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Good food is an integral part of our character. The Grand Tourmalet produces delicious specialities! Here are a few examples to make your mouth water.
THE BLACK PIG OF BIGORRE
This race is old and very pure, its meat has the reputation of being excellent, incredibly refined and with a one-in-a-million taste.
During an aperitif or as a starter, just like great wines, it provides a great moment of conviviality.
Discover the race
the haricot tarbais (tarbes bean) For over two centuries, at the foot of the Pyrenees, facing the Pic du Midi, our country has sheltered a gastronomic jewel, the "Haricot Tarbais", the first Quality-Label bean.
It is only harvested by hand and is grown under very strict conditions.
Along with confit, green cabbages, onion and carrot, it is an essential ingredient of the succulent Garbure!
www.haricot-tarbais.com
the trebons onionThis long onion has an exceptional sugar content which gives it an inimitable sweetness.
It grows all year round. It goes perfectly well with all dishes.
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pyrenees cheeses
The cheeses are produced traditionally, and whether sheep's, cow's or goat's, each has its specificities. They are part of our valleys' culture and savoir-faire. They have been the shepherds' basic food for many centuries. An absolute must!
THE BAREGES-GAVARNIE A.O.C. MUTTON It is eaten from June to January. As the sheep have pastured in the open, in the wilderness, its flesh is bright red, firm and shiny.
Its fat, which is not excessive, has a pleasant taste.
Sprinkled with parsley, this tender meat mixes refinement of savours with a long-lasting taste.
THE GATEAU A LA BROCHE
The most typical of the Pyrenean pastries! Also called "Rocher des Pyrénées" (Pyrenees Rock), it is the traditional, family dessert on festive days.
It is cooked over a wood fire, on a conic mould: the paste is poured in thin successive layers onto the mould which turns round, which gives it its very specific "peaks". It can be kept a fortnight. Discover the specialities:
►Of Bagnères-La Mongie,
►Of la vallée Campan,
►Of Barèges
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