The cabécou

A small, round cheese made from raw goat’s milk, cabécou, or Rocamadour PDO, is one of the region’s gastronomic prides. Melt-in-the-mouth, creamy, with a delicate, thin rind, it’s seductive in its simplicity and character.

Aged for just a few days, it retains a soft texture and a subtle flavour that intensifies with age. Served chilled or at room temperature, it’s a natural accompaniment to any table, from country-style snacks to refined cheese platters.

Discover our specialities Between Lot & Dordogne

Cabécou can be eaten plain or slightly melted. It goes wonderfully well with a drizzle of honey, a few walnuts or a slice of warm Croustilot bread. In a salad, it becomes a melting heart; on toast, a moment of pure comfort.

It also goes well with a dry or sweet white wine, depending on your taste. A simple yet noble product, cabécou reveals the sweetness of an authentic cuisine, to be enjoyed with your eyes closed.

Duck breast

A must-try in the Quercy and Périgord regions, duck breast lends itself to every taste. Whether grilled, roasted, in a salad or in a sauce, it’s seductive for its...