The Gersois is epicurean, and if there is one area where this particularity is expressed, it is that of the table… Here the savoir-vivre is intimately linked to the arts of the table and local products!
Savory of local flavors
The duck, available to infinity
With an ambitious vision about to IGP specific to its department, the duck with foie gras from Gers naturally makes the reputation of the divine foie gras in all spheres of French and international gastronomy. A dish that we know how to prepare in Gers houses as well as in restaurants!
Geese and ducks, are part of the decor of our campaign. The quality of their flesh tastes like confit: an old cooking method where the noble parts remain for hours in salt and cooked in their fat until obtaining this culinary specialty , typical of the South-West of France.
The magret born here!
André DAGUIN gave birth to the magret in 1959, from the Hôtel de France in Auch.
Duck is also eaten stuffed, in the oven, in a casserole dish, with figs, onions, apples, grilled, duck breast, dried ... All its pieces are appreciated: aiguillettes, gizzards, sleeves, necks, hearts, fillets, thighs, carcasses.
Farm poultry from the Gers
Park guide walks farm poultry fill our backyards, raised in the open air, and our tables: chickens, turkeys, guinea fowl, hens, capons. When December comes, festive poultry are in demand from the Cotton Farm including.
Every year, in February, an ancestral breed is in the spotlight with some of our restaurateurs: the Noire d'Astarac.
Gascon black pigs
It's here oldest breed known in France. The black Gascon pig, of the Iberian type, finds its origin in the Nébouzan, enclosed between Armagnac, Comminges and Lomagne. Race threatened with extinction, today less than 100 farms are committed to saving it. This is the case in the Gers, at the Bidache farm in Castéra-Verduzan.
Other regional delicacies
Le Lectoure melon is grown mainly in Lomagne, in tunnels or in the ground. From the month of June, it is consumed and perfumes the stalls of our markets. Fine and sweet, it can be eaten "plain" or accompanied by a dash of Gascogne floccu ! On the Lectoure side, his brotherhood celebrates it in the middle of summer.
THEwhite garlic from Lomagne, ancestral culture in Lomagnole soil (region of the lower valley of the Gers from Montestruc-sur-Gers and the territories further east bounded by the course of the Garonne, to Beaumont-de-Lomagne in the Tarn- et-Garonne). In markets and in homes, it is found in a braid to give a nice style to the room.
Auch le Goût – the new festival of Gascon Gastronomy in Auch
Since 2022, in Auch, the second weekend of May is that of the Gascon gastronomy festival.
For 2 days, the program offers:
- a big gourmet meal by the chefs of the Ronde des Mousquetaires on Friday evening
- of contest hotel schools in the Gers: cooking, service, etc. in the heart of the Auch market on Saturday morning
- la gasconade : the great festive and gourmet cocktail by the chefs of the Tables du Gers, Saturday lunchtime
- of masterclass among merchants and craftsmen in downtown Auch
Gascon pastis, or croustade
It's here Gers pastry specialty. Light and melting, at the puff pastry subtly golden, garnished with fragrant Armagnac apples, its manufacture is artisanal. Fingering and thoroughness in stretching the dough are the keys to its success. Gascon pastis or crumble, you will be delighted.
In the glass
Le Gers wine trio goes with local products and their cooked recipes from aperitif to dessert!
Beautiful book on gastronomy
Perhaps at first glance outdated, this book is full of charm. My crush goes to work Le Gers - Delightful delict, published by Gypeate.
»Its cover and its title already evoke the idea of this small guilty pleasure: Gluttony, but with refinement… What is visible through not only receipts unveiled but also by very beautiful pictures which highlight, over the pages, dishes and details of Gers heritage.
It is a beautiful book, in the original format, to use of course to prepare excellent recipes, but also to slip into its library as such in order to admire the quality of the visual. Thus, we will enjoy doubly! "
Marie-José, in charge of the shop at the tourist office.
Meeting with the producers
Our farmers are committed to quality procedures. Many of them are part of the network Bienvenue à la Ferme et welcome curious and gourmet visitors or to the farm shop.
More and more, they offer small events on the farm in the form of open doors during national or departmental operations such as "Open Farms". These excellent products can be found on traditional markets all year.
On a farm, neighboring producers set up their stand. You come to taste and shop. Large tables to eat on site are arranged. Often, we make our meals at will and the farm is lively. As long as there is a banda, you will experience a superb festive atmosphere in Gers!
A small restaurant?
Our restaurateurs and chefs, for the most inventive, play with these products in the presentation and in the assortments. Others offer them in their most traditional recipes.
Tables of the Gers
To taste authentic, gourmet and inventive cuisine based on fresh and local products, by choosing a stamped restaurant Table of the Gers (R), you will make the right choice!
Experience the conviviality of a Gascon meal
On a few summer dates, La Ferme de La Gouardère offers the evening surprise meal at the table of their inn (they do not raise the ducks, but transform them): ideal time to join as a couple, or alone to feel the atmosphere and spirit of a meal in Gascony!
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