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. . . . . . . .. . .Why an Inn
Farm ? - Specialities and
Recipes - Menus and Fares -Well matched wines -What is an Inn Farm ? - . . .Barre
d'orientation . .
. . . . . . . .. . .Why an Inn
Farm ? - Specialities and
Recipes - Menus and Fares -Well matched wines -What is an Inn Farm ? - . . .Barre
d'orientation
We raise ducks - we take care of the cramming - we preserve a Foie Gras which is considered as one of the best; we also make other products (conserves, cassoulet, truffles etc...).
We enjoy receiving our visitors just like our guests.
We benefit from a marvellous site, from buildings with a genuine architecture, from a shady terrasse which overlooks the Célé Valley, from a pool and from BnB rooms to make pleasure last longer.
In conclusion everything to satisfy the lovers of Nature, Gastronomy and Authenticity.
And our services range from the nice meal for a traveling person to the half-board for those who stay a few days, without forgetting the reception of groups or the organization of receptions, weddings etc... (the site is quite fit for that).
Slices of a fresh foie gras of a superb quality, simply put in a frying pan, to get brown an served plain on a nest of fresh pasta - one of the best way to appreciate the precious flavor of this product.
A sleb of duck fillet, grilled and covered with Foie Gras, set on a canapé and coated with madera sauce. A slice of truffle for its sight and its flavour....
or how to make a real festival of tastes and flavours, particularly thanks to our home conserves and pot herbs.
In my opinion there is no simpler and more subtle dish. One condition: to be sure of the origin and the quality of truffles. Ours come from Mr Poujol, truffle-farmer in Loupiac. And this dish is more magic still if you taste it in January or February, when, if you serve fresh truffles, they will be at the optimum ripeness.
If you need an explanation - If you want to cook one of our dishes at home - If you have a suggestion to make - Send us an e.mail ! It will be welcome and we will do our best to satisfy you.
Our purpose is to compose balanced menus, without excess but which fit in the local gastronomy ( the south-West is not famous for its diets but illustrates what American people call the "French Paradox", i.e. a cuisine which doesn't aim at being fashionable thanks to light products, or torture breadless or wineless meals, but which implies that its consumers live longer and feel better than our american friends).
Without a special order, our menus are composed of
an entrée - a main course - a local cheese - a house made dessert -
Our prices range from 125 to 210 Francs and for instance we suggest
125Frs "Quercynoise" Salad - Duck conserve - "Cabecou" cheese and Dessert
150Frs Foie Gras of duck served with a glass of fruity Jurançon - Kebab of duck fillet - "Cabecou" cheese and Dessert.
210Frs Truffled Omelet - Rossini duck fillet- "Cabecou" cheese and Dessert.
Click here to discover the detail of our menus and our wines list
of course we can adapt our menus and fares to children according to their age.
As far as boarding or half boarding is concerned, we suggest 100 FrF meals with wine and coffee included.
Our wine list proves an exclusive faithfulness to the Cahors and Quercy wines with a personal selection among the best produces and years. Our farm used to yield wine in the XIXth century. Therefore we benefit from a first rate wine cellar which enables us for instance to suggest today a Geron Dadine from Haute Serre 1982 or a Prieuré de Cénac 1983 which still contribute to our pleasure in 1998.
Of course we are also able to suggest less exceptional but yet quality wines Our choice ranges from from spring vintages, light and tasteful, to old years without mentioning the safe base of the 89 and 90 which, in Cahors, tend to be at their best.
On which elements do we base our choice of producers? we try to suggest, on one hand traditional Cahors, well fortified, for people who are used to these wines, and on the other hand more "gouleyant" Cahors, still looking like Cahors wines but sometimes wine-raised with a Bordeaux method. the Wine list
It's a farm which has chosen the most direct outlet to commercialize its production: to prepare and have it consumed on the spot
For this the farmer has committed himself to respect a chart specifying namely that he will serve mainly his home-made products; as for the outside purchases ( if you produce meat and vegetables, it's difficult to produce also wine, bread and cheese ) the products bought must be representative from the local genuine production. Moreover this chart foresees that the equipment should be strictly a family one and that the inn farm activity should aim at promoting the area from the gastronomy and welcome angle.
this ensures the specificity of the inn farm service; people don't go there to take advantage of a "service à la Française", neither to follow the "nouvelle cuisine" trends. First rate restaurants do that very well. People go there when they wish a warm and non professional welcome, when they wish to discover a region from its genuine gastronomy point of view, when they pay attention to the landscape in front of them during the meal, when they want to know where these products they are eating come from, if they are natural and how they have been made.
And it will be a real pleasure for the farmer to let you know the secrets which make a good Foie Gras or those concerning the truffle search, if you ask him. ..Barre d"orientation,
| The Bed and Breakfast rooms | The Cahors wines Caractéristics | The town of Figeac (beta version - still in French) |
| The Inn Farm | Those I am found of | The tourism ressources of Figeac area (beta version- still in French) |
| The "Foie Gras" (still in French) | The wines cellars round | Hicking |
| Le coup de main aux amis | ||