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Gastronomy
Learn French… in the country
The local gastronomy is very much based on chestnuts (Saint-Germain's woods producing the best variety, "la Dauphinenque"), goat and sheep cheese, lamb and pork (saucisson), fresh water fish and all the natural resources of the area (including lovely chestnut or wildflower honey, wild mushrooms, frog legs and snails!). Lozère even produces its own water, the superb sparkling "Eau de Quézac". The village of Ispagnac produces the most wonderful fresh fruits and vegetables.
Local cuisine is also influenced by the departement's powerful neighbours, Auvergne (cow cheese) and Provence (Mediterranean "classics"), so there is a wide variety of food to suit all taste.
If you choose the Total Immersion option, Antoni will spoil you with delicious meals. For him, "cuisine" is both a job and a passion, so let him introduce you to the wonderful local gastronomy.
If you choose the self-catering option, you will find farmers' markets in almost every town and village. Ask the Syndicat d'Initiatives for times and places.
There are also superb local restaurants, charming "auberges" and farm inns tucked away in the middle of nowhere... and packed! Booking is essential, sometimes weeks in advance.
