Toulouse and Pyrenean Cuisine

Automatic translation

Cooking as a shared art of living

In this region, the meals are real festivals celebrated in family, we are here in greedy France, a land of feasting.

The cuisine is family and peasant, handed down from generation to generation and its local specialties are the symbol of a culinary tradition. Here, we cook the land. The dishes are generous, expertly prepared and simmered. The recipes are tasty and typical.

Garbure is the dish of the region. It is more than a simple traditional soup, composed of cabbage, turnips, potatoes, beans, confit, sausage, ham. Formerly, the dish simmered on the corner of the stove or in the hearth of the fireplace.

Photo Credit - Fotolia © Fanfo

Other typical dishes: leg of mutton with Tarbais beans marrying the excellence of these two Bigourdan stars, Toulouse cassoulet, poularde à la Toulouse with truffle and foie gras, or duck alicuit, a tasty stew with vegetables (potatoes, cabbage, carrots, onions).

La poule au pot is not just a Béarnaise recipe, in Bigorre (stuffed with breadcrumbs, eggs and country ham) and in Toulouse (stuffed with sausages and olive), this traditional dish is perpetuated. Confits of geese, ducks and black pork will also be the basis of delicious recipes.

If the croustade is the emblematic dessert, the Pyrenean pie in the shape of a flower, plain, with blueberry or chocolate will also appeal to gourmets, just like the spit cake, conical in shape, baked in several layers, a real treat.

What if we got into the kitchen.

sponsored content

Toulouse cassoulet

Ingredients :

• 400 gr fresh Tarbais beans
• 3 carrots
• 1 onion and 1 onion studded with cloves, 1 head of garlic
• 250 gr of rinds
• 1 heel of country ham
• 4 Toulouse sausages
• 4 duck sleeves
• Duck fat, salt, pepper, parsley, bay leaf

Recipe :

In an earthenware pan, melt two tablespoons of duck fat, with the onion cut into strips.
Brown the sleeves, sausages and carrots. When the whole is golden brown add the beans, rinds, ham stub, parsley, bay leaf, onion studded with cloves and cover with water. Simmer for almost 2 hours. Season with pepper and salt.

Photo Credit - Fotolia © Sollub

sponsored content

Pyrenean blueberry pie

Ingredients :

• 3 eggs
  
• 250 gr of flour
  
• 250 gr caster sugar
  
• 75 gr of butter
  
• 1 packet of dry yeast
  
• 7 cl of rum, 7 cl of milk
  
• 100 gr of fresh or frozen blueberries

Recipe :

Preheat the oven to 180 ° C
Wash and drain the blueberries.
Melt the butter over low heat and cool the milk.
Whisk the egg yolks with the melted butter and add the sugar. Stir well, pour in the milk and mix everything
Incorporate the flour and baking powder, stir and pour in the rum.
Beat the egg whites until stiff and gently incorporate them into the preparation.
Put the dough in the mold and add the blueberries.

Cook for 60 minutes.

Trout rillettes

I Ingredients:

• 1 nice trout
• 120 gr of smoked trout
• 30 g of cream cheese (cow or sheep)
• 1 teaspoon of olive oil
• Dill, pepper 5 berries

Recipe :

Steam the trout, remove the skin and the bones, then crumble it.

Chop the smoked trout

Mix the two trouts, cottage cheese, olive oil, dill, salt and pepper.

Chill for 1 hour. Serve on bread or present dumplings with baby salad leaves.

sponsored content