| Gastronomy of Midi-Pyrénées | |
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| A bowl of cassoulet | |
| Information | |
| Country |  France |
|---|---|
| Region | Midi-Pyrenees |
| Unmissable | * |
| Location | |
 46 ° 22 ′ 34 ″ N 2 ° 45 ′ 4 ″ E | |
The Gastronomy of Midi-Pyrénées is the testimony of the flavors, the know-how and the terroir of this region of the south of the France.
- Departments: Ariège - Aveyron - Haute-Garonne - Gers - Lot - Hautes-Pyrenees - Tarn - Tarn-et-Garonne
Ranking
Information: Assessment and classification for the identification, quality and origin of agro-food products.
- Controlled designation of origin (AOC)
- Protected designation of origin (PDO)
- Details of PDOs by cards and by INAO (National Institute of Origin and Quality) lists
- Protected Geographical Indication (IGP)
- Details of IGP by maps and by INAO (National Institute of Origin and Quality) lists
- Traditional specialty guaranteed (STG)
- Organic farming (AB)
- Red Label
- Or a CCP (Certificate of Product Conformity).
- We frequently find productions reported in several regions. This is why you will find for example: Brie de Meaux, Champagne, Lamb from Sisteron, etc ... on several pages of Regional Gastronomies corresponding to the limits of the Appellation concerned.
Cold cuts and meats
AOC - AOP - IGP products
- Agneau de l'Aveyron IGP (1996) - Label rouge (Lamb Brass from Aveyron)
- Suckling lamb from the Pyrenees IGP (2012) - Label rouge (1992)
- Lamb from Limousin IGP (2000)
- Lamb of Périgord IGP (2010) - Label rouge (1994)
- Farm lamb from Quercy IGP (1996) - Label rouge
- Barèges-Gavarnie AOC (2003) - AOP (2008)
- Bœuf de Bazas IGP (2008) - Label rouge (1997)
- Duck with foie gras from the South-West (Chalosse, Gascogne, Gers, Landes, Périgord, Quercy) IGP (2000) - Label rouge (1989)
Half duck breast covered with a slice of foie gras.
- Capon du Périgord IGP (2016)
- Heifer Fleur d'Aubrac IGP (2010)
- Auvergne IGP ham (2016) - Label rouge
- Bayonne ham IGP (1998) – Ham with a uniform dark red color. In thin slices, tender, delicate and slightly salty.
- Black ham from Bigorre AOC - AOP (2017)
- Farm pork from Auvergne IGP (2011) - Label rouge
- Limousin pork IGP (1997) - Label rouge (1994) - Label rouge
- Pork from the South-West IGP (2013) - Label rouge (1988)
- Black pork from Bigorre AOC - AOP
- Saucisson sec d'Auvergne or dry sausage from Auvergne IGP (2016) - Label rouge
- Veal from Aveyron and Ségala IGP (2008) - Label rouge
- Limousin farm veal IGP (1996)
- Farm poultry of Auvergne IGP (1996)
- Volailles de Gascogne IGP (1996)
- Volailles des Landes IGP (1996) - Label rouge (1965)
- Poultry from Béarn IGP (1996)
- Gers poultry IGP (1996)
- Volailles du Languedoc IGP (1996) - Label rouge
- Poultry from Lauragais IGP (1996)
- Poultry from Périgord IGP (2016)
Others products
- Gascon beef
- Melsat (Mèlsat) (West Aveyron) – Sausage made from a piece of pork: Mèlsa (spleen), liver; Ventrèsca (belly) and fat, bread, spices. Traditionally cooked in soup, Mèlsat is also delicious cut into thick slices, grilled in a pan and served with a green salad.
- Cured meats Aveyron – One of the specialties of this country (very dark red cured meats - no gustatory artifices or coloring - great taste, very nourishing).
- Lacaune cured meats
- Toulouse sausage
- Tripou (Tripous or Tripoux) – All of Aveyron writes tripous rather than tripoux because it is Occitan) or pétites (towards Espalion) or even tripous trenèls (southern Aveyron). Lunch 9 h usual for Aveyron peasants (we sometimes talk about lunch with a fork) made from veal / cow, lamb / mutton (depending on the locally dominant breeding) and Ventresca (pronounced “Bentrèsca” pig belly) cooked with carrots, onions and white wine, presented in small bundled bundles .
