The top 10 must-try gastronomy in Gers

The Gers region is renowned for its authentic local produce, traditional recipes, and gourmet specialties. Whether you're a fan of traditional, family-style cooking or a gourmet, the generous portions of typical Gers dishes will delight you.

When we talk about French gastronomy, the Gers region holds pride of place. It's only natural! This rural region has many assets to supply both the finest restaurants and our smaller kitchens. Nicknamed " Little Tuscany," this rich and generous land, bathed in water and sunshine, is a "land of plenty." Between fields, meadows, and vineyards, the landscape is marked by this fertility. The peasant culture and Gascon traditions are deeply rooted here and are underlined by the incomparable kindness of its inhabitants. Great chefs have reinvented and modernized these local dishes, creating unique flavors.

Have we made your mouth water? Great! We're taking you on a gastronomic escapade to discover the specialties of Gers. A great opportunity to explore this magnificent region, meet unique personalities, and delight your taste buds with gourmet stops.

Château Arton, the ideal destination to start tasting

Forget everything you know about Armagnac, and let your taste buds savor the unique aromas of an excellent eau-de-vie, produced at Château Arton. Located in Lectoure, on the paths of Santiago de Compostela, this estate considered the Armagnac of the future invites you to discover the secrets of a quality Armagnac: the unique piece.

Château Arton, a confidential terroir in Haut-Armagnac

We cannot talk about the gastronomy of Gers without mentioning the oldest French brandy produced at Château Arton, Armagnac. Holding the majority of the vines of Haut-Armagnac, the estate's mission is to enhance this exceptional terroir, the most confidential of the appellation. A temple of the unique piece, it produces Armagnacs without blending in a concern for excellence and quality, a work rewarded by the prize of excellence at the Concours Générale Agricole de Paris, in the category of all French brandies. Discover the pure and unaltered expressions of a high-end Armagnac whose prices are set according to quality and not age as usual.

Château Arton, an estate where life is at the heart of agriculture

To respect the natural perfection of this confidential terroir, Château Arton opts for innovative techniques. They have been certified in organic farming since 2024, and turn to permaculture and biodynamics to preserve the precious aromas of the harvested grapes. Château Arton breaks the codes and reveals a modern Armagnac whose unaltered expression is like the terroir that hosts it, pure and unique. Discover the secrets of excellence during a guided tour or during private events organized throughout the year.

Photo: © Château Arton

Don't forget Armagnac and Gers wines to go with all that!

Foie gras, the star of Gers!

Foie gras is a whole story in the Gers. Made from goose or duck, it is eaten as a starter, enhances typical Gers dishes and blends wonderfully into a sauce. Traditionally, it is served either cold, half-cooked or cooked; or hot, simply pan-fried.

Duck foie gras is a product with character and a strong flavor. It pairs well with fig or onion jam. It also cooks very well, as a sauce to enhance red meat, duck, or pasta. Goose foie gras has a more refined taste. More delicate, it's best served as a cold starter, simply sprinkled with fleur de sel or a good seasoning of pepper.

To find out more, the Gers association for the promotion of foie gras provides you with all kinds of information, recipes and addresses.

To find a good foie gras, go to a foie gras market. The Gers tourist office lists them on this page. The atmosphere there is truly unique and lively. If you prefer a quieter visit, in contact with nature and animals, the producers welcome you directly to their farms.
You can also go to Gimont, a village renowned for its gastronomy.
A nice visit to make just next door: In Aubiet, there is a place to discover permaculture. The original concept of the La Nourrice garden is to combine the vegetable garden, the habitat and the pleasure.

Our favorite address? La Ferme de la Patte d'Oie in Saint-Michel, where the Pérès family has been making delicious foie gras for over 30 years. Raised outdoors, the ducks are then processed on site in their cannery, a guarantee of quality for these passionate producers. Rillettes, pâté, friton, foie gras of course, but also cooked dishes or fresh vacuum-packed products, it's a real treat for the taste buds! Extend your stay in the Gers, book one of the 5 guest rooms at the Ferme de la Patte d'Oie. On Tuesdays, Thursdays and Saturdays, the table d'hôte is open, the opportunity to taste the jewel of the Gers: foie gras. Enjoy your tasting!

Other poultry from Gers

The land is rich and resources abundant, but there is more than just fatty poultry in the Gers! If you like white meat or want to lighten your meal, there are many other poultry to enjoy: chicken, hen, capon, guinea fowl, turkey, quail... We think about it less, but almost everything in poultry is edible: stuffed goose neck, pâté, gratons, confits, sleeves... There are so many products to discover!

