Toulouse Region - Food Specialities | French Regions

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Toulouse Region - Food Specialities

Toulouse Region - Food Specialities

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The food of Toulouse has much in common with the cuisines of Gascony, Dordogne and Perigord. In Toulouse, gastronomy is part of the lifestyle and includes:

A street of Toulouse

Map of France

Vegetables	Pink garlic of Lautrec, white garlic of Lomagne, white asparagus of the "midi" ("midi" is the name given to the South of France), boletus, purple garlic of Cadours, white beans of Pamiers (specially used for the making of the Cassoulet).
Fruits	Almonds.
Meat and meat products	Gray goose of Toulouse, farm poultry of Tarn, fat poultry of Lauragais, farm veal, blond cow of Aquitaine(name of the nearby region), cow of Gascogne (ancient name of that region), sausage of Toulouse, pork "confit", duck and goose "confits" (the meat is left in some fat to be tenderized).
Cheeses and dairies	Tomme of Couserans, tomme of Barousse, tomme of the Pyrenees mountains, black tomme of the Pyrenees mountains.
Drink	Walnut liquor.
Sweet specialties	"Croquant" (biscuits made with almonds and caramelized sugar) and "curbelet" (thin crust biscuits) of Cordes. "Cachou Lajaunie": licorice squared candies invented by a French pharmacist to help people gain fresh breath and health.

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