# The best specialities of South-West France

Duck, cassoulet and sweets from the South-West: the must-tries according to Le Petit Futé, Cuisine AZ, Very Gourmand and La Halle des Gourmets.

- 0 votes · 16 items
- Aug 8, 2026 · C. Guerin
- https://even.best/en/l/891/the-best-specialities-of-south-west-france

## Top 15

1. **Cassoulet** (0 · ▲0 ▼0) — Beans, confit and Toulouse sausage: the Castelnaudary-Toulouse-Carcassonne feud.
2. **Duck magret** (0 · ▲0 ▼0) — The fattened duck's breast, pan-fried pink.
3. **Foie gras** (0 · ▲0 ▼0) — From the Gers, the Landes and Périgord.
4. **Duck confit** (0 · ▲0 ▼0) — Legs preserved in their own fat, with sarladaise potatoes.
5. **Périgord salad** (0 · ▲0 ▼0) — Gizzards, smoked magret, foie gras and walnuts: Petit Futé's number one.
6. **Garbure** (0 · ▲0 ▼0) — Béarn soup with cabbage and confit.
7. **Canelé de Bordeaux** (0 · ▲0 ▼0) — Small caramelised cake with rum and vanilla.
8. **Gâteau basque** (0 · ▲0 ▼0) — Shortcrust filled with custard or black cherry.
9. **Piperade** (0 · ▲0 ▼0) — Peppers, tomatoes and Espelette chilli, with Bayonne ham.
10. **Bayonne ham** (0 · ▲0 ▼0) — The PGI dry-cured ham from the Adour.
11. **Poulet basquaise** (0 · ▲0 ▼0) — Chicken stewed in piperade.
12. **Sarladaise potatoes** (0 · ▲0 ▼0) — Potatoes sautéed in duck fat with garlic.
13. **Axoa** (0 · ▲0 ▼0) — Minced veal with Espelette chilli, from Itxassou.
14. **Tourtière (pastis gascon)** (0 · ▲0 ▼0) — Paper-thin pastry with apples and armagnac.
15. **Entrecôte bordelaise** (0 · ▲0 ▼0) — Grilled over vine cuttings, with red wine and shallot sauce.
16. **Arcachon Bay oysters** (0 · ▲0 ▼0) — Eaten with Bordeaux crépinette sausages.

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