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Gastronomy as a Shared Art of Living

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A gastronomy inspired by the mountains

Toulouse Pyrénées is a land of plenty for its gastronomy.

In Toulouse, goose is the benchmark and is eaten as a stew, pâté or confit serving as a base, with the famous Toulouse sausage and Tarbais bean or mounjete in Gascon with fondant flesh, Toulouse cassoulet. The duck is not left out, we are here in the South West.

Photo Credit - Fotolia © ALF Photo

As for confectionery or sweet delight, the pink city is also the symbol of the violet. Natural crystallized flowers, candies, syrup, ice cream, cakes but also mustard, vinegar, this delicate and fragrant flower can be consumed in a thousand and one ways.

Photo Credit - Fotolia © IDN

Another Toulouse specialty: fenetra, a cake made from almonds, apricots and candied lemon peel, whose origin dates back to the Romans.

In Ariège, the croustade is the local specialty that we taste with apples, pears, figs or prunes.

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In the Pyrenees, we prefer the spit cake made with rum, nuts and reasons cooked on a spit in successive layers and on the side of sweets, the berlingot de Cauterets is eaten in all colors and flavors.

Ariège cheeses

In the Pyrenees, the gastronomy is inspired by the mountains: summer cheeses, black pork from Bigorre or Gascony, trout and salmon caught in the streams of the gaves, AOC Barèges-Gavarnie mutton, fatty duck, black poultry from Astarac-Bigorre in the flesh of a pinkish white, chestnuts from the Pyrenees, carrots from Asté, sweet onions from Trébons, Chanterelles, morels, porcini mushrooms collected in the undergrowth, game... These local products are used as a base for excellent recipes, passed down from generation to generation. Let us not forget in these products with the Pyrenean identity the honey which has the taste and the flavor of the flowers of the trees of the Gaves valley, the plains and the mountains (Photo Credit - Fotolia © Boris).

From the valleys of Aspe and Osseau is born a water, naturally sparkling, to drink without moderation. In terms of vineyards , the Hautes-Pyrénées have two Appellations d'Origine Contrôlées: Madiran and Pacherenc du Vic Bilh.

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The Madiran vineyard dates back to the 1st century. In the 11th century, the Benedictines founded an abbey and improved the wine. It is a vineyard of slopes and hillsides which has had its AOC since 1948. It is a red wine, powerful and structured. It goes perfectly with confits, game, mutton and cassoulet.

Pacherenc du Vic-Bilh is a dry or mellow white wine. The soft Pacherenc gives off aromas of light candied fruits (pear, apple, quince) and spices. It can be drunk as an aperitif. The dry ones have beautiful floral, citrus and dried fruit aromas. Ancizan, a village in the Aure valley, deserves to be spent there in particular to taste its cider.

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