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Pyrenean Cuisine

Thanks to its role as the border between France and Spain, the influence of these two nations upon the cuisine of the Pyrenees guarantees a diversity of flavours. Whether you’re in search of gourmet cuisine of fresh seafood, filling winter dishes or light snacks, the cuisine of the Pyrenees has something to suit all tastes.

Fresh local produce

For so many regions throughout France, it is the prestige of the local produce that ensures a high-quality dining experience. Across the Pyrenees, the influence of locally sourced goods is no different, with traditional country dishes of chicken, duck, and goose readily available. No less inviting are the mountain cheeses, truffles, and walnut oil found in eateries across the region. Used in preparing main courses, these delicacies are packed with flavour and infuse dishes with a distinctive flavour.

Magret de Canard
Magret de Canard

Magret de Canard

As one of the region’s most acclaimed and internationally renowned dishes, the Magret de Canard is often provided to diners as a starter, accompanied by tender duck gizzards and a salad mix. This delicious duck breast epitomises refined French cuisine and, when served with locally sourced pine nuts and grated cheese, is packed with flavour. Widely available in both homes and restaurants throughout the Pyrenees region, Magret de Canard can also be found served alongside a number of other products, with foie gras, local ham, and mushrooms among the many options.

Traditional apple tart

The perfect end to any meal in the Pyrenees, the mouth-watering Croustade aux Pommes has been a popular dessert among southern French diners for years, and ensures a sweet treat that features local fruits. From Armagnac-soaked prunes to apples grown in the foothills of the mountains, this traditional apple tart is cooked in puff pastry, served warm, and topped with caramelised sugar for added sweetness. In certain areas, the Croustade aux Pommes is given added panache with the layers of buttered filo pastry topped with apples flambéed in Armagnac.

Tomme de Laguiole
Tomme de Laguiole

Cheese Aligot

The nearby region of Aveyron in the Midi-Pyrénées is the source of one of the region’s most mouth-watering and indulgent meals – the Aligot. A cheese and potato dish made from Tomme de Laguiole, the Aligot is pureed and best served as an accompaniment to the meat dishes from across the region. Whether it’s complementing roast pork, grilled sausages, or Mediterranean seafood, the traditional Aligot is as unique as they come.

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