Toulouse and Pyrenean Cuisine

Cooking as a shared art of living

In this region, meals are real celebrations celebrated with family. We are here in gourmet France, a land of feasting.

The cuisine is family and peasant, passed 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, skillfully prepared and simmered. The recipes are tasty and typical.

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

Other typical dishes:

• Leg of mutton with Tarbais beans. It combines the excellence of these two Bigourdan stars, Toulouse cassoulet, Toulouse-style chicken with truffle and foie gras, or duck alicuit, a tasty stew with vegetables (potatoes, cabbage, carrots, onions).
• Poule au pot is not just a Béarnaise recipe. In Bigorre, it is stuffed with breadcrumbs, eggs and country ham. In Toulouse, it is stuffed with sausages and olives. This traditional dish is perpetuated. Goose, duck and black pork confits will also be the basis of delicious recipes.
• If the croustade is the emblematic dessert, the Pyrenees pie in the shape of a flower, plain, with blueberry or chocolate will also seduce gourmets, just like the spit cake , conical in shape, cooked in several layers. A real treat!

What if we got into the kitchen?

Toulouse cassoulet

Ingredients :

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

Recipe :

• Melt two tablespoons of duck fat in an earthenware pan with the sliced onion.
• Brown the sleeves, sausages and carrots.
• When everything is nicely browned, add the beans, the rinds, the ham heel, the parsley, the bay leaf, the onion studded with cloves and cover with water.
• Let simmer for about 2 hours. Add pepper and salt.

Pyrenees blueberry pie

Ingredients :

• 3 eggs;
  
• 250 gr of flour;
  
• 250 g caster sugar;
  
• 75 gr of butter;
  
• 1 sachet of yeast;
  
• 7 cl of rum, 7 cl of milk;
  
• 100g fresh or frozen blueberries.

Recipe :

• Preheat the oven to 180°C.
• Wash and drain the blueberries.
• Melt the butter over low heat and warm the milk.
• Whisk the egg yolks with the melted butter and add the sugar. Stir well, pour in the milk and mix everything together.
• Add the flour and yeast, stir and pour in the rum.
• Beat the egg whites until stiff and gently fold them into the mixture.
• Put the dough in the mold and add the blueberries.
• Let cook for 60 minutes.

Trout rillettes

Recipe :

• Steam the trout, remove the skin and bones then crumble it.
• Chop the smoked trout.
• Mix the two trouts, the fromage blanc, the olive oil, the dill, salt and pepper.
• Chill for 1 hour. Serve on bread or present quenelles with young salad leaves.