Gastronomic specialties to discover around Figeac
Nestled in the heart of the Lot, Figeac seduces as much by its historical heritage as by its gastronomic richness.
The region is full of generous culinary specialties that highlight exceptional local products such as saffron, truffles, duck or lamb. Here, producers share their love of good produce.
Here is an overview of the must-try dishes to taste during your stay in Figeac.
The black truffle of Quercy is a true gastronomic treasure! This exceptional refined product subtly perfumes many dishes.
Harvested between December and March, truffles invite themselves into your plates to accompany an omelette, in the form of risotto or simply grated on a slice of buttered bread.
Don't forget to make a detour in winter to the truffle markets of Lalbenque, near Figeac, the largest in the Lot. You can find many varieties of truffles there.
Recognized by a Label Rouge, Quercy farm lamb is renowned for its incomparable flavor.
Raised outdoors, it is traditionally cooked as a leg, roast or navarin, accompanied by local vegetables.
A delicacy not to be missed in local inns and restaurants.
In the Lot, duck is a real institution. It is available as magret, confit, or foie gras by local producers throughout the year.
In Figeac and its surroundings, you will find many artisanal products in the markets and farms of remarkable quality.
The opportunity to bring back some souvenirs for the most gourmet.
Rocamadour, a small AOP goat's cheese, is a local pride. Creamy and delicately perfumed, it can be enjoyed plain, in a salad or lightly melted on a slice of bread.
Its cousin, Cabécou, offers an equally tasty variation, ideal for a cheese platter accompanied by a Cahors wine.
Don't hesitate to meet the producers at the stands of the Grand-Figeac markets.
To finish on a sweet note, discover pastis, not to be confused with the aniseed aperitif. Pastis Lotois is a delicate pastry with thin, flaky pastry, garnished with apples macerated in Armagnac.
This cake, which has become an emblem of the region, is often prepared for special occasions. A dessert to absolutely taste if you are a fan of sweet treats.
There are also other typical recipes such as pompe à huile or tarte aux noix.
Located on the banks of the Célé River, the Best Western Le Pont d’Or hotel welcomes you in a pretty 13th century stone building. It is the ideal place to discover the most beautiful villages of the Lot.
You can also taste the riches of the region in the restaurant or enjoy the wine cellar and the magnificent terrace overlooking the river.
In summer, you can relax on the swimming pool installed on the roof of the hotel or do a sports session in the fitness room.
The region is full of generous culinary specialties that highlight exceptional local products such as saffron, truffles, duck or lamb. Here, producers share their love of good produce.
Here is an overview of the must-try dishes to taste during your stay in Figeac.
Truffles, the black diamond of Quercy
The black truffle of Quercy is a true gastronomic treasure! This exceptional refined product subtly perfumes many dishes.
Harvested between December and March, truffles invite themselves into your plates to accompany an omelette, in the form of risotto or simply grated on a slice of buttered bread.
Don't forget to make a detour in winter to the truffle markets of Lalbenque, near Figeac, the largest in the Lot. You can find many varieties of truffles there.
Quercy lamb, an exceptional meat
Recognized by a Label Rouge, Quercy farm lamb is renowned for its incomparable flavor.
Raised outdoors, it is traditionally cooked as a leg, roast or navarin, accompanied by local vegetables.
A delicacy not to be missed in local inns and restaurants.
Duck in all its forms
In the Lot, duck is a real institution. It is available as magret, confit, or foie gras by local producers throughout the year.
In Figeac and its surroundings, you will find many artisanal products in the markets and farms of remarkable quality.
The opportunity to bring back some souvenirs for the most gourmet.
Cheeses of the Lot: Rocamadour and Cabécou
Rocamadour, a small AOP goat's cheese, is a local pride. Creamy and delicately perfumed, it can be enjoyed plain, in a salad or lightly melted on a slice of bread.
Its cousin, Cabécou, offers an equally tasty variation, ideal for a cheese platter accompanied by a Cahors wine.
Don't hesitate to meet the producers at the stands of the Grand-Figeac markets.
Pastis Lotois, a gourmet dessert
To finish on a sweet note, discover pastis, not to be confused with the aniseed aperitif. Pastis Lotois is a delicate pastry with thin, flaky pastry, garnished with apples macerated in Armagnac.
This cake, which has become an emblem of the region, is often prepared for special occasions. A dessert to absolutely taste if you are a fan of sweet treats.
There are also other typical recipes such as pompe à huile or tarte aux noix.
Your *** hotel in the heart of Figeac
Located on the banks of the Célé River, the Best Western Le Pont d’Or hotel welcomes you in a pretty 13th century stone building. It is the ideal place to discover the most beautiful villages of the Lot.
You can also taste the riches of the region in the restaurant or enjoy the wine cellar and the magnificent terrace overlooking the river.
In summer, you can relax on the swimming pool installed on the roof of the hotel or do a sports session in the fitness room.
