Here, we eat good food!
Our territory, bathed by an advantageous climate, is full of local products and specialities resulting from numerous know-how.
Don't forget to stroll around the Revel market on Saturday morning to discover them... it is one of the 100 most beautiful in France!
The daily menu...
Deli tray, melsat and bougnette
Melsat is a white pudding made of pork meat and meat from pigs, sausage meat, eggs, bread crumbs, herbs and spices. It can be eaten fresh, fried in a pan like a sausage or cooked in soup. Fresh, the melsat is particularly tasty, cut into thick slices, grilled in a pan and served with a green salad. It can also be eaten raw, once dried as a sausage.
The bougnette, on the other hand, is a large ball that is both firm and soft. It is a preparation based on pork belly and throat cooked in a flavoured broth, chopped, mixed with a breadcrumb and egg mixture, flavoured with herbs. It can be enjoyed cold or warm, as an aperitif or as a starter, but also hot, just sliced and pan-fried or poached in soup.
A Lauragaise salad with foie gras and duck breast
Duck foie gras is a must for enthusiasts. Whole or in block, natural or truffled, cooked or semi-cooked, it is a real hit at the end of the year celebrations. Raw, foie gras can be fried, served with a garnish and sauce. As for the duck breast, thinly sliced on this Lauragaise salad, it is most often dried and not smoked. It can also be enjoyed fresh and simply grilled, roasted in the oven, and is easily served with fresh figs and a sweet and salty sauce, giving it an originality that suits it perfectly.
Cassoulet is undoubtedly the most famous dish in our region. Made of cooked white beans with fresh rind, pork shank and shoulder, sausages and duck confit, cassoulet offers a unique and inimitable flavour
It is the subject of an ancestral quarrel between three cities: Castelnaudary, Carcassonne and Toulouse. The controversy concerns the origin of the cassoulet, its composition and the taste qualities of the cassoulets prepared in each of these cities. The Carcassonne cassoulet may contain red partridge and a piece of sheep. The Toulouse one contains duck confit, Toulouse sausage, carrot and onion with cloves.
It may or may not be covered with breadcrumbs before baking. The number of times when it is necessary, during cooking, to break the crust that forms on the surface of the dish, is the subject of major quarrels of experts: between six and eight times depending on the version.
This speciality is also available as an iced dessert, in a nougatine cassole and ice cream balls with various flavours decorated with white chocolate ingots beans.
A semolina based on corn flour
The millas is made only of corn flour cooked in water: the thick porridge obtained is spread, cooled and cut into squares. The millas thus prepared can be fried in a pan, salted or sweetened.
A pumpkin cake
This sweet dish of Tarn area has spread to neighbouring regions. Made from pumpkin and corn flour, it was made in winter when the cooker no longer had any fruit.
The apple croustade
The apple croustade is a pie made of apples then garnished on top with the rest of the dough that is stretched in thin layers, before brushing it with melted butter.
It's time for the cheeses!
What a pleasure to taste the delicious cheeses from the cows, goats and sheep of our meadows and mountains. Whether they are fresh, creamy, dry or semi-dry, hard or soft, you will undoubtedly find the one or ones that will delight your taste buds.
For dessert, pompet or oreillettes
The pompet is a melt-in-the-mouth lemon puff pastry. It can be enjoyed at the end of a meal or as a snack with coffee or a glass of white wine. There are also quince, apple, etc.
As for the oreilletes, or "wonders" for some, they are light, crunchy and sweet, flavoured with orange blossom or rum. It's hard to eat just one!
It is one of the 100 most beautiful in France and it unequivocally deserves this honorary title for the diversity, richness and quality of the products on offer.
Don't miss being with us on Saturday morning, under and around the 14th century hall of the very pretty Place Philippe VI de Valois... you won't regret it!
Ferme de Las Cases
Established for nearly 25 years, specialized in the cultivation of cereals, pig breeding and the direct sale of charcuterie, the Las Cases farm produces the cereals necessary to feed their pigs and then offers you delicious products processed in their workshops:
Fresh meat (sausage, roast, chipolatas, merguez, filet mignon...), cooked products (ham, sausage, melsat, garlic sausage...), cured meats (sausage, dry sausage, chorizo, dry ham...), preserves (cassoulet, paté, pork with gaillac, preserved sausage...)
Ferme de Cabriole
La ferme de Cabriole is a multi-purpose farm, where goats and cows are bred, transforming the milk produced on site in their cheese dairy into delicious cheeses, yoghurt and cottage cheese.
You can taste and buy their products on site, visit the farm and watch the animals being milked with your children, buy veal and beef as well as orchard products: jam and syrups.
Ferme de Bracadelle
La ferme de la Bracadelle is an open-air Gascon black pig farm. Pigs are exclusively fed on farm-grown cereals and the many chestnuts and acorns in their living environment, which give the meat more flavour.
The farm offers you: cold meats (dry ham, dry sausage, dried breast, sausage), verrine (blood sausage, head pate, country pate, ham, melsat...), fresh meat (shoulder, roast, filet mignon, sausage, carbonade...) and the discovery pack, which allows you to taste a little at everything to get an idea of the quality of the products.
The artisanal cheese dairy Marzac, created in Revel at the end of 2008 in a former cabinetmaker's shop, offers you its cheeses made with raw milk from cows, goats and sheep. Today, with a range of about twenty cheeses of character, made in the purest farm and artisanal tradition.
In addition to the delicious dairy products from the three milks (yoghurt, faisselle, cottage cheese...) all our cheeses have a name with a reference to a place or a personality in our region.
What could be better than a châtine (or several for the gourmands!) to accompany your coffee at the end of the meal? It is a sumptuous almond, sized, roasted to perfection, finely covered with milk chocolate and then delicately sprinkled with cocoa.
Ash leaves drink, or ash leaves cider, is a fermented drink made from ash leaves with a low rate of alcohol. It is thirst-quenching and can be drunk cold.
Another drink, much more alcoholic this time, Get 27. Although this peppermint drink is no longer produced in our region, it was invented there in the 18th century in Revel.