Discover the cuisine of Midi-Pyrenees

  • MARTEL (LOT (46) > MIDI PYRÉNÉES)

    MARTEL (LOT (46) > MIDI PYRÉNÉES)

    © © ATOUT FRANCE/Philippe Imbault

  • THEGRA (LOT (46) > MIDI PYRÉNÉES)

    THEGRA (LOT (46) > MIDI PYRÉNÉES)

    © © ATOUT FRANCE/Philippe Imbault

Discover the cuisine of Midi-Pyrenees Midi-Pyrénées fr


This region hasn’t forgotten your uncontrollable appetite for good things. From the stars who reach the heights of creativity to the Bistros of the country that can turn the simply authentic food of a local farm/restaurant into a shouting match. It’s all part of the legend of Midi-Pyrénées that you’ll find written across your meal. Bon appétit !

It’s also an important region for winemaking, offering amateurs some real nuggets.
Full-bodied or light, tannic or fruity, the alcohols of Midi-Pyrénées are as varied as the region from which they are born. Hypocras in Ariège, Pousse-Rapière and Floc de Gascogne in Gers for aperitifs. Cahors, Gaillac, Fronton, Madiran and Pacherenc from Vic Bilh, Marcillac, etc. are among the most prestigious AOC wines here, but also Côtes de St-Mont, Côtes de Brulhois, Entraygues and Fel wines, etc. among the VDQS wines, not counting the vins de pays wines or of course Armagnac, the oldest of France’s eaux-de-vie. There is truly a world of flavors to share in here.

 

Regional Specialties:

The best-known specialties here are liver pâtés and goose or duck confits, respounjous (a kind of asparagus), cassoulet, beef filet with sauce périgueux, piperade, poule au pot, braised goose, and Toulouse sausages.

Local desserts will tempt you: gâteau à la broche, Lectoure melons, and the Chasselas of Moissac.

 

Regional Cheeses:

Cheeses to enjoy here are tomme de Vache Barousse, Cabécou, faisselle, Moulis, Pyrénées, Rocamadour, Roquefort, and tomme des Pyrénées.

 

Wines and Spirits

Guyenne (Bergerac), Cahors, Tarn and Rouergue (Gaillac), Gascogne and Pyrénées (Armagnac, Madiran)

Varietals used

  • Guyenne: Cabernet Sauvignon, Cabernet Franc, Merlot, Côt (locally known as Auxerrois), and Malbec
  • Cahors: Côt (locally known as Auxerrois) (70%), Merlot or Tannat
  • Tarn and Rouergue:
  • For white wines: Mauzac, Len-de-l'el (or Loin-de-l'œil), Ondenc, Sauvignon, Muscadelle, Sémillon
  • For red wines: Duras, Braucol (or Fer Servadou), Syrah, Gamay, Cabernet Sauvignon and Cabernet Franc, Merlot
  • Gascogne and Pyrénées:
  • Armagnac: Folle Blanche, Baco 22, Ugni Blanc (also called Saint-Émilion or Trebianno), Colombard
  • Mardiran: Tannat, Cabernet Franc, Cabernet Sauvignon, Fer Servadou

 

Cassoulet

Preparation Time: 30 minutes
Cooking Time: 1 hour + 30 minutes + 2 hours + 1 hour


Ingredients:

  • 2 pounds (1 kg) white beans (leave to soak overnight in salted water)
  • bacon rind
  • 3 carrots, cut into small chunks
  • a few garlic cloves
  • 1 small garlic sausage
  • 1 hunk goose confit
  • tomato purée
  • 1 bouquet garni


Preparation:

  • For one hour, cook the white beans with the bacon rind, already parboiled and tied up, the 3 carrots and the garlic cloves. Add the garlic sausage and cook another half an hour.
  • Brown the goose confit in its own fat, add some pressed garlic, and sear. Add this and the tomato purée to the beans. Add the bouquet garni and cook 2 hours.
  • Put the cooked bacon rind, the goose, and the sausage (all sliced) into a dish. Pour the beans on top.
  • Cover it with browned breadcrumbs and let it cook another hour in the oven, basting it from time to time with the water from the beans.

 

More information

Point of interest