A resident of any big city - from Belgrade to Buffalo - believes that the restaurants and cafes of his homeland are the best. But to be called a restaurant capital, the level of development of the city’s culinary scene must be much higher than usual. The city should have both simple, cozy establishments with a homely atmosphere, and pompous gourmet restaurants.

But to be called restaurant capital, the level of development of the city's culinary arts must be much higher than usual. The city should have both simple, cozy establishments with a homely atmosphere, and pompous gourmet restaurants.

The cities of France can no longer be considered the only culinary strongholds in the world, or even in Europe. On the other hand, cities like Las Vegas, which although have countless restaurants, cannot be called culinary capitals, since they do not have unique culinary traditions. In authentic gastronomic capitals food culture has evolved over centuries.

At warp speed, new restaurants are popping up in cities that were previously considered culinary backwaters. Berlin, Houston, Dublin and Athens are at the forefront of the best restaurant cities. And if New York, Paris, Rome, New Orleans, San Francisco and Tokyo have long been considered the best cities for gourmets, London, Hong Kong, Barcelona and Brussels have become them quite recently. Their example motivates other cities not to imitate the best, but to try to invent something of their own, special.

Thanks to cheap air travel and widespread Internet access, the average restaurant can get all the ingredients it needs from anywhere in the world. This gives cities the opportunity to become culinary capitals faster and easier than before.

What makes a city a restaurant capital?

To be called a great restaurant city, it must meet certain criteria:

There must be a certain critical mass of people who are willing to spend money on restaurants - both locals and tourists. These enthusiasts are constantly trying local dishes, classic and absolutely new dishes. New York, for example, has more four- and five-star restaurants than any other city in America. The three best of them are: Jean-Georges,PerSe,Masa.

Lisbon and Oslo may have more historical attractions, but most people visit these cities without thinking about their cuisine. At least there it is not a priority, as in San Francisco and Hong Kong. No one goes to Pennsylvania to enjoy local food. Even in Florence, the most sophisticated city in Italy, the restaurants are so monotonous and predictable that it is difficult to imagine anyone going there for them alone. In other words, it is important that everyone admired local food. After all, in Rome and New Orleans people think every day menu for breakfast, lunch and dinner.

The best restaurants in the city must really be the best in the world, not copies and not “second magnitude stars”. In Paris, the best costs the most money. Chefs pay attention to every little detail - so that the bread crust is crispy, the oil is at the right temperature, and the puff pastry is moderately crumbly.

Parisians have always been masters haute cuisine. It is clear that the French sighed in disappointment when, in 2007, the authoritative Michelin guide awarded 191 stars to Tokyo restaurants, and only 65 to Parisian restaurants. “Tokyo is the shining star of world cuisine,” said the director of the directory Jean-Luc Narais(Jean-Luc Naret), announcing Tokyo The gourmet capital of the world. And Los Angeles, once known as a great restaurant city, gradually lost its position, and by 2007 there was not a single two-star restaurant left in it.

The city should have unique kitchen, which defines food culture. It can be young, like New York hot dogs, Greek kebabs, Japanese Kobe beef or Neapolitan pizza. There must be separate food microcultures– for example, a Serbian street where they make the best borek, a quarter of Russian Jews who bake the best gray bread, or a Turkish community that produces excellent yogurt.

This phenomenon is extremely widespread in New York. The city should also make efforts to develop its gastronomic culture. An example is the holding of a festival San Gennaro in NYC, Day of the Dead in Mexico City, Oktoberfest in Munich. This historical heritage is the foundation, and everything else is built on it. If Bangkok didn't exist street food culture, it would not inspire chefs around the world to use it hot spices and bright colors in the kitchens of their restaurants. If Tokyo didn't exist fish market, there would be nothing to surprise the whole world.

There must be a certain number in the city top class restaurants, whose standards of quality, decor and luxury are as high as possible. When a restaurateur like Thomas Keller(Thomas Keller) and investors decide to invest $15 million to create a 65-seat restaurant, or sommelier gets the opportunity to create wine Vault with a thousand types of wine, you know you're in a city where these things matter. There are people willing to pay for it.

