Lot: Franco-Danish flavors at Lot of Saveurs brunch

the essential
After the big banquet on Saturday evening, which brought together 2,200 guests, it’s time for Sunday brunch. On the menu: Danish-inspired recipes, made with Lot products.

You really needed a brunch to wake up gently the day after the big Lot of Saveurs banquet, its concert and its fireworks. Danish year obliges, the Sunday brunch offers for this edition dishes evoking Denmark, revisited with products from the Lot.

Smoked trout is reminiscent of Danish gastronomy.
Photo DDM – Line Chopin

The sandwiches are made with local products.

The sandwiches are made with local products.
Photo DDM – Line Chopin

After coffee and a few pastries, visitors follow one another to the “sandwich bar”. There are those made with Nordic bread, decorated with whipped white cheese, smoked trout, dill, potatoes, smoked herring and onions, those with rye bread, with ceviche, and again potatoes, smoked herring and onions. Not to mention the Lotoise toast with Croustilot, with chopped gizzards with parsley and duck breast. “The smoked trout is reminiscent of Denmark, but it is from the Lot”, assures caterer Martine Jouclas. To accompany everything, cucumber or Quercy melon soups, as well as sliced ​​ham.

To cool off, cold cucumber or Quercy melon soups can be enjoyed.

To cool off, cold cucumber or Quercy melon soups can be enjoyed.
Photo DDM – Line Chopin

Then come the hot dishes. On the planchas, several meats to be enjoyed with potatoes are offered for cooking: skewers of free-range lamb from Quercy with its herb preparation, veal steak seasoned with thyme and lemon, or even a fillet Pork tenderloin accompanied by its honey sauce.

On the plancha, veal in full cooking.

On the plancha, veal in full cooking.
Photo DDM – Line Chopin

To finish, the brunch ends with a cheese note, with rocamadour and tomme de brebis.

Among the cheeses on offer, the unmissable Rocamadour.

Among the cheeses on offer, the unmissable Rocamadour.
Photo DDM – Line Chopin

This Sunday evening, the chefs’ meal will take place at the Maurice-Faure University Center, from 7:30 p.m. Lot of Saveurs will then continue throughout the summer, with the gourmet caravan that will criss-cross the village markets every Tuesday. The first stop will be in Saint-Cirq-Lapopie, this Tuesday July 5, then the following weeks in Mercuès, Caillac, Trespoux-Rassiels, Saint-Denis-Catus, Saint-Pierre Lafeuille and Saint-Géry-Vers.

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