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DISCOVERY : soil and gastronomy
 

THE MARKETS

Decazeville : On tuesday morning (place Cabrol) and friday morning (Place Decazes)
St Parthem : On wednesday evening (7.00 pm) in july and august

THE CULINARY SPECIALITIES


Estofinado, Pompe à l’huile, Echaudés, Jambons, Saucisson, Pâtés, Magrets, Confits, Cèpes, Tripous, Aligot, Laguiole, Cabécous, Roquefort, Bleu des Causses, Gâteau à la broche, Fouace, Vins d’Entraygues, du Fel, d’Estaing, de Marcillac.

Spécialités du terroir Spécialités du terroir
 

L'estofinado

L'estofinado

The "estofinado" has become one of the most popular dishes in our region and the undisputed culinary speciality of the area around Decazeville. This fish dish, mainly served between October and April, is made with dried cod ("stockfish" from Northern Norway) and potatoes flavour with garlic, parsley and ail.
The culinary tradition seems to be linked to cultivation of potatoes in the Rouergue region in the middle of the 18th century ; but its success was mainly helped by the development of navigation during the industrial Revolution, between the North Sea, the commercial port of Bordeaux and the mining area of Decazeville. That is how the "estofinado" became the miner's favourite dish.

SOIL PRODUCTS

La Ferme de Noux in Almont les Junies : Production of ovine races meat.
 
Patrick et Véronique Grialou - 12300 Almont les Junies - Tél : 05.65.64.08.18
/ patrick.grialou@orange.fr

Truck farming biological in Livinhac le Haut :
  Sylvie et Laurent REMES - Tél : 05.65.
63.39.40 / lremes@wanadoo.fr

Les Trois Marcassins in St Parthem : Breeding of wild boars and milk cows.
  Isabelle Lalande - Fraux, 12300 Saint Parthem - Tél : 05.65.64.05.48
/ isabelle.lalande@sfr.fr

Honey and juice of apples biologicals in St Parthem  
  Cédric Pielko - Les Peyrousses, 12300 St Parthem - Tél : 06.80.70.27.73

Honey of country in Port d'Agrès :
 
B. Mascles - 12300 Port d'Agrès - Tél : 05.65.64.05.20


La ferme de la Batseyrie in Port d'Agrès  : cooked pork meats
  M. Guilhem Reynès - 12300 Port d'Agrès - Tél. 05.65.64.04.86

La fourme of Saint Santin : Dairy cheese of cow.
  M. Belbezet - Lafon, 12300 Saint Santin - Tél : 05.65.64.07.10  ou 04.71.49.10.90.

Douceur des Collines in St Santin : Yoghourts from the farm.
  M. Figeac - EARL La Berbezie, 12300 Saint Santin - Tél : 05.65.64.06.74 / gaecdelaberbezie@orange.fr

Héliciculture du Rouergue in Viviez : Snails production.
  Pierre Héliez - Place de l'Eglise, 12110 Viviez - 05.65.63.37.47 / escargot.du.rouergue@free.fr

Gâteau à la broche in Viviez : traditional cake cooked over a wood fire.
 
Corinne Marragou - 12110 Viviez - Tél : 06.61.82.97.94

THE MARKET GARDENNING

La vallée du Lot et ses cultures

The market gardening takes place in a privileged space from St Parthem and widens in the meanders of Flagnac, Livinhac le Haut, Bouillac, Capdenac. This agricultural orientation explains the particular face of the Lot Valley, where succeed green vegetable productions and rows of hothouse.

 

 
 

Office de Tourisme Decazeville - Square Jean Ségalat - 12300 Decazeville
Tel : 05.65.43.18.36 / Fax : 05.65.43.19.89 - courriel :
officetourismedecazeville@wanadoo.fr