Le weekend in Strasbourg – Christmas Market

Strasbourg (67 Bas-Rhin, Alsace) is a major European city – on France’s eastern border with Germany and the Rhine, home of the European Court of Human Rights and one of the…

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Le weekend in…. Lille

FWith such easy access from the UK by road or Eurostar,  Lille (59 Nord, Hauts de France) is a must to visit all year, and remains one of my favourite…

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Le weekend in….the Segala (Aveyron/Tarn)

Our occasional series of articles using local knowledge to help you get the best out of a visit to different parts of France - the Segala The Segala is a…

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Visit Saumur – Le weekend …. in and around Saumur

Saumur  (49 Maine et Loire, Pays de Loire) Where to stay English/French family-owned Gite and B&B (Chambres d'Hote) - Le Bellevue on a vineyard run by Sarah-Jane Beaumont and her…

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Food and Drink in the Lot

Reilhaguet in the Lot, FranceI am a great fan of the Lot département (46 Midi-Pyrenees), initially from wine-hunting around the town of Cahors, and more recently further upstream on the Rivers Lot and Célé, where the landscapes get even more enticing. A recent trip was greatly enhanced by having Helen Martin’s book Lot: Travels Through a Limestone Landscape in SouthWest France, which tells the story of the landscape and people of this region of South West France.
It was her recommendation which led us to the stunning view at Reilhaguet (46 Lot) (see above) which she accurately describes as “the view to end all views, a roof of the world view, a heart-stopping, aching, yearning view” (about 25km north of Cahors just east of the N20).
But one of the undoubted joys of the region has to be its gastronomy and the richness of its markets, and with Helen’s permission we can share an extract from her chapter on “Food and Drink in the Lot”

Eating and drinking in the Lot is not so much gastronomy, it is more a way of life. Simple pleasures like early-morning mushrooming results in gastronomic treats at meal times.
The food used to revolve around the polyculture practised by the small propriétaires, less so today. But fruits are still bottled, geese are still stuffed, pigs are fattened, påtés are tinned, ducks are turned into hunks of confit, and yellow chickens, dotted with oil and butter and legs akimbo, are forced into ovens to emerge an hour or so later, tasting simply sensational. It is a day-in, day-out, year-long occupation. Tout es bou per sa sason ‘To everything there is a season’ takes on new meaning. ©Helen Martin

Helen Martin writes more about the Lot in her blog at http://lotbook.blogspot.com/

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