CSCA - Southwest 2 - Languedoc, Gascony, Bearn, Pays Basque
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| BEURRE DE GASCOGNE | show 🗑
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| show | Omelette with diced non-smoked ham, sliced goose fat, garlic and parsley.
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| show | Wild dove, cooked in paper boxes, sizzled in their own fat and eaten whole.
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| PIPERADE | show 🗑
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| show | France’s only native pepper.
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| TTORO | show 🗑
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| CHIPIRONES | show 🗑
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| show | Cured salted ham from Bayonne. Usually eaten raw sometimes used to flavor stews and sauces.
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| show | Garnish of cèpes, sautéed potatoes, and chopped Bayonne ham.
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| show | Small garlic sausage.
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| show | Blood pudding made from veal, paprika, nutmeg and parsley.
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| PASTIZA | show 🗑
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| POULE AU POT | show 🗑
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| GARBURE | show 🗑
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| show | Soup meaning “unctuous” made with onions, garlic and egg yolks
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| COUSINETTE | show 🗑
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| ESTOUFFAT | show 🗑
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| show | Cornmeal mush similar to polenta; the main starch of Bearn (also popular in Gascony).
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| show | Small sauce based on a hollandaise in which tarragon is added; originally from the Ile-de-France.
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| show | "Casserole” A white bean dish with meat. CASTELNAUDARY: White beans with fresh pork, ham, pork rind, goose confit, and pork sausage. CARCASSONNE: All the above w/ lamb, and partridge. TOULOUSE: Pork meat, and Toulouse sausage, with wine and garlic.
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| show | Garnish of tomatoes, eggplant, and cèpes, flavored with garlic.
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| AILLADE | show 🗑
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| show | Emulsion of salt cod, olive oil, cream, and garlic; served with croutes.
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| TIELLES | show 🗑
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| AGEN PRUNES | show 🗑
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| show | Blue cheese made from sheep's milk, in Roquefort-Sur-Soulzon, aged in limestone caves.
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| show | Brandy made by continuous distillation of single varietal wines, also the Ugni blanc grape.
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| FLOC DE GASCOGNE | show 🗑
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| FAMOUS MINERAL WATER FROM LANGUEDOC | show 🗑
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| FAMOUS CHEESE FROM SOUTHWEST 2 (PAYS BASQUE) | show 🗑
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| BASQUE MAJOR INFLUENCES | show 🗑
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