Taste, savour and enjoy our local specialities... Our local produce and recipes are to be consumed without moderation, the pleasure they give will stay with you forever. So come and enjoy our fine food, you won't regret it!
BISTROTS DE PAYS
Discover these charming bistros dotted around the lovely Pyrenean countryside, enjoy their simplicity, here one can eat well, taste local wines and most of all enjoy the company of the locals, who will welcome you with open arms.
TARBES HARICOT BEANS
Here are a few clues on how to recognise our haricot beans (which have Label Rouge status!) : a pale colour (almost white), medium size (2 cms) and with a flattish shape.
What makes them so special?
- A delicate skin, a flesh which is soft and melting due to the particular quality of its starch.
- These qualities have given the bean an immense culinary success, they just taste so good...
- One can find them at all the local markets, it is an essential ingredients of a garbure, a mutton stew or a cassoulet.
- It is equally delicious cold in a salad with a touch of basil!
COOPERATIVE DU HARICOT TARBAIS
Zone de Bastillac Nord
65000 TARBES - France
Phone: 00 33 562 34 76 76
E-mail: aiht@haricot-tarbais.com
See online: Le Haricot Tarbais
MADIRAN WINES
This is a wine which was known in Roman times, more recently much favoured by the pilgrims en route to Santiago de Compostella, the wines of Madiran achieved Appellation d’Origine Controlee status in 1948.
There are two specific wines -
- Madiran (red) and the Pacherenc (white).
Madiran is best served between 15C et 17C and beautifully accompanies a garbure, red meats, dishes with a sauce, confit de canard and Pyrenean cheeses.
- The Pacherenc can be either sweet or dry, is perfect as an aperitif, superb with foie gras, with light charcuteries and white meats.
MAISON DU MADIRAN ET DU PACHERENC
"Le Prieuré" – 65700 MADIRAN - France
Phone: 00 335 62 31 90 67
E-mail: madiran@civso.com
BAREGES - GAVARNIE LAMB
The Baregesoise is a rustic race of sheep which is much appreciated for its flavour. The day of the Saint Michel festival thousands come to Luz Saint Sauveur and the surrounding villages to taste the cotelettes (chops) cooked over wood fires. Bareges Gavarnie lamb has recently been awarded AOC status, unique in France for lamb!
AOC BAREGES – GAVARNIE
Maison des associations SOUSCASTETS
65120 LUZ-SAINT-SAUVEUR - France
Phone: 00 335 62 92 32 16
www.aoc-bareges-gavarnie.com
PORC NOIR DE BIGORRE
It is probably the most ancient race of pig in the region, here we call it Porc Noir de Bigorre. It is a hardy rustic species with a black coat, it is reared exclusivley in the open air and feeds on acorns and chestnuts.
Its lightly streaked meat and the quality of its fat make for an exceptional charcuterie. The Porc Noir hams are dried for at least 18 months. Eaten as an aperitif or as a first course it is like a good wine, offering a sublime moment of conviviality.
SOCIETE DU PORC NOIR
Zone de Bastillac
65000 TARBES - France
Phone: 00 335 62 56 32 98
CONSORTIUM DU NOIR DE BIGORRE
22 place du Foirail
65000 Tarbes - France
Phone: 00 335 62 34 87 35
www.noirdebigorre.com
Our local specialities
Eat as much as you like!
A revitalising soup of cabbage, potato, onion and haricot beans, all cooked with duck confit and the famous 'Camayou', a knuckle of cured ham.
It is cooked over an open fire using a conical shaped mold. The batter, which is a mixture of flour, eggs and butter, is gently poured over the mold as it rotates over the open fire, building up successive layers. It keeps for a fortnight and today is a dessert for special occasions.
These are classic dishes of the Hautes Pyrenees : whether duck or goose confit, they are cooked and conserved it their own fat and can be brought out and prepared quickly for any occasion and are ideally served with Ceps or Tarbes haricot beans.
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