© Tristan Buchot
Regional products from the Pyrenees

The good taste
of the Pyrenees

At the heart of these mountains resonate unique ancestral know-how, women and men who are committed to representing their territory through tasty dishes that take your taste buds on a journey into the bowels of the Pyrenees. Whether they are craftsmen, breeders or restaurateurs, each of them is a fervent defender of these local traditions and offers you a mountain of flavors with each bite.

A pinch of salt  

In markets, restaurants or directly from producers, taste our local savory specialities... 

The Garbure  

It is the traditional soup, often served as a single dish, whose secret lies partly in its cooking. Prepared from cabbage, beans (Tarbais, of course!) and other seasonal vegetables, simmer pork knuckle and “camayou”, a local ham bone. Tasty, hearty and typical, THE essential winter dish! 

Taste this typical dish 

Tristan Buchot
Plate of garbure from the Pyrenees
  • Sheep
  • Vache
  • Sheep

Country cheese 

 

Here, between mountains and meadows, the herds graze throughout the summer then come back down to the warmth in winter to taste good local hay harvested in the summer. The breeders take great care of their herds, because they understand that it is by taking care of their animals that they provide good milk!

Whether from cow, sheep, goat or a bit of all of these at the same time, these cheeses contribute to the reputation of the valleys and are at the heart of many local dishes including, in particular, the delicious raclettes and Pyrenean fondues. . 

 

Where to buy country cheese?

© Manon Vallin
Plate of cheese from the Pyrenees

Bigorre Black Pork  

It is one of the oldest breeds in France. Research has shown a cousinship with the Iberian Pata Negra. It must be said that the border is not far away. Fed outdoors with acorns and chestnuts, this black-coated pork offers marbled meat.

The quality of its fat makes it possible to make distinctive charcuterie products. The ham is dried for 18 months. A delight! Find it in theWorkshop-Boutique of Pierre Sajous et to the Traditions of Bigorre.

© Tristan Buchot
Bigorre Black Pork Ham

AOP Barèges - Gavarnie  

The sheep breeders of the AOP Barèges-Gavarnie work tirelessly all year round to pamper their herds and bring them to graze in the Gavarnie Valleys, it is also thanks to this that their meat has this deliciously special flavor. . So good that it has had an Appellation d'Origine Contrôlée (AOC) since 2003 and an Appellation d'Origine Protégée (AOP) since 2008. 

AOP Barèges - Gavarnie 

© Tristan Buchot
Sheep AOP Barèges – Gavarnie

Pyrenean Trout 

Wild, trout wriggle in the clear waters of the mountain streams that run along the slopes of the Pyrenees. A tender and delicate flesh, a fine and pronounced taste and exemplary nutritional and dietary qualities. An essential product. 

Taste the Trout from the Pyrenees 

© Tristan Buchot
Smoked trout from the Pyrenees
Tristan Buchot
Pyrenees cheese maturing room
Spotlight on...

Val d'Azun cheese - Pyrenees 

The pastoral tradition of the Val d'Azun gives a good production of cheeses. Cow, sheep, goat or mixed, they are made in accordance with old recipes.

Each farm has its own recipe, but it gets its unique, fruity taste from the high mountain pastures where the herds graze all summer long.

The certified brand “ Val d'Azun - Pyrenees » attests to this know-how and guarantees a quality product.  

Discover the brand

A hint of sugar 

Spit cake 

Much more than a simple treat. it is above all a Pyrenean symbol, the physical representation of ancestral know-how which has crossed the ages and time to perpetuate the values ​​of yesteryear. Its 1001 layers reflect its history: rich, authentic and unique.

It is with patience and delicacy that the artisans achieve this feat and make the Pyrenees resonate in each bite tasted! Find it spit cake recipe.

Manon Vallin
Spit cake

Berlingots of Cauterets 

 

Originally, these small cubes of colored sugar were used to remove the taste of sulfur from spa guests.

Today, although they have lost their main vocation, berlingots have become a must in the town of Cauterets and are still talked about a lot. 

Tristan Buchot
Berlingots sweets from the Pyrenees

Pie from the Pyrenees 

Traditionally plain or with blueberries, this flower-shaped pastry, soft inside and crispy on the outside, comes in as many recipes as there are villages! Grandmothers have always made this cake on the occasion of major holidays and unmould it with beeswax. Today, it is simply eaten at any time of the day.

You can find it in many shops valleys. 

© Manon Vallin
Pie from the Pyrenees with blueberries

Honey from the Pyrenees 

There are so many varieties that it would almost be necessary to speak of honey from the Pyrenees: honey from heather, lime blossom, chestnut, acacia or all flowers, the range of this precious nectar is as rich as the territory foraged.

The best known remains the famous mountain honey, harvested between 700 and 1 m altitude, with a pronounced taste. From the hive to the pot of honey, the beekeepers will be able to share their passion and their know-how with you.  

 

Meet our honey producers

Discover the profession of beekeeper

© Antoine Garcia
Honey from the Pyrenees

Jam from the Pyrenees 

At the'Jam maker's workshop in Arrens-Marsous or at the Delicacies from the Pyrenees in Argelès-Gazost, the fruit is sublimated to transform it into delicious jams. Made with respect for tradition, each jar has a little something extra, the secret ingredient that makes all the difference: love.

© Antoine Garcia
Jam from the Pyrenees
Anthony Garcia
Pots of artisanal jams

A local beer to wash it all down 

In Sassis, near Luz-Saint-Sauveur, Paul Dixon brews four beers of character combining a touch of inspiration made in the United Kingdom and the great outdoors of the Pyrenean mountains. To vary the pleasures, special brews are produced throughout the seasons. Also taste the certified organic IPA beer. Silver medal at the general agricultural competition in Paris! 

To taste a beer, it's here  

© Antoine Garcia
Pays Toy Brewery
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