Ducks and geese
“A goose is not a game” as they say in Gascony. As for ducks, they are part of the Gascon landscape. Their arrival in Gascony goes back toancient times. Festive products par excellence theyalways have a special place in the local cuisine.

Foie Gras
This delicacy dates back to Roman times. In Gascony the production of foie gras flourished inthe 16th century. It is associated with Armagnac, and is a favourite at parties, served in anynumber of ways: whole, cold with grapes, cooked with apples and even with garlic in Lomagne (in Saint-Clar of course) and figs.

Renseignements :
Association pour la Promotion du Foie Gras
Web : www.foie-gras-gers.com

Confit
This is a very old culinary tradition that datesback to the time of the Romans. The tradition hasbeen upheld in Gascony through out the ages sothat you have the privilege of savouring it today. It is made by putting all the best parts of theduck to stand in salt for several hours and thencooking them in their own fat.

Magret
An original Gascon term which describes the filletof the goose or duck which has been “force fed” to produce foie gras. Today it is part of thetraditional cuisine of Gascony. It is actually arelative newcomer having been launched in thefifties by one, of our most famous Musketeer chef. You can find all these products and many moreat the premises of local producers in the Gers, or you can discover them for yourselves whenyou come for a holiday in Gascony.

Farm poultry
Chickens, turkeys, guinea fowl, fatted chicken, capons (red label) - all of these find their way totables in the Gers. Production has to meet verystrict criteria, so quality is guaranteed. Poultry is farmed in the open air, in anenvironment which is well maintained. The meatis extremely tasty and the reputation of our local cuisine is based on this exceptional quality.

Association Avicole du Gers
Web : www.avigers.com

Croustade or pastis gascon
Traditional pastries that require a certain agilityas not everyone can make a good croustade. Therecipe may seem simple: (flour, water, salt and eggyolks) but making it is a different matter - itrequires technique and experience. Grandmothers of old had the secret and passedit on from generation to generation as only they knew how to roll out the pastry until it became as thin and transparent as a sheet of paper. As this dessert features on most menus inGascony, you will be able to discover its delicious aromas - a combination of apples, prunes anddepending on the recipe, Armagnac.

Garlic
With less than 4000 hectares, the St. Clar district inLomagne is the number one producer of garlic inFrance. The local soil, a mixture of clay and chalk(known locally as “terreforts”), and a well-suitedclimate provide ideal conditions for the cultivation ofgarlic. White garlic is specific to this area.

Office de tourisme de St Clar
Site : www.ot-st-clar.com


Melon
The soil in Lomagne is well suited to thecultivation of melon, which is grown in tunnels in the ground. It ripens in June and fills the air withits sweet scent at market stalls through out July and August. Melon from the Lomagne is often reason enough to organise a meal or a party.