Condiments, herbs, oils and vegetables
Condiments, herbs, oils
AOC - AOP - IGP products
- White garlic from Lomagne IGP (2008)
- Pink garlic from Lautrec IGP (1996) - Label rouge (1996)
- Purple Garlic from Cadours AOC (2015) - AOP (2017)
- Walnut oil from Périgord AOC
- White heather honey from the Cévennes IGP (2015)
- Chestnut honey from the Cévennes IGP (2015)
- Raspberry honey from Cévennes IGP (2015)
- Blackberry honey from the Cévennes IGP (2015)
- Heather honey from the Cévennes IGP (2015)
- Cévennes Callune Honey IGP (2015)
- Cévennes flower honey IGP (2015)
Others products
- Quercy black truffle – It is picked in winter around Lalbenque, a small village located 15 min from Cahors (Lot). Lalbenque is famous for its truffle market which takes place every Tuesday, from early December to early March. The random nature of the picking of the truffle, its rarity, its taste qualities make it a luxury product whose price varies between 300 and 700 € depending on the year.
Vegetables
AOC - AOP - IGP products
- Tarbais bean IGP (2000) - Label rouge (1997)
- Melon du Quercy IGP (2004)
Others products
- Melon de Lectoure IGP in progress
Dishes and specialties
- aligot (North Aveyron) – Usual dish of Aubrac and buronniers. They are the cowherds of the Aubrac highlands, who produce the fourme de l'Aubrac. The toma (the trade calls it fresh tome) which is used in the aligot is the unmilled fresh cheese used to prepare the fourma (Cantal and Laguiole cheeses). Recipe: Take old potatoes, peel them and cook them in water. When they are cooked, they are crushed to obtain a puree. Put this puree in a Dutch oven and over medium heat, stir in the butter and crème fraîche to relax it. Stir and mix well. Add salt and freshly ground pepper, to your liking, as well as a little finely chopped garlic. Incorporate the previously crumbled tome. Do not stop stirring, the mixture will thicken and then stretch. The aligot is said to "spin". Now you can sit down to dinner, bon appétit. Aveyron, from north to south, is a mosaic of terroirs and its cuisine thus provides a wide variety of dishes, the reputation of which has, for some, crossed the departmental borders.
- cassoulet
- Duck confit
- Goose or duck foie gras – A flagship of regional gastronomy (and Landes and Périgord), foie gras can be prepared in many ways: in a terrine, in escalopes, or pan-fried with grapes. The fruit of the work of small producers, it is a quality product that is found throughout the region. Ducks and geese are raised in the great outdoors and fed on corn. The Duck with foie gras from the South-West has been Label Rouge since 1989. This label guarantees the consumer that the products do indeed come from animals raised, force-fed, slaughtered and processed in the South-West (Midi-Pyrénées and Aquitaine regions). Nearly 900 producers hold this label in Midi-Pyrénées.
Foie gras, presented here in a terrine, is a staple of regional gastronomy.
- French Ham and Vegetable Stew – Hearty soup made from green cabbage, potatoes and Tarbais beans, as well as different kinds of meats (farm duck confit, pork knuckle, smoked belly, etc.)
- Duck breast
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Fish, seafood, crustaceans and molluscs
- Estofinade (Estofinada, or Estofinado, or Estofi, or Stockfish.) – Mash composed of potatoes and conservation cod (dried), herbs from western Aveyron (Lot and Aveyron valley).
Cheeses and dairy products
Dairy products
Cheese
AOC - AOP - IGP products
- Bleu d'Auvergne AOC (1975) – Cow's milk cheese, created in the mid-19th century in the Massif Central. With a creamy marbled paste, owes its unique character to Penicillium Glaucum, a mold ranging from blue green to black blue, which grows in maturing cellars.
- Bleu des Causses AOC (1953) - AOP (1996) (Throughout the Aveyron) (update = 2018-02-28) – Raw cow's milk cheese with blue veins (Aveyron, Lot, Lozère)
- Cantal or Fourme de Cantal AOC (1956) - AOP () – Cheese originating from the Massif Central, made from raw or pasteurized cow's milk, with a pressed paste in fourme (the shape of a high cylinder for this cheese), uncooked. To choose according to its maturity: "young" with a fresh and milky taste; "between two" more mature and more fulfilled; or "old", powerful like the relief of high pastures.
- Laguiole AOC (1961) - AOP (2008) (Fourme de Laguiole) (Aveyron to the north) – Fourme of raw cow's milk produced in Aubrac.
