France is famous for its markets, and here in t
he Tarn, we are within reach of half a dozen. The most popular in the region can be found in St. Antonin-Noble-Val each Sunday and is as Orlando says, a market with all the bells on. The local market is in the small town of Carmaux. It is down to earth and smaller in scale, and where you can find Laura & Orlando most Friday mornings. Think of it as a smaller, country version of the farmer's markets back home. Carmaux was an old mining town for 400 years, until the 1980's, and today is notable for its extreme plainness. Shops here close early on Monday's and every day between noon and 2 p.m. You can find anything you wish in Carmaux, and while rather plain, there is nothing they do not sell. Treasures spotted on my first market visit to Carmaux: large French pink garlic used to make our garlic souffle starter at La Manoir, huge artichokes, Peter's favorite French cheese shop, herbs, produce, plants, plastic flowers for grave sites, cherries, pigeon, guinea fowl, spices, decadent homemade scalloped cheesy potatoes, peas that must be potted, honey, fresh flowers, fresh baked bread and French peaches. We stopped afterwards at a local patisserie, and than it was back to the Manoir.
he Tarn, we are within reach of half a dozen. The most popular in the region can be found in St. Antonin-Noble-Val each Sunday and is as Orlando says, a market with all the bells on. The local market is in the small town of Carmaux. It is down to earth and smaller in scale, and where you can find Laura & Orlando most Friday mornings. Think of it as a smaller, country version of the farmer's markets back home. Carmaux was an old mining town for 400 years, until the 1980's, and today is notable for its extreme plainness. Shops here close early on Monday's and every day between noon and 2 p.m. You can find anything you wish in Carmaux, and while rather plain, there is nothing they do not sell. Treasures spotted on my first market visit to Carmaux: large French pink garlic used to make our garlic souffle starter at La Manoir, huge artichokes, Peter's favorite French cheese shop, herbs, produce, plants, plastic flowers for grave sites, cherries, pigeon, guinea fowl, spices, decadent homemade scalloped cheesy potatoes, peas that must be potted, honey, fresh flowers, fresh baked bread and French peaches. We stopped afterwards at a local patisserie, and than it was back to the Manoir. 
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