What to eat along the Le Puy Camino

Now that you’re armed with the Ultimate Guide to finding food on the Le Puy Camino, you might be thinking – Alright, but what’s on the menu?

As you follow in the footsteps of thousands of pilgrims through southwest France, each step becomes a feast for the senses. While the food may have evolved over the centuries from standard pilgrim fare, you’ll still find plenty of nods to the past, with regional specialities that have stood the test of time. As this is France, classic French items will feature on every menu, but the dishes will primarily showcase seasonal produce. 

The ever-changing landscapes – from volcanic plateaux and medieval villages to lush river valleys and rolling hills – are mirrored in the food: earthy lentils in the Velay, rich aligot in the Aubrac, duck confit and truffles in the Lot, and bold Basque flavours near the Pyrenees.

Each region tells its own story through local ingredients and time-honoured traditions, transforming your pilgrimage into a flavourful journey through the cultural and culinary heart of France. In this guide, we’ll explore the regional specialities between popular starting and stopping points along some of the most well-trodden itineraries on Le Puy Camino – so keep your eyes open and your appetite ready.

Le Puy-en-Velay to Conques

• Total distance: 204km
• Recommended RAW Travel itinerary: 13-day Le Puy en Velay to Conques
• Ideal for nature lovers and foodies: A perfect mix of dramatic landscapes, charming villages, and classic mountain comfort food

The walk from Le Puy-en-Velay to Conques spans 204km across the Central Massif, passing through the volcanic hills of the Velay, the high pastures of the Aubrac plateau, and descending into the Lot region. The landscape – and the cuisine – shifts with every step. In the volcanic Velay region, you’ll find hearty mountain fare like lentilles du Puy, which thrive in the mineral-rich volcanic soil, often served warm with sausages or creamy cheeses. As you climb to the high pastures of the Aubrac plateau, rustic dishes dominate: such as aligot (a rich blend of mashed potatoes, cheese, and garlic), Aubrac beef from the renowned local cattle, seen in dishes like beef stew and saucisse d’Auvergne (local sausage). As you descend into the Lot, hikers should not miss the opportunity to try Fouace Aveyronnaise (a sweet local bread) and Bleu d’Auvergne cheese. The Lot region’s cuisine is heavily influenced by its rural, farming lifestyle, where local ingredients such as flour, sugar, butter, eggs, and sometimes fruit or nuts, have been essential pantry staples for centuries.

Must-try regional dishes from Le Puy to Conques

• Lentilles du Puy (Le Puy Lentils) – These AOC-protected green lentils are famed for their peppery flavour and are often served warm in salads or alongside sausage or trout.
• Aligot – A creamy, stretchy dish made of mashed potatoes, Tomme cheese, butter, and garlic. A staple of the Aubrac Plateau and the ultimate comfort food for pilgrims.
• Saucisse d’Auvergne – Smoky, garlicky sausages often paired with lentils or potatoes; perfect for picnics or rustic dinners.
• Fouace Aveyronnaise – A slightly sweet, brioche-like bread traditionally flavoured with orange blossom water, found in the Aveyron region.
• Bleu d’Auvergne – A tangy, creamy blue cheese made in the Massif Central. Great with local walnuts or in a sandwich with cured meats.

Conques to Cahors

• Total distance: 152km
• Recommended RAW Travel itinerary: 8-day Conques to Cahors
• Ideal for history and wine fans: Winding rivers, medieval towns, and the rich taste of local Malbec

The walk from Conques to Cahors spans 152km, meandering through the rolling hills, limestone plateaus, and tranquil river valleys of the Lot region. This fertile landscape is perfect for specialties like Quercy lamb, raised on natural pastures and prized for its tenderness and unique flavour, subtly influenced by local herbs. One of the highlights along the way is Figeac, a medieval gem celebrated for its rich history, stunning architecture, and its signature dish, tourtière—a traditional pastry filled with tender pork or lamb, aromatic herbs, and spices, embodying the region’s agricultural heritage. As you continue, foie gras begins to make an appearance on menus, with the region’s mild climate and fertile land providing ideal conditions for raising ducks and geese. Finally, as you arrive in Cahors, take the opportunity to indulge in the region’s famous Malbec wine, grown in the vineyards along the Lot River, known for its deep, full-bodied reds and rich, tannic flavours.

Must-try regional dishes from Conques to Cahors

• Quercy Lamb: Tender lamb raised on natural pastures, known for its unique flavor influenced by the local herbs of the Lot region.
• Tourtière: A traditional pastry filled with pork or lamb, herbs, and spices, reflecting the region’s agricultural roots.
• Foie Gras: A southwest delicacy made from ducks or geese, celebrated for its rich, buttery texture, especially prominent in the Lot region.
• Malbec Wine: Known for its deep, full-bodied reds with rich, tannic flavors, grown in vineyards along the Lot River, a perfect way to conclude your journey.

