Le Loubet

Bed & Breakfast    |   Self Catering

FOOD AND DRINK

In Gascony, wonderful ingredients abound, as found in the markets, bakeries, farms and so on. Local specialites include all things duck and goose, garlic, sausage, prunes and armagnac. The region encompasses 18 wine appelations.

 

All manner of restaurants can be found - there are Michelin starred restaurants, auberges, family run cafés, tapas bars and tea shops, serving fancy haute cuisine, classical regional dishes and rustic platters. 

Eating Out
 

There are many restaurants close-by ranging from simple pizzerias to fully-fledged top notch French cuisine.  Here is a selection to whet the appetite...

 

Le Puits Saint Jacques : www.lepuitssaintjacques.fr

L'Echappée Belle          : www.echappee-belle.fr

Pizza Zebre                   : www.pizzalezebre.fr

Label Braise                  : www.restaurant-labelbraise.com

 

Also check out the night markets, held in various villages throughout the

summer.

 

Markets and Shops

 

Every Monday morning, Samatan holds one of the largest markets in the Gers with everything from fresh produce to wine, fowl, clothing, music, art. From the autumn through to spring it also hosts the acclaimed foie gras market. 

 

Gimont's main market takes place every Wednesday under its superb 14th century halle. Right next to it is the Canton museum (open in summer), and visit the little 'foie gras' museum on the first floor of the Ducs de Gascogne restaurant (also good for lunch or dinner). On Sundays, from autumn through to spring there is also a foie gras market.

 

On Saturday, L'Isle Jourdain is abuzz with its weekly market.

Local Specialities

 

South-west France specialities include all things Duck. And Goose. Especially popular are duck confit, duck breast (magret) and foie gras.

 

Other dishes include cassoulet, garbure (a filling broth made with Tarbais haricot beans, vegetables and duck), Toulouse sausage and a local dessert called Pastis.

 

Products local to the region are black truffle, purple garlic, wild mushrooms, particularly cep, and cheeses : goats cheese (such as Cabecou de Rocamadour), Tomme from the Pyrenees and Roquefort.