Camping and bottling
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Even though the principal of
keeping food by preserving discovered in 1810 by Nicolas APPET remains the same, the
technique has still changed. The glass bottles used until the end of the nineteenth century have been replaced by tins solded with pewter then sealed with a special machine. Casseroles cooked in a 'bain marie' are now cooked in autoclaves at a constant, precise temperature. Produce is better controlled and treated. The product has improved in quality and the cuisine of the Lot region has won renown. These days, confits, foie gras, truffles and cèpes are found on tables throughout the world. Modern methods of preserving, enabling us to safety keep stock for longer periods of time, have brought renown to our gastronomic industry. |
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