- Ossau-iraty AOC (1980) - AOP (1996) Pic du Midi d'Ossau and Iraty forest – Uncooked pressed French sheep's milk cheese.
- Pélardon AOC (2000) - AOP (2001) – Small raw goat's milk cheese
- Rocamadour AOC (1995) - AOP (1999)
- Roquefort AOC (1979) - AOP (1996) Roquefort-sur-Soulzon (Southern Aveyron) – This cheese made from raw sheep's milk, known throughout the world, is made in the natural cellars of the Combalou cliff overlooking Roquefort-sur-Soulzon. This small village is located south of Aveyron, not far from the Millau viaduct. Take advantage of a visit to Roquefort to taste the products of the dairies, not found in supermarkets and so much better. Roquefort is the oldest French AOC (Appellation d'Origine Contrôlée) (1925).[1]
- Salers AOC (1961) - AOP (2003) – Uncooked pressed raw cow's milk cheese from the Cantal region. AOC and AOP. This precursor of Cantal cheese, stronger in taste and with a well-pronounced bouquet, is particularly recommended to lovers of cheeses with character.
- Tomme des Pyrénées IGP (1996) – Pasteurized cow's milk cheese. IGP in 1996.
Others products
- Cabécou de Rocamadour Label rouge
- Perail (Southern Aveyron) – Sheep's milk cheese (very copied now by a famous industrial brand: Lou P ... c). Buy from farmers at the market or on their farm. With raw milk and at the beginning of summer, it is the best season.
- Annealing (Southern Aveyron) – Exclusively from sheep's milk. Not expensive, little known. Low in fat and rich in mineral salts. City dwellers are certainly more familiar with Corsican brocciu.
Breads, desserts, fruits, jams, sweets and sweets
Breads
- Fouasse (Fouace) – Bread in a buttery crown, dense, sweetened with orange blossom water, a treat.
Desserts
- Crumble – Real apple puff pastry: succulent even after a good meal.
- Flauna (Southern Aveyron – In Rouergat is pronounced Flauna or Flaouzouna. Sweet tart flavored with orange blossom water with an appliance consisting of Annealing (see Gastronomy and agricultural cheese products section), eggs. La flaune is a pastry that cannot be found outside of southern Aveyron.
- Spit cake (65)
- Blueberry pie (65)
Fruits, jams
AOC - AOP - IGP products
- Chasselas de Moissac AOC (1977) - AOP (1996)
- Strawberry from Périgord IGP (2004)
- Kiwi de l'Adour IGP (2002) - Label rouge (1992)
- Walnuts from Périgord AOC (2002) - AOP (2004)
- Prunes of Agen IGP (2002)
Others products
- Chasselas grape
Confectionery
- Violette de Toulouse (confectionery) – Violet candy, made from fresh flowers of violets.
Drinks, wines and spirits
- Be careful with alcoholic drinks: the abuse of said alcohol is dangerous, so consume and drink only in moderation.
Waters
Various drinks
Aperitifs, digestives, liqueurs and spirits
AOC - AOP - IGP products
- Armagnac vineyard
- Armagnac AOC - AOP - IGP (Partly in the Midi-Pyrénées region) – The flagship of regional eaux-de-vie with cognac, armagnac is produced in part in the Landes and Lot-et-Garonne (the rest of the vineyard is in the Gers - D'eauze and Condom in the Gers). The oldest brandy in France, in Languedoc-Roussillon-Midi-Pyrénées)
- Armagnac Blanche Armagnac AOC - IGP
- Armagnac Ténarèze AOC - IGP
- Bas Armagnac AOC - IGP
- Floc de Gascogne white AOC - AOP
- Floc de Gascogne rosé AOC - AOP – Aperitif
- Haut Armagnac AOC - IGP
Others products
- Hypocras in Ariège
- Rapier pusher
Wines
To accompany meals, Midi-Pyrénées is a great land of vineyards Wine Region - [2]
- Languedoc-Roussillon vineyard
- South-West vineyard
- Tarn-et-Garonne wine portal
Local gastronomy
And don't forget that each region has its specialties!
- Gastronomy of the North of France:
- Gastronomy of Eastern France:
- Gastronomy of the West of France:
- Gastronomy of the Center-East of France:
- Gastronomy of the South and South-East of France:
- Gastronomy of South West France:
