The gourmet bounty from these parts is truly world class: ducks, geese, game, Landes chickens, foie gras, goose fat - here come some confit, cassoulet and rillettes - Agen prunes. Bayonne ham, walnuts, truffles, then those ripe Buzet and Duras wines and a tot of Armagnac to wash it all down.
Still the top weekly attraction after all these centuries
(: Dominique Sellier)
Local menus often start with foie gras followed by the delicious magret de canard. Duck is one of the mainstays of Lot-et-Garonne cuisine, with stuffed duck or goose neck, breast and thigh all served in rich wine sauces. Excellent value and generous portions. Leafy restaurant terraces offer great
views over the surrounding countryside.
: Lucien Delporte)