In London today, "stunning" is the best word to describe the amount of... top class restaurants than anything else. Henry Togna(Henry Togna), owner of the fashionable hotel 22 Jermyn Street and author of a guide to the city's restaurants LondonDiningGuide, says that even a native resident can easily get confused in choosing dishes, and even more so a visitor. In the guidebook, he lists the best of the best restaurants, which are very difficult to get into, but which you definitely need to see. Some have been waiting for their turn to dine there for years! Among such establishments, Togna lists such famous places as LeCaprice, TheIvy, Nobu And TheRiverCafe.

Gastronomic capitals of the world: top ten

NY

There are more than 26 thousand public catering establishments in the city, including 18,696 restaurants. Their total turnover is $12-15 billion per year. A significant portion of this money is paid by 35 million tourists. You can spend $500 at a sushi bar in New York Masa or pay only 20 for a full meal at a simpler establishment. Lunch in the city is no less important than lunch. The best places for lunch are the Four Seasons Restaurant and the 21 Club. And places like Michael's and Regency Hotel Dining Room offer the best breakfasts. Any area of ​​the city is full of restaurants - look on any street and you will see at least six establishments, and five of them have just opened.

London

The revolution in London gastronomy has been going on for about 20 years. It is driven by strong economic growth, an influx of immigrants and hundreds of young Britons entering the exciting restaurant game. Newcomers have made the city's once dull food scene exciting and dynamic. Presented as classic, old-fashioned restaurants, like St.John"s, as well as cutting-edge, experimental venues such as FatDuck. Investors find the restaurant business attractive, and money is flowing in.

Paris

If Paris has lost some of its luster as a culinary capital, it is difficult to notice when looking at the crowded restaurant halls Montparnasse, cafe Montmarte and fine dining restaurants throughout the city. The outskirts are colorful ethnic eateries; Bakery and chocolate shops are thriving and quality standards remain unsurpassed. The fact that Paris has lost some of its magic can be partly blamed on chefs who are in no hurry to experiment. Yet, classic kitchen evolves slowly. Fortunately, she has such strong points that she is unlikely to ever lose her attractiveness.

Tokyo

Food in Tokyo is life. It expresses social status and professional status, perhaps even excessively. Find the rarest product, the most expensive sushi bar, trying the rarest wines is part of the city’s nervous system. But the true essence of culinary Tokyo is small snack bars, which serves teriyaki, udon noodles, tempuro, yakitori, nabemono and eel dishes. The affluent areas of Asakusa and Akasasa offer an incredible variety of food and drink options.

Rome

Rome has always rightfully been considered the gastronomic capital - from the times of the extravagant tables of emperors and feasts of the Renaissance until the 20th century. Modern Roman cuisine is largely influenced by traditional provincial dishes– Palermo, Naples, Bologna and Venice. All roads lead to Rome, and they are now clogged with trucks delivering all the fruit, vegetables, fish and meat that can be found in the Mediterranean.

Hong Kong

For centuries, the city has been and remains the largest port - the gateway to Asia. Fragrant Bay(this is how Hong Kong is translated) introduces Asian cuisine to visitors from all over the world. In the old areas you can find a huge number of establishments serving traditional asian dishes. They coexist with world-class French, Italian and Japanese restaurants. Numerous businessmen in a city experiencing a business boom always have a place to dine. Hong Kong is a place where every business begins and ends with a meal.

San Francisco

San Francisco has probably done the most food revolution than any other city. It started when Alice Waters(Alice Waters) launched a fight for freshness and environmental cleanliness products. A significant part of the city's population consists of visitors from all over the world - not least from China, Vietnam and Thailand, who brought newness and exoticism to the local menu.

Add glory to everything wine region world-class, and the diversity of the city's food culture is truly outstanding.

As I noticed Patricia Untermann(Patricia Untermann) in the San Francisco Food Lover's Guide, 2005, “The foods we don't make, we import. The city is visited by increasingly sophisticated gourmets. They come here not only to eat, but also to live and work. San Franciscans never lack for food variety when they return from traveling the world. You can find dishes of any cuisine in the city.”

