The markets and shops

Every Wednesday morning, in the shade of the plane trees of the cours de la République, you can visit the Lézignan-Corbières market. This is a fine occasion for the people of the Corbières and Minervois regions to meet their friends and exchange the latest news. A typical Mediterranean atmosphere reigns here, with a great number of stalls displaying a huge variety of fresh products: season’s fruit and vegetables, assorted charcuterie (cooked meats), cheese and honey, etc. Something for everyone!

Every Saturday morning, the covered place des Halles in Lagrasse is an ideal spot for you to explore the colours and savours produced in the surrounding villages.

In December and January, in the small village of Talairan, two markets are held in honour of the “subterranean empress”: the black truffle. But a great many other products of the Pays Cathare (http://www.audetourisme.com/) are on offer here. The experts will come looking for the black pearls of the Aude department and the other visitors will encounter a festive and picturesque atmosphere, especially at the moment the extremely serious truffle sale takes place. On the market, you will find the borramescla de trufas, a la mòda de Talairan :
Scrambled truffles
Two days before preparing this dish, put eggs and semi-salted butter together with a black truffle in a closed jar.
To serve 4, take 8 eggs and 60 g of semi-salted butter. In a heavy saucepan, put 2/3 of the butter and the beaten eggs. Add a little pepper. Put the saucepan ‘au bain-marie’ over low heat. Cook while stirring continuously with a wooden spoon until a creamy paste is obtained. Halfway through cooking, add 40 g of grated truffle (or slightly less, according to the taste of the eggs: the longer the eggs will have remained in the jar, the less truffle you’ll need to add – while remaining within the four-day limit!). At the end of the cooking process, add the remaining butter cut up in small cubes.
The scrambled truffles are to be served in small individual ‘cassolettes’ (terracotta bowls) or as a croustade or spread on some traditionally-made bread (toasted or not) or over some artichoke hearts.

Add a high note to your stay by paying a visit to the many boutiques de terroir in the Corbières and Minervois region.