Because Gascony is a territory where the inhabitants enjoy great pleasure of eating, because Gers is a land of gastronomy where conviviality is part of a culture, let’s go for a tour of flavours of this region fond of good food…
With a PGI for its production of fatted ducks, those reared for foie gras, the Gers is the best place to cook duck .
Duck and goose products of the Gers are especially delicious. the poultry are bred in the traditional way and reared humanely. These savory delicacies, an age-old tradition in this corner of southwest France, are real festive occasions to share.
The magret de canard was born in Auch !
André Daguin invented the magret de canard (filet of duck breast) in 1959. Since then has been part of the French cultural tradition.
Duck can be cooked in a casserole or stew, with beautiful local wine used in the sauce! Everything is used for making delicious and innovative dishes : confited legs and breasts, rillettes made from the carcass meat, tender gizzards for salads, patés and even the fat. here are many recipes to be found from using it
The poultry of the Gers
The poultry farms of the Gers are famous and the poultry very tasty. The Gers tradition of rearing poultry is as old as land cultivation, as they often go hand in hand. You will find on market stalls or in farms (for example in la Ferme en Coton ) chicken, turkey, poulard, capon, guinea fowl.
The black pork of Gascony
This attractive black animal is also produced in the Gers such as in Ferme de Bidache . The black pork of Gascony, with which the black ham is made, is fed on cereals, acorns and chestnuts.
Since 1850, in Lectoure, melons have been produced. The sunshine gives them their sweetness and taste … The melon is harvested from June to mid-September. It is best served with a Floc de Gascogne wine and dry cured ham.
The white garlic of Lomagne thrives in the soil of this region. It can be found on market stalls during the second half of the year in plaited strings, singly or in bags.
The pastis gascon or croustade
With a scent of apples and armagnac, this light and tender pastry, can be served warm and sometimes accompanied by a scoop of vanilla ice cream.
There is a long and solid gastronomic tradition in the Gers and so many wines, aperitifs, and digestives to go well with the traditionnal dishes.
From the producers
For authentic pleasures, farmers welcome you and sell their produces directly. Many of them are part of Bienvenue à la ferme.
Have you ever taste the flavors of the Gers at a farmers’ market in summer time ?
At a traditional market
Here you can find countless variations of the regional specialities. The products on the stalls are a feast for the eyes and listing all the products is mouth watering,
Go to the restaurant
In the Gers, restaurants offer to explore the Gascony specialities through traditionnal dishes or through the inspired and creative preparations of the chefs. In this land of gastronomy, specialities have unrivalled flavours.
Les Tables du Gers
Gers grouping label which offers a guarantee of local trade, exclusively from farm-fresh products of the Gers for an authentic cuisine.
In the friendly spirit so typical of Gers!
Our region is a land a tradition shared in the atmosphere and spirit of a meal in Gascony !