La Borde Neuve B&B in the Lot
Meals & Food
We offer a table d’hôtes service of evening meals which are served on the terrace when the weather is fine. Otherwise, meals are served in the dining area inside, and in winter we have a large open log fire. The evening meal is three courses; starter, main course and pudding. An aperitif is served at around 7.30, wine is provided with the meal, and coffee or tea is served afterwards. The cost for both the meal and all drinks is 30 euros per person. If you wish to book a meal here and we are unable to provide one for any reason, we will be happy to recommend and book a nearby restaurant for you.
Meals are for a minimum of two people and should be booked 24 hours in advance (if you come at short notice we will try to provide something for you if we can).
Specialities of the region
This is a fascinating area for food and wine. It is, of course, famous for duck and foie gras, but also for Quercy lamb. We are right in the midst of one of the main regions for truffles, and the famous truffle market of Lalbenque is nearby. In the markets you can also find a wide variety of wild mushrooms in season, including cèpes, girolles, chanterelles and in June you can buy both white and green fresh local asparagus.
Cabécou, a goat's cheese served with honey is a local speciality, as is aligot, a blend of Cantal cheese, pureed potato, creme fraiche and garlic which goes wonderfully well with Toulouse sausage - and takes bangers and mash onto a whole different plane! Farçous are a kind of savoury drop scone made with blette (Swiss chard) and onion which you can sometimes buy as a snack in the local markets. And pastis (the pastry) is a kind of alcoholic apple strudel which they also sell in the markets, together with a wide variety of delicacies made from local walnuts. The area is also famous for its fruit; melons and apples from the area around Montcuq, prunes from Agen and, of course, Cahors and Coteaux de Quercy wine from the grapes grown on the chalky slopes above the Lot.
There are all sorts of places where these delights can be found and we are more than happy to point you in their direction. In due course we hope to be able to put on some seasonal special breaks - for example, when truffles are at their best in the winter months, asparagus in June or when the saffron and walnuts are being harvested in the Autumn.
