If you are staying in Lot-et-Garonne, you absolutely must taste five of its flagship products. Le Journal Toulousain has put together a gastronomic escapade through the department so that you can discover them.
The Agen prune
It is certainly the star product from Lot-et-Garonne : the Agen prune. But, contrary to what its name suggests, it is grown in the Lot Valley and not within the department prefecture. So, go to Lafitte-sur-Lot instead. This is where you can best discover this dish which can be enjoyed in a thousand and one ways, whether in savory dishes such as tagine or in sweet desserts such as far breton. And for good reason, you will find there the Prune Museum. After crossing the plum orchard which changes from white, green or purple depending on the season, you will be told its history, its culture and all the steps necessary to give this dried fruit all its characteristic softness. An informative visit to the museum which will end with… a tasting of course.
The hazelnut
Did you know? Lot-et-Garonne is the leading hazelnut producer in France. And yes, there's not just prunes in the department! Moreover, the latter is home to the main cooperative of French hazelnut producers, Unicoque, better known under its Koki brand. It is open to visitors during the Easter and summer holidays. In the meantime, you can take a look at his shop in Cancon, before going to the hazelnut house in Lacépède for a fun visit. During this, you will discover all the secrets of this nutfrom its history to its cultivation, including its transformation and marketing. The icing on the cake is that, at the end of the visit, you will be able to enjoy different specialties where the hazelnut, whether grilled, praline, chocolate or salty, will delight your taste buds.
Foie gras
In the South-West, foie gras is part of the gastronomic heritage. And Lot-et-Garonne is no exception. Proof of this is that the department, which is one of the leading producers of this product in France, hosts a foie gras museum. To find out, you have to go to the Ferme de Souleilles, in Frespech. After a tour of their farm, the owners will take you to the museum where you will learn more about the history of foie grasfrom ancient Egypt to the present day, its production and how to highlight it through recipes, each more delicious than the last. If this made your mouth water, don't worry. In fact, the owners of the farm will make you taste their different foie graslike the one with brandy or the one with prunes, and their specialties, at the end of the visit.
Marmande’s tomato
Just like foie gras, Marmande tomato is part of the heritage of Lot-et-Garonne. And this for over 150 years. It must be said that the climate of the department, where temperatures are mild in winter and sufficient precipitation, makes it a suitable place for growing tomatoes. Originally from the Andes mountain range, it precisely arrived in the territory in the second half of the 19th centurye century. Today, it is found on all markets in Lot-et-Garonne and France, but also in mass distribution, whether fresh or transformed into juice, sauce or even soup. Besides, you can go take a look at the jam maker Lucien Georgelin's shop, located in Virazeil. His company, created 40 years ago, uses Marmande tomatoes in sauces with local flavors.
The kiwi
Yes, you read that correctly. The kiwi is indeed one of the flagship products of Lot-et-Garonne since it is the main producer of France, just in front of the Landes department. The fruit, originally from China, has been established there for 60 years now. And it can be enjoyed in many different ways: fresh, in jam, in juice, in fruit paste or dehydrated. If you are looking for originality, the department has what you need. In fact, a kiwi is grown there which is anything but ordinary: red kiwi. It is precisely in Boé that it is produced by Jean-Michel Aurieres, who has the largest farm in France. This fruit is not yet very widespread. But it won't be long since this kiwi, with yellow flesh and a red heart, is much sweeter than the others, is not acidic and has a very thin skin. Enough to satisfy even the most picky palates.
