Cassoulet, chicken basquaise, magret de duck, Landaise salad …the Sud-Ouest concocts delicious cuisine for us! Indeed, the Sud-Ouest of France is certainly one of the richest regions in the country. The main courses and specialities of the Sud-Ouest represent a gastronomic heritage.
The Sud-Ouest is a bit like the paradise of French gastronomy. Over there, you don’t need to count calories. You just need to fill your belly without thinking about the consequences. Here are the typical main courses of this region where everything is good !
The Landaise salad
Even though this main course bears the name of salad, it is nothing light. Indeed, the Landaise salad is a well-laden main course. It is composed of dried magret, duck gizzards and Foie gras medallions. In this main course, the duck is highlighted in all its forms !
The Cassoulet
A classic speciality of the Sud-Ouest, Cassoulet is a family main course. According to legend, Cassoulet dates back to the Hundred Years’ War (14th century). During the siege of Castelnaudary, starving inhabitants gathered all available food (dried beans and meat) and concocted an enormous stew that has gone down in history.
Piperade
This is a traditional culinary speciality of Basque cuisines. Piperade is composed of tomatoes, onions and Espelette peppers. Rich in flavours and colours, piperrades are often served with local ham (such as Jambon de Bayonne), eggs, meat or even sheep’s cheese.
Axoa
Axoa is a traditional main course of the small region of Labourd. It is composed of sliced beef or veal meat mixed with spices, peppers and onions. It is indeed a traditional Basque stew that has been a local speciality since the 13th century.
Confit duck
A culinary speciality of the Sud-Ouest of France, Confit is prepared with ducks after force-feeding, whose meat is seared in a portion of its fat and accompanied by salad or potato. It must be cooked for at least two hours in hot fat, between 70 and 85 degrees. This rigorous preparation of the duck thus makes it possible to perpetuate the traditions of the Sud-Ouest concerning Confit techniques and maize cultivation.
Garbure Landaise
Garbure is a recipe originating from the Sud-Ouest. It is a pot-au-feu made with large pieces of vegetables, pieces of pork and duck. This popular recipe gave rise to the garburade: the world championship of Garbure. It has been held for more than 20 years in Oloron-Sainte-Marie, on the first weekend of September. During this competition, around thirty teams compete to concoct the best Garbure.
The Magret of duck
The Magret of duck is a speciality of the Sud-Ouest, notably the Périgord. This emblematic speciality of the region is taken from the most tender part of the duck. It will delight even the most discerning gourmands!
Chicken basquaise
A traditional emblematic culinary speciality of Basque cuisine, Basque chicken is a true source of pride for the Pays Basque! It is a main course made with chicken, peppers and tomatoes that will transport you on a journey to the flavours of summer and sunshine.
Ttoro
It is a fish soup made with hake, crustaceans and shellfish. It is a traditional culinary speciality of Basque cuisine.
Lamprey à la Bordelaise
It is a typical main course of Aquitaine and cooked for several centuries. Its preparation is very specific. Indeed, before being cooked, the fish must be bled. The blood of the fish is collected, then mixed with a little wine. The body will be cut into chunks and simmered for two hours in this sauce.
