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