Feasts and flavours

Good life Occitanie © CRTL Occitanie

They say that the way to a man's heart is through his stomach, and that's certainly true of this farming and winemaking land deep in "Sud-Ouest Authentique". Food and drink are part of our legacy, they're in our blood, and the people who live here, like the fine epicureans they are, champion simple and honest fare made using quality ingredients. 
Between your pre-meal apéritif and post-dinner digestif using the oldest brandy in France, Armagnac, our 8 wine designations make for fantastic food pairings throughout your meal. 

The tradition of taste

A shared happiness

Our proud producers love sharing their passion with visitors at farms, wineries, bustling markets, night markets or duck markets.  
Get together and feast your senses at our restaurants, like the Michelin-starred eateries in Pujaudran and Agen, where chefs elevate local produce made with love and flair.  
If you’ve got a taste for it then there are lots of courses and workshops to put your theory into practice! Unlock the secrets behind our signature foie gras, duck confit and sweet treats! 


Relais de Roquefereau - Penne d'Agenais © Six Quatre Deux

Armagnac AOP:

Armagnac is the oldest brandy in France with over 700 years of history

The best of three civilisations brought it to life: the region’s vines came from the Romans, the Arabs brought stills and barrels came from the Celts. The Armagnac designation is split into 3 production areas whose borders, coincidentally, form the shape of a vine leaf: Bas Armagnac, Armagnac Ténarèze and Haut-Armagnac.

And let's not forget Floc de Gascogne AOP, a sweet and refreshing apéritif made using a 16th century peasant recipe. Floc de Gascogne is the subtle blend of 2 parts grape juice to 1 part Armagnac from the same wineries. It comes in red or white and goes beautifully with melon, fresh fruit, foie gras, chocolate and desserts.

Wine (Vignobles & Découvertes):

Fronton, Coteaux du Quercy, Côtes de Gascogne, Saint Mont, Madiran - Pacherenc, Vins de Buzet

  • The Buzet designation covers 2000 hectares and 40km of hillside vineyards on the left bank of the Garonne. Les Vignerons de Buzet winery is focused on sustainable development and has set a benchmark for its environmental and biodiversity projects.
  • Côtes de Gascogne IGP white wine accounts for 85% of production, with red wine at 7% and rosé at 8%.  It has its own unique place in South West France, an area which mainly makes red wine. Côtes de Gascogne wine is one of France’s biggest international white wine exports.
  • Saint Mont AOP red, white and rosé are the ultimate in finesse with high standard soil and grape varieties. Deep in the Saint Mont designation, the Sarragachies vineyard is a unique example of ancient viticulture and flies the flag for outstanding vine growing biodiversity. It's even listed as a French Monument Historique: a first in France. The brand new “grape variety workshop” by Plaimont Producteurs explores native varieties, innovation and wine tourism.
  • Madiran and Pacherenc du Vic-Bilh AOP are 2 designations deep in the Piémont Pyrénéen where 200 winemakers produce unique tipples. Make your New Year’s celebrations unforgettable and take part in the unique NYE harvest in Viella.
  • Fronton AOP and its one-of-a-kind grape variety: Négrette grows on the terraces on the left bank of the Tarn.
  • Coteaux du Quercy (AOP) The vineyard covers 230 hectares with 15 wineries (including 8 in Tarn-et-Garonne with a cooperative winery).


Agen prunes, Chasselas de Moissac grapes, Lomagne garlic, melons, Marmande tomatoes, Label Rouge strawberries

The destination is France’s kitchen garden and the only place to have such a wide variety of fruit and vegetables growing in it. That makes it ideal for shopping local and tantalising your tastebuds.

  • Agen prunes date back to the 12th century when Benedictine monks returned to Clairac Abbey after the second crusade. They decided to graft local plum varieties with new plants they’d brought back with them from Syria. Ente plums (from the old French word “enter” meaning “to graft”) are picked in late August and dried to become prunes. Agen prunes have IGP or Protected Geographical Indication status. They’re super healthy and packed with goodness, making them popular with athletes. You can eat them plain or use them as an ingredient in sweet and savoury dishes.
  • The Lot-et-Garonne area is the biggest strawberry producer in France and its top quality Gariguette, Charlotte, Ciflorette and Mariguette strawberries have seen it awarded the Label Rouge. The little berry is a treat that comes in sweet, tangy, juicy or wild varieties from March to October.
    Ribbed, firm and filling Marmande tomatoes are the stars on Lot-et-Garonne market stalls! The world-famous and popular tomato has made its mark on the French food scene and earned the first Label Rouge for tomatoes. They are exclusively grown in the ground itself.
  • Lomagne IGP white garlic: small area, big flavour! Garlic has been grown in Lomagne since the Middle Ages and experienced a revival in the 1950s. It has now been given IGP status and 300 producers grow white garlic on almost 350ha of land. Its strong, woody fragrance goes beautifully with duck or foie gras and puts a fresh spin on French macarons.
  • Lots of sunshine and clay-limestone soil go into making Quercy IGP melon or Lectoure melon a premium fruit!
  • Chasselas de Moissac AOP grapes: This signature Tarn-et-Garonne fruit flies the flag for French cuisine and is nicknamed "grain doré" (golden berry) because of its round shape and golden skin. Each cluster has to be pruned to be granted the AOP designation. This expert job is often done by women who are known as "chasselatières".

Heritage breeds:

Gascon pig, goose and duck

  • The Gascon and Noir de Bigorre AOP pigs are strong and hardy hogs that live outdoors. They managed to avoid dying out in the 70s because the pigs are unsuited to intensive farming: it takes a Gascon pig an average of 450 days to reach 180kg compared to just 170 days for an industrial pig. Ageing the meat itself takes another 450 days. The end result is red meat with a delicate marble.


  • The legacy of South West French duck and goose foie gras dates back 500 years. It all began with goose liver. The Egyptians got the idea of force-feeding geese with grains to fatten them up after watching wild geese and ducks stuff themselves in preparation for migration. Hebrew slaves were in charge of the unique technique and they passed it onto Ancient Rome, the Roman Empire and the Mediterranean Basin. South Western French foie gras made from duck, formerly made from goose, is the figurehead for an entire region famed for its foodie heritage. It brings together two popular features of 18th century cuisine: duck and corn.