Gastronomy of the Southwest

The gastronomy of the Southwest is an integral part of the region's identity, combining seasonal produce, know-how and attachment to the land.

Here, the cuisine evolves with the seasons, in direct connection with the land and those who bring it to life. It relies on the work of producers, farmers and foragers with whom we work on a daily basis.

The products change with the rhythm of the year: asparagus from our local market gardeners, tomatoes from Marmande or neighboring producers, ceps picked after the first rains, seasonal fruits, vegetables of the moment…

We draw inspiration from this richness to build our cuisine, without ever becoming rigid. Lamb from the Pyrenees, fish from the Atlantic, products from the Garonne, and game in season complete this palette.

Some iconic products from the Southwest remain landmarks, such as foie gras or the canelé from Bordeaux, which we serve with coffee, or the puits d'amour from Captieux.

At La Table de la Maison Claude Darroze , the cuisine is built first and foremost around what surrounds us, in a simple, sincere spirit deeply rooted in its territory.

Our team can also direct you to producers and artisans to discover nearby.