© 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

Country cheese 

Here, between mountains and meadows, the herds graze throughout the summer then come down again in the warmth in winter to taste good local hay harvested in the summer. Breeders take great care of their herds, because they have understood that it is by taking care of their animals that they provide good milk! Whether cow, sheep, goat or a bit of all of these, 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. . 

Know the cheese producers of the valleys 

© 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. Fed outdoors with acorns and chestnuts, this black-robed pig offers marbled meat. The quality of its fat makes it possible to make distinctive charcuterie. The ham is cured for 18 months. A delight! Find it in the Atelier-Boutique of Pierre Sajous PIERRE SAJOUS CRAFT WORKSHOP & BOUTIQUE 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
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 - Pyrénées" attests to this know-how and guarantees a quality product.  

The Val d'Azun brand - Pyrenees

© Antoine Garcia
Val d'Azun cheese – Pyrenees

A hint of sugar 

Spit cake 

This typical Pyrenean cake is much more than a simple delicacy.

It is above all a Pyrenean symbol, the physical representation of ancestral know-how that 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 craftsmen achieve this feat and make the Pyrenees resonate in each bite tasted! Find this delicious cake in many shops in the valleys. 

© Manon Vallin
Pyrenean spit cake

Berlingots of Cauterets 

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

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. 

© David Courriades - Cauterets
Berlingots 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  

© Antoine Garcia
Honey from the Pyrenees

Jam from the Pyrenees 

A l'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

A local beer to wash it all down 

In Sassis, near Luz-Saint-Sauveur, Paul Dixon brews four characterful beers combining a touch of inspiration made in the United Kingdom and the open air of the Pyrenees mountains. To vary the pleasures, special brews are made with 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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