Cahors cooking is solidly southwestern French: duck confit, foie gras, magret de canard, cassoulet, and truffle-inflected dishes in season. The local Malbec appears on virtually every menu. The best restaurants cluster around the cathedral and the covered market; look for places with blackboards listing the plat du jour rather than laminated menus with photos. Wednesday and Saturday market days bring the best produce and the liveliest lunch crowd.