New Orleans

Despite the fact that the city has still not fully recovered from the consequences of the hurricane " Katrina", restaurants " Cities on the Bend" are still strong. According to the authoritative local publication “ Tom Fitzmorris Restaurant Newsletter"(Tom Fitzmorris" New Orleans Menu newsletter), there are 891 restaurants in the city, and before the hurricane there were 809. The favorites of past years - Commander's Palace, Dooky Chase, Brennan's and Emeril's - also welcome visitors. This city lives and breathes food, and lunch can end at 6pm when it's time for cocktails. Traditional New Orleans dishes Creole cuisine, but over the past 25 years, establishments have appeared Cajun(French Louisiana), Italian and New American cuisine. The city is now strong in every culinary category.

Barcelona

Given the city's image as a youth paradise, its choice as a culinary capital may seem odd. But in addition to its own vibrant cuisine - from restaurants and cafes to establishments seafood cuisine on the docks - the city is the epicenter New Spanish cuisine. She had a huge influence on culinary traditions both Europe and America.

Advanced restaurants, such as Abac, Evo and Comerç 24, exist together with classic ones, such as El Racó d'en Freixa and Drolma. Among the foreign “aliens” are Kansas (oddly enough, Italian), Samoa (pizzeria), Brasserie Flo (corner of Paris), Hippopotamus (grill), Chihuahua (Mexican cuisine), Eljaponés (Japanese cuisine).

Brussels

Brussels is one of the most important business cities Europe, and its importance for global economics and politics makes it meet the highest culinary standards. There are numerous people working in the city luxury establishments, such as Comme Chez Soi and Villa Lorraine, excellent seafood restaurants such as L "Ecallier du Palais Royal, a lot of grills, which is unusual for Europe, an impressive Italian sector and countless restaurants serving local cuisine deep fried mussels And waterzoi.

Food has long been considered as a respected hobby, and is an incentive for the development of a separate direction of tourism - gastronomic. This is not just a trip to famous wine cellars and exotic restaurants for the jaded gluttons, but also a way to experience other cultures through local food.

Introducing The best cities in the world for gastronomic tourism. The list was compiled by gourmets from the editorial office of the British publication Telegraph.

10. Bangkok, Thailand

Visiting Bangkok and not ordering Pad Thai (noodles with fried tofu, chicken slices, peanuts, shrimp and bean sprouts, with tamarind sauce) is a crime against the taste buds. Among the exotic gastronomic delights of Bangkok, fried insects can be noted.

9. New Orleans, USA

Famous for its oyster sandwiches called Po'Boy (short for poor boy). Once upon a time, such sandwiches were eaten by poor Louisiana workers, but now they are served in fast food cafes and some restaurants. Also worth including in the “menu for visiting” New Orleans is Louisiana gumbo - this is both a soup and a sauce at the same time. The city has a large Vietnamese community, so tourists have a chance to try traditional Pho Bo - a broth with noodles and beef.

8. Lyon, France

In Lyon they prepare the famous Lyonnaise potatoes, sliced ​​and fried with onions and parsley. And those who like a hearty breakfast should go to a bouchon (Lyon restaurant) and eat machon - a dish of pork cracklings, lamb, lentils, meat salad, cheese and sausage.

7. Bologna, Italy

Bologna is known in Italy as La Grassa ("the fat man") due to its delicious and filling food. The most popular are Bolognese sauce, boiled Mortadella sausage, prosciutto or dry-cured ham and Parmesan cheese.

6. Mendoza, Argentina

Here they prepare a huge Asado steak, which is legendary. Only men are involved in preparing it, and the meat is served with a very spicy chimichurri sauce. The city is surrounded by some of the best wine estates in the country.

5. New York, USA

The top 5 cities in the world for food tourism are headed by America's culinary epicenter. Here you can try dishes of various cuisines: Chinese, Indian, Russian, Latin American, African and many others. Hell's Kitchen, a neighborhood in Manhattan, is considered the gastronomic paradise of New York. It's home to 8 of the city's favorite eateries, including The Brooklyn Kitchen and Blue Bottle Coffee.

4. Jaipur, India

The rating of the best places for gourmet tourists continues with one of the few cities where the favorite food of the Rajputs, an aristocratic military class, is served. Spicy lovers should try “Lal Maas” - a spicy lamb dish (45 chili peppers per 1 kg of meat).

