Typical dishes of the Pyrenees

Typical dishes of the Pyrenees

Confit duck, foie gras, local products, the specialities of the Hautes-Pyrénées promises an explosion of flavour to your taste buds.

  • The Tarbais Bean:

Vital for a garbure soup, mutton ragout or even a cassoulet, the Tarbais bean, a true product of the Haut-Pyrénéen region, has Label Rouge and the IGP.
To find out more:

  • The Wines:

2 wines from the region: The Madiran (a red wine) and the Pacherenc (a white wine).
To find out more: Maison des vins de Madiran / Interprofession:

A yearly wine event :  Madiran opens its doors in November                                                                             

  • The Mutton of Barèges-Gavarnie:

Reared in the canton of Luz saint-Sauveur, on the mountain pastures of the Pyrenees, the Barège mutton has the AOC label of excellence. This sheep is known for its high-quality meat, both flavouful and finely marbled.
To find out more:

A yearly event : the Fête des Côtelettes in Luz Saint-Sauveur in September

  • The Noir de Bigorre Pig:

The ham of the Noir de Bigorre pig is dried for at least 18 months. As an aperitif or a starter, just as with the best wines, it will provide you with wonderful convivial moments. Its marbled meat and the quality of its fat provides cuts of an exceptional flavour.

To discover

To discover

  • Mon Païs Gourmand : Created by the Chambres de Commerces et d’Agriculture des Hautes Pyrénées, Mon Païs Gourmand (My Gourmet Country) offers you the chance to discover the gastronomic treasures of the Pyrenees.
  • HaPY Saveurs : Created by the Hautes Pyrénées, HaPY Saveurs (Happy Flavours) offers you the chance to discover traditional cuisine by making use of the know-how of our own producers.
  • The Country Markets in the Hautes-Pyrénées: To find out more: