The region of Tarn is named for the river that runs through it and is one of the most beautiful places in France. It is a place of rolling hills, pastoral valleys, and mountains, and today, it is eminently peaceful, emphasizing good living and even better wine.
In Tarn, Fresh Produce Can Be Bought Directly From Local Growers
Tarn is known for having fresh, quality produce available for purchase directly from the local growers. Also, in the larger population centers, people can visit farmers’ markets that happen two or three times a week. There, people can find and purchase all the truffles, veal, hams, cheeses, veggies, and fruits they would need to make a delectable Tarn dish.
The Different Parts of Tarn Are Known for Different Meals
In the north of Tarn, hearty meals and deep flavors are quite popular. In the Causses, there are truffle oaks, and in the forests of Sivens, Grésigne, and Bouysse, hearty mushrooms can be found. The wild boar stew is a regional specialty that is made with chunks of meat, as well as carrots, onions, shallots, and garlic. It is also flavored with thyme, laurel, and parsley, as well as a liberal amount of deep red wine and strong local brandy.
In the north-east parts of Tarn, the veal of Aveyron and Ségala is the specialty, and blanquette de veau is the locals’ favorite. This delicious dish consists of diced veggies, tender veal, and cream, which are all simmered in broth. The dish is usually served with potatoes or rice.
In the south, the mesturet is the most popular dish. Mesturets are pumpkin pancakes that were popular for centuries and have been a winter favorite for a long time. They are perfect for those times of the year when there is no other fresh fruit available. Mesturets are made with cooked pumpkin, grated orange, lemon zest, and a dense dough and are covered in sugar.
The dish that can typify the entire region is the cassoulet, which is a rich meat and bean confection with root vegetables. It is stewed for hours in a casserole and can be enjoyed with some red wine.