3. London, UK

The UK may not have always been known for its food, but the English capital is now home to some of the best restaurants in the world. Many immigrant communities have contributed to the diversity of their menus, and Indian cuisine in London is considered to be some of the best in the world.

2. Hanoi, Vietnam

The old center of Hanoi beckons you to try the spices and dishes of Vietnamese cuisine with the perfect balance of salty, sweet and sour flavors. The streets of Hanoi sell freshly prepared dishes such as Viet Burger (a baguette filled with herb and cucumber pate) and Nuoc Mam, a fish sauce that smells terrible but tastes great. And coffee lovers will have the chance to try coffee with egg yolk.

1. Tokyo, Japan

As the political center of Japan for over four centuries, Tokyo has had a great influence on Japanese cuisine. Some local dishes have become so popular that other cities are now taking credit for their “authorship.” Those visiting Tokyo for the purpose of gastronomic tourism may enjoy buckwheat soba noodles, sumo wrestler soup “Chanko-nabe” and “Tsukudani” - small fish and shellfish with soy sauce and sweet rice wine. The city also has themed cafes with maids and butlers, and cafes where you can play with pets (cats, decorative rabbits).

Being truly passionate about food is more than just loving food. And any person who is seriously passionate about food as a sociocultural phenomenon has probably asked himself more than once: where exactly, at what point on the planet can people cook better, tastier, and more interestingly, where is the gastronomic place of power on a global scale, where is it, the food capital of the world? ..

Your humble servant also thought about this. I admit, my point of view has changed over time, the search went on for many years, but now I can compare myself to Indiana Jones, who finally found his Temple of Doom. The gastronomic capital of the world has been found, and for some reason I am sure that this time we can put an end to the search.

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San Sebastian, also known as Donostia, is a city with a double name, a photo report about the beauty of which I published quite recently. A distinctive resort in the Basque Country in northern Spain, a quiet and peaceful town in the shadow of two huge hills, which offer beautiful views of the local beach and bay. The photo below is a panorama that, when clicked, will open in full size.

The food capital is here. And now I will tell you why.

Why pintxos are not tapas

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Basque word pintxos, which translates as “needle,” is the name of the local variety of tapas, small snacks that are traditionally served with drinks, strong and otherwise. Initially, pintxos were small skewers on which all sorts of food was skewered, from olives to complex sandwiches, and everyone took from the rack what they wanted and paid according to the number of skewers remaining. In some places this tradition has remained, but today the word pintxos in San Sebastian refers to any snacks, including hot ones, that are eaten at the table with a knife and fork.

When you enter the old town in the evening, you realize that San Sebastian lives by food. He literally breathes it, every minute the streets become noisier and more crowded, and the movement of cheerful crowds is subject to some kind of incomprehensible, but still logic. Fermin Kalbeton, which is called the most famous restaurant street in Europe, and the neighboring alleys are full of life, as if the whole city was in a fun party. On weekdays, the fun begins to fade by midnight, but on Fridays it continues until the morning.

The main local format is, of course, pintxos. Cold pintxos, hot pintxos, simple and clever pintxos, in general, very different. There are probably pintxos in San Sebastian to suit every taste. People of conservative views cluster in a few bars that have been operating for decades - prices here are low, drinks flow freely, and traditional pintxos are either the already mentioned snacks on skewers or fancy sandwiches on a thick slice of baguette.

These old-school pintxos are a substantial and satisfying appetizer, in no small part because of the bread, which is generously used here. However, the main ingredients can also be significant, as in this photo - a substantial piece of sausage, bacon and sauce.

One of the traditional Basque pintxos is a crab sandwich. A mixture of ground crab meat, mayonnaise and spices is generously laid out on pieces of bread and serves as an excellent appetizer with white wine. Perhaps this crab number is one of those that you should definitely try in San Sebastian.

However, even in traditional places, pintxos, especially hot ones, will not necessarily have one of the two mentioned incarnations. A small bowl where mushrooms and eggplant are combined in a secret union is also an acceptable format, but a piece of bread to select the juicy pulp will definitely be present.

