In the heart of the Causse de Gramat and at the gates of the Dordogne valley, Rocamadour, hanging on the luminous cliff overlooking the Alzou canyon, is a real challenge to balance. In a vertical deployment of secret rocks and brown roofs, the village is a prodigious superposition of houses and sanctuaries: "Houses on the creek, churches on houses, rock on churches, castle on rock."
A place of Christianity since the Middle Ages, the medieval city offers many points of interest. Classed as a UNESCO World Heritage site, the sanctuaries and in particular the chapel of the Black Madonna are offered to visitors after climbing the 216 steps of the pilgrims' staircase. The shopping street of the city, with fortified gates, gives access to the Renaissance town hall, the heart of this beautiful medieval city.
Coat of Arms: Three fleur-de-lys d'Or on a background of Azur, and three chessboard rocks on the bottom of Gueule (red) with the seals of the Consuls de Rocamadour of 1303.
AOC Rocamadour: AOC Rocamadour is a "pure goat" cheese made exclusively from raw and whole milk, produced, processed and refined on the Appellation area, respecting traditions. It is creamy, creamy and melting, revealing a more or less pronounced odor of goat, cream or butter with similar tastes. There are a thousand and one ways to taste the AOC Rocamadour: the Rocamadour is savored commonly creamy, but, depending on the tastes, can be tasted dry, releasing then more powerful aromas. The Rocamadour can be stored in the bottom of the refrigerator or in a cool, humid place (about 10 ° C). Before consuming it, it is recommended to leave it 1 hour at room temperature so that it regains its flavors and its mellowness. The Rocamadour is a cheese that connoisseurs particularly appreciate because it peeps: under its skin, one discovers its creamy and temperature, its fine pearl skin.
Wines: L'Amadour rouge (wine from the Lot region) is a pleasant wine to drink. Composed of 60% Merlot and 40% Malbec, its nose has a high intensity and aromas of black fruits, morello cherries and spices. It is large on the palate with fine tannins. It can be kept for 3 to 4 years. To associate with salad Quercy, lamb of the Quercy or the Rocamadour. L'Amadour rosé, composed of Gamay, Merlot and Malbec, with aromas of white fruit (pear, pineapple), acacia flowers and red fruits (cherry, raspberry), also attracts Mouth by its amplitude and its freshness. Its quality was recognized at the Concours General Agricole de Paris 2009 where the 2008 vintage obtained the Gold Medal of the Pays de Lot Rosé Wines.
Foie gras: A stone's throw from Rocamadour, a farm raises 10,000 mulard ducks each year for a production of foie gras and other regional specialties in pure farming tradition and for the pleasure of gourmets.
The walnut cake: The cake with walnuts of Rocamadour is a pastry, specialty of the regions of Quercy and Périgord. The nut (since 2002 AOC Noix du Périgord), is the essential ingredient of this cake.
The lamb of Quercy: the Lamb of Quercy is the product of a terroir (Causses du Quercy), a race (Caussenarde du Lot), and a know-how that allows to produce all Of the year of lambs of "100 days". Raised 70 days minimum with her mother, supplemented with a ration based on cereals, this lamb benefits from sheep breeding in traditional and ancestral way.
Goat milk soaps: The fat molecules of goat milk are exceptionally fine and are therefore easily absorbed by the skin. Goat milk soaps are known for their antibacterial properties which leave the skin hydrated and silky in a natural way. These soaps are frequently used in cases of dry skin, eczema...