The region’s most iconic dish—a hearty stew of white beans, duck confit, Toulouse sausage, and pork, slow-cooked for hours. ¹⁾

Duck breast, often grilled or pan-seared and served with a sweet-and-sour sauce, such as orange or red wine reduction. ²⁾

A creamy blend of mashed potatoes, melted Tomme cheese, garlic, and butter. This dish is both hearty and delightfully stretchy! ³⁾

A rustic soup featuring cabbage, confit duck, and root vegetables, often enjoyed as a main course in winter. ⁴⁾

A small, creamy goat cheese, often served with salads, bread, or even grilled as an appetiser. ⁵⁾

A dessert made with thin pastry layers, apples, Armagnac, and butter. It’s delicate, flaky, and packed with flavour. ⁶⁾

A traditional dessert from Toulouse, featuring almonds, candied lemon peel, and apricot jam in a pastry base. ⁷⁾

A signature sausage made from pork, salt, and pepper, often grilled or used in cassoulet. ⁸⁾

Chicken cooked with a vibrant sauce of tomatoes, peppers, onions, and Espelette pepper—a perfect blend of Basque and regional influences. ⁹⁾

A cone-shaped cake baked on a rotating spit over an open flame, creating layers of sweet, golden batter. ¹⁰⁾

A flaky pastry tart filled with prunes and sometimes flavoured with Armagnac, celebrating the region’s fruit heritage. ¹¹⁾

The Midi-Pyrénées is renowned for its foie gras, often served as a luxurious starter with fig or onion chutney. ¹²⁾

These creamy white beans from Tarbes are often used in cassoulet or served as a simple, flavourful side dish. ¹³⁾

Sliced potatoes sautéed in duck fat with garlic and parsley—simple yet decadently rich. ¹⁴⁾

Duck legs slow-cooked in their own fat until tender and then crisped in the oven, often served with potatoes or greens. ¹⁵⁾