Come to one of these places in the evening, and you will understand why a form that allows you to eat pintxos in one or two bites is so important: when everyone is literally sitting on each other’s heads, the ability to quickly and effectively deal with a snack without letting go of the glass out of hand and continuing to communicate with friends comes to the fore.

But San Sebastian lives not only on traditional pintxos, and, believe me, I would not give loud epithets to a city whose gluttony is limited to sandwiches, albeit incredibly tasty ones. Avant-garde pintxos in the spirit of haute cuisine are a trend dear to my heart, and it won’t be difficult to find them in San Sebastian. Exquisite pintxos of all shapes and colors, from the most unusual and unexpected products, that's what it is. Communism embodied in food: everyone can try food of the highest level of execution and presentation in this city, because such pintxos will be, if at all, more expensive than traditional ones, then not by much.

The freshest seafood, unusual appearance, decoys like tuna wrapped in tomato jelly so that this appetizer, until you start eating it, looks like a real tomato, all sorts of delicacies: in other cities this is available to a few, here to everyone.

Baked sea urchins, large shrimps in kataifi dough, fried foie gras, gilded artichokes - no, this is not a Michelin-starred restaurant, where four tables with snow-white tablecloths and silverware are served by eight waiters. This is an ordinary bar, which is crowded both day and night, where local revelers eat at the counter next to tourists, crazy from such an abundance of impossibly beautiful, tasty, creatively prepared food.

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The center of San Sebastian is like one big red light district, only about food.

That is why pintxos are not just a type of tapas, but something much, much more. You will not find such splendor, such undisguised gastronomic debauchery anywhere in Spain, even in Seville, which is rightly called the capital of tapas. If you are lucky enough to get to San Sebastian, try it and remember it, because there is nothing like this anywhere else in the world.

But let's come back to earth and talk about local etiquette. Due to the obvious division of bars into traditional and not very traditional ones, it also differs, although there are some features. Firstly, don’t be embarrassed if you don’t have a place at a table or counter - in San Sebastian bars this has never bothered anyone, and in some places there are no tables as a class. After all, this food looks the way it does because it can and should be eaten standing up.

Secondly, feel free to help yourself without assistance: the food is set out on the counter for you to grab yourself, so ask for a plate and you're good to go. At the end, the bartender will count what you've eaten or ask you, so this scheme has been fine-tuned over the years and works flawlessly. True, you won’t be able to help yourself with drinks; you’ll have to ask the person at the counter: there is almost always beer, wine - sparkling, white, red, as well as local txakoli, light and slightly bubbly. In some places there is, sour and tart, it is poured here in small portions, at best a third of a glass, and also in cocktails.

Thirdly, if you are lucky enough to “fall” at a free table, do not deny yourself the pleasure of trying hot pintxos, which are no longer eaten with your hands, but with a knife and fork. If you have foie gras, take it with confidence, the Basque Country is very close to France, so it’s not far away, and they know how to handle this product. If you want something more substantial, you can have a Basque beef steak, which I still dream about. If the pintxos, which are supposed to be eaten hot, are on the counter, select them and ask the bartender to warm them up. I understand that it won’t be easy to navigate the local abundance the first time, but there are so many newcomers here that no one will look at you askance.

And most importantly - have fun. I understand that it is difficult to take such advice seriously in an article equipped with three dozen photographs of delicious food that is trying to jump out of your monitor, but I will say it nonetheless. Food, comrades, is not the main thing. Share it with friends and family, enjoy communication, as the Basques themselves do, and this will be the best reward for those who prepared it.

Not just pintxos

Reading this article, you may be left with the impression that pintxos are the only impression I took away from San Sebastian, and the strong words spoken at the very beginning are nothing more than an impulsive opinion, or worse, the pursuit of a loud headline. I hasten to convince you: San Sebastian is not just a city where they make delicious sandwiches. This is a gastronomic powerhouse where food is literally in the air, and it is by no means limited to pintxos. I'll tell you in order.

Txoko, or choko. This is the name of a typically Basque phenomenon - closed gastronomic clubs where men gather to cook, eat and socialize together. While in most other countries of the world, with all due respect to male chefs, it is mostly women who cook, the Basques specifically gather to unwind at the stove without female company. Through the efforts of these clubs, many traditional Basque recipes have been preserved that would otherwise have simply disappeared. In addition, it is simply a shame for a man here not to be able to cook well, which cannot but affect the local gastronomic landscape.

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All classic dishes have a homeland. The place where a pie that became famous throughout the world was first made or where cheese was made that is eaten in all corners of the planet. the site has compiled a list that is worth saving for travel and taking into account when planning trips to all corners of the world: from the USA to India and Singapore.

Bellini cocktail – Venice, Italy

A classic Italian cocktail of sparkling wine and peach puree, invented 80 years ago in Venice, at Harry’s bar near the square near San Marco by Giuseppe Cipriani, the bartender and owner of the establishment. Rumor has it that he not only created and made Bellini iconic, but was also involved in popularizing the dish of carpaccio, in the form in which we know it now.

To plan: Harry’s Bar, near Piazza San Marco, on Calle Vallaresso, 1323.

Prosciutto di Parma – Parma, Italy

Ham made from the ham of special breeds of pigs. Prosciutto Parma is different in that, apart from sea salt, nothing is used to preserve and preserve the product and the air-drying process for at least 400 days. There are many shops in the city where you can buy prosciutto; all menus have special “tourist” sets, which you can not be shy about and order a slice of 3-8 types of ham plus Parmesan, another cult product of the city - the cheese named after it.

To plan: On-site gourmet tours are organized by Parma Golosa.

Tarte Tatin – Lamotte-Beuvron, France

A popular French pie that bears the name of the sisters Stephanie and Caroline from the town of Lamotte-Beuvron - Tatin. The pie is unique in that the fruit (most often apple) filling occupies an unusual place for it - at the top of the baked goods. This is why Tarte Tatin is called an “inside out” or “upside down” pie. According to the romantic story, the eldest of the sisters, Stephanie, who worked in the kitchen of the family hotel, started talking to a nice guest and forgot about the caramelized apple pie being prepared in the kitchen. Returning to the kitchen and hearing the “burnt” smell, she quickly covered the pie with dough and baked it. This “changeover” turned out to be to the taste of not only the guest, but also became popular throughout Europe. Recipe for homemade tart tatin in the material.

To plan: The hotel-restaurant Tatin is still open and serves excellent pie.

Cheddar cheese – Cheddar, England

Traditional methods of cheese making from unpasteurized milk - Cheddar Gorge Cheese Company has long made the region famous for its products. This company in the small village of Sommerset is the only original one that produces classic cheddar.

To plan: factory tours take place every day from Easter to October.

Singapore Sling – Singapore

Iconic long drink, originally from the Long Bar of the Raffles Hotel in Singapore. The story goes that it was created by bartender Ngiam Thong Boon in 1910, by mixing, at the request of an officer who wanted to surprise a girl, gin, cherry blendy, Benedictine and Cointreau liqueurs, grenadine, a drop of bitter, lime juice and pineapple. The “sling” is considered to be a symbol of the colonial era of Singapore, a classic that has survived to this day.

To plan: Raffles Hotel is located at 1 Beach Road (MRT: City Hall). Singapore Airlines serves the Singapore Sling cocktail free of charge on all flights.

Jarjeeling Tea – Darjeeling Province, India

One of the legendary Indian teas, Darjeeling, is grown in the vicinity of the city of the same name in West Bengal. The region is home to many small boutique hotels offering accommodation and excursions. Waking up to views of mountain plantations with some of the most delicious and classic black teas in the world sounds like a travel plan. Season: March to November.

To plan: book one of the hotels in the region, and get to the place via the Himalayan railway line - Darjeeling Himalayan Railway.

Gers is a warm, happy land, known for its calm and measured life. And because of its hilly landscapes, it is often called Little Tuscany. The diverse nature and rich culinary traditions have made the region a gastronomic mecca in France. Gascony, the birthplace of D'Artagnan, is also known for its festivals. The cheerful and generous province will not leave indifferent those who want to enjoy French cuisine, music, history, culture and nature. An inexhaustible source of happiness!

A place where life is always good

Each season in Gers is beautiful in its own way: natural colors transform the already breathtaking views. Light-filled, hilly landscapes overlook vineyards and sunflower fields. The region is equally enjoyable to explore on foot, by bike or on horseback. Gascony has everything you need to enjoy the outdoors, be it fishing, golf or just a walk in the garden.

Fans of French culture will be greeted by Gers with numerous castles, museums and villages dotted with historical monuments. It is home to the major cultural attractions of the Midi-Pyrénées region: Marciac, Auch and the Abbey of Flarans. The Saint-Jacques-de-Copostelles route passes through the most picturesque places of the Gers and is included in the list of UNESCO World Heritage Sites. A holiday in Gascony is also an opportunity to visit some of the most beautiful villages in France: Fources, Larressingle, Lavardun, Montreal and Sarrans.

Gastronomy

The cuisine of southwest France is known throughout the world. The region's calling card is poultry dishes: the most delicious confit duck legs, fried bird breasts and foie gras are served here. What else? Black pork, Gascon cabbage and goose soup, chicken stewed in a pot and duck breast “a la Rossini” with duck liver sauce.

Those with a sweet tooth will surely appreciate the traditional Gascon drink pastis with vanilla apples, pie with apples or prunes, as well as crouchade - a dessert made from corn with cinnamon and caramel. In Gers they make delicious honey from acacia, chestnuts and sunflowers.

The meal will be perfectly complemented by numerous local wines and other drinks: the legendary Armagnac, Floc de Gascogne liqueur, Saint-Mont, Madiran, Pacherenc, Côtes de Gascogne and Condomois wines - all produced under the Vignobles et découvertes (Vineyards and Discoveries) label. Bons Crus d'Artagnan."

There are many markets in Gers, from traditional ones to unusual night markets. Specialized markets (marchés au Gras) sell the freshest poultry and foie gras from local farmers.

Condom-en-Armagnac

Condom-en-Armagnac is famous for its landscapes. A former episcopal city, it is located on the Teranese, the oldest road linking Bordeaux with the central Pyrenees without the traveler having to cross bridges or take a boat.

The majestic St. Peter's Cathedral, an example of French late Gothic architecture, dominates the city. The main 40-meter square tower of the cathedral can be seen from anywhere in Condom. The architectural ensemble of the old town combines medieval buildings with mansions from the eighteenth and nineteenth centuries. And the pretty villages adjacent to Condom are known for their landscapes and excellent vineyards.

Condom thrives on the production of Armagnac. There is a whole museum dedicated to the national drink. You can taste Armagnac in numerous wine cellars, wineries or farms.

Osh

The historical capital of Gascony stands on the western bank of the Gers River. Its upper and lower parts are connected by a monumental staircase of 374 steps and very narrow medieval streets (“pousterles”).
The main attraction of Osh is St. Mary's Cathedral. Construction began in 1489 and was completed only 200 years later. The cathedral is a UNESCO World Heritage Site and is a vital part of the Route Saint-Jacques de Compostelle. The walls of Sainte-Marie are decorated with stained glass windows painted by local artist Arnaud de Moles, and the windows offer beautiful views of the city. The cathedral has a large seventeenth-century organ.

Osh hosts major contemporary art festivals: Indépendance et Création and the International Festival of Contemporary Circus Arts in October, the Marciac Jazz Festival in July-August and the Eclats de voix music festival in June.

In the footsteps of d'Artagnan

The hero of "The Three Musketeers" Dumas d'Artagnan, aka Charles de Batz, really existed! The famous musketeer of King Louis XV is a native of Gers and the pride of the region. D'Artagnan was born in the Castelmore castle near Lupiac. It is especially lively here in the summer, during the festival d'Artagnan, which has been taking place since 2012. This is a big fun holiday with delicious food and costumes from the Musketeer era.

The Musée d'Artagnan operates in Lupiac. The old chapel, converted into a museum in 1998, previously served as a hospice for pilgrims of the Route Saint-Jacques de Compostelle. The founder is considered to be the uncle of the famous musketeer Bertrand de Batz. In Gers there is a special route 163 km long, where you can learn the story of d'Artagnan in just one day.