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Specialities of the South-West

In the field of gastronomy, the South-West is distinguished by its meat specialities and cheeses as well as its confectionery and violet-based specialities. Regional culinary traditions mingle with local specialities. Get your taste buds ready for regional produce and treats of all kinds!

Meat specialities

With one-hundred-and-twenty foods carrying quality or origin labels, Midi-Pyrénées is the region with the widest variety of regional culinary specialities. Apart from the famous cassoulet (meat and bean stew) and Toulouse sausage, the restaurants of the pink city offer any number of duck and goose dishes. It’s hard to choose between the delicious confit (goose or duck leg cooked in its own fat), excellent duck breast or exquisite foie gras (intensively fed goose or duck liver)… You can try them all.

The cuisine of the South-West combines regional savours and ancestral skills.

Cheeses

You can also savour the cheese of the South-West. There’s something to suit all tastes: Roquefort made from ewe’s milk, Bleu des Causses and Laguiole with cow’s milk, or Rocamadour with goat’s milk.


Cakes and confectionery

For those with a sweet tooth, there are plenty of specialities to enjoy too. Whether invented or brought here by the people of Toulouse, they delight inhabitants and tourists. Fénétra is a cake with meringue and marzipan, oval or round, flavoured with candied lemons and coated with apricot marmalade. When it comes to confectionery, visitors will be spoilt for choice with the Pavé du Capitole, a dark chocolate sweet invented by the Toulouse confectioner René Pillon; caraque, a small shortbread biscuit topped with chocolate ganache and iced with green fondant; or the famous Cachou Lajaunie, a sweet made with natural products, invented by a Toulouse pharmacist and made to a recipe which remains a closely-kept secret…

Foie gras

Violet

This pretty little flower is typical of Toulouse and can be eaten in various ways. Fresh or in the form of vinegar, it adds an unusual touch to salads. Chefs use it as a condiment or to invent original dishes. Other violet specialities to try include biscuits, crystallised sweets, syrup and honey.