Epiphany.

The wine of the Tsar of Thézac

How to end this article on the delicacies of the Tarn-et-Garonne, without telling you about an unusual drink: The Wine of the Tsar of Thézac and its Cuvée du Millénaire! It is in the heart of the Tarn-et-Garonne wine region, in a vineyard near Fumel, that you will discover this beverage that has seduced the most of this world...

Consult the Vin du Tsar contact form.

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Here is our discovery of the gastronomy of the Tarn-et-Garonne which ends here but which begins on your plates. We wish you bon appetit!

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