Cahors to Condom

• Total distance: 160km
• Recommended RAW Travel itinerary: 13-day Cahors to Condom Slow Walk
• Ideal for relaxed-paced walkers: Gentle countryside, authentic regional dishes, and a slower rhythm to enjoy it all

The 160km stretch from Cahors to Condom on the Le Puy Camino lies in the Occitanie region of southwestern France, celebrated for its rich history, stunning landscapes, and vibrant cultural heritage. Pilgrims enjoy a scenic journey along winding trails through rolling hills, limestone plateaus, and peaceful river valleys, all while savouring the region’s delightful cuisine. This blend of natural beauty and cultural charm makes it one of the most popular sections of the route.

In Moissac, renowned for its UNESCO-listed Abbey, pilgrims can taste cassoulet, a hearty, slow-cooked dish that embodies the region’s rustic traditions. Originating in the southwest, cassoulet was created to nourish farmers and labourers, using locally abundant beans, sausages, and meats like duck and pork. Further along the route in Lectoure, travellers can indulge in magret de canard, a tender duck breast often served with local produce, highlighting Gascony’s deep-rooted history in duck farming. Confit de canard, another Gascony speciality, is slow-cooked in its own fat to perfection, making it an ideal dish to refuel after a day on the trail. For dessert, tarte tatin, with its caramelised apples, provides a sweet end to the journey, reflecting the region’s apple-growing heritage. To finish, enjoy a glass of Armagnac—a centuries-old Gascon brandy distilled from local grapes and aged in oak for a rich, complex flavour.

Must-try regional dishes from Cahors to Condom

• Cassoulet – A hearty, slow-cooked dish made with white beans, sausages, and often duck or pork. Cassoulet is a comforting and filling dish, perfect for a pilgrim’s meal.
• Confit de Canard – A quintessential French dish, confit de canard is duck that has been slow-cooked in its own fat until tender and golden. It’s often served with potatoes or vegetables.
• Magret de Canard – Another duck specialty from the region, magret de canard is the breast of a duck, often grilled or pan-seared, and served with a rich sauce, making for a flavorful meal.
• Tarte Tatin – This caramelized upside-down apple tart is a popular dessert in southwestern France. It’s sweet, warm, and a perfect end to a meal.
• Truffles – The Perigord region, near Cahors, is known for its black truffles. You might encounter them in various dishes, adding an earthy richness to the meal.
• Armagnac – A brandy from the Gascony region, Armagnac is often served as a digestif. It’s a strong, aromatic drink that complements the rich flavours of the local cuisine.

Condom to St Jean

• Total distance: 315km
• Recommended RAW Travel itinerary: 40-day The Full Le Puy Camino
• Ideal for all-around adventurers who want to experience it all: A full immersion into France’s landscapes, culture, and cuisine
  

The section of the trail from Condom to Saint-Jean-Pied-de-Port is the least travelled, offering a peaceful journey through rolling hills and lush landscapes. As pilgrims make their way to Saint-Jean, they experience a shift in both landscape and cuisine, moving from the rustic flavours of Gascony to the bold, vibrant tastes of the Basque Country as they approach the Pyrenees. The journey begins with Garbure, a traditional Gascony dish made with cabbage, beans, and hearty meats like duck or pork, providing energy after a day of walking. Further along, pilgrims may enjoy Saucisse de Toulouse, a garlic-flavoured sausage that reflects Gascony’s long tradition of charcuterie. With fertile lands and a climate ideal for raising pigs, Gascony became known for its high-quality cured meats.

As hikers come towards Saint-Palais, the flavours shift toward Basque cuisine. Basque-style chicken, cooked with Espelette pepper, introduces the bold, spicy flavours of the region. This pepper, grown in the town of Espelette, has been cultivated for centuries and is so important that it has earned AOC status, protecting its quality and heritage. Pilgrims will also encounter Pintxos, small tapas-style bites, offering a social dining experience enjoyed with a glass of wine. The journey culminates in Saint-Jean-Pied-de-Port with Tarte Basque, a rich, buttery dessert filled with either custard or cherry jam. This classic Basque tart reflects the region’s culinary tradition, where simple yet indulgent desserts are made using local ingredients like butter, eggs, and fruit from the Pyrenees foothills.

Must-try regional dishes from Condom to St Jean

• Garbure – A traditional Gascony dish made with cabbage, beans, and meats such as duck or pork, embodying the region’s hearty, farm-based cooking.
• Saucisse de Toulouse – A garlic-flavoured sausage commonly grilled or added to stews, reflecting Gascony’s long charcuterie tradition.
• Basque-style Chicken – This dish introduces the bold, spicy flavours of the Basque Country, with Espelette pepper adding distinctive heat.
• Pintxos – Small, creative Basque bites often served with wine, offering a social, tapas-style dining experience.
• Tarte Basque – A sweet Basque dessert filled with custard or cherry jam, highlighting the region’s indulgent yet simple pastry tradition.

And there you have it – a delicious adventure from start to finish. Finding food along the Le Puy Camino isn’t just about refuelling, it’s about experiencing the flavours and traditions that have shaped these regions for centuries. And let’s be honest, discovering new flavours and indulging in regional delicacies is as much a part of the pilgrimage as the walking itself. So, with this knowledge we hope you are ready to embrace the next chapter of your journey – because good food is always worth the walk. 

Bon appétit – and Bon chemin!