To find poultry farms, click here.

Gascony beef

Tender, juicy, delicately marbled! This is how we define Gascony beef. Meat like this is something you have to earn! From breeding to plate, it's ancestral know-how that's been passed down from generation to generation among producers, butchers and restaurateurs...

Here is our page on farms and meat producers.

To truly appreciate it, nothing beats the advice of a professional. At Cugini butchers and delicatessens, they'll help you choose the best cut, prepare it delicately, and you'll surely get some tips for cooking it. You can also leave it to the specialists: the Betty Beef restaurant in Mascaras will help you appreciate it without spending hours at the stove...

Piece of beef at Betty Beef Restaurant; Source: Betty Beef Restaurant

The lambs of the Pyrenees

Between pastureland and summer pastures on the Pyrenean lawns, the " natural balcony of the Pyrenees " is an ideal environment for raising lambs. Transhumance is a tradition that continues, but it is also a real way of life. These shepherds, sometimes itinerant, welcome you to their farms or shepherds' huts and share their passion for the mountains with you. An idea for cooking it:

Here is our recipe for 7-hour roast leg of lamb with Tarbais beans...

Lou Béthêt pink veal

Veal from Gers is still little known, but the association of veal breeders will introduce you to these producers who promote the quality of " pink veal from Gers ". Protected by the " Lou Béthêt " brand and its charter, it is a guarantee of quality and guarantees you calves born, raised under the mother and slaughtered in the Gers.

The black pig of Bigorre

The Black Pig of Bigorre is a very old breed in the region. But it was on the verge of extinction in the 20th century. Reintroduced and protected by passionate breeders, it is now recognized by the "Appellation d'Origine Contrôlée ". This very fatty pig produces meat with an inimitable taste and is very popular with gourmets. In the Cugini butchers and delicatessens, you will find these exceptional meats and good tasting advice.

The Tarbais bean

The Tarbais bean was introduced to the southwest in the 18th century, at the same time as corn. It benefits from "Protected Geographical Indication" and " Label Rouge " certification. It is characterized by very thin skin and tender flesh. Above all, it is not floury and is ideal for typical Gers dishes, particularly duck-based dishes.

Saint-Clar garlic

Garlic has exceptional properties and its health benefits have been recognized since the dawn of time. It was the Romans who took it with them in their conquest of Europe. The Gauls were fond of it and put it in the spotlight in their recipes. Since then, it has given a southern accent to these hearty dishes from Occitania and Provence.

Grown at the gateway to Gascony, white garlic from Lomagne is tasty and easy to digest. Its reputation goes back a long way and led to its official recognition as a " Protected Geographical Indication " in 2009. In Saint-Clar de Lomagne, you will learn everything you need to know about this precious clove at La Maison de l'Ail…

Garlic is much more than a condiment; many recipes feature it as a key ingredient: garlic soup, blanched tourin, etc., but also garlic cream spread or candied garlic to press onto meat! Rural homes in Gers offer ideas and recipes to make it a star of your menu.

More original, in Lectoure, you can visit an organic black garlic farm: La Panacée bio.

The Kiwi of the Adour

The Adour kiwi enjoys the sunny soils at the foot of the Pyrenees, between the Landes and the Gers. It is recognized as a " Protected Geographical Indication " and the " Red Label ". Its high sugar content gives it a very significant sweet flavor.

The Melon of Lectoure

In Lectoure, melon cultivation began in the 19th century. They are produced from Charente varieties. With a " Floc de Gascogne ", it's a real treat!

Our other good addresses

To cook all these good products, here are our cooking recipes.
Need help? Come to Auch, to the Atelier de cuisine en Gascogne or to Gimont, for Pierre Dubarry's cooking classes.
To enjoy yourself effortlessly, here is our selection of restaurants and a list of farm inns.

If you're looking for a great opportunity to exercise while enjoying some delicious local dishes, the " Ronde des foies gras " is for you. It's a half-marathon with refreshment stops at foie gras farms. This is a unique sporting activity and a great way to explore the region in a different way.

Our gourmet getaway is coming to an end. But don't worry, the Gers has many treasures. We probably have n't revealed all its secrets to you yet... Many more surprises await you there.

We hope this has given you some great ideas for enjoying your gourmet stay in the Gers region. If you'd like to learn more about its various regions, check out our page on the Gers region, a land of gastronomy, heritage, and delicacies.